Today's episode: Bangers and mash with devil's gravy.
I got this recipe out of the new Rachel Khoo cook book The Little Paris Kitchen. I modified it slightly.
I started out by finely chopping up one white onion and one stalk of celery.
Next I chopped up two slices of smoked bacon and I began frying it up.
Once the bacon veggie mix was cooked up, I cooked it until the onions turned a golden brown and I had to add water a few times to prevent it all from sticking to the bottom of the pan, I took it out and set it aside. Then I added to my hot pan two tablespoons of butter and one quarter cup of flour. I mixed it together and then I poured in two cups of beef stock and I whisked it all together so the flour butter mix didn't lump up. I then whisked in one tablespoon of tomato paste and one quarter cup of white wine. I cooked that mix on medium to low heat while I put my bacon veggie mix in a food processor and pulsed it until it became a paste which I then added to my gravy. I whisked it all together and let it simmer, it smelled heavenly.
I then mashed my potatoes, don't whip your potatoes, MASH them so that there are still a few lumps here and there in them. I also fried up, in another pan, three Irish banger sausages. Once the sausages were cooked about three quarters of the way, I put them in my gravy to finish cooking.
This meal is more of a cold weather, stick to your ribs, kind of meal and I'll definitely be making it again and I'll make that gravy again with other dishes, it will pair well with pork roast and cuts of beef.