Feel like some comfort food? Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

SERVES 4 // COOK TIME 50 min

INGREDIENTS
6 potatoes, peeled and quartered
½ cup warm milk
2 tbsp butter
Salt and black pepper
8 pork sausages
3 tbsp olive oil
100 g cherry tomatoes, chopped
½ red onion, peeled and sliced
2 tbsp chopped parsley
Zest of 1 lemon

METHOD
1. Cook the potatoes in salted water until soft, about 30 minutes.
2. Drain through a colander and pop back into the pot. Return to the heat and let all the extra water cook off, making sure they don’t burn.
3. Add the milk and butter. Season and mash well.
4. Fry the sausages in 1 tbsp oil until they are cooked through. Don’t overcrowd the pan.
5. To make the salsa, mix the tomatoes and onion. Season.
6. To make a gremolata, mix the parsley, lemon zest and the remaining olive oil. Season.
7. Serve the sausages on top of the mash with the salsa and gremolata.

Make the most of your favourite kitchen staple to enjoy this budget-friendly perfect pap with sausages and roasted grapes recipe!

The post Fancy pork bangers and mash appeared first on MyKitchen.

Not only are potatoes affordable and filling, they make the best meals too! Try our quick classic bangers and mash and you’ll see what we mean.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
8 pork bangers
5 potatoes, peeled and cubed
1 cup cream
¼ cup butter
2 cups green peas

METHOD
1. Preheat oven to 180°C. Arrange the bangers on a baking tray, drizzle with oil and season. Grill, turning at regular intervals, until golden brown on the outside and fully cooked, about 25 minutes.
2. Heat a pot of salted water over high, until boiling. Add the potatoes and reduce the heat to medium-low. Cover and cook for 15 minutes, until the potatoes are soft.
3. Strain the potatoes and return to the pot. Add the cream, season with salt and pepper and mash until smooth.
4. Melt the butter in a pan over medium-high heat. Add the peas and sauté until they are slightly softened and have turned a vibrant green, about 3 minutes. Season well.
5. Serve the pork bangers on top of the mashed potatoes with the buttery peas on the side.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

These frankfurters with mashed potato and spinach are a Dutch take on this classic.

The post Budget-friendly bangers and mash with buttery peas appeared first on MyKitchen.

Make the most of your favourite kitchen staple to enjoy this budget-friendly perfect pap with sausages and roasted grapes recipe!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the pap
¾ cup pap
1 cup milk
3 cups chicken stock
Pinch nutmeg
½ tsp thyme
For the sausages
4 tbsp butter
1 garlic clove, grated
5 thyme sprigs
6 bangers
250 g red grapes
¼ cup white wine

METHOD
For the pap
1. In a large bowl, stir together the pap and milk. Use a fork to prevent lumps from forming.
2. Bring the chicken stock, nutmeg and thyme to a gentle boil.
3. Stirring continuously with a wooden spoon. Gradually add the pap.
4. Lower the heat to medium, cover and cook undisturbed for 15 minutes.
For the sausages
1. Preheat oven to 200°C.
2. Heat the butter in an ovenproof pan and gently fry the garlic and thyme until fragrant.
3. Brown the sausages, remove from the pan. Fry the grapes until soft.
4. Pour over the wine and transfer to the oven to roast for 10 minutes.
5. Spoon the hot pap on to plates and top with a sizzling banger and some grapes. Dress each plate with a drizzling of pan juices.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Loved this dish? Try our pap squares with oxtail!

The post Perfect pap with sausages and roasted grapes appeared first on MyKitchen.

We’re getting cracking with egg recipes this month! Enjoy these delicious Scotch eggs treat to celebrate the upcoming festivities!

MAKES 6 // COOKING TIME 30 min

INGREDIENTS
9 eggs
12 pork bangers, casings removed
3 tbsp wholegrain mustard
20 g parsley, finely chopped
Salt and pepper
Flour, to dust
150 g panko breadcrumbs
Vegetable oil, to deep-fry

METHOD
1. Beat 1 egg in a bowl. Set aside.
2. In another bowl, mix sausage mince with 2 eggs, mustard and parsley. Season.
3. Place remaining 6 eggs in a pot of boiling water. Cook for 4–9 minutes, as per preference. Place in cold water. Once cool enough to handle, peel.
4. Line up bowls containing flour, beaten egg and breadcrumbs.
5. Divide the sausage mixture into 6 and cover each egg with it. Roll in flour, dip in egg, then roll in breadcrumbs.
6. Heat the oil and deep-fry the eggs for 10–12 minutes, until cooked through.
7. Drain and leave to cool before serving with tomato sauce and a salad.

The post Scotch eggs appeared first on MyKitchen.