Sausage rolls & Bangers/mash! Yum..love me some sausages. I have never heard of f@ggots...they are offal based?? liver..beef..lungs..kidneys?? or mixed of all of the above? interesting..what are they based on if you don't mind me asking? Looks like regular meatballs...or saulsbury steaks in the US. Delish either way I bet!!
It's a bit scuffed isn't it. I kind of get it to a degree, it's just lost in translation but I don't think RUclips can figure out context. In person, it's fine because everyone knows what you mean. On here though I just don't trust the automated processes to distinguish what I actually mean. I remember a few years back during what we called the 'ad pocalypse' RUclips would demonitise you for the most ridiculous stuff. Mine often got demonitised purely for having a knife in the video!
Looks tasty Adam. I used my slow cooker earlier this week to make caramelized onions for onion gravy. I put them on low in the morning. Once done in the evening, it was easy to put the meal together after my workday.
My Aunt used to live in Wigston - she got these specialist meatballs from the butchers for me when I used to visit. My God they used to fill you up! She passed some years back and I've tried Brains specialist meatballs but it's no comparison. Thank you for another wonderful video.
Brains meatballs used to be mega for size, filling and flavour but like a lot of things are not what they used to be. The best were from a local butcher. The size of cannon balls and delicious.
Hello Adam. Your onions look amazing. I read in the comments that it would be great if you would write a cook book with all of your amazing recipes. I for one can’t wait. Great recipe.
Looks absolutely delicious, Adam, have you ever thought of writing a recipe book, because there’s nothing you’ve done that I wouldn’t eat 👍 thanks mate 😊
Since RUclips didn't react to "Bollocks" re-brand them as "Bollocks" Americans will never know. I just recently found your channel and have subscribed. I cook myself so using what you do for reminders and tips 'n' tricks. Keep 'em coming!!
I’ve always been meaning to cook this and now there’s no excuse. Hearty food on a cold day. How about a spam fritters video Adam? A taste of my childhood. Anyway whatever you make, I’ll always appreciate it.
This has me craving Salisbury Steak now! I'm afraid I'm allergic to liver, so... and offal... ouch (I DO love Tripe...) I'm sorry, Adam, I'll make it with ground pork (please don't block, me, just discovered you and am LOVING your vids). I've never seen offal meatballs in any shop or butcher shop here in the USA Now my Bae's from Limerick, and will totally make this as you did. We routinely enjoy Bangers & Mash, Toad in the Hole, Scotch Eggs, Bubble & Squeek, Yorkshire Puddings, Shepherd's Pie, Full Breakfast (sorry, the Bae's Irish/Slovenijan, and won't call it ENGLISH LOL - It's eggs, mushrooms, tomatoes, baked beans, rashers of bacon, Canadian bacon... the difference is Slovenijan sausage & Slovenijan blood sausage & a lot of times Spaetzle instead of potatoes).
Hi Adam, you’ve just solve what I can do with my IKEA meat balls languishing in the freezer. Another menu my lot will love to eat…I was waiting for some chocolate to finish the gravy off… Thanks Adam for making my tea time a little bit easier…👍👏
Local cafe used to do a fantastic eggs benedict using home made offal-based meatballs instead of the traditional ham or bacon. Since dropped from their menu, alas - the hollandaise sauce and egg really took them to a new level.
When I eat these, I'm always transported back to a time with my Nanny when she'd be making Risoles in the kitchen or cooking up these with onion gravy. Happy times
You make your mash the same way as me - you even have the same kind of potato ricer! I always make more than I need partly because I can always use the extra for bubble and squeak or in smoked mackerel fishcakes and partly because my eyes are bigger than my belly. Personally I am not a huge fan of offal based meatballs (tm) but that is probably because I can only get Mr Brains. But a decent onion gravy with sausages (I can get really good Lincolnshire sausages) also works great, it would probably work with a proper haslet too if you warmed it through gently.
I'm sure I'll make my own at some point, but the recipes I do at the moment are more about accessible, cheap and easy meals to help get folks through this cost of living crisis. Once we have weathered the storm I'll be doing more in-depth adventurous food.
Just watched this again. I have some precooked meatballs in my freezer … hmmmmm … and I LOVE caramelized onion gravy! Your right would be a perfect Salisbury Steak gravy. Peas are my favourite side with mash also. By the way you are 8 Hours ahead of us in Alberta, Canada 🇨🇦 🤗
Meatballs would be great with this as would a Salisbury steak. Fun fact, Here in the UK we have a place called Salisbury we have a military training ground there where our elite Royal Marines train. If that ever comes up in a quiz now you know 😂
Here in the U.S. this is what we call Salisbury Steak.....but instead of "meatballs" we form them into patties, it's one of my favorite meals. However, the pre-made Salisbury Steak found in the frozen section at the grocery stores is disgusting....I doubt if they have real meat in them. LOL Your fried onions look amazing by the way!
Yum! That brought back a few childhood memories of Mr Brains Fgts 😄. Not sure I can buy them here in Oz but I did find a good recipe so might give them a go for nostalgia, lol. I will definitely give the onion gravy a go, looks great 😋
That's my Sunday dinner shorted. I've got some minced pork and some liver that needs using. So I'll be making meatballs (some for the freezer) and mash this afternoon.
Aww, I thought you'd have a recipe to make those....'things'. I've never come across them here in Ireland but I've heard about them all right, I've made ordinary meatballs so I'd be interested to get the recipe for the.....'things'. I make the same onion gravy but I don't cook the onions for that long, maybe I'll try some time. I usually add a splodge of tomato paste along with the splodge of Worcestershire Sauce, mainly because I have to make gluten free gravy and the tomato sauce helps to thicken the gravy.
A friend used to get some for me from a butcher whenever he visited his mother. They froze well, too. When adding flour to a dish, perhaps a little overkill, but I add it a tablespoon at a time but through a seive - not only does this allow it to be incorporated more quickly, but it practically eliminates the chance of lumps, as the flour is spread so evenly. Regarding the mash, it's pretty much the same, although I no longer add salt to the water, but season afterwards, I can't tell the difference, and it certainly uses less salt than you would need if adding to the water alone. If the potatoes are rather prone to become waterlogged or boil into the water, I find that steaming them is a good option. I usually try to do as much mash as my largest pan will take, portion, cool, and then freeze. It is always a little on the dry side when re-heated in the microwave, but a little milk sorts that one out. This saves so much time and effort. As a variation on the mash theme, I sometimes add freshly grated nutmeg, but do be careful. The difference between 'why bother' and 'too much' is very little, so keep tasting as you go. To speed up the onions, I start them with the oil as you do, but also a little water and a lid (sorry, back to the lids again!) This allows the onions to wilt a little and when the lid is removed, the little water evaporates quickly, but you now have a far better onion contact with the pan, and quicker, and in my opinion, far better with more even caremelisation without so many 'burnt bits'
Fav old classic? I think Lamb’s Liver and onions, again with good mash pots and a good mashed swede. Swede cooked in microwave, whole. Inside scooped out, seasoning. Sorted! The swede could go through the ‘ricer’ too ?
I swear eventually with everything getting lower in quality and smaller, there will be nothing left. You'll buy a creme egg and it will be just foil with a note inside saying 'sorry'.
Hiya Adam! Great recipe, old mate!! Out of interest, for how long did you cook those onions? However low the gas, I always manage to burn the wretched things!! Hope all is well with you and Moggs. Best as always. Pete A :) :) :)
@@Adam_Garratt I've got some decent sausages in the freezer, some Knorr rich beef stock pots in the cupboard - and a few onions. So I'll have another go tomorrow and see what happens. Thanks very much for the advice, Adam. Keep well! Pete A :) :) :)
@@Adam_Garratt Hiya, Adam. Here's the resumé...I looked at my onion store and only had one red onion, so used that. I stayed in the kitchen, and stirred the onion(s) every couple of minutes which prevented any burning. It caramelised somewhat quicker than I expected, but I understand this is the way with red onions. Thickened with a little flour, added the jelly pot, Worcestershire sauce, a little dried thyme - and YAY! Success!!! I was annoyed that I didn't have any tatties to hand, but I made enough gravy for two meals so that's tommorow's din-dins sorted - and a quick trip to Tesco this evening will provide another couple of onions and the necessary potatoes. Thanks very much indeed, Adam for your interest, help and advice. You're a top geezer!! Take care, look after yourself and speak soon. Pete A :) :) :)
I’d walk barefoot on glass for these. Fortunately there is only myself that eats offle in our home, so more for me. I would like to make them for scratch
Oh YES,55 years ago my first baby I was fancying them every morning the butcher would bring me in the shop to sit on a chair while they opened up oooo they were lovely fresh every day ,we called them savoury ducks in Newcastle Under Lyme , I live in Canada now so don’t get them now , wish I could ,
Interesting you measured the energy (cost) used in making the gravy, Adam as my cooking and baking has changed to use much less in the last 6 months. Amazing it was so little, so thanks for that from all us appreciative 'anoraks'.
Adam: One reason why you get asked where to find the ingredients may be that, on some Android tablets at least (including all of mine), they don't appear. At all. On a PC or a laptop I see them where you say they are, but on a tablet I still have to freeze frame and copy them down by hand, so please don't stop putting them on the screen. If anyone knows a solution to this on an Android tablet I'd be pleased to hear it.
If you are on a tablet or mobile. Look under the title of the video, you should see the word 'more' at the right hand side. That will bring up the description part of the video. Sometimes if the text is longer, there will be another 'more' option further down. If you get really stuck feel free to message me on facebook and i'll talk you through it.
Help, what can I do with a tin/packet of peas/beans---they are so bland. They used to taste ok but then they removed all the salt and sugar. I'm desperate !!
If you mean baked beans I always spice them up a bit anyway, even if just having on toast. I'll extra salt and pepper, garlic powder and sometimes paprika. They go great in a sausage casserole, the bean pie i did on here and also corned beef hash.
Yes, I got demonized when I did this, and had some surreal interactions in the comments. One American even claimed that as US English was the dominant form of the language, I should accept their meaning of words over our traditional usage. Absolutely mental.
Most frozen mash can be spruced up with some extra butter, salt and pepper if desired. It does save a good bit of time and effort, plus it's always minutes away from preparation!
I tried some a few weeks ago for the 1st time in almost 20 years and they were pretty good. I was wounded by smash when I was a kid and it put me off lol.
@@jay71512oh, Smash is a different entity altogether (yuk!) Try the frozen mash and tailor it to your taste. It's a bit lazy - true. However it can be made quickly and saves on waste too.Enjoy!
Hi Adam , Thought I'd share with you my latest find. I was online , not sure if you've ever covered authentic 'KFC'. I found an article about authentic mix from Ireland called Grace's special strong mix" It's amazing, perfect balance of flavour, right through the chicken. You marinade the chicken in buttermilk and whisked eggs(2) Then you roll the soaked chicken in the special mix. I let mine sit for an hour in the fridge, helps it a bit. I air fryer the chicken , bit of checking the first time, was 200°c,for about 30 /35 mins. Let it rest for a few mins..it's perfect. I am flabbergasted, I've emailed graces perfect blend ,telling them my appreciation for fantastic product. They also do hot wings powder and a gravy and a curry. I understand the gentleman worked with 'the colonel' and they been trading in Ireland for 50 years. I'm not affiliated with them,just a Joe blogs consumer, that likes VFM. All the best Adam. Thank you for the MC d brekkie recipe.👍😁
I found a really good recipe for a British Banger which I make (except I leave out the filler, so I guess that disqualifies it as a "banger"). Could I substitute that for the fag....meatballs?
The term banger comes from really cheap sausages with too much water content, which would explode in the pan. It hails from the second world war when meat was scarce and we just kept the word banger to loosely describe sausages. A good sausage though does need a bit of filler, usually bread crumbs. These help absorb some of the fat whilst cooking and helps keep them juicy. No filler means you get a drier sausage
Team caramelised onion fascist, hell yeah! That smart meter demonstration was an excellent idea. I do love the balls that shall not be named, and those butchers ones look fab!
I had a work colleague who was picking an American visitor from his hotel one morning and asked him as he offered a package of cigarettes if he wanted a fag, The American rep who knew my colleague very well said "Do you want a smack in the mouth". I remember being puzzled in my early childhood by that word for the offal meat balls being mentioned because I thought it was the dried thick stems of grassy stuff that one used to act as kindling for a camp fire. I also have the idea that they were called 'Savory Ducks', pronounced with a hard 'a' in my local dialect. (Ilkeston).
I don't mind using the word 'faggot' - it had its meaning long, long before it meant 'puftah'. My grandmother made them, and given her age when she died, plus mine combined, she'd probably have made them for me as a kid, calling them 'faggots' long before Victorians would have a 'fit of the vapours' and rush to cover the table legs up, lest Mary Whitehouse or an American might chance by. Oh, make sure the spuds are of the floury type (Rosamunda, King Edward, Desiree etc) 'cos the mash'll be naff and lumpy if waxy spuds are used.
What's your favourite old school British classic?
Steak and kidney pudding please please please do one not pie but pudding
I have many favourites but my mums beef stew with a suet crust cooked in the oven, yum 😋
Mince beef, Mash, marrowfat peas and dumplings.
Sausage pie
Sausage rolls & Bangers/mash! Yum..love me some sausages. I have never heard of f@ggots...they are offal based?? liver..beef..lungs..kidneys?? or mixed of all of the above? interesting..what are they based on if you don't mind me asking? Looks like regular meatballs...or saulsbury steaks in the US. Delish either way I bet!!
Turkey drummers smiley faces and spaghetti hoops is mine 😊
What a world we live in when you darent call something by its actual name without offending the algorithm! Great video adam 👍
It's a bit scuffed isn't it. I kind of get it to a degree, it's just lost in translation but I don't think RUclips can figure out context. In person, it's fine because everyone knows what you mean. On here though I just don't trust the automated processes to distinguish what I actually mean. I remember a few years back during what we called the 'ad pocalypse' RUclips would demonitise you for the most ridiculous stuff. Mine often got demonitised purely for having a knife in the video!
Your recipes seem easy to make and the final product looks restaurant worthy.
That looks very delicious! Great video 👍
Cheers Ted
Looks tasty Adam. I used my slow cooker earlier this week to make caramelized onions for onion gravy. I put them on low in the morning. Once done in the evening, it was easy to put the meal together after my workday.
That's a great way of doing them actually, Can leave them to it
@@Adam_Garratt Yes! It turned out very well! The house smelled amazing as well! 🙂
In water?
@Ajrwilde No, a little butter, not much. Added salt & and pepper. Stirred it a few times. Cooked on low for about 10 hours
My Aunt used to live in Wigston - she got these specialist meatballs from the butchers for me when I used to visit. My God they used to fill you up! She passed some years back and I've tried Brains specialist meatballs but it's no comparison. Thank you for another wonderful video.
Thank you mate, your Aunt had good taste. I wonder if the butchers is still there because I live in Leicester. Would like to check them out
🏴❤️🏴 lovely British classic, often overlooked these days, 🏴❤️🏴
Brains meatballs used to be mega for size, filling and flavour but like a lot of things are not what they used to be. The best were from a local butcher. The size of cannon balls and delicious.
I must say, that mash looked good Adam. One of my favs, buttery, creamy mash! Thanks
Hello Adam. Your onions look amazing. I read in the comments that it would be great if you would write a cook book with all of your amazing recipes. I for one can’t wait. Great recipe.
I've had a lot of people ask for a book. I think once I've moved house, I'll get off my backside and make one.
I love those but you hardly ever see the nice ones in the shops! Thanks for sharing a great recipe.
Looks absolutely delicious, Adam, have you ever thought of writing a recipe book, because there’s nothing you’ve done that I wouldn’t eat 👍 thanks mate 😊
Many times Les, I'd absolutely love to get one out. As soon as I have my life in order it's something I want to work on
looks wonderful
I like mine baked, thanks for sharing
Since RUclips didn't react to "Bollocks" re-brand them as "Bollocks" Americans will never know. I just recently found your channel and have subscribed. I cook myself so using what you do for reminders and tips 'n' tricks. Keep 'em coming!!
I'm American and I know but my grand dad was a Geordie. I don't find it offensive.
Another complete winner of a dinner here Adam and if you ever need any help writing your recipe book just let me know!
My mum called them spice balls and they were great cooked in onion gravy and mash and peas 👍🏼❤️
A classic combo Aunty Brenda x
I’ve always been meaning to cook this and now there’s no excuse. Hearty food on a cold day. How about a spam fritters video Adam? A taste of my childhood. Anyway whatever you make, I’ll always appreciate it.
I fricken love spam. Only ever used to use it for fishing until I decided I like it more, and therefore the fish don't get any now 🤣
First time watching. Great instruction. Will definitely try doing thr onion and freezing it.
Please speak GENTLY to ur furry friend. I LOVE cats.
Welcome! Oh I love him to bits, he's more than fussed over 🐈
This has me craving Salisbury Steak now! I'm afraid I'm allergic to liver, so... and offal... ouch (I DO love Tripe...) I'm sorry, Adam, I'll make it with ground pork (please don't block, me, just discovered you and am LOVING your vids). I've never seen offal meatballs in any shop or butcher shop here in the USA Now my Bae's from Limerick, and will totally make this as you did. We routinely enjoy Bangers & Mash, Toad in the Hole, Scotch Eggs, Bubble & Squeek, Yorkshire Puddings, Shepherd's Pie, Full Breakfast (sorry, the Bae's Irish/Slovenijan, and won't call it ENGLISH LOL - It's eggs, mushrooms, tomatoes, baked beans, rashers of bacon, Canadian bacon... the difference is Slovenijan sausage & Slovenijan blood sausage & a lot of times Spaetzle instead of potatoes).
In Germany they are called "Boulletten" or "Frikadellen".
I make them quite often.
Definitely the same way you do them!
It's DELICIOUS!
Good morning from Houston Texas 😍😍😍😍 love ur channel
Thank you Sonia and good morning to you 💕
Wow havent had those ‘meatballs’ in yonks. Gravy looks bloody lovely too!
Thank you Zoe x
Excellent video.
Hi Adam, you’ve just solve what I can do with my IKEA meat balls languishing in the freezer. Another menu my lot will love to eat…I was waiting for some chocolate to finish the gravy off… Thanks Adam for making my tea time a little bit easier…👍👏
Those IKEA meatballs are great aren't they, great alternative to go in this mate
@@Adam_Garratt they are great and the kids love them. Got all I need for tomorrow nights tea..Have a great week Adam 👍
Been watching you for a long time Adam! Greetings from the USA!
Thank you for staying with me mate!
I've found the same, mash tates, and other things, taste really good with with white pepper, don't know why but they do.
We'll put it down to errrr science 🤣
I like it. Thanks Adam. Aussie Bob 😊😊😊
Glad you enjoyed it
Local cafe used to do a fantastic eggs benedict using home made offal-based meatballs instead of the traditional ham or bacon. Since dropped from their menu, alas - the hollandaise sauce and egg really took them to a new level.
That sounds a bit special that! Shame they dropped it
just found you Adam, you are a marvel, wifes away for two weeks so I will be trying your man food !!
This was my Mums favourite many years ago when in the UK. You can't beat mashed potato and gravy!
When I eat these, I'm always transported back to a time with my Nanny when she'd be making Risoles in the kitchen or cooking up these with onion gravy. Happy times
Lovely jubbly! I laughed my ass off when you wouldn't/couldn't say the f word. Thanks for all that Adam.😅
🤣🤣🤣
That's quite a heavy-duty apron you are wearing. Industrial strength!
You’re so right Adam about white pepper in mash ✅
You make your mash the same way as me - you even have the same kind of potato ricer! I always make more than I need partly because I can always use the extra for bubble and squeak or in smoked mackerel fishcakes and partly because my eyes are bigger than my belly. Personally I am not a huge fan of offal based meatballs (tm) but that is probably because I can only get Mr Brains. But a decent onion gravy with sausages (I can get really good Lincolnshire sausages) also works great, it would probably work with a proper haslet too if you warmed it through gently.
Funny you should say that, I'm going to make fishcakes with my leftover mash as well. And Haslet is again something I love
class video as always!
Thank you
Easiest way to brown onions is to bake them for a few hours. Low heat, stir every half hour.
That sounds like a great idea
Yum I used to loveFaggits 🌹when I lived in Leicester
That's where I live Annie 🤗
Very good
Thanks Oliver
I read somewhere that using cornstarch instead of flour will diminish lumps.
Looks nice mate, thought you would've had a go at making the offal meatballs though. There dead easy to make.
I'm sure I'll make my own at some point, but the recipes I do at the moment are more about accessible, cheap and easy meals to help get folks through this cost of living crisis. Once we have weathered the storm I'll be doing more in-depth adventurous food.
Cottage pie. Yummy!
These used to be known as savoury ducks in Hull.
No ducks were killed in the production but you never asked what went into them.
I love the term savoury ducks.
Liver and onions is fantastic.
Just watched this again. I have some precooked meatballs in my freezer … hmmmmm … and I LOVE caramelized onion gravy! Your right would be a perfect Salisbury Steak gravy. Peas are my favourite side with mash also. By the way you are 8 Hours ahead of us in Alberta, Canada 🇨🇦 🤗
Meatballs would be great with this as would a Salisbury steak. Fun fact, Here in the UK we have a place called Salisbury we have a military training ground there where our elite Royal Marines train. If that ever comes up in a quiz now you know 😂
@@Adam_Garratt interesting. Thanks! I’ll be sure to remember that 😎
Adam makes stuff that I actually wan to eat at home.
Here in the U.S. this is what we call Salisbury Steak.....but instead of "meatballs" we form them into patties, it's one of my favorite meals. However, the pre-made Salisbury Steak found in the frozen section at the grocery stores is disgusting....I doubt if they have real meat in them. LOL Your fried onions look amazing by the way!
Yum! That brought back a few childhood memories of Mr Brains Fgts 😄. Not sure I can buy them here in Oz but I did find a good recipe so might give them a go for nostalgia, lol. I will definitely give the onion gravy a go, looks great 😋
I mean I'll eat the Mr brains of course, but you can't beat the butchers ones or making them yourself.
That's my Sunday dinner shorted. I've got some minced pork and some liver that needs using. So I'll be making meatballs (some for the freezer) and mash this afternoon.
Always much better making your own. Enjoy
you have another sub mate
Thanks mate, appreciate ya!
I bought a box of them years ago and they were a smushy yukkyness in taste. That night I went hungry😂.
I had them for years and convinced myself that they were good until i tried proper ones. You won't look back after getting butchers ones
I’ve never had food from Great Britain, so I’m going to say my old school British classic is, The Beatles. 👏👏👏👏👏
beatles taste ok if you wash the mud off, but crickets deep fried in marmite are much better ;-)
@@MacStoker 😂😂😂 I’ll have to give that a go lol.
I never throw away potato skins. I always deep fry them to make yummy potato skin crisps, yeah! My missus loves them, she never leaves any for me lol
🤣🤣
Looked delicious are they always made with pork or can they be made from beef?
I've seen them mixed with both before but never seen them with just beef
Hi Adam, great dish, but do you not season the peas at all? 😮
Always, I just didn't film it. Sometimes a knob of butter at the and
Love that you show how much gas you used to make a great meal!
I was actually surprised it was that low.
Nice grub, peas are great done in microwave 👌
if you sprinkle bicarbonate in with onions halves the time
Really? I'll have to give that a go
Looks lovely. Never been able to buy f*gg*ts here in Ireland unfortunately. Must look into making them. Thanks for the vid, Adam!
That's strange. I'd have thought they'd have been a fairly accessible thing in Ireland.
I'm in southern Ireland and I can't get them anywhere ..
hello my sunday night buddy!
Hiya mate!
Aww, I thought you'd have a recipe to make those....'things'. I've never come across them here in Ireland but I've heard about them all right, I've made ordinary meatballs so I'd be interested to get the recipe for the.....'things'. I make the same onion gravy but I don't cook the onions for that long, maybe I'll try some time. I usually add a splodge of tomato paste along with the splodge of Worcestershire Sauce, mainly because I have to make gluten free gravy and the tomato sauce helps to thicken the gravy.
I've never made them before, but eventually when I come of cost of living recipe mode I'll do a lot more adventurous stuff.
Sausage, mash, peas & onion gravy! Mmm
Fiiiiiit!
Bangers, mash, baked beans and oxo cube gravy.
Nice 😁
My comment got a box from RUclips suggesting it might be inappropriate LOL, how silly!!
I feel I may have to approve quite a lot of comments 😅
My potato ricer looks like yours. They are a mash tates game changer.
3:35 am. I knew I shouldn't have watched that, couldn't sleep so I thought I'd watch some RUclips.... not a good idea, now I'm hungry lol
Breakfast time soooooon! X
A friend used to get some for me from a butcher whenever he visited his mother. They froze well, too.
When adding flour to a dish, perhaps a little overkill, but I add it a tablespoon at a time but through a seive - not only does this allow it to be incorporated more quickly, but it practically eliminates the chance of lumps, as the flour is spread so evenly.
Regarding the mash, it's pretty much the same, although I no longer add salt to the water, but season afterwards, I can't tell the difference, and it certainly uses less salt than you would need if adding to the water alone.
If the potatoes are rather prone to become waterlogged or boil into the water, I find that steaming them is a good option.
I usually try to do as much mash as my largest pan will take, portion, cool, and then freeze.
It is always a little on the dry side when re-heated in the microwave, but a little milk sorts that one out.
This saves so much time and effort.
As a variation on the mash theme, I sometimes add freshly grated nutmeg, but do be careful. The difference between 'why bother' and 'too much' is very little, so keep tasting as you go.
To speed up the onions, I start them with the oil as you do, but also a little water and a lid (sorry, back to the lids again!)
This allows the onions to wilt a little and when the lid is removed, the little water evaporates quickly, but you now have a far better onion contact with the pan, and quicker, and in my opinion, far better with more even caremelisation without so many 'burnt bits'
Thanks Neil, awesome tips as usual
Fav old classic? I think Lamb’s Liver and onions, again with good mash pots and a good mashed swede. Swede cooked in microwave, whole. Inside scooped out, seasoning. Sorted! The swede could go through the ‘ricer’ too ?
Huh, I just thought it meant cigarettes in the UK. Learn something new everyday.
Looks delicious as always
The word 'fags' means cigarettes, the other word means these.
I had these last week from farmfoods, they didn't taste like I remembered, still ate them, not wasting a quid.🤭
I swear eventually with everything getting lower in quality and smaller, there will be nothing left. You'll buy a creme egg and it will be just foil with a note inside saying 'sorry'.
@@Adam_Garratt 🤣🤣🤣 very true
What happened to the Mr Brain's ? I have often wondered what they were like. Your dish looked yummy i could eat it now.
Popped in the freezer. I'll have them at some point. I don't hate them, so they'll go down fine
Hiya Adam! Great recipe, old mate!! Out of interest, for how long did you cook those onions? However low the gas, I always manage to burn the wretched things!! Hope all is well with you and Moggs. Best as always. Pete A :) :) :)
Was a good hour and a half. You need a really gentle sizzle.
@@Adam_Garratt I've got some decent sausages in the freezer, some Knorr rich beef stock pots in the cupboard - and a few onions. So I'll have another go tomorrow and see what happens. Thanks very much for the advice, Adam. Keep well! Pete A :) :) :)
@@Adam_Garratt Right! Here I go. Lunch should be ready at 13.00.....
@@wurlitzer895 good luck mate, let me know how it goes. You need to stir them often as well. Pull up a chair, pour a beverage. That's what I do
@@Adam_Garratt Hiya, Adam. Here's the resumé...I looked at my onion store and only had one red onion, so used that. I stayed in the kitchen, and stirred the onion(s) every couple of minutes which prevented any burning. It caramelised somewhat quicker than I expected, but I understand this is the way with red onions. Thickened with a little flour, added the jelly pot, Worcestershire sauce, a little dried thyme - and YAY! Success!!! I was annoyed that I didn't have any tatties to hand, but I made enough gravy for two meals so that's tommorow's din-dins sorted - and a quick trip to Tesco this evening will provide another couple of onions and the necessary potatoes. Thanks very much indeed, Adam for your interest, help and advice. You're a top geezer!! Take care, look after yourself and speak soon. Pete A :) :) :)
My Ma loved the Mr Brains ones,I remember back in the 1960's she loved to eat with us all round the table..father didn't like them
makes me happy to see your uncles cat still bitching away
Haha he is a chirper. Love him to bits
Strain the potato water into the peas?
Aye yep you could do that
Yummy😊
I’d walk barefoot on glass for these. Fortunately there is only myself that eats offle in our home, so more for me.
I would like to make them for scratch
Lovely aren't they. I've thought about using them in other ways like as a pie filling or as a rich pasta sauce.
Mr Brain I have no trouble with the product 20 minutes in the microwave lovely worms you up
Oh YES,55 years ago my first baby I was fancying them every morning the butcher would bring me in the shop to sit on a chair while they opened up oooo they were lovely fresh every day ,we called them savoury ducks in Newcastle Under Lyme , I live in Canada now so don’t get them now , wish I could ,
Such a lovely story that! I've heard them called savoury ducks before, it's a cute name
Hi Adam yes it does remind me of Salisbury steak. I think the name is off putting.
Interesting you measured the energy (cost) used in making the gravy, Adam as my cooking and baking has changed to use much less in the last 6 months. Amazing it was so little, so thanks for that from all us appreciative 'anoraks'.
No worries mate. It's not an exact science, but at least gives you an idea of the energy cost
Adam: One reason why you get asked where to find the ingredients may be that, on some Android tablets at least (including all of mine), they don't appear. At all. On a PC or a laptop I see them where you say they are, but on a tablet I still have to freeze frame and copy them down by hand, so please don't stop putting them on the screen.
If anyone knows a solution to this on an Android tablet I'd be pleased to hear it.
If you are on a tablet or mobile. Look under the title of the video, you should see the word 'more' at the right hand side. That will bring up the description part of the video. Sometimes if the text is longer, there will be another 'more' option further down. If you get really stuck feel free to message me on facebook and i'll talk you through it.
@@Adam_Garratt Thanks, Adam. You're right, of course. I can't believe that in all these years I've never figured that out for myself!
pollo crema next
You know I think some mushrooms would work well here.
Help, what can I do with a tin/packet of peas/beans---they are so bland. They used to taste ok but then they removed all the salt and sugar. I'm desperate !!
If you mean baked beans I always spice them up a bit anyway, even if just having on toast. I'll extra salt and pepper, garlic powder and sometimes paprika. They go great in a sausage casserole, the bean pie i did on here and also corned beef hash.
Yes, I got demonized when I did this, and had some surreal interactions in the comments. One American even claimed that as US English was the dominant form of the language, I should accept their meaning of words over our traditional usage. Absolutely mental.
That's wild! And incredibly insulting
Any homemade lasagna recipes ? Wife makes a mean one but you never know
Hi Adam, to save time and a lot of agg, try frozen mash, I’ve only ever tried Sainsburys but it’s surprisingly nice and double convenient 👍👍🇬🇧
Most frozen mash can be spruced up with some extra butter, salt and pepper if desired. It does save a good bit of time and effort, plus it's always minutes away from preparation!
I tried some a few weeks ago for the 1st time in almost 20 years and they were pretty good. I was wounded by smash when I was a kid and it put me off lol.
@@jay71512oh, Smash is a different entity altogether (yuk!) Try the frozen mash and tailor it to your taste. It's a bit lazy - true. However it can be made quickly and saves on waste too.Enjoy!
Hi Adam , Thought I'd share with you my latest find.
I was online , not sure if you've ever covered authentic 'KFC'.
I found an article about authentic mix from Ireland called Grace's special strong mix"
It's amazing, perfect balance of flavour, right through the chicken.
You marinade the chicken in buttermilk and whisked eggs(2)
Then you roll the soaked chicken in the special mix.
I let mine sit for an hour in the fridge, helps it a bit.
I air fryer the chicken , bit of checking the first time, was 200°c,for about 30 /35 mins.
Let it rest for a few mins..it's perfect.
I am flabbergasted, I've emailed graces perfect blend ,telling them my appreciation for fantastic product.
They also do hot wings powder and a gravy and a curry.
I understand the gentleman worked with 'the colonel' and they been trading in Ireland for 50 years.
I'm not affiliated with them,just a Joe blogs consumer, that likes VFM.
All the best Adam.
Thank you for the MC d brekkie recipe.👍😁
I'll seek that out. Most of the recipes I've tried are not even close. Thank you
This product is fantastic honestly.
Lovely 😋😋😋
One of my favourite dinners. Love the Gravy in Mr Brains F aggots!
Absolutely love your cooking. Well done mate!
Oh I do like the gravy too. Nice and rich
£1.20 for 6........where do you shop?
Got them at Lidl mate
I found a really good recipe for a British Banger which I make (except I leave out the filler, so I guess that disqualifies it as a "banger"). Could I substitute that for the fag....meatballs?
The term banger comes from really cheap sausages with too much water content, which would explode in the pan. It hails from the second world war when meat was scarce and we just kept the word banger to loosely describe sausages. A good sausage though does need a bit of filler, usually bread crumbs. These help absorb some of the fat whilst cooking and helps keep them juicy. No filler means you get a drier sausage
Team caramelised onion fascist, hell yeah! That smart meter demonstration was an excellent idea. I do love the balls that shall not be named, and those butchers ones look fab!
Haha they are alright, the gravy is the best bit in those though. I could drink it 🤣
SPUDS almost sounded IRISH there Adam
Well 9% of me is Irish according to my DNA results so must have crept through 🤣
The worlds gone mad. Call them what they are :)
In real life I do, but on here I'd get demonitised in a second 😅
How did you get away with that, "we've a squirter"
🤣🤣
I had a work colleague who was picking an American visitor from his hotel one morning and asked him as he offered a package of cigarettes if he wanted a fag, The American rep who knew my colleague very well said "Do you want a smack in the mouth".
I remember being puzzled in my early childhood by that word for the offal meat balls being mentioned because I thought it was the dried thick stems of grassy stuff that one used to act as kindling for a camp fire. I also have the idea that they were called 'Savory Ducks', pronounced with a hard 'a' in my local dialect. (Ilkeston).
Haha classic case of lost in translation 🤣
The Americans , that at THIS stage of the game , think they INVENTED the English language , need , DEPERATELY , to refer to a Dictionary .
Ok but your punctuation is stage 4 😂
Why didn't you make them from scratch?
I don't mind using the word 'faggot' - it had its meaning long, long before it meant 'puftah'. My grandmother made them, and given her age when she died, plus mine combined, she'd probably have made them for me as a kid, calling them 'faggots' long before Victorians would have a 'fit of the vapours' and rush to cover the table legs up, lest Mary Whitehouse or an American might chance by.
Oh, make sure the spuds are of the floury type (Rosamunda, King Edward, Desiree etc) 'cos the mash'll be naff and lumpy if waxy spuds are used.
Good advice on the spuds Andy. I forgot to mention that, I'll add it to the ingredients list. Ta!