Bangers and mash with sage onion gravy

Once you’ve tried this banging recipe life without it will become unthinkable.

Ingredients for two people

2 tbs	olive oil
2	red onion, sliced into rings
1 bunch	sage, leaves separated
70 ml	white wine
5 g	vegetable stock , dissolve 5g into 200 ml boiling water
400 g	potato, peeled & chopped
30 ml	milk
1 tbs	butter
300 g	toulouse sausages

Hellofresh recipe

For the gravy

Start by heating the olive oil in a medium sized pan over medium heat. Add the sliced red onions and cook gently for 5 minutes, if the pan is too hot the onions will break down too quickly, we want them to caramelise, not burn.

Once the onions have softened and have begun to caramelise add the sage leaves and cook for a further minute, then add the white wine, reduce the by half and then add the vegetable stock. Leave the onion gravy on a medium-high simmer for 10 minutes so that it begins to reduce and thicken.

Keep an eye on the onion gravy, make sure it’s reducing at a nice steady pace, taste, and adjust seasoning with salt and pepper.

For the mash

Bring a large pot of salter water to boil. Once boiling throw in the potatoes and let them cook for 10-12 minutes.

Check that the potatoes are cooked by piercing them with a knife, if they are soft all the way through strain them and place them back in the pot. Add the milk and butter, season well with salt and pepper and then mash with a potato masher to desired consistency.

For the sausages

Heat a dash of olive oil over medium-high heat in a small pan. Add the sausages and cook for 2-3 minutes on one side, then continue to turn the sausages until they are brown all over and are cooked through.

To serve

Serve up the mashed potato first, then spoon over the sage onion gravy and top with the pork sausages. Enjoy!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Herb and olive stuffed mushrooms

A wonderful, herbivorous combination of juicy mushrooms, delectable olives and flavoursome herbs that’ll leave you saying ‘meat, who?’

Ingredients for two people

1	red onion, finely chopped
	portobello mushrooms
1	garlic cloves, crushed
100 g	feta, crumbled
80 g	olives, chopped
3 tbs	parsley, chopped
70 g	breadcrumbs
2 tsp	paprika
2 tbs	olive oil
70 g	rocket

Hellofresh recipe

For the stuffing

Preheat the oven to 180C.

Remove the mushroom stems and finely slice (the stems not the cups!). Gently fry with the onion over a medium heat in a well oiled pan. As they being to soften add the garlic and cook for 5 minutes or until done to your liking. Remove from heat.

Combine the onion and mushroom mix with the olives, parsley, breadcrumbs, paprika and olive oil in a large bowl, season with sea salt and cracked pepper to taste. Mix until well combined.

For the mushrooms

Arrange the mushrooms cup side up on non-stick baking tray. Generously spoon the filling into each mushroom and place the tray into the preheated oven.

Bake for 20-25 minutes until topping is golden.

To serve

Plate up the hot mushrooms and serve with rocket on the side.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au