Page 12 - The Cochrane's Christmas Banquet

Ultimate Bangers & Mash

Wild boar sausages, buttery mash and Granny’s redcurrant gravy

Make Granny’s redcurrant gravy

Preparation time approx. 40 minutes

Ingredients required: Equipment required:

• 1 red onion • Sharp knife

• 2 clove garlic • Small-medium saucepan

• 2 tsp redcurrant jelly
• 300 ml chicken stock

• 10g butter

Pantry Ingredients required:

• 1 tbsp soy sauce (light/
dark)

• 1 tsp olive oil

1. Remove the ends of the onion and then peel. Slice in half and then finely
slice the onion aiming for a thickness of around 1mm.

2. Set the saucepan over a low-medium heat and add a teaspoon of olive
oil and then the finely sliced onion. Season with salt and pepper.

3. Allow this to sweat down very slowly making sure the onion doesn't
take on any colour, you are aiming to release all of the sugars and create
a sticky chutney like mixture in the base of the pan. This will take about
20 minutes.

4. Stir the onion mixture every couple of minutes.

5. While the onions are sweating, peel and finely chop the garlic and add to
the pan. This can be done as soon as you have added the onions to the
pan.

6. Once the onions have sweated down add the soy sauce (light/dark) and
stir it in. Next, add the chicken stock, stir again and then turn up the heat
to medium-high.

7. Reduce the liquid level in the saucepan by at least a half which should
take about 12 minutes.

8. Once reduced add the redcurrant jelly and stir to combine, reduce the
sauce again by about a third.

9. Finally add the butter and stir until melted.

10.Set aside until serving.