Bodacious British Bangers And Baked Beans Brunch Recipes

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BODACIOUS BURGER



Bodacious Burger image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h

Yield 1 large burger

Number Of Ingredients 32

1/2 cup ketchup
1/2 cup mayonnaise
1/4 teaspoon hot sauce
1 pound macaroni
2 cups whole milk
1 tablespoon butter
1 cup grated fontina
1 cup grated Cheddar jack
8 ounces processed cheese, such as Velveeta, diced
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 large onion
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon seasoned salt
Plenty of freshly ground black pepper
Canola oil, for frying
1 1/4 pounds ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
A few dashes hot sauce, such as Tabasco
1 tablespoon butter
1 tablespoon butter
1 kaiser bun, sliced in half
2 butter lettuce leaves
2 crisp-cooked bacon slices
2 slices American cheese
2 slices tomato
1/4 cup baby spinach leaves
5 bread and butter pickle slices

Steps:

  • For the doctored fry sauce: Combine the ketchup, mayonnaise and hot sauce in a small bowl. Set aside.
  • For the quick and easy mac and three cheeses: Bring a pot of water to a boil. Add the macaroni and cook according to the package directions.
  • Heat the milk and butter in a large saucepan over medium heat until hot. Add the fontina, Cheddar jack and processed cheese and cook, stirring, until melted. Stir in the pepper and salt. Drain the macaroni and stir it into the cheese sauce. Keep warm.
  • For the onion strings: Begin by peeling the onions and slicing them very thinly; use a mandoline slicer if you can. Separate the onion slices, put them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
  • In a bowl, combine the flour, cayenne, kosher salt, seasoned salt and black pepper and set aside.
  • Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 360 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
  • Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess.
  • Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up and watch them! They'll be ready to remove from the oil in no time flat. When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices and serve immediately.
  • For the burger: To a bowl, add the ground beef, salt, pepper and hot sauce and mix to combine. Shape into two 10-ounce burger patties.
  • Melt the butter in a skillet or grill pan over medium-high heat and cook the burgers for 5 minutes per side for medium rare.
  • For the burger bun: Melt the butter in a skillet or grill pan over medium heat. Put the bun halves in the skillet cut-side down and lightly toast, about 2 minutes.
  • To build the burger, layer on top of the bottom bun: the butter lettuce leaves, some mac and cheese, 1 burger patty, the bacon, the American cheese slices, 1 tomato slice, the other burger patty, some onion strings, a spoon of the doctored fry sauce, spinach leaves, the other tomato slice, the pickles and the top bun. Secure with a large metal skewer.

BONFIRE BANGERS & BEANS



Bonfire bangers & beans image

This comforting casserole is a real crowd-pleaser, great served with jacket potatoes on Bonfire Night

Provided by Emma Lewis

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14

3 tbsp vegetable oil
1 onion , finely chopped
2 celery sticks, finely chopped
4 rashers streaky bacon , chopped
1 tbsp tomato purée
2 x 400g cans chopped tomato
2 tbsp dark brown sugar
2 tsp Dijon mustard
2 thyme sprigs
2 tsp Worcestershire sauce
2 x 400g cans cannellini beans , rinsed and drained
2 red peppers , deseeded and chopped
2 x 450g packs herby sausages
handful parsley leaves, chopped, to serve (optional)

Steps:

  • Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
  • Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.

Nutrition Facts : Calories 454 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.66 milligram of sodium

BANGERS & BEANS IN A PAN



Bangers & beans in a pan image

A new twist on an old favourite, great for an easy after work or after school supper - easily doubled or trebled

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4, but easily doubled or trebled

Number Of Ingredients 10

1 tbsp vegetable oil
454g packet good quality sausage each sausage chopped into three
1 small onion , chopped
3 carrots , chopped into thick slices
4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
2 x cans mixed pulses (or other beans), drained and rinsed under the cold tap
400ml hot chicken or vegetable stock
1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
a small handful of fresh parsley , chopped
crusty bread , to serve

Steps:

  • Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they're browned on all sides.
  • Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
  • Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen - whole or as single portions - for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

Nutrition Facts : Calories 479 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 3.7 milligram of sodium

BRITISH BAKED BEANS



British Baked Beans image

These beans are enjoyed everyday throughout Britain. Often they're part of a large traditional British breakfast, but other times, simply served over a slice of toast.

Provided by lutzflcat

Categories     Baked Beans

Time 25m

Yield 2

Number Of Ingredients 12

1 tablespoon olive oil
⅓ cup chopped onion
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon molasses
½ tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 (15.5 ounce) can cannellini (white kidney) beans, rinsed and drained
¾ cup vegetable broth
salt and freshly ground black pepper to taste
chopped fresh parsley for garnish (optional)

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
  • Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
  • Sprinkle with parsley before serving.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 50.6 g, Fat 7.9 g, Fiber 9.9 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 814.9 mg

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