Bangers, Brussels and Mash

BANGERS, BRUSSELS & MASH

Here is something a little different you need to try over the campfire. Deep-fried Brussel sprouts with a silky smooth dressing served with pork bangers and buttery mash. We cooked this meal in a beautiful bush camp setting and can't wait to cook it again.

Not just your basic bangers and mash usually cooked during the week in winter when pushed for time and exhausted from the daily grind. This meal can be managed solo, but cooking and plating up can be easier with some help from your sous-chef.

We lived in Sydney for a few years, where we were privileged to be introduced to an Argentinean restaurant, Porteño. On arrival, you are ushered upstairs to Cadels Bar. A low lit cocktail bar with staff who can whip you up one of your favourites or something entirely new and spectacular to get you relaxed and in the mood for some fire-cooked succulent meats by Ben & Elvis and their team downstairs. One of the most popular side dishes which we ordered every time was the deep-fried brussell sprouts. Scanning the room, we could see every table had this dish front and centre. The Brussels are deep-fried, which gives them a crispy nuttiness with a soft centre.

Delicious food and a wine cellar that will make your eyes pop, we implore you to visit Porteno if you love fire cooking and live in Sydney.

We had some new Campfire cooking gear we were dying to use but wanted to christen it with something special. I searched the internet and 'NO WAY!" found the Porteño recipe for the deep-fried brussells on a foodie blog website. 

Side Dish | Porteño Brussel Sprouts

Ingredients 

2kg Brussels sprouts, cut in half 

150g lentils 

1 packet of Campers Pantry Beans

1 bunch of fresh mint 

1 bunch fresh continental parsley 

2 litres of rice bran oil or grapeseed oil

Salt 

Dressing 

2 tablespoons of hot English mustard 

100ml vincotto 

200ml extra virgin olive oil 

Salt and pepper to taste 

Steps

1. Heat camp oven with rice bran oil to 180 degrees 
2. Cook lentils in simmering water until tender. We used a tin of lentils warmed through.
3. For the dressing, whisk together all ingredients. 
4. Cook Brussels sprouts in small batches until golden and crispy (stand back!) pop pop pop! 
5. Rehydrate freeze dried beans with hot water, strain and add to the cooked Brussels.
6. Add the dressing, then toss in mint, parsley and lentils. Season with salt.

Main | Bangers & Mash

Traditional Irish/British bangers and mash pork snaggers cooked in the skillet with butter and sage served on a buttery potato mash. That's it!

*Tip: The prep can be done at home with this meal to save carting ingredients, mixing bowls, etc., into the bush.

I need to thank cousin Tony and family for helping out and approving the menu.

Cheers AJ

Cooking gear supplied by:

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