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Ed on Ask Bob Hart a food question Hi Bob, I am joining the frustrated listeners who find that dool.com.au does not exist. PLEASE, where is the site?Regards, ... more
Christine Campbell on Bob Hart's Roasted Chilli Corn Hi Bob,You mention chipotle mayoin some of your recipes but, search as I may, I can't find the recipe on the ... more
Robert on Ask Bob Hart a food question BobIs the DOOL for real?I can't find it anywhere online. Tried www.dool.com.auIt doesn't exist.Rob. more
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Charles on Bob Hart answers your questions Hello Bob,I want to buy a gas Webber BBQ. Please advise what moders and features you recommend. Please advise also places I ... more
Lindy Arthur on Ask Bob Hart a food question Afternoon Mr. Hart,I keep hearing your ad on 3AW - Dool? skillet. And I google the www.dool.com.au but do not come up with ... more
David Bracken on Ask Bob Hart a food question Hi Bobplease tell me where I can find the frypan you are advertising on AW. I can't find it on the net.Thanks DB more
susan on Ask Bob Hart a food question Hi Bob, Can you give me your toasted cheese sandwich recipe? I missed half of it today when I received a phone call during ... more
Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Bob Hart's Bangers 'N Mash

Posted by: Bob Hart | 23 September, 2010 - 2:36 PM

Bangers-'n'-mash is a dish that is simple beyond measure - one nobody could do badly. Or is it?

The rules with which listeners should now be familiar apply here: the bangers must be the best money can buy, the mash impeccably executed and the onion gravy a masterpiece. Simple, OK?

First, the snags: they should have been crafted by a master butcher who chooses not to construct mystery bags around inappropriate ingredients. If you spot chicken and cheese, cheese and vegemite, kangaroo and wombat droppings or any filling that sounds silly, head for the door.

Toulouse sausages from Jonathan’s in Collingwood are ideal, as are Italian porkers or pork and fennel snags from Donati of Carlton. Cumberlands from Rob the British Butcher in Dandenong also do the job and other credible butchers, such as Peter Bouchier and a few more, also deliver the goods.

Now, poach four of your snags of choice (for two) in water brought to a gentle boil for 4-5 minutes. Remove, cool and dry on a rack.

For the mash: desiree potatoes, unsalted butter, warmed full cream milk _ you know the drill. Or to show contempt for silly old Don Burke, the troubled parsnip-hater, and mash half spuds and half parsnip in butter and finish with a dollop of sour cream and a grind or two of fresh nutmeg. Now we’re talking...

Next, the onion gravy: peel and thinly slice into discs a couple of red onions. Sweat in butter with a dash of EV olive oil and continue to cook on a low heat, moving them around the pan, until evenly soft (25-30 mins). Sprinkle over a few pinches of plain flour and allow to cook a little more. Add a splash of marsala and allow to bubble, then add enough beef stock to achieve gravy consistency. Finish with a dollop of Dijon mustard.

When your mash and your gravy are ready, grill the cool, dry snags quickly and fiercely to achieve a dark, crisp skin while the interior, which is already cooked, remains moist and tender. I allow a couple of minutes a side in a covered gas grill, but a shade longer on a ribbed grill on the stove also works. Now, assemble: a splodge of mash, then the snags, finally the rich onion gravy. Yum bloody yum!

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.