Wednesday, 17 February 2016

Carrot and Potato Mash with Bourbon Balsamico Onions and Merguez

This is an easy midweak meal, especially when you have some carrots and potatoes in the cupboards.

a wonderful midweek meal

Merguez are a north african kind of small sausage for frying or bbq. They are made in different ways, some are pure lamb, some mixed lamb and beef and others are beef and pork. The thing that they all have in common is their kind of seasoning with lots of paprika and cumin. Some have chilli in and are on the hot side.

A good mash needs a topping of onions. And onions either coated in some flour and put in the deep fat fryer or out of a pan and sweet and soft. I decided to have them out of the pan. Adding some aroma is important, so some Balsamic vinegar and something sweet is good.  Adding a bit of Bourbon makes them even better.

Balsamic and Bourbon Onions

500 g carrots
300 g potatoes
2 small onions
3 shallots
100 ml double cream
2 tbsp butter
1 tbsp Agave syrup
2 tbsp Balsamic vinegar
2 tbsp Bourbon whiskey
1 tbsp dill and cress
1 tbsp oil
salt and pepper
300 g Merguez sausages (lamb and beef)

Lamb and Beef Sausages

Peel and cut potatoes and carrots and onions. In boiling salted water start the potatoes and carrots until soft, drain. Heat up the cream, add the butter and pepper and mash it.
Fry half onion rings in oil until soft, add the Agave syrup and after a minute the Balsamic and the Bourbon. Season.

In the same pan, start the Merguez and assemble the dish. Add some cress and dill.

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