Asian bangers and mash

ingredients

• Asian bangers

  • 500 gram pork mince
  • 1/4 cup finely chopped coriander
  • 2 medium_piece fresh ginger, peeled, grated
  • 2 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 1 long red chill, finely chopped
  • 1 teaspoon chinese 5 spice powder
  • 1 tablespoon olive oil
  • 1 bunch baby buk choy, halved lengthways, steamed

• Mash

  • 3 parsnips, peeled, chopped
  • 1 large potato, peeled, diced
  • 1/3 cup hot milk
  • 30 gram butter
  • 2 green onions, thinly sliced, plus extra, to serve
  • pinch cayenne pepper

method

• Asian bangers and mash

  • 1

    Combine mince, coriander, ginger, half soy sauce, juice, chilli and spice. Mix well and season to taste.

  • 2

    Shape quarter cupfuls of mixture into sausage shapes. Place on a lined tray. Cover and chill 30 minutes.

  • 3

    To make mash: Place parsnips and potato in a saucepan, cover with water, and bring to boil on high. Reduce heat to medium, simmer 12-15 minutes until tender. Drain well. Mash with milk and butter until smooth. Stir onion and cayenne through. Season to taste.

  • 4

    Meanwhile, heat oil in a large frying pan on medium. Cook sausages 8-10 minutes, turning, until browned and cooked through. Deglaze pan with remaining soy, adding a little water if needed. Serve sausages on warm mash sprinkled with onion and drizzled with pan juices, accompanied by buk choy.