Musings of a bon vivant in Hong Kong

Love, friendship and a home-cooked meal

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Maybe it’s because I’m in my thirties. Or maybe it’s because I don’t spend the day counting the minutes and hours till the end of a lesson or a lecture, but I SWEAR time is travelling ten times faster than it used to when I was a teenager and in uni. Seriously, where has the first half of 2013 gone?! Next thing I know, it’ll be Christmas and I have to scramble to find Christmas crackers and Secret Santa gifts. Ugh. So why these mutterings? Because Food Revolution Day was 17th May and…. it’s now 14th July and I realised I clean forgot to post the home-cooked meal that marked that day of getting together with friends and family and actually using the cooker hob. Not that it actually matters, as really, everyone should be spending more time in their own kitchens and less time debating the merits of a McDonald’s Chicken Nugget, so I am posting this now to show you what my friends and I ate. Because it was delunctious. And my friend Amy is an amazeballs cook, even if she is super slow. But the love is there, as you will see.

So, as Brits, Amy, her other half and I, LOVE LOVE LOVE Bangers and Mash. That’s sausages to you non-Anglophiles.

POP TRIVIA: Did you know that the word “Banger”refers to the sound sausages can make when being fried, and apparently, the term originated in WWII (though it has been in use since 1919), when the sausages made during WWII under rationing, were made with water and were more likely to explode under high heat if not cooked carefully. 

This most beloved comfort dish is always more enjoyable when made at home, as people are fussy about their mash potatoes, though I am rather partial to the Bangers and Mash at The Globe (Garley Building, 45-53A Graham St, Central. Tel: 2543 1941).

So on the night of Friday May 17th, armed with experimental pork sausages bought at the cold-meat butchers on Leighton Road in Causeway (opposite Jack Wills), Amy set about preparing an epic meal of garlic mustard mash, a medley of roasted vegetables and two sausages per person.

Fry those sausages

Fry those sausages

I am a mash potato and gravy addict so I made sure that I peeled enough potatoes to feed a small army and Amy made a vat of gravy. I am not exaggerating, it was practically a gallon of gravy that we finished.

IMG_6495 IMG_6499

Now, traditionally, Bangers and Mash are served without any greenery, but, being the healthy beings we are, we like to colour the plate. So a roasting frenzy ensued and a lovely selection of tomatoes and bell peppers completed our meal. One stubborn pepper half refused to be roasted unfortunately!



A few seconds of arranging my food on my plate and voila!

Bangers and Mash!

Bangers and Mash!

And if that wasn’t enough, Amy also made us some fresh lemonade. Delunctious.

Homemade lemonade

Homemade lemonade

If you haven’t had Bangers and Mash before, then you are a deprived person. Immediately acquaint yourself with some sausages and work your biceps to mash up some spuds. If you’re lazy, then just go to The Globe instead!

Happy Sunday everyone!



Author: chopstixfix

Michelle Ng is a Brit born Chinese-Malaysian who has loved food since time immemorial. She is a firm believer in "Live to Eat, not Eat to Live".

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