Cooking With I&J KIDS

Serving Suggestion

Preparation Instructions

You'll need the following Ingredients:

500g I&J Chicken Bangers
6 potatoes, peeled and cut into chunks
20ml full cream milk
1 tablespoon butter
Salt and pepper
300ml garden peas

Barbeque Sauce
1 onion, finely chopped
2 cloves of garlic, minced
2 cups of tomato sauce
1 cup of water
½ cup of cider vinegar 
¼ cup oil
¼ cup of Worcestershire sauce
¼ cup fresh lemon juice
1/3 cup, dark brown sugar
1 tablespoon of chilli powder

Preparation method:

• Prepare bangers as per pack instructions.
• Fill a pot with water and boil on the stovetop. Place the peeled potato chunks into the water and boil for 10-15 minutes, or until the point of a knife easily slides through the piece.
• Drain potatoes and then, using a potato masher, mash the potato until smooth. Add the milk, butter, salt and pepper to taste and mix through.
• In a small saucepan, blanche the peas in boiling water over medium heat for a few minutes.
• To make the sauce, combine all ingredients in a pot and bring to the boil. Reduce heat and simmer for about 15 minutes, until sauce has thickened. Strain sauce to remove the onion and garlic. Season to taste.
• Serve the I&J Chicken Bangers with the sauce and a generous serving of mash and peas on the side.