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STEAM MEALS *PART 1* Sausages, Salmon, Chicken | ONE-POT EASY RECIPES | Quick Delicious Dinner

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Susannah's Kitchen
Susannah's Kitchen
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Sausage, Mash & Carrots, commonly known as Bangers and Mash, is a traditional British dish that originated in the early 20th century. It became popular during the post-World War II era when hearty meals were essential for working-class families. The dish symbolizes comfort food in British culture, often served in pubs and homes alike. Today, it remains a beloved staple, with variations including different types of sausages and gravies.

Ingredients

  • sausages
  • potatoes
  • carrots
  • butter
  • milk
  • salt
  • black pepper
  • olive oil
  • parsley

Instructions

  1. 1Boil potatoes in salted water until tender, about 15-20 minutes.
  2. 2Drain potatoes and return to pot.
  3. 3Add butter and milk to the potatoes and mash until smooth.
  4. 4Season mashed potatoes with salt and black pepper to taste.
  5. 5Peel and chop carrots into even pieces.
  6. 6Boil carrots in salted water until tender, about 10-15 minutes.
  7. 7Drain carrots and toss with a little olive oil and chopped parsley.
  8. 8In a skillet, heat olive oil over medium heat.
  9. 9Add sausages to the skillet and cook, turning occasionally, until browned and cooked through, about 15-20 minutes.
  10. 10Serve sausages on a bed of mashed potatoes with carrots on the side.
  11. 11Garnish with additional parsley if desired.

Ingredient Alternatives

butter

Healthier: olive oil

Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

Healthier: almond milk

Cheaper: water

Almond milk is lower in calories, while water is a cost-effective option.

Techniques

boilingmashingpan-frying

Equipment

potskilletmasherknifecutting board
🌶️🌶️🌶️Lowdairy

Also Known As

Bangers and Mash

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter (optional)

Instructions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Season the chicken breasts with Cajun seasoning, salt, and black pepper.
  3. 3Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
  4. 4Remove the chicken from the skillet and set aside.
  5. 5In the same skillet, add the rice and toast for 1-2 minutes, stirring frequently.
  6. 6Pour in the chicken broth and bring to a boil.
  7. 7Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
  8. 8While the rice is cooking, steam the broccoli florets until tender, about 5-7 minutes.
  9. 9Slice the cooked chicken and serve it over the rice, with steamed broccoli on the side.
  10. 10If desired, add a tablespoon of butter to the rice for extra flavor before serving.

Equipment

large skilletsteamermeasuring cupsmeasuring spoonscutting boardknife
🌶️🌶️🌶️Low
pescatarian

Ingredients

  • 2 salmon fillets
  • 1 cup jasmine rice
  • 1 cup baby corn, chopped
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1Rinse the jasmine rice under cold water until the water runs clear.
  2. 2In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
  3. 3While the rice is cooking, heat the vegetable oil in a skillet over medium heat.
  4. 4Add the minced garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.
  5. 5Add the salmon fillets to the skillet, skin-side down, and cook for about 4-5 minutes on each side until cooked through.
  6. 6In a small bowl, mix together the soy sauce, fish sauce, lime juice, sugar, and black pepper. Pour this sauce over the salmon in the skillet and let it simmer for an additional 2 minutes.
  7. 7Add the chopped baby corn to the skillet, stirring to coat in the sauce, and cook for another 2-3 minutes until heated through.
  8. 8Once the rice is done, fluff it with a fork and serve it on plates.
  9. 9Top the rice with the salmon and baby corn mixture, and garnish with fresh cilantro.

Equipment

potskilletmeasuring cupsmeasuring spoonscutting boardknife

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