Hey folks hope you are well and wanna give these a try, remember the whole idea of this is just to give you some ideas and take it up a notch in your own style, so let me know how you get on! For more ideas, there are lots more 4321 videos on this playlist th-cam.com/video/4JnHI2dKlDc/w-d-xo.html There's also the recipe method for the 4 recipes made in the video here barrylewis.net/recipe/4321-ep-24/ good luck!
the reason for sausages being called "bangers" is because of the high water content in them in WWII, due to the meat rationing. which would mean that they would pop when cooking like you said.
I understand the feeling... Standing in the isle at the store & staring at the shelf with untold numbers of possibilities going through the mind! Fortunately & simultaneously Unfortunately our stores have an overabundance of options!
I had bangers and mash 2 billion years ago at Epcot (Disney World). I liked it. Can't eat pork now (digestive, not religious), but I might try other meats I can eat- or maybe even see about fish sausage. Say... how hard would it be to make your own custom pesto?
Barry, As someone who’s disabled and has a budget, thank you SO MUCH for the 4321 series. Also thank you for not turning your nose up at prepackaged ingredients or packet mixes, instead framing them as “free flavor.” You’re the only YT chef I know of who can do the big fancy complex recipes but who also doesn’t turn his nose up at the things that get a lot of us struggling people through the week. (Alton Brown’s elitism and lack of understanding about time and energy poverty really bothers me). Thank you for spending so much time dedicated to food that’s realistic for people like me.
Ugh, I’m not get started on Alton but yes, his attitude & bigotry is disgusting. Sorted Food here on TH-cam is a great channel that has recently been doing the same thing, a lot of their shows are more entertainment than recipes but in their time crunched shows they do advocate for using flavored mixes in various ways. They also have a meal plan app specifically with quick easy meals, but it is a paid app. I like their channel for their informational shows, too, definitely recommend them.
The term bangers comes from wartime when meat was scarce so butchers made sausages with a lot of filler to make the meat stretch further. A lot of sausages contained a lot of added water which would turn to steam during cooking. The build up of pressure in the skins caused them to explode in the pan with a bang.
If you're going to boil your potatoes for mash, cut them up into inch side chunks. They'll cook in about 1/3 of the time, as a bonus with the energy costs right now it saves money as well!
My favorite fast and easy way to jazz up couscous is to take about 1/4 of the water out and replace it with lemon and/or lime juice. A good amount of fresh cracked pepper in with that, and it's a really nice side for some fish.
I long for the day a 4321 cookbook is released!! Love your vids Barry! Been watching since I was in secondary school, I’m 23 now lol. Long time fan ☺️☺️
Looks like your pepper jack is black pepper. Here in the US our pepper jack is typically with bits of chopped jalapenos. I like it, but I'm intrigued by the black pepper though. I bet that tastes good too but very different from what I'm used to.
At Costco in the US, we can get flavored chicken sausage, apple Gouda or mango jalapeno. They are fully cooked and so easy to add to so many dishes. Also, I just realized I was eating a 3 ingredient dish as I watched this video. Mac and cheese with pulled pork and fresh tomatoes from the garden 🤤
The bangers and mash with the sausages cut up and put in the mash was one of my favourite meals as a kid,we called it hedgehog cause the sausages sticking out look like hedgehog quills
Hi Barry, I’m currently sick at home with Covid. I’ve been binge watching your videos again. Thank you for keeping me entertained through this. One thing I love about TH-cam is that when I zone out and forget what is happening in a video, I can rewind it. You can not rewind a Professor!
From what I heard "bangers" came from WW1 rationed sausages that were given to British soldiers, because they had large water content so they kind of exploded when roasted over the open flames.
i like adding honey mustard dressing in to mash ( only really tried mashing in to a baked potato when the supermarket cafe puts the topping on and no butter underneath mash the dressing with the cheese and its yummy
They used to bang during the War rations as butchers would add eater to the sausage meat to make it go future and the sausages would sort of explode when the water leaked into the oil. Which is where the pricking a sauage also comes from as it prevented them from bursting.
i actually used the same idea for flavored rice boxes like roasted vegatable and garlic and make a homemade cream suace using sour cream, cream cheese and a little milk and mix it all with caramelized onions that i cooked down cause my mother is highly alergic to raw onions and either roasted red peppers or cook down red peppers and mushrooms and will make it with chopped up chicken as a whole dish
Sausages are called Bangers, because cheap ones used to have a high water content, and, unless you pricked the skins before cooking, steam would build up, and the sausages would explode, hence 'Bangers'. Not a problem today, though, where contents are better quality, and strictly regulated. I always thought that Ainsley Harriot would be the sort of bloke that it would be fun to have a pint or three with. Possibly on a nice afternoon at a cricket match, somewhere.
Looks nice, especially the couscous!!! But... You made a strawberry smoothie, not a milkshake. Don't use yogurt. Instead, use a couple scoops of vanilla ice cream, strawberries, some of the strawberry milk and blend. Delicious!
Barry and family, Love the energy and comedy mixed with good information. To amuse and attract the kids you could call the Green Bangers and Mash, Shrek Mash....the bangers standing on end look like martian antennae. All the best Jim Oaxaca, Mexico
I make a dish that i call a cheats risotto! A packet of the dry microwaveable golden vegetable rice! But instead of using all water to cook it, i substitute half for fresh orange juice! Then when cooked through, i mix in roughly half a tub of garlic and herb soft cheese (free flavour 😉😉)! We often have it on the side of fish cakes with vegetables! Or we add in some frozen veg before cooking!
The Jaffa Cake thing is one of those oddball bits you remember. They are legally a cake as they go hard when stale rather than soft like a biscuit. The reason it's important? 20% less tax on cakes. Also the jam bit is actually apricot with orange oil rather than marmalade.
One little thing I would've done differently with the Jaffa Trifle is to melt the marmalade with a little water before adding to the Jaffa sponge's at the bottom of the glass and allowed it to re-set after.
I do the same thing in the store. I make recipes on my head walking down the aisle. Don't let me see something new. It's over. I can be there for too long. 😉
you should try previous butter cookies for this series. it's one of the easiest things ever. 1 cup peanut butter, 1 egg, 1 cup of sugar. pretreat oven to 350 f. bake for ten minutes, let cool for two :)
When I was a kid there was this cookbook that had a recipe for bangers and mash and it was called forest floor, because it was supposed to look like a forest floor
Hey Barry, did that pepperjack have peppercorns or chili peppers in it? Usually its chili peppers, but cracked pepper corns in cheese sounds better imo!
Hi Barry you've got to try Tesco beef sausages in a toad In the whole but add herbs and mustard to the Yorkshire pudding and I part bake the sausages for about 5
Here's a desert suggestion: puff pastry poppy seed strudel. You need one sheet of puff pastry, 500g of poppy seeds and 200g sugar OR you can get ready-made poppy seed and sugar package so you can add another ingredient! Just roll out your puff pastry and sprinkle a generous amount of the poppy seed mix, roll up and bake for 180°C until it's golden brown. This is really delicious, I make it pretty often, just make sure to add a good amount of sugar so it's not too bland. I hope someone tries this 😄
Barry you said about the cous cous "By a chap called Ainsley Harriot". Please tell me you know who he is you can't be British otherwise 😂 He is the legend from Ready Steady Cook. Amazingly friendly and joyous guy.
Barry Lewis veggie prep kit + onions =.......... frozen onions?! What do you find the advantage so much, over using your product and freezing them vs buying pre-diced frozen onions? 🤔
Great vid as always, but I have to pull you up on the specifics of why sausages are called 'bangers'... The term was actually probably coined during one of the world wars (sources are divided on which one) when meat shortages in the UK forced butchers to stretch their sausages with fillers. These fillers would commonly include a large amount of water, so they'd 'bang' when fried in the pan (obvs not in a good way mind you). Sounds like your sister is keeping the tradition alive by adding water to the pan while she's cooking them even now! 🤣
Is your "pepper Jack" just jack cheese with pepper? like black pepper? in the US it's actual peppers... like jalapenos... So Yummy... My house is never without it...
Hey folks hope you are well and wanna give these a try, remember the whole idea of this is just to give you some ideas and take it up a notch in your own style, so let me know how you get on!
For more ideas, there are lots more 4321 videos on this playlist th-cam.com/video/4JnHI2dKlDc/w-d-xo.html There's also the recipe method for the 4 recipes made in the video here barrylewis.net/recipe/4321-ep-24/ good luck!
the reason for sausages being called "bangers" is because of the high water content in them in WWII, due to the meat rationing. which would mean that they would pop when cooking like you said.
I understand the feeling... Standing in the isle at the store & staring at the shelf with untold numbers of possibilities going through the mind! Fortunately & simultaneously Unfortunately our stores have an overabundance of options!
I had bangers and mash 2 billion years ago at Epcot (Disney World). I liked it. Can't eat pork now (digestive, not religious), but I might try other meats I can eat- or maybe even see about fish sausage.
Say... how hard would it be to make your own custom pesto?
Should have added a bit more cream fraiche the trifle at the bottom and added some creme fraiche to the mashed potatoes :)
Um Barry I though you already did a Jaffa Cake Trifle on 4321. It was part 9
Barry,
As someone who’s disabled and has a budget, thank you SO MUCH for the 4321 series. Also thank you for not turning your nose up at prepackaged ingredients or packet mixes, instead framing them as “free flavor.” You’re the only YT chef I know of who can do the big fancy complex recipes but who also doesn’t turn his nose up at the things that get a lot of us struggling people through the week. (Alton Brown’s elitism and lack of understanding about time and energy poverty really bothers me). Thank you for spending so much time dedicated to food that’s realistic for people like me.
Ugh, I’m not get started on Alton but yes, his attitude & bigotry is disgusting.
Sorted Food here on TH-cam is a great channel that has recently been doing the same thing, a lot of their shows are more entertainment than recipes but in their time crunched shows they do advocate for using flavored mixes in various ways. They also have a meal plan app specifically with quick easy meals, but it is a paid app. I like their channel for their informational shows, too, definitely recommend them.
Also check out Adam Garratt. He does fantastic budget meals (UK based) with simple iand prepackaged ingredients
The term bangers comes from wartime when meat was scarce so butchers made sausages with a lot of filler to make the meat stretch further. A lot of sausages contained a lot of added water which would turn to steam during cooking. The build up of pressure in the skins caused them to explode in the pan with a bang.
they use to use sulphur as a preservative, along with saltpeter, burn the sausages and you have carbon, saltpeter, carbon and sulphur = gunpowder
@@debeeriz to bad the fats would have ruined the possibility of combustion
Thank you for clarifying, as a dirty minded American that made it sound sexual before the clarification lol
@@debeeriz not quite how chemistry works but amusing thought.
If you're going to boil your potatoes for mash, cut them up into inch side chunks. They'll cook in about 1/3 of the time, as a bonus with the energy costs right now it saves money as well!
Yeah I was at my sis-in-laws one time for dinner and she was boiling whole spuds wondering why they weren't going soft.
@@Ass_Burgers_Syndromeit only takes 25 minutes for whole potatoes
My favorite fast and easy way to jazz up couscous is to take about 1/4 of the water out and replace it with lemon and/or lime juice. A good amount of fresh cracked pepper in with that, and it's a really nice side for some fish.
I long for the day a 4321 cookbook is released!! Love your vids Barry! Been watching since I was in secondary school, I’m 23 now lol. Long time fan ☺️☺️
It'd be good if you can do a 4321 video again with different ingredients for Christmas. Thanks. Love the videos. 🙂
it's another 4 months away, Sharon! can tell what time of year is your favourite
I’d love to see you take a standard ready meal from a shop and turn it into a next level dish as a series like a starter, main, desert type thing
folding the cheese into the cous cous looked like a very strange Rice Krispie treat mix. Also - crumbling Jaffa cakes made you the Jaffa Bae
Small world eh?
Wasn’t expecting a video today being bank holiday! What a treat on an already good day (my early birthday party!) celebrating family
Happy Bday!
@@Vanda-il9ul thank you! It’s Thursday so I’ll have the best gift of a Barry video to watch!
The story you told while whizzing the strawberry stuff in the blender was terrific! Don’t worry, I won’t tell anyone😂
Looks like your pepper jack is black pepper. Here in the US our pepper jack is typically with bits of chopped jalapenos. I like it, but I'm intrigued by the black pepper though. I bet that tastes good too but very different from what I'm used to.
Definitely gonna try that Milkshake and trifle and cuscus recipe
All of that looked amazing. I especiallly loved the look of the Jaffa Cake Trifle and the Strawberry Milkshake.
At Costco in the US, we can get flavored chicken sausage, apple Gouda or mango jalapeno. They are fully cooked and so easy to add to so many dishes.
Also, I just realized I was eating a 3 ingredient dish as I watched this video. Mac and cheese with pulled pork and fresh tomatoes from the garden 🤤
The bangers and mash with the sausages cut up and put in the mash was one of my favourite meals as a kid,we called it hedgehog cause the sausages sticking out look like hedgehog quills
Hi Barry,
I’m currently sick at home with Covid. I’ve been binge watching your videos again. Thank you for keeping me entertained through this.
One thing I love about TH-cam is that when I zone out and forget what is happening in a video, I can rewind it. You can not rewind a Professor!
From what I heard "bangers" came from WW1 rationed sausages that were given to British soldiers, because they had large water content so they kind of exploded when roasted over the open flames.
I hadn't heard that. Thanks for teaching me!
i like adding honey mustard dressing in to mash ( only really tried mashing in to a baked potato when the supermarket cafe puts the topping on and no butter underneath mash the dressing with the cheese and its yummy
They used to bang during the War rations as butchers would add eater to the sausage meat to make it go future and the sausages would sort of explode when the water leaked into the oil.
Which is where the pricking a sauage also comes from as it prevented them from bursting.
i actually used the same idea for flavored rice boxes like roasted vegatable and garlic and make a homemade cream suace using sour cream, cream cheese and a little milk and mix it all with caramelized onions that i cooked down cause my mother is highly alergic to raw onions and either roasted red peppers or cook down red peppers and mushrooms and will make it with chopped up chicken as a whole dish
Hi Barry! I’m watching your video on a kayak in a lake in Michigan USA!
That trifle looks yummy! Gotta try that with the milkshake 😋
There’s something about using a nonstick pan and the food glides right off it that’s so satisfying to me 😂
The couscous cake looks like tahdig, the crispy bit at the bottom of the rice cooker that Iranians love
Sausages are called Bangers, because cheap ones used to have a high water content, and, unless you pricked the skins before cooking, steam would build up, and the sausages would explode, hence 'Bangers'. Not a problem today, though, where contents are better quality, and strictly regulated.
I always thought that Ainsley Harriot would be the sort of bloke that it would be fun to have a pint or three with. Possibly on a nice afternoon at a cricket match, somewhere.
We need smoke alarms that shut off when we yell “I’M JUST COOKING!!!” 🤣
This guy deserves more subscribers 👏👏👏
Looks nice, especially the couscous!!! But... You made a strawberry smoothie, not a milkshake. Don't use yogurt. Instead, use a couple scoops of vanilla ice cream, strawberries, some of the strawberry milk and blend. Delicious!
or to keep to the "triple strawberry" theme, strawberry ice cream.
Barry and family, Love the energy and comedy mixed with good information. To amuse and attract the kids you could call the Green Bangers and Mash, Shrek Mash....the bangers standing on end look like martian antennae. All the best Jim Oaxaca, Mexico
Something to watch on bank holiday Monday 😁
What holiday is it?
Lucky duck!
I make a dish that i call a cheats risotto! A packet of the dry microwaveable golden vegetable rice! But instead of using all water to cook it, i substitute half for fresh orange juice! Then when cooked through, i mix in roughly half a tub of garlic and herb soft cheese (free flavour 😉😉)! We often have it on the side of fish cakes with vegetables! Or we add in some frozen veg before cooking!
The Jaffa Cake thing is one of those oddball bits you remember. They are legally a cake as they go hard when stale rather than soft like a biscuit. The reason it's important? 20% less tax on cakes. Also the jam bit is actually apricot with orange oil rather than marmalade.
You just solved a mystery for me. I don't like orange filling but I love apricot. I kind of like jaffa cakes 😂
Watching this I've realised I've never tried pesto..so I'll definitely be trying mash with it in, great video as always
Thank God for Boston. Bonus 1000 points.
I would add custard to the triffle- does not feel like a triffle without custard. And maybe mix the marmalade with orange jelly too - must try
Barry, the quality of your videos as late is insane!!! You will have a million soon, I can feel it
I put cheese whiz and chopped onion in my mashed potatoes. Looks orangey but tastes yummy. Oh yes and top with parsley!
Glad to see your smoke alarm has mastered comedy timing
Ketchup with bangers and mash. You beast you 🤣 always gravy for me especially a good onion one.
One little thing I would've done differently with the Jaffa Trifle is to melt the marmalade with a little water before adding to the Jaffa sponge's at the bottom of the glass and allowed it to re-set after.
Would it have reset though? I was thinking of mixing the CF and Marmalade together.
I would have added custard. A trifle without custard is basically a pile of random dry stuff in a bowl. :)
I love Strawberry milk! Wish we had Nesquick strawberry powder where I live 🥺
Amazon?
@@Davey-tw2cr risky trying to import food into a country. There is too many laws that I don’t know. So its a no go.
@@pepsimax8078 that actually sucks.
I make an easy meal of pasta garlic and herb cream cheese and ethier bacon or leeks fried up. Banging and quick student meal.
I do the same thing in the store. I make recipes on my head walking down the aisle. Don't let me see something new. It's over. I can be there for too long. 😉
These look bloody good. Need More of Boston.
I'm going to use Ambrosia Chocolate orange custard instead of the marmalade. Thanks for the inspiration 😁
my favourite series!
The couscous cake would make a great packed lunch for the girls
Who knew lip reading would come in handy for a Barry Lewis video… now do I write a transcript or not?!
Yes
Barry how do you make the couscous with the pomegranate and mint? That sounds delicious!
you should try previous butter cookies for this series. it's one of the easiest things ever. 1 cup peanut butter, 1 egg, 1 cup of sugar. pretreat oven to 350 f. bake for ten minutes, let cool for two :)
Saw you and the fam in the garden centre yesterday, wanted to say hi but didn’t want to disturb you.
When I was a kid there was this cookbook that had a recipe for bangers and mash and it was called forest floor, because it was supposed to look like a forest floor
when you were mixing the cheese into the couscous it looked like banoffee pie 🤣
We do chicken squashage and soft cheese pasta. It’s worth a bash, and the kids love it.
Please start doing premieres! I miss chatting with you in the comments, Barry!
I use Dips that I like, say Sweet Potato and Cashew in Pasta, but Try what ever Dips you like Goats Cheese works well with Mushrooms
Hey Barry, did that pepperjack have peppercorns or chili peppers in it? Usually its chili peppers, but cracked pepper corns in cheese sounds better imo!
Hi Barry you've got to try Tesco beef sausages in a toad In the whole but add herbs and mustard to the Yorkshire pudding and I part bake the sausages for about 5
Barry's definition of a milkshake differs greatly from my own...
The bangers and mash looks like it could be a Halloween dish. Like grave stones on a spooky knoll… and as I’m typing this, you are saying it.
Here's a desert suggestion: puff pastry poppy seed strudel. You need one sheet of puff pastry, 500g of poppy seeds and 200g sugar OR you can get ready-made poppy seed and sugar package so you can add another ingredient! Just roll out your puff pastry and sprinkle a generous amount of the poppy seed mix, roll up and bake for 180°C until it's golden brown. This is really delicious, I make it pretty often, just make sure to add a good amount of sugar so it's not too bland. I hope someone tries this 😄
500g of poppy seeds in the UK? It cost a fortune! And they would not even know that you have to grind them before using them :))))))))
Barry - chop your potatoes really small before boiling if you're going to mash them - so much quicker!
All these look delicious. You could have made Stonehenge with the bangers and mash.
Barry you said about the cous cous "By a chap called Ainsley Harriot". Please tell me you know who he is you can't be British otherwise 😂 He is the legend from Ready Steady Cook. Amazingly friendly and joyous guy.
2:45 theres also a lot of nutrients in the skin, no point wasting it, especially with how bad things are going to get before long.
I make a savory couscous with bacon, gouda, chicken stock and lemon juice. I could just eat bowls of that for snacks.
i’d love to try the milkshake with soya milk and yougurt
A 3 ingredient curry I've heard about...lamb mince, tin of chopped tomatoes...and a bag of bombay mix...please try this.
I always have left the skin on my potatoes. It is so much better to me that way. Try adding a little mayonnaise to mashed potatoes.. it's yummy 😋
17:20 must be the end of August spirit that brought this analogy to mind.
Just a heads up Barry you used Clotted cream instead of crème fraiche in your Jaffa dessert 😃 wonder if it would of been nicer using crème fraiche.
Would love to taste ;) my mom used used to make this a lot! Really like your channel, I’m subscribed ❤️
I can't believe you missed it...
"Another Barry-a-tion" !!!
Thse social media food resapes is really putting a new meaning to the word proof is in the pud
Oh my word! Where did you get that awesome strawberry huller?
I've had skin on mashed potato and I prefer no skin in my mash. It's effort to peel the buggers but I'll go for it
New barry slogan free texture 😂😂
Milkshakes in America are made with ice cream. Your version would be a smoothie. It still looks good though.
you could use flavored cream cheese in the mash
If you’re going to use instant cous cous you really should cover it to help it steam and rehydrate more evenly
Chilli anchovies in olive oil into tew mash.
Super caffeinated today Barry? I can relate lol
Hope you're okay, Barry. Thank you for the great video, as always!:)
How about strawberries, some of that crème fraîche and a bit of brown sugar?
This is how I did bangers and mash for my son when he was a child. Tracey Island
Barry Lewis veggie prep kit + onions =.......... frozen onions?! What do you find the advantage so much, over using your product and freezing them vs buying pre-diced frozen onions? 🤔
The "Pesto Aisle"? How posh is your supermarket?😂
Yeah, that mash looks gnarly! Lol don't think I'd be inclined to eat it!
Mmm. I love Ainsley Cous-cous.
Barry if you like the chicken sausage why not try Turkey sausage too they are lush
Had to watch a second time, fell asleep the first time.
man, i've just watched episode 22 minutes ago.. 😅 now i'm gonna watch this
10:06 anyone elese tried to use the subtitles only to get dissapointed?
I love your vids Berry, keep it up! :)
I've never seen someone boil hole potatoes for the purpose of mash. Nice one Barry lol. Any way still love ya videos
7:28 'Jaffa cake' looks like half of a Chocolate Digestive biscuit
That sausage and mash need a good onion gravy and it would be stonking
Non food question.. But a VIP question.. Is Amy Pug still floating around behind the scenes? Hear a lot of Boston Pug still... Which we love 🥰
Amy passed away several weeks ago. It's just Boston now.
Great vid as always, but I have to pull you up on the specifics of why sausages are called 'bangers'...
The term was actually probably coined during one of the world wars (sources are divided on which one) when meat shortages in the UK forced butchers to stretch their sausages with fillers. These fillers would commonly include a large amount of water, so they'd 'bang' when fried in the pan (obvs not in a good way mind you).
Sounds like your sister is keeping the tradition alive by adding water to the pan while she's cooking them even now! 🤣
Is your "pepper Jack" just jack cheese with pepper? like black pepper? in the US it's actual peppers... like jalapenos... So Yummy... My house is never without it...
God I was in the kitchen at the time watching this so when the fire alarm went off I panicked a little thinking it was mine 😅