Marcus Wareing, MasterChef: Professionals’ Return Tonight has shown how to create perfect bangers & mash
Tonight’s episode of the popular series will air on BBC One at 7:30pm. Marcus returns to serve as judge along with Gregg Wallace, Monica Galetti and Monica Galetti.
Michelin-starred chef, selected the series’ first skill exam and displayed what he expected of this year’s contestants.
He showed how to make scrumptious bangers and mash, adding his own flair with a flambéd stout gravy.
His explanation was that the classic dish required many technical skills and took 20 minutes to prepare.
Marcus Wareing (pictured) demonstrated the art of making perfect bangers & mash in tonight’s MasterChef: The Professionals.
Gregg Wallace returns as judge, and Monica Galetti is back again to cook the classic meal. However, it required many skills.
“Bangers and Mash with beer and onions gravy is the first skill test.” Marcus shared this great British tradition with Gregg and Monica.
After preparing the gravy and pouring it in a large pan, the chef moved on to the sauce.
The beer and the onion gravy will be my first job. For my sauce, I will use a stout. He said, “Nice, bitter stout.”
The stout was reduced, and he chopped the white and red onion pieces.
Gregg Wallace is pictured watching Marcus show how to make the pub classic.
Marcus started by cutting red and white onion to make the gravy. He said he likes his gravy to contain lots of onions.
He caramelized the onions with seasonings and herbs in a saucepan, while he cooked the rest of his meal.
While dicing onions, he stated that he was looking to have the chefs cut them neatly.
Gregg asked the chef about why bangers and potatoes were chosen as the first series skill.
He stated, “It is not just a home-cooked recipe, but it’s also an American pub dish. It’s also a restaurant meal.”
He continued, adding, “There’s lovely, small key skills in this Monica. I’ll be looking for those,” while he poured the chopped onion into the saucepan.
Marcus smiled, saying, “That’s quite the amount of onions. However, when it comes to an onion gravy I want onions.
Monica had high expectations for the first skills test of the series.
To make the gravy, the chef made a bitter stout and left it to simmer in a saucepan. To counteract bitterness, he added honey to the gravy later.
To cook the sausages evenly, the professional chef used a clever trick: he placed a sheet paper beneath them.
Monica (pictured) said that she wants people to slow down and make the best bangers & mash ever.
She said, “I hope they will walk in there” and not think, you know: “Oh bangers & mash. Done in 10 minutes.”
“Use time well to cook the potatoes beautifully. To make a delicious sauce, as well as the best mashed potato, they have ever had,” she said.
With the first part of the gravy done, it was time to get to the pièce de résistance.
“So I am going to make my sausages. To me sausages are all about the great colour. Marcus added, “All the way up.”
‘I don’t want any side to be more coloured than the other. I don’t think one side should get burned. He also mentioned that small details are important.
Marcus suggested that you push your mash through the sieve to prevent a lumpy mash.
He revealed that he has a secret to ensure the bangers do not burn.
He said that he would just place them on a butter paper and let them tickle gently in there.
Flamming onions was another way he elevated the gravy.
He stated, “Onions have begun to caramelize, so I am going to torch them with brandy.”
‘Flambéd bangers and mash!’ Gregg stated. Gregg said, “You’ll know that you’re pro MasterChef when it happens.”
After flaming the onions, the chef proceeded to make the meal even more delicious.
Marcus put the brandy over the gravy, then set it alight before tossing it in the pan.
“I’ll add a small amount of balsamic vinegar. He added a little stock to the mixture, adding each one in turn.
He stated, “So now the stout seems to be nicely reducing. I’m going to now counteract the bitterness by simply incorporating some honey.”
“If the chefs do not sweeten the reduced beer or reduced stout, then it will be bitter,” Gregg asked. Gregg asked.
“So, just add the stout to that. While gently stirring the gravy, he added a little at a while.
Gregg laughed and said that there was a lot of love and care involved in making the gravy.
Marcus spent the last part of the meal preparing the mash.
“I have some milk here that is just heating through,” he said. “I’ve made them a sweet potato,” he replied.
For the potato to not become claggy, it should be forced through a sieve.
Monica stated, “It seems simple, but we have had bad mash in the past especially under pressure,”
She said that it had to be smooth and seasoned.
Marcus was asked by Gregg, “We’ve all tried this. It must be something you had as a kid.”
Marcus explained, “My dad was a potato merchant. I’m sure we had potatoes every day.”
Chef showed us how to finish the meal. He poured the potato puree in a saucepan and added the milk.
He said, “And we are ready to plate.”
The gravy was first poured on the plate. Next, the bangers were stacked on top and served with a large dollop each of the mash.
Tonight at 7:30 p.m., MasterChef: The Professionals will return to BBC One
The chef served the gravy first, then stacked the sausages on the plate using a spoon.
Marcus is the son a Potato Merchant and served the potatoes with generous amounts of mash.