Guys and gals, I made another thing! And this time, I dreamed it up all by myself.
Sounds awesome, right? I KNOW!! I’m all super proud and excited and stuff over here.
Even though Johnny is teaching me new and awesome things in the kitchen and I’m inspired, on occasion, by a dinner recipe I find online, most of the time… I can only think in terms of cupcakes.
When I was planning out things to do for St. Patrick’s Day, I considered making a semi-traditional (but definitely played out) Irish Car Bomb Cupcake, but then I thought – why not do something fun and savory instead of safe and sweet?
We had some leftover wonton wrappers in the fridge from our Crab Rangoon adventure last weekend, so I decided to think outside of the box and make a not-so-cupcake-cupcake and thus, the Bangers and Mash Cupcake was born – or, as Johnny has affectionately named it, the Banger Cake!
It’s basically a deconstructed bite of a St. Patrick’s Day favorite: chunks of delicious bangers topped with a mashed potato “frosting,” drizzled with an Irish ale gravy, and finished with some candied cabbage on top.
I’ll say it again, I KNOW!
Johnny, as always, was super helpful in putting this together; he even did most of the prep work on Saturday while I was finishing up a paper for class. Now we’ve got a fridge full of “cupcakes” to enjoy this evening because – as long as the weather stays nice and I get some homework done – what good is St. Patty’s Day without a few bison on a bar crawl? ;)
1 pack of 5 bangers
2 Tbsp sunflower oil
Remove the bangers from their casing and rip the meat into small chunks. Heat a large sauté pan, add your oil, and then throw in your banger chunks to sauté until golden brown. Strain the bangers, but save your drippings – you’ll use it in the next step to assemble the Irish ale gravy.
To prepare the gravy:
Drippings from the bangers
1 bottle Irish ale (we used Smithwick’s)
4 Tbsp brown sugar
1 Tbsp white vinegar
2 Tbsp fig vinegar
1 Tbsp corn cornstarch
2 Tbsp water
Salt to taste
After straining the bangers, return your pan to heat right away. After it’s nice and hot again, add your beer and let it reduce for roughly 3-4 minutes. The beer acts as a deglazer and loosens up all of the particles that were left in the pan from the bangers (fun fact I learned: that’s called the fond!). This really adds some nice flavor to your gravy, just be sure to stir with a whisk to make sure you get everything. Add your remaining ingredients (except your cornstarch and water) and bring to a boil. Once boiling, add your cornstarch slurry to allow the gravy to thicken without making lumps. If needed, adjust with salt.
To prepare your mashed potatoes:
4 medium red potatoes, peeled and large diced
½ cup almond milk
¼ cup Greek yogurt
5 Tbsp butter
Salt and pepper to taste
Boil your potatoes over medium-high heat (with about 2 teaspoons of salt in the water) for roughly 15-20 minutes or until fork tender. Drain potatoes, transfer to another bowl, add the remainder of your ingredients, and whip by hand until smooth and creamy. Transfer to a piping bag while hot in preparation for your final step.
To prepare your “cupcakes”:
12 wonton wrappers
Coconut oil spray
Irish ale gravy
Candied cabbage (easy to make using the same procedure as the candied orange peel we made for Chinese New Year)
Spray your muffin tin with coconut oil and then line with 1-2 wonton wrappers. You’ll want to also spray the tops of your wonton wrappers so that they’ll crisp up a bit in the oven. Bake for 7-10 minutes at 350 and remove just as the wonton cups are turning golden brown.
Fill each cupcake with about a teaspoon or two of the banger chunks and top with mashed potatoes (using the piping bag just as you would “frost” a traditional cupcake). Bake for another 3-5 minutes. Last but not least, top with the Irish ale gravy and candied cabbage and enjoy!
Happy St. Patty’s Day everyone! Have fun eating and drinking and all that good stuff!