Abigail Donnelly, Author at Woolworths TASTE

Meatballs recipes

Fish croquettes with roasted garlic aïoli

20 minutes

Beverage recipes

Gnocchi with roasted tomato-and-butter sauce

1 hour

Salad recipes

Oyster steaks with mushroom butter and chips

25 minutes

Cauliflower recipes

Stone fruit burrata salad

20 minutes

Abi’s sizzling bangers with Dijon mash

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 50 minutes

Ingredients

2 T olive oil
2 T butter
6 Woolworths beef sizzler
4 sweet onions, thinly sliced
30 g flour
2 cups beef stock
2 bay leaves
4 T Worcestershire sauce
sea salt and freshly ground black pepper, to taste

For the Dijon mashed potatoes:

1 kg potatoes, peeled and cut into chunk
1 T salt
4 T butter
1/2 cup cream, warmed
2 T Dijon mustard
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Heat the olive oil and butter in a large ovenproof pan over a medium-high heat. Add the beef sizzlers to the pan and sear until just browned.

2. Toss the onions with the flour until evenly coated. Add the floured onions to the pan, mixing them with the sizzlers.

3. Pour in the stock, stirring to combine, then add the bay leaves. Check the seasoning.

4. Transfer the pan to the oven and bake uncovered for 45 minutes, stirring once halfway through, until the onions have softened, the gravy has thickened, and the beef is tender.

5. To make the Dijon mashed potatoes, mix 1 T salt with enough iced water to submerge the potatoes, then soak the potatoes in the salted water for 30 minutes. Drain and rinse under cold water.

6. Transfer the potatoes to a saucepan of boiling water and add the remaining salt. Cook for 15–20 minutes, or until tender. Drain and return to the pan over a low heat to allow excess moisture to evaporate.

7. Mash the potatoes until smooth, then stir in the butter, cream and mustard. Season to taste.

8. Serve the beef sizzlers with the onion gravy, alongside the Dijon mashed potatoes

Find more sausage recipes here.

Photographer: Jan Ras
Videographer: Kaylene Sauls
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones

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Oyster steaks with mushroom butter and chips

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Abi’s sizzling bangers with Dijon mash

Abi’s sizzling bangers with Dijon mash

Ingredients

Method