Leek

Queens Park Rangers F.C. ~ Queens Pork Bangers with Terry Vegetables

Introduction: Queens Park Rangers Football Club were founded in 1886 after the merger of Christchurch Rangers and St. Judes Institute. Their traditional colours are blue and white. In the early years after the club’s formation in their original home of Queen’s Park, games were played at many different grounds until finally the club settled into their current location at Loftus Road. Owing to their proximity to other west London clubs, QPR maintain long-standing rivalries with several other clubs in the area. The most notable of these are Chelsea, Fulham and Brentford, with whom they contest what are known as West London Derbies.

File:Queens Park Rangers badge.png

The stylish pre-2008 badge

Terence Frederick “Terry” Venables (born 6 January 1943 in Dagenham), often referred to as “El Tel”, is an English former football player and manager, as well as being a media pundit. During the 1960s and 70s, he played for various clubs including Chelsea, Tottenham Hotspur and Queens Park Rangers, and gained two caps for England and he managed Queens Park Rangers as well as being a director of the club.

El Tel has also co-authored four novels with writer Gordon Williams and is the co-creator of the ITV detective series Hazell, about a fictional private detective named James Hazell.

Preparation time: 10mins

Cooking time: 30ish mins

Home kit: large frying pan, large saucepan, medium saucepan and a colander (it’s the bowl with holes in it)

Away kit: 4 warmed plates, knives and forks

Serves: 4

Ingredients

  • ½ tbsp. vegetable oil
  • 8 good-quality pork sausages
  • 900g (2lb) Désirée potatoes, cut into chunks
  • 40g (1½oz) butter
  • 1 large leek, thinly sliced
  • 3tbsp milk
  • 1tbsp wholegrain mustard
  • 4tbsp red onion marmalade

Method: Preheat the oven to 90oC and put in the plates

First half

Heat the oil in the large frying pan and quickly brown the sausages over a high heat, turning often. Turn the heat down to its lowest setting and leave to cook gently for 20 to 30 minutes until cooked through, turning every so often.

While you keep an eye on them, put the potatoes into the large pan with salted water, cover, bring to the boil, then reduce the heat and simmer for 15-20min until tender. Shove them in the colander and leave to steam dry for a couple of minutes – this stops your mash turning watery.

Second half

Now concentrate here; in the medium saucepan melt half the butter and fry the leek over a gentle heat, covered, for about 25mins until softened.

Melt the remaining butter in the now empty potato pan and add the milk. Add the potatoes and mash until creamy. Stir in the leek and mustard.

Full time results

Slop the mashed spuds onto the warmed plates, I  like to stick the sausages into the mash and spoon on the red onion marmalade.

[There are not too many Terry Vegetables I hope you agree.]