Campfire Basics - Bangers and Mash

Massive thanks to Jonty deKlerk for the intro and outro animations
jontydeklerk.com/
Gear:
• Grill I used for the snags: www.ozbraai.co...
• My favourite knife - www.ozbraai.co...
• My mugs - www.firetofork...
• Fire pits - www.redroads.c...
• Non-stick pan - t.cfjump.com/6...
• Awesome big grill - www.ozbraai.co...
Awning: www.thebushcom...
My other favourite gear can be found here: www.firetofork.net/gear
Book details: exploringedenb...
Recipe (serves 4)
Ingredients:
• 8 potatoes (charisma or russet)
• 1 onion
• 4 large pork sausages
• 1 cup peas
• 6 tbspn butter
• 1 tbspn plain flour (gluten free flour works too)
• 1 cup beef stock
• ¼ cup milk
• 1 egg (optional)
Directions:
• Boil your potatoes in a pot with 1 tbspn salt in the water. Remove when they fall apart when poked (about 20 min)
• Slice the onion and add it to a pan with 2 tbspn butter, occasionally stir on medium heat until browned.
• Grill the sausages on medium heat for around 15 min, turning regularly, ensuring you don’t blacken them.
• Once the onion is browned, add 2 more tbspn butter, melt and stir in 1 tbspn flour for 3-4 min to ensure the flour is cooked.
• Add the stock to the onions, combine and let simmer for 5 min.
• Once the potatoes are soft, strain them and return them to the pot, then add 2 tbspn butter, the milk and mash until smooth. Add salt to taste. (Optional) once smooth, crack one egg in and combine quickly.
• Serve with hot peas and the onion gravy on top.
Cooking items required:
• Grill
• Potato masher or whisk
• Fry pan/skillet
• Medium pot or billy
• 2nd small pot (if you’re using frozen peas)
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Please hit that like and subscribe button, it all helps!

[@user-qz1tj9jl8n]

12:28 - if your gonna do mash potato bring a potato masher it’s not that hard. forgets milk Hahaha had me in tears, keep up the cracking vids mate 🤙

[@scottcrowe6736]

Absolute comfort food at anytime anywhere

[@Summerbreeze1819]

Harry. Don’t change mate, for bloody nothing in this world ❤️

[@JasonHarris-jx2ux]

Gday Mate. Harry Fisher’s slogan for the Kimberley Tourism Board! “Come to the Kimberley.....It’s not shit!”🤣 Love the channel. Keep it up!

[@StuartConsulting]

Bloody love peas, some bakeries like Goldsteins offer meat pie with mushy peas, mashed potato, gravy, add tomato sauce, heaven on earth

[@mickwatson2177]

I can't believe that people don't like Peas. They are beautiful.. cheers mate 👍🐕🤠

[@marksomerville1275]

Who needs Masterchef ? At least everyone can cook this... even with less peas & pork bbq snags... yum.

[@j.b.struckinadventures4993]

I love peas. You should put them in everything ! Love your work Harry 👍

[@scottlavender3742]

My favourite vid so far. Love the backdrop of the boab. Great camera work fred

[@01cthompson]

I keep frozen peas on hand to toss in soups, stews, and rice. 👍

[@o0bananaman0o]

remember kraft braised steak and onions before they changed the recipe to that runny slop? could you make campfire braised steak and onions with oyster blade steak?

[@doughenning4899]

A small diced onion in the mashed potato is really nice. Cheers 👍👍

[@davidporter2668]

Don’t worry Harry. I love peas too 😁

[@darrenwalker5061]

Looking forward to see you at the four-wheel drive we'll have to try some of that good food also looking forward to seeing the new rig 👍

[@thomasclark6642]

I like the fancy intro

[@kevinfrancis2245]

May I suggest cooking your spuds in salted water, ditching the egg white, and add black pepper and a dollop of wholegrain mustard to the mash. 👍

[@MaXimus666789]

Looks like a banger #cheesypun Will have to give the mash a go with parmesan n egg. Wish we could travel, would love to try some of your food down at the show. Can't wait to see your next vehicle.

[@RedVMember]

Don't be hating on the humble pea people :-) awesome idea for the egg in the mash, will give that one a go. Thanks for another great ep.

[@AdventuringPals]

Good one mate. Be perfect around the fire on cool night.

[@gringo3009]

I'd eat that in a heartbeat! Thanks for sharing.

[@fives2088]

You’re one of coolest most intriguing chefs I’ve ever seen.. coming from Florida

[@toddmillar4041]

G'day Harry just dropping a line to say you inspired me to try some Colonial IPA can't say I rate it as highly as you but a reasonable drop, just a bit fruity for my pallet. It does remind me a bit of 150 Lashes which is my current go to tap beer. Sorry I don't do social media so I can't hash tag you for sponsorship but keep trying. You also inspired me with your whiskey so while I grabbed some IPA I got a bottle of Jacks just sitting back on the outdoors lounge few tunes having a late Sunday sesh Cheers hope to catch you at the 4WD show.

[@reecehazel8973]

Looks tasty bro. Regarding the pork belly: air dry your skin uncovered in the fridge for 24+ hours and salt. Salt again before cooking. Set the crackle first , then add stock to your pan to cover the belly(but not the crackle) works every time for me. If your using a camp oven, obviously just load up the lid with good coals to set the crackle first... then, once set, just have coals underneath the oven.

[@cabe_bedlam]

Give Peas A Chance as someone wise once wrote on a bridge.

[@Steve_MFr]

Thanks a lot. I stumbled across this vid and your comment several hours ago and ever since, I have this thing on a repeat loop in my head: "all we are saying, is give peas..." :-s

[@seanchristie7150]

Great video, a couple of suggestions, for your onion gravy, add about 200ml of a good beer and let it reduce by 2/3 before adding the additional butter and flour, also some fine diced onion and either sour cream or Greek Yoghurt instead of milk in your mash. Keep up the good work, the Kimberley is an awesome place to call home

[@chaser500hp]

wow beautiful area mate. Looking forward to seeing the new vehicle too :)

[@888johnmac]

when Harry said last time he made this he was in Scotland & washed it down with Glenmorangie , then dived into his fridge i really thought he was going to produce a bottle of Irn Bru .. and egg in mash is my next food experiment

[@ddraug6096]

love the new intro!!

[@wiinux]

That Colonial IPA is a delicious monster

[@billyvinilly8104]

Perfect timing. Finished work, got the camp over over the coals, and enjoying a beer watching this. Love your work mate

[@newport5504]

Off ya bloody phone!

[@laurencebourne9242]

Awesome video Harry. Love your passion

[@MrPeculiar]

Loved the animations mate ..... totally fits the vibe ;)

[@peterb327]

Best looking bangers and mash ive seen even at restaurants haha great vid and that mash looks.amazig

[@lukefurlong43]

The best thing to add to mash potato is truffle oil. Had it in a steakhouse and I nearly blew a load

[@scumpert]

Love to put heaps of white pepper in my mash! Looks bloody awesome though! I reckon a decent cup of strong tea would also go well with it!

[@blakemartin7733]

How the hell can you dislike this video!! Keep up the great content mate.

[@richnegs5828]

What about corn on the cob over a fire, can you cover that? Love this channel!

[@hc7217]

Add a pinch of bi carb to the peas when you boil them to make them taste fresh!

[@billyjoel92]

Maaaate. 1. A serving of bangers and mash MUST contain two snags... Your serving was banger and mash... 😂 2. Should definitely garlic up that mash. 🤤

[@firetofork]

Ok, my bad. That is correct

[@Viperdog101]

mate I absolutely love your videos and recipes, and the way you approach everything. will definitely be there to see you in Perth. folks are heading to Broome tomorrow and ive told them to keep an eye out for brick, and hit up moontide. keep up the excellent work mate.

[@grassy90]

Loving the latest videos mate!! Cant wait for you to nail that pork👌 Side note..... i think fred needs his own folding chair/bed 😉

[@OOHYEH]

Love the onion rue will give it a go thanks Harry

[@WesternAustraliaNowAndThen]

"Going to make a roux later on" people start imagining Skippy in a fry pan :)

[@phillippayne8170]

Mate love the content your producing 👍after meeting you at Perthpro I thought I better subscribe very entertaining and I’m learning 🤪

[@ruckus_bj]

New intro is killer

[@rjl110919581]

thank you for great detail video as great old meal

[@ShannonBeal80]

Another cracking video mate!

[@stuartkcalvin]

When cooking for a mob, add grated carrot and zucchini to thicken the spud piece.

[@robertdepaulis5188]

With your mash instead of milk , try sour cream and if your game add chilli sauce to taste :) P.S grilled onion to mix in and your in heaven !!

[@nolimitnati8998]

love your videos! i've never actually gone camping or had campfire foods other than s'mores hahaha but i really hope to go camping in the near future i've always wanted to go and always been the adventurous kid growing up and have always loved outdoors but surprisingly never been camping lol CAN'T WAIT TO TRY ALL THESE DISHES YOU'VE MADE!!

[@natatkinson2743]

People like peas or beans, I’m one of 6 kids and 3 of us like peas and 3 of us like beans. It’s not spoken about as it causes disruption at meal times when we’re all together, if you comment you get the Mum look, even though we’re all in our 50’s or older.

[@hardlydavidson1937]

If you grow your own potatoes by all means have the skin. If you buy them take the skin off market gardeners spray the potatoe plant with glyphosate when they flower so they can harvest in 3 days. That's why they don't last like they used to. Anyway great videos keep them up

[@Chicanoverland]

I gotta try the egg, but you gotta try Havarti cheese in the mash

[@joshaddis1]

Love peas to a point I eat a bowl of them for a snack love to eat coriander especially on a roll with cold meat adds a flavour that is fresh hate fennel absolute garbage I reckon we would get on well mate haha

[@luked8613]

Great video mate. Will be making this with the kids in the next few days cheers. Also will you have merch a 4x4 show in Perth ? Cheers

[@firetofork]

Cheers mate, sure will

[@louiskudlak2256]

Looks good buddy

[@justwingit1633]

Looks the goods

[@budmadden4258]

Best sausages I ever enjoyed were thin style Chicken, chilli and Coriander. I think the ratio was about 60 grams of 7/10 hot chilli to a kilo of minced chicken thighs with skin left on. They need to be a bit fatty to stay moist n juicy. Also add as much Coriander as you think would work. The butcher I went to for these closed as he went off on a new business venture. Bastard! Im sure your local butcher would help you out. Also, Have you tried Matso's Ginger Beer. They also do a Mango Beer but that's a bit to sweet for my taste. Matso's is also WA company too. Cheers Bud

[@TheElitebumbershoot]

Absolutely love the videos -- inspiring me to cook properly on my trips :) Do you have a video / info on your rig storage - curious what slide system you're using for your fridge?

[@andyknighton5836]

Who doesn’t love bangers & mash! Now I’ll do it in the bush. On a side note... which chair do you have?

[@firetofork]

Helinox sunset mate 👍

[@CameraCampingAustralia]

Nice one Harry! When is this cook book of yours launching? I'm super keen to get my hands on a copy!

[@firetofork]

May mate 👍👍

[@wikkidme755]

Hope Fred got a Banga too.

[@trentcrompton9527]

Egg in the mash. I’m trying it 👍

[@adrianwightman9518]

Hi love your content mate awesome channel wat is the brand of bbq plate that you use an where can they be purchased thank mate keep up the awesome food you cook

[@tublife4x469]

Looks delish. You know everyone is going to tag you in #bbq_sausages now

[@silva69ers]

I'll have to send you my recipe for Chinese Caramel crispy twice cooked pork belly.

[@christianward1411]

Yeah pork belly... my dog loves it. I am still a noob cooking that.

[@christianward1411]

Baking soda is key. I tried it and ups the game.

[@243WW]

Nice. Thanks

[@Jarrod566]

Wait, did you just put a bloody egg in mashed potato? GaME ChanGING cooking!

[@dombat8775]

Sit the lid just inside the pot a bit. You’ve got a perfectly good strainer.

[@darrenbroadbent7882]

Now I wanna go camping just to make this in the bush - amazed how many meals I never thought to cook - what are the saucepans you use?!? Look forward to next weeks vid...

[@allieb1621]

Look like sea to summit pots (Alpha Set 2.0)

[@NathanKingOverland]

That gravy, tho! 😋 Hey. Curious about the area... Are there Crocs in those mud flats? And how do you keep Fred safe when you're close to the water if Crocs could be around? (As in Crocodile Roll by John Williamson)

[@firetofork]

There are crocs, I just don’t let him wander out of site in crocy areas. He knows when he’s allowed to go exploring and when he needs to stay close

[@NathanKingOverland]

@@firetofork Got it.

[@narg87]

When are tender spot going to sponsor you is the more important question

[@firetofork]

That’s the dream

[@Samson1MC]

Kudos for dumping footage of a meal that you weren't happy with.

[@O_Dingo77]

I know your a gourmet sort of guy but why not carry powdered milk? Also look in the supermarkets for Grano Padano. It's imo a tad more subtle than parmesan.

[@Davi.b]

When doing mash potatoes, make enough for 2 or 3 Nights, mash and put in zip lock bags, freeze for another night, same as your gravely, that way min cooking time and gas used, heat in bag in water or stove top adding milk as needed, job done,

[@trentcrompton9527]

Mud crab episode 🤷‍♂️. I’m going to find it

[@doughenning4899]

I keep the potato water to clean the masher. Cheers 👍👍

[@firetofork]

Good call!

[@craigo1702]

My mate from Vietnam wants to know if Fred is a pet or whether you are fattening up for a future recipe?

[@darrennorth7987]

Love peas. can eat just a bowl of them.

[@creativechefshannon]

Butters way better than milk👍

[@Steve_MFr]

14:36 So you've added parmesan and an egg - now just add some bacon bits and you'll have created mashed potatos a la carbonara! And you do know the bachelor's first rule of cooking: bacon will improve ANY meal?

[@PaulWhitelock]

Do you ever use bush ingredients? I'm fairly new to your channel so haven't seen many.

[@kyliejamieson9969]

Add seeded mustard to the mash

[@chrisshepherd6878]

Everyone is a pro chef in comments. 🤣

[@O_Dingo77]

I would say passionate :)

[@ageofatheism6638]

You might get barred from that spot if you set the bush alight .

[@reghardtvanderrijst9800]

that last k worth of subscribers to 100 bloody k is taking sooooooooooo long hey - jissis...

[@Rusted_Link]

#reefdonkey Oh darn, Tampa Florida brewery. May be a bit skunked by time you get one. It's an IBU of 36 with a ABV of 5.5. Delicious

[@westralianoffroad]

I am actually in the market for a new grill... you have my interest on this. Any clues?

[@matthewchristensen2933]

where'd he get that chair, ive been looking for that style for ages, they all have the single joining point for the legs, his has the double

[@tylercook2369]

Hay man where’d you get that chair from looks comfy and compact 👍🏽

[@firetofork]

Helinox sunset mate 👍

[@AsylumPatients]

Whats the big circular cooking plate you use? Where can i get one?

[@Aiden-nl5ti]

Mash them peas

[@menace1950]

Great vid.what brand of awning please

[@firetofork]

Bush company 270xt

[@colinevans3285]

Nice vid as usual Harry. What seat is that?

[@firetofork]

Helinox sunset mate 👍

[@patrickpierce6904]

Hi mate, could you tell me what sea to summit range the pots and fry pan are ?

[@firetofork]

The alpha range

[@shanew5161]

Which car you getting mate? :)

[@boxheadmr]

Have u tried Young Henry's Newtowner?

[@firetofork]

It’s not bad, a bit mild for me though

[@erichughes9098]

😎👍

[@ratedxxxable]

BBQ pork sausages ?