from Chef Chad’s Kitchen
The great thing about this dish is that you can prep your sauce and potatoes ahead of time. You can have a veggie demi-glaze and potatoes ready for days after a couple of hours of prep. Note... please skip to Demi-glaze first if you feel like you can get two things started at once and speed up the process. They both take a bit of time. If you are comfortable with kitchen multitasking, read in full and get the ball rolling. If not, enjoy yourself and your preparation and just go step by step. And have fun.
INGREDIENTS (VEGGIE DEMI)
2.5 cups + 1/4 cup quality veggie broth
1 whole bell pepper, rough chopped
3 whole cloves garlic
1 tsp balsamic glaze (you can buy a quality one ready to go and use on many things... or make your own glaze)
1.5 tsp course ground Dijon mustard
1 sprig of fresh thyme + 1 sprig of fresh oregano (can sub 1/2 teaspoon dry Italian herb seasoning)
1/3 onion, chopped
1/2 tsp corn starch + 1 tsp cold water, mixed into a slurry
INGREDIENTS (PAN SEARED FINGERLING POTATOES)
8 fingerling potatoes (can sub 8 ~2” diameter red or yukon gold potatoes)
Mixed together and set aside in a ramekin:
1/2 tsp tumeric
1/2 tsp ancho chili powder
1/2 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp coriander
1/2 tsp fresh cracked black pepper
2 tsp kosher salt
INGREDIENTS (ORIGINAL BANGER MEDALLIONS)
6 sliced pieces of SSB Original Bangers, approximately 1/4 inch thick
5 crimini mushrooms, quartered
2 tbsp small diced red bell pepper
grapeseed or avocado oil
Wash potatoes thoroughly. You can do as much of these ahead of time as you like and they keep a few days in the fridge, ready for searing anytime you like.
Cut potatoes to size. Make sure you donʼt cut the smaller ones in half if they are much smaller than the larger ones. The idea is to have the same sized potatoes whether cut or not. And cutting into quarters is ok if your potatoes are larger. As long as potatoes are cut the same size.
Toss them into a pot of cold water on the stove and start the burner. Once they start boiling, babysit them a bit until they slightly become fork tender. Start checking about after 10 minutes of boiling. Depending on size, they should be ready soon after if they are starting to get tender via fork pierce. Babysitting the potatoes will insure you donʼt over cook them. They should still be somewhat firm, yet the fork penetration is fairly easy. BE CAREFUL AS THE POTATOES GO FROM BEING FIRM TO A BIT TENDER VERY QUICKLY. Itʼs a time sensitive issue and you must babysit them.
Drain the potatoes and quickly place them skin-side down on a baking sheet/pan (you can cover the pan with parchment or foil if you want...parchment paper is best) then immediately place them in a freezer or refrigerator to cool. As soon as they are no longer warm to the touch, you can put them in an air tight container and store for a few days in the fridge. If there is a bit of darkening that forms, donʼt worry; it is just the iron rising to the surface. You can rub a bit of lemon juice on them after they are par- cooked if you like to prevent this. But it doesnʼt happen often if you use quality potatoes. And you cannot notice the dark spots after you sear the potatoes in final prep.
Now you are ready to prep the veggie demi-glaze. This is simply a reduction. Usually a simmer rather than a boil... but since we are dealing with plants, a little bit more aggressive simmer (almost a boil) is perfectly fine. Itʼs a sauce of veggies. And a bit more aggressive reducing of the material will not kill the integrity. Start you veggie broth with all ingredients except the herbs and bring it to a “smile” or a “smirk”. That is to say, if you want to see more bubbles but not a boil... go for it.
Take all ingredients listed for the glaze (except the herbs) and bring to a boil in a sauce pan. Reduce heat to a simmer and let it continue to simmer until it reduces by almost 3/4. Add the herbs, and continue to simmer until your vegetables are no longer covered by the broth. You want to end up with a bit over 1/3 cup of reduced broth after your strain it. (Refer to step 5 for straining method). If you have over 1/2 cup after straining, you can simmer strained liquid until it is reduced to 1/3 cup.
To strain, place a bowl underneath a fine sieve or china cap. Into that bowl, strain the sauce through the sieve (you want to squeeze out with a spoon or ladle all the goodness through the sieve), leaving pulp in the sieve and the concentration of veggie liquid into the bowl you have underneath the sieve. Make sure you squeeze as much liquid out as possible. Every drop possible. THAT IS YOUR GOLD. Flavor highly concentrated. The “pulp fuzz” that is underneath the sieve, clinging on the outside... scrape that off and put into your liquid reduction as well! It is highly flavorful. You can discard the pulp inside the fine sieve. It should be quite dehydrated pulp. Set aside for final reduction after you sear SSB Banger medallions.
Heat a non-stick skillet over medium to medium high heat... you donʼt want it too hot because the medallions just need a good sear without burning.
Add 1 Tbsp of grapeseed oil to the pan and then place medallions in the pan to sear. Watch medallions closely as you donʼt want to burn them... just get some color on them. Flip over and sear on the other side.
Pull medallions out of the pan when done and set aside on a plate. Wipe the non-stick skillet clean with a towel and put back on the heat. Start potatoes in same or separate pan... up to you.
Add 1 Tbsp of grapeseed oil to the pan. Allow it heat up a bit over medium high heat. Add your par-cooked potatoes to the pan and stir and toss. Cook until the are nicely seared on all sides. About 6 minutes or so. Generously season with the seasoning mixture you made ahead of time. Toss or stir potatoes while seasoning. Taste to see if they are seasoned to your liking. If so, place them on a sheet pan and place them in a 200 degree oven to keep warm until service.
Wipe your non-stick skillet clean again, or heat a clean pan back on the burner. Add 1 tsp of grapeseed oil to the pan wait a a few seconds to heat the oil and then toss in your crimini mushrooms to sauté . Stir mushrooms and sauté until they start to soften just a little. Wonʼt take but 30 seconds to a minute on medium high heat. Immediately add your veggie demi reduction and allow the sauce to cook until it begins to reduce a bit. If it reduces too much, you can add a drizzle of regular veggie broth.
Quickly re-mix cornstarch slurry and drizzle a quarter teaspoon at a time into the sauce while stirring until you reach the desired thickness. Use sparingly! You want just enough to give a gloss and thicken slightly to coat the back of a spoon. If itʼs too thick, rescue with a drizzle of regular veggie broth.
Immediately add seared Banger medallions to sauce in pan to reheat. Just several seconds. Plate your medallions next to potatoes and pour over Demi.
Garnish with fine-diced red bell pepper.