‘Remember, remember the 5th of November, Gunpowder, Treason and Plot’ It’s the most well known song that relates to Guy Fawes Night. This is the first year in a long time that I have missed a display on bonfire night, there doesn’t seem to be anything happening in Singapore but I have fond memories of watching displays previous years. Wrapped up in hats, scarves and gloves it seems a world away from our life here. Apart from sparklers, I always think of slightly burned sausages when I think of bonfire night. I have no idea why as my Dad would probably gasp at the prospect of a sausage being given such disrespect. I had tried to find some decent sausages here in Singapore and finally hit the jackpot a couple of weeks ago when I found a packet of British Sausages in the freezer section of my local supermarket. From a farm in the home counties they really are a taste of England. The last couple of weeks I’ve been eating a lot of grains, pulses and wholewheat. I always thought that Bulgar Wheat was really boring and tasteless, but cooked with the right herbs and spices it can be really full of flavor. It’s also a pretty quick dinner and to top it all off, this week is British Sausage Week, what better excuse do I need to open a packet of good old british bangers!
Here’s my recipe for Bangers and Bulgar
What you’ll need for two people…
100g Bulgar Wheat, this will need a good wash to take away any bitter taste
1 tbsp Olive Oil
1 Red onion thinly sliced
2 Cloves of garlic
1 tsp Cinnamon
1 tsp Garam Masala
25g Toasted Pine Nuts
One large pack of fresh coriander, roughly chopped
Get the sausages cooking as they’re going to take the longest. While they’re having a sizzle, take a small sauce pan and heat the onion and garlic until soft. This should take just over 5 minutes. Add a little salt and pepper along with the cinnamon and garam masala and cook for another couple of minutes. Meanwhile, place the bulghar and the raisins in a sauce pan, cover with water and boil for 5 minutes. Once cooked, drain and mix with the cooked onions and garlic, add the pine nuts and serve with the sausages cut into chunks.