Keith Richards' wife Patti Hansen, packs sausages for him when they go away on vacation. Patti told Tatler magazine: "Keith is not a Thai food kind of guy. He's really a meat and potatoes kind of guy."
Keith Richards’ says his favourite meal is Bangers and Mash and he has decided to share his recipe in his book ‘Life’.
“When I’m at home I cook for myself, usually bangers and mash, with some variation on the mash but not much,” he says.
We cannot endorse Keith as a dietician but the Stones rock star recommends you “hit it when you’re hungry”. “We’ve been trained from babyhood to have three square meals a day, the full factory-industrial revolution of how you’re supposed to eat. Before then it was never like that. When the hooter goes, you eat,” he writes.
Anyway, onto Keith’s cooking hint. “I’ve been cooking bangers all my life and I only just found out from this lady on TV that you have to put the bangers in a cold pan. No preheating. Preheating agitates them, thats why they’re called bangers. Very slowly, start them off cold. And then just be prepared to have a drink and wait,” he says.
He says he used the same method when he was cooking Goat’s Head Soup (Music-News).
So here it is, the Keith Richards recipe for Bangers and Mash:
1. First off, find a butcher who makes the sausages fresh.
2. Fry up a mixture of onions and bacon and seasoning.
3. Get the spuds on the boil with a dash of vinegar, some chopped onions and salt (seasoning to taste). Chuck in some peas with the spuds. (Throw in some chopped carrots too, if you like). Now we’re talking.
4. Now you have the choice of grilling or broiling your bangers or frying. Throw them on a low heat with the simmering bacon and onions (or in a cold pan, as the TV lady said, and add the onion and bacon in a bit) and let the fuckers rock gently, turning every few minutes.
5. Mash yer spuds and whatever.
6. Bangers are now fat free (as possible).
7. Gravy if desired.
8. HP sauce.
Keith and Patti Hansen have a holiday home in Parrot Cay on the Turks and Caicos Islands in the Caribbean and she always makes sure to take some home comforts for him to eat when they're there, rather than the Asian fare provided by the resort which runs the island.
Rolling Stones Keith Richards has said he has "pulled the plug" on heavy drinking and admits it’s a struggle cutting back on the cigs and claims that, actually, heroin was a much easier vice to quit.
"I pulled the plug on it. I got fed up with it," he said.Richard admitted he still enjoys "a glass of wine occasionally, and a beer". "It was time to quit. Just like all the other stuff".
Quitting heroin is like hell, but it’s a short hell. Cigarettes are just always there, and you’ve always done it. I just pick ’em up and light ’em up without thinking about it.’
I've managed to cut it down by a substantial amount of cigareettes every day, and I'm still working on it.
'Because I realised I don't need it. I realised it's just a useless habit. But hey, when you're 75, habits are pretty ingrained.'
For Richards, the food’s always been like fuel on the road.
He doesn’t go around looking for the local delicacies and does not fancy expensive food. But he does enjoy a little wine with meals. His love for shepherd’s pie goes back decades. On tour, Keith Richards would order two shepherd's pies, made specifically to his mum's recipe. "One was to eat, and one to put his cigarette out in,"
Keith Richards mentions that he likes cooking for himself, which usually includes home-cooked food with some variation on the mash but not much.
We’ve been trained from childhood to have three square meals a day, the complete factory-industrial revolution of how you’re supposed to eat.
“It’s terrible for you to stuff all that crap in at once. Better to have a bit here, a mouthful there, every few hours a bite or two. The human body can deal with it.”
