At Roseholme Cottage, we had bangers & mash with scratch-made onion gravy and fried cabbage. Looking at the larder, I was tempted to mix things up a bit by making colcannon, but decided cabbage on the side would work better.Simple, hearty, warm fare for a cold and snowy day.
Update: I had a question about the cabbage. There's nothing to it; cut into narrow wedges, slosh a little bit of red wine vinegar or cider vinegar on them, sprinkle a couple of pinches of sugar on each side and fry, briefly, next to the sausage. I cheated on the bangers a bit, too -- they were such fine, fat examples that I set a pan lid over them for part of their cooking time to ensure they'd cook all the way through.
Christmas dinner was a handful of pistachios. Just didn't have it in me to cook today.
ReplyDeleteThat looks WONDERFUL!!!
It was, it was indeed. :) Maybe next time I'll make more and invite you over!
ReplyDeleteAn army marches on its stomach, and apparently bloggers do too :-)
ReplyDeleteJim
That, btw, is my favorite recipe for colcannon, a thanksgiving tradition in my house. Nice to see someone else mention such a yummy comfort food.
ReplyDeleteInvite me over also next time you do it. Colcannon, a little boxty, I can see Grandma O'Connor's smile in every mouthful.
ReplyDelete