Wednesday, October 20, 2010

Bangers and Mash!

Before I get to the Bangers and Mash, I wanted to mention that I made the Wine-braised Grass-Fed Steak with Rosemary that is featured on Nourished Kitchen. you can find that recipe here: Oh my GODS, was that divine. We still have leftovers, so you can guess hwat I'll be having for lunch today.

On to the Bangers and Mash...I was inspired the other night as I was flipping through OnDemand. I took a look at a show called 5 Ingredient Fix. I figured either it would be promising or awful, but as it was only 23 minutes and FREE, it would be worth taking a look at least.

I have to say, I was impressed. The gimmick of course is that these dishes all take 5 ingredients, without counting salt, pepper, and water. Claire Robinson is a pleasant Southern gal (just a hint of accent), and she truly seems to love food. So anyway, I was interested to see what her take was on the Gastropub scene. I do love comfort food, and being of (partially) English descent, I feel like this is a new take on what my heritage has to offer. So on that episode, she did her take on Bangers and Mash. For some reason, I had NEVER had it before, but I basically knew what it was. Her take was of course very simple. Here's the link to her recipe:

I thought (and my husband agreed) how great would it be to try it! And the next day, when I picked up my last summer share CSA, I happened to have Savoy cabbage and potatoes. Hence, I went for it.

I did have to make the following changes, based on what I had available. I used Greek lamb sausage, yellow onions, and Grey Poupon (which is not a whole grain mustard). I also made the decision to add butter to the potatoes, but what can I say? I love butter.

I also decided to roast beets and carrots in the oven, with some olive oil, salt and pepper. I felt our dinner needed some color to it, and I had them also in my CSA box, so why not?

My final result is that picture up above. I don't usually make pretty food, but I think I did a good job this time. It sure did taste good, and I can't wait to have leftovers for dinner tonight.

This entry is part of Kelly the Kitchen Kop's Real Food Wednesdays.

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