>Christmas Brunch

26 Dec

>Some people have turkey (again) or goose; some have a fine ham.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.

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5 Responses to “>Christmas Brunch”

  1. Brigid 26 December 2010 at 6:30 am #

    >Christmas dinner was a handful of pistachios. Just didn't have it in me to cook today.That looks WONDERFUL!!!

  2. Roberta X 26 December 2010 at 6:53 am #

    >It was, it was indeed. 🙂 Maybe next time I'll make more and invite you over!

  3. Jim 26 December 2010 at 12:09 pm #

    >An army marches on its stomach, and apparently bloggers do too :-)Jim

  4. Patrick 26 December 2010 at 12:37 pm #

    >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.

  5. Ed Foster 26 December 2010 at 7:48 pm #

    >Invite me over also next time you do it. Colcannon, a little boxty, I can see Grandma O'Connor's smile in every mouthful.

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