Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
When I was a child I was not really fond of sausages. I am not sure why. Perhaps it was the kind of sausages my mother bought, or the way that she cooked them.
I did come to love them very much as an adult. I like them the way my father always used to enjoy them. Pan fried with a dollop of mayonnaise on the side.
Great Britain has some of the loveliest sausages in the world, so long as you are buying quality ones. The cheap and nasty ones are not so good, but cheap and nasty is not so good no matter where you are living!!
I was especially fond of their Cumberland Sausage. Nice and spicy. I have a goal this winter to try to make my own from scratch. I really miss them!
We had a local butcher where I lived that made fabulous sausages. His apple, sage and onion ones were especially tasty. You can tell a good butcher by the quality of his sausage.
My butcher was a very good butcher because he produced very good sausages, or Bangers as they are loving called in the UK.
The term bangers supposedly originated during World War I, when meat shortages resulted in sausages being made with a number of fillers, notably water, that caused them to explode when cooked. (Wikipedia)
I am not sure how true this is, but I am going with it. They do say that if you prick them the skins won't burst in cooking. I confess I don't mind if the skins burst a bit because you end up with nice crispy bits and I love those crispy bits.
Here in Canada, President's Choice make some very excellent Bangers. Free From Bangers, so called because they are created from pork which has been raised by Canadian Farmers without antibiotics.
They are also raised without the use of hormones from grain fed animals and are always fresh and never frozen. All plus's in my books.
Most important of all they taste really good. And no I have not been paid or given free product to say any of this. It is quite simply my opinion.
Now that I am back in Canada, and there is only one to feed on most days, I still wanted to be able to enjoy my favorite Bangers. But I didn't necessarily want to cook a whole package of them.
I tend to freeze my sausage after I buy them now. I package them into two sausage units, ready to take out and cook as and when I want a sausage for supper. On this day there happened to be three sausage in the package, so I cooked three.
I am also all for shortcuts when it comes to cooking for just me. I don't want to have to do a lot of dishes afterwards. Yes, I can be that lazy. Sorry about that!
Meals where I can cook everything in one pan are my favorite kinds of meals! This one pan Sausage and Vegetable Skillet Dinner is something I threw together the other day that turned out to be really delicious!
Not only did I end up with some perfectly cooked sausages, but I also had potatoes and two vegetables to enjoy on the side!
Everything was perfectly cooked as well, and it was all ready in not much more than half an hour, which was perfect for me!
WHAT DO YOU NEED TO COOK SAUSAGE & VEGETABLE SKILLET DINNER
Not a lot really and you could probably vary the vegetables you choose to cook a bit. Just make sure they are vegetables that cook in roughly the same amount of time.
- thick pork sausages (bangers)
- a large baking potato
- a large carrot
- half of a small cabbage
- sweet apple cider (like cloudy apple juice in the uk)
- dried thyme, salt and black pepper
- a tiny bit of oil
Not a lot of ingredients really but what an amazing result!
HOW TO COOK SAUSAGE & VEGETABLE SKILLET DINNER
This was a really simple supper. I love meals that cook all in one pan. Less to clean up when done. No fuss, no muss works for me!
Cooked properly you will end up with tender golden brown sausages. Perfectly cooked vegetables, and potatoes which are nice and crispy edged.
If you prep all of your vegetables before you begin, things go together really quickly. I peeled both the carrot and the potato. I cut the potato into thick flat slices and I cut the carrot in half lengthwise and then into thirds.
The cabbage was cored and then cut into thick slices. I used only half a small cabbage which was plenty for two people.
I began by browning the sausage all over in a tiny bit of oil in a medium sized deep skillet (with a lid). You only need to brown them, not cook them through. Its best to do this on a moderate heat.
I also added the potato slices to the skillet when I was browning the sausage. This was also to brown the edges of the potato, not cook them through. As you can see I got some really nice golden edges.
I then added the cabbage and the carrots. I tossed the cabbage a bit to coat it in the pan juices, and nestled the carrots down into the cabbage.
Once I had done that I added some sweet apple cider and seasoning everything with some salt, black pepper and a bit of dried thyme. I also sprinkled some paprika on the potatoes.
Covered tightly, this cooked over medium low heat for about 20 to 25 minutes, at which time everything was perfectly cooked. I uncovered and turned the heat up to help evaporate any pan juices and crisp up the potatoes.
It also gilded the cabbage a bit. I love cabbage which has been fried and gilded with pan juices, don't you???
If you wanted to you could make a gravy to go with this, but I didn't. I enjoyed it just as is.
Perfectly cooked meaty sausages. Crispy edged potatoes. Perfectly crispy tender cabbage and carrots.
This was one very excellent meal. I enjoyed it with a dollop of grainy mustard on the side and today I am going to make a tasty hash of the leftovers for me to enjoy. I do so love a good hash made with tasty leftovers, don't you?
Sausage and Vegetable Skillet Dinner
Yield: 2
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This wonderfully hearty meal for two cooks all in one skillet. No fuss, no muss and delicious! Only one pan to clean up as well. Bonus!
Ingredients
- 1/2 TBS canola oil
- two large banger sausages (I use the free from Bangers by PC)
- 1/2 small cabbage
- 1 large carrot
- 1 large baking potato
- 1/4 cup sweet apple cider (cloudy apple juice)
- sweet paprika
- salt and black pepper
- 1/4 tsp dried thyme
- grainy mustard to serve (optional)
Instructions
- Core your cabbage and cut into thick slices. Peel the carrot and potato. Cut the carrot in half and then into thirds. Cut the potato into flat chunks.
- Heat the oil in a medium sized skillet over medium high. Add the sausage and potato. Brown on all sides. Add the cabbage and carrot. Season all with a sprinkle of salt and black pepper and a dash of paprika for color. Pour in the apple cider.
- Cover tightly and simmer on medium low for about 15 minutes, until the vegetables have softened and the sausage is cooked through.
- Remove the cover and continue to cook until any liquid in the pan has evaporated and the potatoes are nicely browned.
- Divide the mixture between two heated plates and serve with some grainy mustard if desired.
One thing I really enjoy after a roast dinner is hash. In fact I enjoy the hash I made from the leftovers more than the main meal itself.
I searched my whole page to see if I had a Roast Beef Hash Recipe on site and was surprised to find that I didn't! How did that happen. It is a regular meal in my home!
I am often thinking about the hash I am going to be able to enjoy with the leftovers as I am refrigerating the leftovers right after the meal.
Hash is one of those leftover meals that manages to turn all of the ingredients into something buttery, crisp and indulgent. In short, delicious!
As it is something which I make quite often, I really was surprised to not see a version of it on here. I have recipes for Hash in a Bun, old fashioned Baked Hash, Post Christmas Hash, Oven Hash, Turkey Hash, Corned Beef Hash, etc.
Recipes for all sorts of hash's, everything but good old fashioned easy to make roast beef hash! I decided it was time to rectify that!
In a way, hash is the North American equivalent of the British Bubble and Squeak! A mash up of leftover meat and veg, fried in butter and oil the day after the roast.
Whereas Bubble and Squeak traditionally contain cabbage of some sort, a North American Hash can contain whatever meat and vegetables you have leftover.
Generally speaking however, it will always have potatoes, meat and onions. Everything else is optional.
You can use leftover roast potatoes, diced up, diced boiled potatoes, crumbled mashed potatoes, etc. All work very well.
WHAT DO YOU NEED TO MAKE ROAST BEEF HASH
Its quite simple really:
- cold leftover cooked potato (roasted, boiled or mashed)
- cold leftover cooked roast beef
- cold leftover cooked vegetables
- chopped onion and garlic
- oil and butter
- thyme and seasonings
- a splash of Worcestershire sauce and Hot sauce (tabasco)
The vegetables can be anything you choose to have, or just what's leftover. Today I had leftover mashed potatoes, carrots, yellow beans and roasted squash.
Everything worked together beautifully. That's the thing about hash. It works with just about anything under the sun.
That is the nature of the dish. No haste, no waste. Everything just hashed up together in a pan and cooked in some butter and oil until its all moreishly crispy and delicious!
HOW DO YOU MAKE ROAST BEEF HASH
You want to start with everything being cold from the fridge. If I am using leftover roasted or boiled (or even baked) potatoes, I chop them up into a small dice. If I am using leftover mash potatoes, I crumble it.
You want to cut your meat also into a small dice. I tend to cut it to somewhere between a 1/4 inch and a 1/3 inch in cubes. This is really easy to do if your meat is cold. I trim off any fat and discard.
I like to chop my onion into a 1/4 inch dice. This is very easily done. Peel your onion and cut it in half lengthwise.
Place the halves onto the cutting board and make a series of cuts from the tip to the root end horizontally at 1/4 inch intervals and then do the same again from the top cutting from the top to the root end.
Once you have done this, it is a simple matter of cutting the onion crosswise into 1/4 inch slices. Presto! 1/4 inch dice!
I also like to chop up any other vegetables into a small dice. It works best if everything is about the same size.
Heat the butter and oil in a heavy bottomed skillet. The heavy bottom means you can achieve a more constant and even temperature and the pan holds the heat better, which means you don't have to turn it up so high.
As soon as the butter begins to foam, I know it is time to start adding things. I add the potato and the onion first. Its all about getting a crunchy edge on the potatoes.
If you are using a heavy bottomed pan, this is really easy to achieve without burning them. You don't want to burn them. If you think they are getting too brown too fast, lower the heat.
Once your potatoes and onions are starting to brown and crisp you can add everything else. Because everything is cold, it will start to brown up nicely without burning, or at least it should do!
Leave everything undisturbed for as long as you can to get a nice golden brown crispness and then start to scramble fry everything. I like to add a splash of Worcestershire and Tabasco hot sauce to give it a bit of zip!
Don't worry, it won't make your hash soggy. The liquid evaporates almost immediately, but the flavor stays behind. Trust me on this!
That's it really. Your hash is done. A final taste and adjustment of the seasoning and its ready to serve. I like to warm up some leftover gravy if there is any. This is delicious spooned over top.
Some people like to enjoy theirs with tomato ketchup or HP sauce. (Brown sauce in the UK)
Still others like to fry and egg and place it on top so that the runny yolk can run down over the hash.
One thing is certain, it WILL be enjoyed no matter how you serve it. I guarantee it with a certainty. Personally I like to enjoy mine with Baked Beans on the side, but where there is only me, I just had some corn, rather than open a tin of beans.
I think I shall miss the snap pots of baked beans which we could get in the UK. Each one held one serving of baked beans. They were perfect!
Roast Beef Hash
Yield: 2 - 3
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This makes for a delicious supper using only the leftovers from your Sunday roast dinner. No waste here!
Ingredients
- 1 TBS canola oil
- 1 TBS butter
- 1/2 medium onion, peeled and finely diced
- 1 cup potato (roasted, cubed, or mashed, crumbled)
- 1/2 cup any combination of other leftover vegetables, chopped (I used carrots, beans and squash)
- 1 cup leftover roast beef, diced into 1/4 inch cubes
- 1 clove garlic, peeled and minced
- 1/4 tsp dried thyme
- splash each of Worcestershire sauce and hot sauce
- salt and black pepper to taste
To serve:
- Hot leftover gravy, or tomato ketchup
Instructions
- Heat the oil and butter in a heavy bottomed skillet over moderate heat, until the butter begins to foam. Add the onion and potato.
- Cook, stirring occasionally, until the onion has softened and the potato starts to brown. Add the roast beef, garlic, and remaining vegetables, along with the thyme, hot sauce and Worcestershire sauce.
- Fry everything together for about 10 to 15 minutes, until you get some nice crispy bits. Season to taste with salt and black pepper.
- Serve hot with some gravy for pouring, or ketchup for dipping. Delicious!
I am going to my sister's for supper tonight for cabbage rolls. She is making them from scratch. We have both been craving them. I am really looking forward to them myself! Homemade Cabbage Rolls are the best!
I said that I would bring dessert. I never like to go anyplace to eat empty handed. Desserts are always welcome and to be honest, I think they take a bit of stress off of the hostess.
We all enjoy apple pie and this is the height of apple season. The shops are filled with an abundance of different varieties. I love the smell in the produce aisle at this time of year.
Heck I love the smell outdoors this time of year, it is all drying leaves, and ripe apples, and pumpkin . . . . soon to be burnt pumpkin!
The recipe I am sharing was one from the cookbook entitled The Complete Book of Baking by Pillsbury. I had originally gotten this book back in the mid 1990's.
We were living in Meaford, Ontario at the time. There was a book shop at the edge of town that dealt in lots of books, mostly out of print, etc. You could get books for a really reasonable price.
I picked this one up and it was destined to become one of my favorite ones. I was unable to take it with me when I moved over to the UK, so when I was there I procured another copy.
Yes, I did like the book that much! Of course I was unable to bring it back with me when I returned to Canada last year. Thankfully my father still had my old copy and he wanted to give it back to me. (He doesn't cook at all these days.) I happily accepted his offer.
It is filled with a multitude of baking recipes. Everything from the very basics to the more elaborate. If you are looking for a good every day baking book, I highly recommend it.
There are eight different apple pie recipes in it, each one sounding more delicious than the last. This is one of them. Apple Cobblestone Pie.
A delicious single crust apple pie, filled with quartered apples and topped with a crisp, sweet and buttery coconut streusel topping. What's not to love about that!
WHAT ARE THE BEST APPLES FOR BAKING WITH
Not all apples are created equal. Some are great for eating out of hand, but not so good for baking. Some are good for baking, but not so good for eating out of hand.
Apple varieties good for baking and cooking have a tart flavor and firm texture. In North America for successful results choose Jonathan, McIntosh, Winesap, Granny Smith, Rhode Island Greening, Rome Beauty, or Northern Spy varieties.
In the UK, Bramley apples are top of the list, followed by Granny Smith, Braeburn, Cortland, Pippins, and Blenheim Orange.
One pound of apples s the equivalent of 3 medium apples and will yield 3 cups of slices apples.
WHAT DO YOU NEED TO MAKE APPLE COBBLESTONE PIE
Simple wholesome ingredients, except for the sugar that is.
- one 9-inch unbaked deep pie crust
- 6 to 10 medium apples
- granulated sugar
- all purpose flour (plain flour)
- ground cinnamon
- ground nutmeg
- lemon juice
- coconut
- butter
If you are looking for a good pastry recipe, I highly recommend my butter and lard pastry. You can find the recipe for that here. You will need to scroll down the page a bit.
HOW TO MAKE THE FILLING FOR APPLE COBBLESTONE PIE
This has to be one of the simpler fillings to make for an apple pie. I used 6 medium to large apples for my pie. You will need to remove their peelings and then cut them into quarters. Once you have done that it is very easy to remove and discard the cores.
A mixture of flour, cinnamon, nutmeg, and sugar is put into a bowl. Add the apple quarters and toss everything together to coat along with a tablespoon of lemon juice.
These get laid out into the pie crust, rounded sides up. I started at the outer edge and worked my way inwards, overlapping them a tiny bit to get them all in.
Once you have made and placed the filling you can make the streusel topping.
HOW TO MAKE THE STREUSEL TOPPING
Streusel toppings are usually fairly easy to make. They are as simple as stirring together some dry ingredients and rubbing in butter until you have a crumble mixture.
This streusel contains coconut. I used unsweetened shredded coconut. The recipe did not specify sweetened or not, but with sugar in the base/filling as well as in the streusel, I figured I could not go wrong by using unsweetened.
I always put my fruit pies onto a aluminum foil lined baking sheet to bake. You never know if a fruit pie is going to bubble over. An ounce of prevention is worth a pound of cure.
Or in this case it helps to prevent you from having to clean up burnt on sticky fruit juices and sugar from the floor of your oven.
This pie bubbled over the edge only a little bit, but I was still happy that I had used a baking sheet beneath the pie to catch it.
Because of the sweet nature of the streusel topping and the coconut it contains you may be worried that the topping will get too dark or even start to burn. The oven temperature is fairly high. (375*F/195*C)
Do keep an eye on the pie and check it about half way through the bake time. If you feel it is getting too dark, place a sheet of aluminum foil loosely over top. This will help to prevent the topping from burning.
You can always remove it for the last five minutes of bake time to crisp things up again if you are worried about that!
It is one thing to cut a piece out of a pie you are going to serve at home, but something else to cut a piece out of a pie you are bringing to someone else's home!
This would be delicious served warm or at room temperature with a scoop of ice cold vanilla ice cream on top or in the British way with some custard sauce or pouring cream!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Apple Cobblestone Pie
Yield: 8 servings
Prep time: 15 MinCook time: 38 MinTotal time: 53 Min
This single crust apple pie boasts a coconut streusel topping. The pie itself is said to look like cobblestones. Its delicious no matter how it looks!
Ingredients
You will need:
- Pastry for one 9-inch unbaked single pie crust.
For the Filling:
- 6 to 10 medium apples, peeled, cored and quartered
- 1/2 cup (100g) granulated sugar
- 3 TBS all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 TBS lemon juice
For the streusel topping:
- 2/3 cup coconut (50g) (the recipe did not specify sweetened or unsweetened. I used unsweetened)
- 1/4 cup all purpose flour (35g)
- 1/4 cup granulated sugar (50g)
- 2 TBS butter at room temperature
Instructions
- Prepare the pastry and use it to line a 9 inch deep pie dish, taking care not to stretch or tear the pastry and fluting the edge all the way around.
- Preheat the oven to 375*F/190*C/gas mark 5. Place the pastry lined pie dish onto a foil lined baking sheet. Set aside.
- Peel, quarter and core your apples. Mix the flour, sugar, cinnamon, nutmeg and apples together in a bowl along with the lemon juice. Combine well the apples are well coated.
- Arrange the apples in the pastry lined pie dish, rounded sides up, so that they resemble a cobbled street. Sprinkle any sugar mixture remaining in the bowl over top.
- Combine all of the topping ingredients together in a bowl, rubbing them together until crumbly. Sprinkle evenly over top of the apples.
- Bake for 40 to 50 minutes or until the crust is golden brown and the apples are tender. If you think the streusel is getting to dark, cover lightly with a piece of aluminum foil, removing it for the last five minutes.
- Cut into wedges to serve. Ice cream goes very nicely!
Notes:
Large apples can be substituted for medium apples, peel and core as above, but cut each into 6 pieces.
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