Friday, April 22, 2011

Bangers & Mash



Every so often I get a hankering for some food from the homeland. My shepherd's pie and roast dinner's are perfect for a chilly Sunday afternoon but we only get about 3 of those a year, so I'm dedicated to creating lighter versions of the food I grew up with. Submitting to my craving for bangers and mash this week (it was 90 degrees every day) forced me to substitute smashed new potatoes with sauteed leeks for the regular stogy mash, and a red wine reduction for the usually rich gravy. A side of roasted purple and yellow carrots and some perfectly porky sausages from Schreiner's kept it spring-a-licious.

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