Which is impossible to say without the Grease inflection [‘Hot Latnin’ and perhaps a John Travolta finger point], I notice. Anyway, it’s my take on a very fine Scandinavian/German idea for potatoes, apples and pears which makes an excellent accompaniment to anything porcine. Personally I feel Halloween and Bonfire Night are prime sausage time (and as it’s British Sausage Week this week), and for me, good peppery Cumberland are just right.
This can be made with new potatoes, which gives you a slightly less ‘stewed’ dish. It’s up to you; I rather like the way the potatoes break down in the sauce. You may want to add a couple of crushed juniper berries for variation.
Take 1 large floury potato, 1 apple and 1 pear per person and peel. Cut into large chunks. Melt a good know of butter in a casserole and fry 1 rasher streaky bacon per person until golden. Remove from the pan, then add the potatoes and try to get a little golden colour on them. Add the bacon back into the pan with the apples and pears, season and add a really good slug of white wine or even cider. Pop the lid on and cook very gently until all is tender. You should stir occasionally to ensure nothing’s sticking. You may want more liquid, so add more if necessary.
Serve, perhaps sprinkled gaily with parsley, with your bangers.
No comments:
Post a Comment