A Walk Down Sandy Lane

Oxfordshire Footpath

Oxfordshire Way Footpath

I recently stayed at a lovely conference center not too far from Oxford, and I’m told that it has a nice gym.  But who needs a treadmill with beautiful countryside just outside the door?  Each day I’d choose a destination and trek the nearby country lane to the bus stop about a mile away.  The sun was shining, the weather was fair, and during that walk I saw families of pheasants, old barns, ripe pumpkins, grazing sheep, bright red berries and boughs of ivy.

Take a walk with me in the English countryside on a beautiful autumn day.

The Path

Stairway

Granary

Wabisabi Gate

Shady Lane Farm

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Around the World #4: To England with Bangers and Mash

Scarsdale Tavern – Edwardes Square, London

This one is dedicated to my youngest daughter – born in London and an Anglophile through and through.

Bangers and Mash is a traditional English dish (aka sausage and mashed potatoes).  It can be served with onion gravy and I topped with fried onions.  You’ll find bangers and mash on pub menus and it’s a simple and hearty meal.  According to legend, the term “bangers” came about during WWII, when sausages were made with water and were likely to explode if not cooked carefully.  Today’s upscale chefs often create exotic variations on this simple fare, but my version is pretty plain jane.  I did use a vegetarian Tofurkey sausage in addition to fresh Italian sausages from Whole Foods and admit that my first impression of the veggie version is “just ok.”  Maybe I’ll get used to them.

Here’s to pub grub for autumn weather!

 

Bangers and Mash

Sausages:

2 teaspoons olive oil

1/2 sweet onion, thinly sliced

4 Italian Sausages (or vegetarian sausages)

Beer (if desired – I used Guiness)

Ingredients

Mash:

4 medium potatoes, peeled and cut into chunks

1/4 sweet onion, diced

2-4 tablespoons half and half

1/4 cup shredded cheddar cheese

1 tablespoon butter or margarine

2 tablespoons minced fresh parsley

Dash of salt

In a saute pan, heat olive oil on medium heat.  Add sliced onion and brown slowly for about 5 minutes.  Move to the side of the pan to continue cooking.  Add sausage and brown on all sides, turning at regular intervals.  Add beer to cover bottom of pan, turn down heat and simmer for 30 minutes.

Meanwhile, bring salted water to a boil for potatoes.  Add potato cubes and diced onions, turn heat down and simmer for 20 minutes.  When cooked through (you can test with a fork), drain and put into a large mixing bowl.  Add half and half, cheese and butter and mash potatoes until smooth (a staff mixer works well, or use a potato masher).  Add parsley and mix well.

 

Serve mashed potatoes and sausages on a plate and top with onions and some sauce from the sausage pan if desired.  Bangers and mash are also good with coleslaw on the side.