January 11, 2013

British Dinner: Bangers & Mash with Shredded Brussels

Chris loves themed dinners, so much so that he'll eat things he doesn't like in order to keep with the theme.  For example, mister high protein/low carb is willing to eat potatoes.  Tonight the theme was British and yes, that's two weekends in a row :)

It all started when I told him I wanted to watch Sense & Sensibility because we're seeing the play tomorrow.  He told me he'd watch the movie with me, if we could have bangers & mash for dinner.  I love Elise's recipe for mashed potatoes, so that was an easy sell.

This is where a photo of our dinner should appear, however bangers & mash doesn't photograph well and sausages aren't exactly friendly on a vegetarian blog, so use your imagination :)  Instead I'll share a photo of happy hour at the Kuckleburg house on a Friday night before a British themed dinner.
While British cuisine doesn't rank at the top of my list of favorites, I really like Jamie Oliver's most recent cookbook called Jamie Oliver's Great Britain.

We lived in England for two years and reading through it brought back many fond memories.  I currently have a copy from the library and would like to buy it for my bookshelf.

We quickly decided on bangers & mash, but weren't sure what vegetable we should have with it.  I scanned the index of Jamie's book to see which vegetables are common in British recipes and here's what I found...

Asparagus, beetroots, brussels sprouts, butternut squash, cabbage, carrots, celery root, cucumbers, fennel, parnsips, peas, potatoes (the largest number of recipes), rutabaga, sweet potatoes, turnips.

I didn't really notice while living there, but root vegetables are really popular.  Presumably because the climate makes it difficult to grow other types of vegetables.  After looking through the various options, I decided to make "Tasty Shredded Brussels."


My final result looks a little different than Jamie's because I omitted Cumberland sausage from the recipe and added dried cranberries, which is a Christmas variation that he suggests.

Chris and I both really like roasted brussels sprouts so I was leery of preparing them a new way, but we both loved Jamie's recipe and I would definitely make it again.
Tonight was also my first time using the slicing attachment for my food processor.  I was amazed at how quickly and easily I could slice both onions and brussels sprouts!  I was at little unclear as to why I wouldn't use the shredding attachment to make shredded brussels but I trust Jamie :)
In the tea swap this past weekend, Molly shared a tea that her parents brought all the way from England when they recently moved back to the States.

I really liked Twinings Royal Wedding blend which was the perfect end to our British dinner.  It's a white Earl Grey tea with a light rose flavor, and it's a shame that it's no longer available. 

Shredded Brussels
Prep Time: 15 minutes
Cook Time: 20 minutes


Ingredients (6 servings)
  • 2 tablespoons olive oil
  • 1 medium onion, peeled
  • 1 teaspoon dried thyme (or a few sprigs of fresh thyme, leaves picked)
  • 2 heaped teaspoons honey
  • 2 tablespoons white wine vinegar
  • 1 pound of brussels sprouts, outer leaves removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup water
  • 1/2 cup dried cranberries
Instructions
  • In a food processor, slice peeled onion, using the thin slicing attachment. Then, in a large skillet, heat olive oil over medium heat. Add onion and thyme, cooking for 8 minutes and stirring occasionally.
  • Meanwhile, run the brussels sprouts through the same slicing attachment in your food processor. Set aside.
  • Add honey and vinegar to the onions, cooking for 2 minutes. Next add sliced brussels sprouts, salt and pepper. Pour in 2/3 cup water, then cover with lid and simmer on medium heat for 5 minutes.
  • Next add cranberries, stir together and cook an additional 5 minutes or "until the brussels are tender and a pleasure to eat" as Jamie Oliver says :)
Recipe adapted from: Jamie Oliver's Great Britain
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3 comments:

  1. Looks like you had fun! Next time you get up to Door County, you'll have to stop into the British Shop in Egg Harbor.

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    1. Thanks for the reminder! I've heard about that place and have been meaning to visit, but somehow I always forget by the time I make it up to Door County.

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  2. What a great way to enjoy the Royal Wedding tea :) And I second Inger on the British shop! We stop there everytime we go up--love it!

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