for family meals :
Bangers with Cabbage and Potato Mountains
recipe comes from Judy Ridgway - you can visit her website
has been tasting, talking and writing about olive for
twelve years or more since she co-authored The Pocket
Guide to Oils Vinegars and Seasonings. This was followed
up by a paper on Taste and Flavour in Olive Oil written
for the European Commission in 1992 (about to be re-issued
in updated form) and then The Olive Oil Companion which
is still just about in print.
Before working with co-author Mark Lake on the first
book Judy says that she hardly used olive oil and now
she hardly uses anything else. "Mark was a real
lover of olive oil and he opened my eyes to the fact
that olive oil is not just olive all. They all taste
quite different", says Judy.
The taste and flavour aspect of foods fascinates Judy
and she tastes olive oils at every opportunity. As a
result she was invited to sit on the judging panel for
the prestigious Leone d'Oro awards for olive oil in
Italy for five years from 1996 to 2000.
As well as tasting oil, Judy regularly travels to the
producing countries and recently visited the southern
hemispere to look at olive oil there. Her work includes
tutored seminars, tasting classes and broadcasting.
She has written more than 50 books on food and wine
and her book The Wine Tasting Class was nominated for
the Julia Child awards in America.
inspiration for this recipe comes jointly from English
Bangers and Mash, Irish Colcannon and Scottish Kailkenny.
The sausages are marinated in a spicy olive oil and
tomato baste and the vegetables are cooked together
in moulds (with olive oil in place of butter) and turned
out to serve.
with Cabbage and Potato Mountains
cooked in the oven at the same time.
large pork sausages
300ml tomato juice
2 tablespoons wine or cider vinegar
1 tablespoon olive oil
1 tablespoon Worcestershire Sauce
1 heaped tablespoon mango chutney
Freshly ground black pepper
the sausages all over with a fork and place in a bowl.
all the remaining ingredients together and pour over
the top. Leave to stand for an hour or two.
the oven to 200ºC / 400ºF / Gas 6.
the liquid from the sausages into a small saucepen.
Place the sausages in an ovenproof dish or tin and
bake for 45 minutes, turning the sausages once during
the cooking time.
minutes before the sausages are cooked, place the
saucepan with the tomato marinade over a medium heat
and bring to the boil. Reduce the heat and simmer
for 3 - 4 minutes and serve with the cooked sausages.
Judy's web site - click