recipe comes from Judy Ridgway - you can visit
her website by clicking
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
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
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
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
with Barbecue Bangers
cooked in the same oven.
potatoes, peeled and cut into large chunks
200g green cabbage, finely shredded
2 tablespoons olive oil
1 onion, peeled and chopped
1 egg, beaten
freshly ground black pepper
the potatoes in a very little salted water for
about ten minutes until tender.
the same time steam the cabbage or cook in a
very little salted water until just tender.
the olive oil in a small frying pans and fry
the onions until very lightly browned. This
will take about 5 minutes. Set the oven to 200ºC
/ 400ºF / Gas 6 and brush four large ramekin
dishes with olive oil.
the potatoes well and mash with a fork. Stir
in the onions and the cabbage and mix well together.
Add the beaten egg, pepper and nutmeg and mix
the mixture into the prepared ramekin dishes
and place in a baking tin with 2cm of hot water
in the base. Place in the oven and bake for
20 minutes. Turn out to serve.
Judy's web site - click