Nothing will shake me out of my blogging doldrums like a good old Creative Cooking Crew challenge. This month's challenge, hosted by the fab Lazaro of Lazaro Cooks! and the lovely Joan of Foodalogue, was as wide open as it gets: We were tasked with creating a dish around the theme of "meat and potatoes."
So. Where to begin? Well, given that I have been on something of a British television kick lately (particularly BBC Sherlock, but as this is a food blog and not a fangirl's Tumblr I will spare you the details) I decided I would look to the traditional cuisine of the U.K. for ideas.
First stop: 1787, the date that the Oxford Companion to Food cites as the first reference to Toad in the Hole. First described as "meat boiled in a crust," it has evolved into an iconic British dish of sausages cooked in a Yorkshire pudding batter. So far, so inspiring, but my dish-to-be still needed the starch component. And what goes with sausage, or bangers, better than mash?
And so I had my dish - "bangers and mash-up," a twisted cross between toad in the hole and bangers and mash. Rather than the traditional Cumberland pork sausages, my version uses a decidedly more American beef and Kentucky bourbon sausage, and instead of a white potato mash I used mini blue potatoes which I fried in duck fat. And finally, I dressed up the batter with a bit of fresh sage. Gourmet? Not really, but a fun creation nonetheless.
|You try making sausages look pretty.|
The only thing it was missing was some traditional onion gravy, which I'll make next time. It's too much fun for there to not be a next time.
Make sure to check out the other meat and potato creations over at Lazaro's blog. Cheers!