Last night we went to our fav Indian restaurant and I had Beef Samosas and Onion Bhajis to start, followed by a King Prawn Hot Madras curry with pilau rice and some naan bread. Deeelish!
Tonight I am cooking sausages - we have the most amazing local butcher and he wins loads of awards for his sausages and pies. They don't have any rubbish ingredients, only the very finest.
Anyway, I chose his Pork, Whisky and Marmalade sausages for tonight. I am pan-frying them and then I let them cook gently in red wine, fennel, onions and garlic, and serve them with mashed potatoes and peas - and, of course, a very large glass of red plonk.
We just call this dish "Posh Bangers and Mash" !
|