Bangers N Mash with Cabbage (Island Style)

My fiancee Robyn is from Hawaii. She made this for me, and it quickly became a favorite. I love the delicate flavor of the sausage and potatoes. It is not very spicy, but very warm and filling. Perfect for a cool night supper.

Ingredients
1/2 onion, cut into slivers
1 garlic clove, minced
1/2 head cabbage, sliced
3 Sausages, sliced 1/2 inch thick (you can use chicken, pork or Lamb. I used Merguez Sausages recently and they were delicious)
1 tablespoon mustard seeds
2 cubes (1/4 cup) homemade chicken stock
4 potatoes, skinned & cubed







In a large saucepan, heat some oil until hot. Saute the onions a few minutes until brown and a little soft. Add the garlic and continue to cook until the garlic turns golden brown.

Add the sausages and stir fry until the sausages are cooked.








Add the mustard seeds and continue to stir fry.

Add the potatoes, and continue to stir fry.











Add the cabbage, and continue to stir fry a minute or so.
Add the chicken stock.

Continue to cook until the potatoes are done. Add additional chicken stock as needed. The potatoes are done when you can easily stick a fork through them.

Serve with freshly cooked white or brown rice!

                                      Island Bangers with Israeli couscous and preserved lemons

Potato Masala

Potato Masala is boiled potatoes with a delicious "masala"-a mixture of exotic spices. It is a classic South Indian dish, usually used as a filling for Dosa.

I grew up eating these for breakfast on Sundays. Its real comfort food, and quite delicious!

You can also eat potato masala with Idly, Dosa or just with rice and yogurt!

Ingredients
3 red potatoes
Mustard seeds  1 to 2 teaspoons
2 white onions, Julienne
1 inch piece ginger, peeled and finely chopped
1 jalapeno pepper, finely minced (any thin green chili will do)
Turmeric, 1/2 teaspoon
Salt,  1/2 to 1 teaspoon
Fresh coriander leaves for garnish


Directions
1. Boil potatoes, unpeeled for 20 minutes, or until cooked. You can tell when the potatoes are done by pricking them with a fork. When you can easily insert a fork into the potato, it is done. By this time, most of the skin of the potato will have fallen off.

2. Drain potatoes and soak or run under cold water to stop the cooking process. Peel off the remaining skin (usually you can just do this with your hands, but use a pairing knife if you have to). Dice the potatoes into an even dice (this will insure an even cooking time). Set aside.

3. Make the Masala
Add a swig of vegetable oil to a wok, enough to lightly coat the wok. Heat just until the oil starts to shimmer. Reduce the heat and add mustard seeds. Stir fry for 1 minute. Next add onions and stir fry for 2 minutes, or until the onions are translucent. Add ginger and jalapeno pepper and stir fry for 1 more minute. Lastly, add the Turmeric and salt.

4. Add the potatoes and gently mix the potatoes and the masala.

5. Add approximately 1 cup of water to the potatoes, and cook on low heat for 20-30 minutes, or until the potatoes are really soft, but not falling apart. As they cook, the potatoes will loose their structural integrity, so it is important to stir them softly. You also do not want the potatoes to burn, which could happen if you do not add enough water.








6. Garnish with freshly chopped coriander leaves!