Boxing Day is a holiday celebrated after Christmas Day, occurring on the
second day of Christmastide (26 December). Though it originated as a
holiday to give gifts to the poor, today Boxing Day is primarily known
as a shopping holiday. It originated in Great Britain and is celebrated
in a number of countries that previously formed part of the British
Empire. The attached bank holiday or public holiday may take place on 28 December if necessary to ensure it falls on a weekday. Boxing Day is
also concurrent with the Catholic holiday Saint Stephen's Day.

In parts of Europe, such as several regions of Spain, Czech Republic,
Germany, Austria, Hungary, the Netherlands, Italy, Poland, Slovakia,
Croatia, Denmark, Finland, Sweden, Belgium, Norway, and Ireland, 26
December is Saint Stephen's Day, which is considered the second day of Christmas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boxing Day Hash
Categories: Breads, Vegetables, Puddings
Yield: 2 Servings

200 g Leftover stuffing; diced
100 g Black pudding; diced
50 g Parsnips; diced
50 g Carrots; diced
1 Shallot; diced
1 tb Much Adobo About Nothing
2 lg Eggs

Dice the stuffing, black pudding, carrots and parsnips
to about a 7mm (1/4") size.

Fry the black pudding and stuffing in a frying pan with
a little olive oil until crispy on a high heat.

Add the carrots, parsnips and shallots and cook for a
further two minutes.

Add the Much Adobo about Nothing and cook for a further
couple of minutes, stirring well.

Meanwhile, fry the eggs as you like them.

Serve the hash with the eggs resting on top.

Life of Spice Ltd - Gourmet Spice Blends

RECIPE FROM: https://lifeofspice.co.uk

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boxing Day Hash
Categories: Breads, Vegetables, Puddings
Yield: 2 Servings

200 g Leftover stuffing; diced
100 g Black pudding; diced
50 g Parsnips; diced
50 g Carrots; diced
1 Shallot; diced
1 tb Much Adobo About Nothing
2 lg Eggs

Dice the stuffing, black pudding, carrots and parsnips
to about a 7mm (1/4") size.

Fry the black pudding and stuffing in a frying pan with
a little olive oil until crispy on a high heat.

Add the carrots, parsnips and shallots and cook for a
further two minutes.

Add the Much Adobo about Nothing and cook for a further
couple of minutes, stirring well.

Meanwhile, fry the eggs as you like them.

Serve the hash with the eggs resting on top.

Life of Spice Ltd - Gourmet Spice Blends

RECIPE FROM: https://lifeofspice.co.uk

Uncle Dirty Dave's Archives

MMMMM

... Why do they keep moving my paperwork from the dining-room table?
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