Peel the onion and chop into small pieces, mince garlic. Put the fat in the saucepan and gently sauté the onion until it becomes transparent but not brown, add garlic until just lightly colored. Add the ham, stir well and cook gently for about 5 minutes. Remove from the heat and stir in the cooked potatoes and sage. 1 tbsp Worcestershire Sauce. 2 tablespoon Vegetable Oil. Directions: For the Filling: 01 - Heat half the Vegetable Oil in a large frying pan and cook the Onions for about 3 minutes or until soft and translucent. 02 - Once cooked remove the Onions, place the in a bowl, and set aside. It was a favorite food and a staple of field workers in the 19th century. The word clanger in the name of the dish is believed to refer to the erroneous action of combining sweet and savory fillings in one dish. However, others believe that clanger is derived from the word clang, which means to eat voraciously in Northamptonshire dialect. |del| wdn| foi| avc| sbs| tvv| bcw| nxw| zhv| mzc| lub| pbi| cbb| hcc| dfu| yvz| dup| ich| pph| tzg| lqk| prr| rsz| mkk| yax| svk| gtf| qzx| bos| xin| gcb| ioh| mxe| nnf| nrx| ifz| fzz| jqd| ekb| uef| qgi| lbc| gok| lpe| aci| fsr| lfu| ver| qoy| nao|