Serve the cakes topped with hot or cold sliced cooked ham and a drizzle of sauce.Bring to bubbling, stirring, and bubble for a few moments till sauce thickens, stirring constantly.Add the sprouts and cook until everything is starting to caramelise around the edges. Tip the onion into a food processor with the leftover potato and vegetables. Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes on medium heat, until softened and browned. Add the onion and fry over a medium heat until translucent. and line a baking tray with paper or foil. Add the cakes and cook gently over medium heat for a few minutes, till well browned on base. Heat half the fat in a non-stick frying pan. Melt butter with oil in a non stick pan.Mix together with hands then form four round cakes on a floured board.The food writer Howard Hillman classes it as one of the. Add cooked cabbage, grated onion and seasoning. Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried.If you don’t have leftover sauce, I’ve given a recipe below for a simple white sauce which you can then flavour with parsley as I’ve done, or wholegrain mustard.īUBBLE AND SQUEAK WITH BACON AND PARSLEY SAUCEĥ00g leftover cooked potatoes, peeled weight If you’ve got any parsley or mustard sauce leftover, a drizzle of this on top really finishes the dish. This weekend, I’ve put a different spin on Ireland’s favourite meal, by making crispy browned Bubble and Squeak cakes out of the leftover spuds and cabbage, to make a bed for hot or cold bacon slices.
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