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Download bubble and squeak cakes
Download bubble and squeak cakes





Heat the remaining oil and knob of butter in a large, nonstick frying pan. Keep warm, but don't overheat it or the sauce will split. Whisk into the sauce and simmer for 1-2 minutes. Mix the teaspoon of butter with the flour into a smooth paste. Put the vegetable or chicken stock, wine, double cream and the 25g butter into a medium-sized saucepan, bring to the boil and bubble rapidly for 7-8 minutes until it has reduced by about three-quarters and is the consistency of single cream. Shape the mixture into 4 discs, about 2.5cm thick chill for 1 hour. Mix the cooked leek, mashed potato, greens and seasoning in a bowl. Add the sliced leek and cook for 3 minutes, stirring until lightly browned. Heat ½ tablespoon of the olive oil in a small frying pan. If using greens, chop them into small pieces. If the potatoes aren't already mashed, mash them with the back of a fork into a coarse purée. Make sure both the potatoes and the greens are very dry, to ensure that the bubble and squeak cakes become crispy.

download bubble and squeak cakes

Make the sauce a few hours ahead reheat very gently. Top with salad leaves to finish.Make the bubble and squeak cakes up to a day ahead cover and chill.

  • 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 cakes and cook gently over medium heat for a few minutes, till well browned on base.
  • Melt butter with oil in a non stick pan.
  • Mix together with hands then form four round cakes on a floured board.
  • Add cooked cabbage, grated onion and seasoning.
  • 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

    download bubble and squeak cakes

    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.







    Download bubble and squeak cakes