![]() Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving. Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently. Step 2 Place the cooked bacon in a large bowl. Once cooked, remove from the pan, but leave the bacon grease. Hi everyone, Heres what I made for dinner its a bubble and squeak made with organic potatoes organic cabbage, cauliflower, diced onions and chestnut mushrooms. Fry dollops of the mixture like you would fritters or pancakes until your bubble and squeak is golden and cooked through. Heat the remaining olive oil in the frying pan. Step 1 In a large frying pan, cook the bacon. Cooking method: Frying In a bowl place mashed potato with a fork. Heat a frying pan to medium heat and add a little oil or butter. Season, to taste, with salt and freshly ground black pepper. Kitchen Sanctuary 354K subscribers Subscribe 98K views 3 years ago Leftovers CookingShow BritishClassic Did you know Bubble and Squeak has been a family favourite since the 1800s. Mix the leeks, mashed potato and cabbage together in a bowl. Set aside until needed.įor the bubble and squeak, heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured. Bubble and squeak, which often contains meat such as ham or bacon, is traditionally made on Monday with the leftovers from Sunday's dinner or on Boxing Day with leftovers from the Christmas feast. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Īdd some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. ![]() Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Mix the wine, port, cassis and stock together in a bowl. Add the sugar and stir until it melts and begins to caramelise and coat the shallots. Fry for 5-7 minutes, then ruffle the top of the bubble and squeak with a fork. Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. Melt butter in a pan with a little oil and add in the bubble and squeak. ![]() For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |