To use, reheat from frozen at 220☌ (425☏) mark 7 for 25min.Ĭook's tipDelicious to mop up the sauce, no other vegetable is needed. It's quite similar to the Irish colcannon. Plus, it's a great way to use up leftovers What Is Bubble and Squeak Bubble and squeak is a fried British dish made with potatoes and cabbage. To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe. Updated on JanuJump to Nutrition Facts 'Bubble and squeak' might have a funny name, but this British dish is seriously delicious. Our Marley Spoon menu offers 50+ recipes weekly including vegetarian, meat & fish, family-friendly, fast, low-carb and healthy options. 500g leftover boiled or roasted potatoes or 12 or so leftover new potatoes. Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through.įreezer Notes: Cool, pack and freeze the Mushroom & Port Sauce. When cool enough to handle, mould into 12 cakes and dust with flour. Cook, stirring often, for 5 to 6 minutes, until the cabbage and kale are wilted and tender. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the cabbage, kale, salt, and 1/4 cup water. Bubble and Squeak Ingredients 1kg floury potatoes, quartered (I use King Edward) 40g butter 500g Brussels sprouts, trimmed 50g plain flour, seasoned with salt and pepper olive oil, for frying Method 1. Ingredients 1kg potatoes, peeled and cut into chunks 400g Brussels sprouts, trimmed 300g roast potatoes 200g roast parsnips 200g cooked carrots, or mashed. Add the onions and cook, stirring often, for 4 to 5 minutes, until the onions are lightly browned. Combine the cabbage and leeks with the potatoes and season well. In a large oven-proof skillet over medium heat, melt 2 tablespoons butter. Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. Having said that, it’s also fine and easier to shape them into smaller patties. To serve, use a large spoon to scoop portions. Once the bottom is golden brown, place a large plate upside down on top of the skillet and flip the patty onto it. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash. Spread the vegetable mixture onto a large skillet.
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