![]() 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. Heat the remaining olive oil in the frying pan. ![]() Season, to taste, with salt and freshly ground black pepper. Mix the leeks, mashed potato and cabbage together in a bowl. 4 small jacket potatoes 1 tbsp olive oil 250g savoy cabbage, shredded 2 knobs of unsalted butter 100g frozen peas 100g cheddar or cheese of your choice. 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. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Cook: 45 min Yield: 4 to 6 servings Nutrition Info Save Recipe Ingredients Deselect All 2 pounds baking potatoes 2 tablespoons unsalted butter 1/4 cup heavy cream 4 ounces bacon 1/2 cup finely. ![]() 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. 1 small onion, thinly sliced 225250g/89oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks 300g/10½oz leftover cooked potatoes small handful chopped fresh. 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. 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. 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. 1 onion, finely chopped 400g/14oz Brussels sprouts (leftover or freshly cooked), shredded 600g/1lb 5oz leftover roast potatoes, parsnips, carrots or any other Christmas vegetables salt and freshly. ![]() Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften. Use them in commercial designs under lifetime, perpetual & worldwide rights. Dietary Ingredients For the candied shallots 30 shallots, peeled 150g/5oz butter 3 tbsp caster sugar 200ml/7fl oz red wine 125ml/4fl oz port crème de cassis 600ml/1 pint beef stock 1 fresh bay leaf. ![]()
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