![]() ![]() Fry the remaining eggs and place on the remaining cakes, and then serve topped with the chives. Pat everything into a flat layer and cook for 3 to 4 minutes, or until a lovely. Place 1 egg on top of each bubble and squeak cake. Season well with sea salt and white pepper, then mash everything up in the pan. Crack 3 of the eggs into the pan, sprinkle with salt and pepper and cook until the whites are set. For the bubble and squeak cakes 1 large Maris Piper or Desiree potato, peeled and chopped 25g (1oz) butter 75g (3oz) pancetta cubetti or bacon, chopped 1/4 Savoy cabbage, shredded dash olive oil Method To make the blue cheese butter, put the softened butter, Cornish Blue, chives and pepper into a bowl and mash together. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Cook the patties in batches until the bottoms turn golden brown, 4 to 5 minutes, and then flip and cook until the second sides are crisp and golden brown, another 4 to 5 minutes. ![]() Add the chopped potatoes, vegetables and parsley, season well and. Transfer the mixture to a large bowl to cool slightly. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly coloured. Mix well and divide the vegetables and bacon into 6 even patties. Place a frying pan over a medium heat and add the pancetta. Step 1 Cook the potato and sweet potato in a large saucepan of boiling water for 15 mins or until just tender. ![]() Cook the Brussels sprouts in the same skillet over medium heat until wilted and tender, about 5 minutes, and then transfer to the bowl of vegetables. Transfer to the bowl with the vegetables using a slotted spoon, leaving as much bacon fat in the skillet as you can. Meanwhile, cook the bacon in a large heavy-bottomed skillet over medium heat until brown and crisp, about 8 minutes. Season with salt and pepper and roughly mash, leaving lots of large, coarse chunks. Drain well, shaking off as much moisture as possible, and then transfer to a large bowl with the butter. Bring the water to a simmer, salt it generously and cook the vegetables until just tender, about 10 minutes. Place the potatoes, cauliflower, carrots and parsnips into a large saucepan and cover with cold water by 2 inches. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |