![]() ![]() (The traditional Irish "Colcannon", using cooked sprouts, would also use Spring Onions instead of the ordinary onions and would also include Irish Butter and a little Milk or Cream. (or you can mix in a raw egg to help it all stick together, and stir-fry.) Mix well.Īdd this to the frying pan and stir-fry on a hot flame,Ĭook or stir-fry until brown crispy bits appear. (Cut sprouts in half.)Īdd all the seasonings to taste. Meanwhile, mix the cooked potatoes and runner beans in a bowlĪnd chop them with a sharp knife. Experiment!!!įry in the butter, in a shallow pan, or a wok. The amounts needed will vary according to tasteĪnd how many you are cooking for. (I also add a pinch of dried chillis and a half a teaspoon of English Mustard.) ![]() Cook in the oven for 40 minutes or until the surface is golden brown and crisp at the edges, and the bubble and squeak is piping hot.Some cooked runner beans, cabbage or sprouts. Grease a couple of medium roasting tins generously with butter and press the bubble and squeak mixture firmly into the tins. Roughly chop the sprouts, roast potatoes, parsnips, carrots and chestnuts and add to the bowl along with the stuffing and bread sauce. ![]() ![]() Break up the boiled potatoes into a large bowl. When you're ready to make the bubble and squeak, preheat the oven to 220☌, fan 200☌, gas 7. Cook the sprouts for 4 minutes until just cooked, refresh in cold water and drain well. Bubble and Squeak has no connection with potato cakes, except it uses leftovers, and yes, the name comes from the sound as it cooks. On Christmas Eve, cook the potatoes and sprouts separately in pans of salted boiling water boil the potatoes for 15-20 minutes until tender, then drain. The bubble and squeak can be assembled and chilled the day before cooking. Cook the potatoes and sprouts a couple of days ahead and chill. ![]()
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