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. Mix the potato and vegetables, form into small patties, and fry until crisp on both sides. The ingredients are panfried and served as a side dish. Squeeze all of the air out and freeze for. Leftovers can be stored for longer in a heavy-duty zip-top bag in the freezer. Add remaining oil to skillet and heat over medium heat. How to Store and Freeze Store leftover bubble and squeak in an airtight container in the fridge for up to three days. Many versions of bubble and squeak contain leftover meat, such as ham or turkey cut into bite-sized pieces. ![]() For vegetables, consider including green beans, peas, carrots or leeks. With floured hands, shape into twelve 1/2-in.-thick patties. The must-have ingredients are potatoes, onions and cabbage, and even so, the cabbage is often swapped out for Brussels sprouts. ![]() In a large skillet, heat 1 tablespoon oil oil over medium heat add onion. 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. bubble and squeak, a common British dish consisting of vegetables, especially potatoes and cabbage. Add enough flour until mixture holds it's shape when squeezed together. 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. Combine the cabbage and leeks with the potatoes and season well. Just cut up the solid ingredients into bite-size pieces and fry in the dripping until crisp and hot, turning occasionally. ![]() 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. Bubble and squeak could not be simpler or quicker to cook because all the hard preparation was done previously for the roast meal. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash.
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