![]() ![]() (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. Tip the onion into a food processor with the leftover potato and vegetables. Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes on medium heat, until softened and browned. The amounts needed will vary according to tasteĪnd how many you are cooking for. and line a baking tray with paper or foil. Stir in potatoes and flatten and cook for. Add cut up sprouts and garlic and cook for 6-8 minutes or just until the sprouts are tender but firm. Add onion and cook for three minutes stirring occasionally. (I also add a pinch of dried chillis and a half a teaspoon of English Mustard.) In a 10-inch cast iron or heavy bottomed skillet, melt butter and bacon fat over medium heat. The earliest known recipe of Bubble and Squeak was by Maria Eliza Ketelby Rundell in 1806: 'Boil, chop, and fry, with a little butter, pepper, and salt, some cabbage, and lay on it slices of rare done beef, lightly fried' - Maria Eliza Ketelby Rundell. ![]() NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition.Some cooked runner beans, cabbage or sprouts. Drain on crumpled paper and serve immediately. Fry them in hot dripping to a good, crisp, golden brown on both sides. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft. When the potatoes are cooked, add some freshly milled black pepper and the butter. Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. ![]() Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest. ![]()
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