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Download baked bubble and squeak
Download baked bubble and squeak












Place on the baking sheet and drizzle with olive oil. I find it's easier to do this with slightly wet or oily hands.

  • Shape the mixture into four evenly sized balls and press each ball firmly into a burger shape.
  • Turn off the heat and leave the mixture for a couple of minutes until it's cool enough to handle.
  • Add the leftover potato and use a potato masher to mash everything together.
  • You might need to add a glug of olive oil if you wiped away the saturated fat from the chorizo.
  • Put the cabbage into the pan with the chorizo and stir fry over a medium heat until wilted and soft.
  • This is an extra step to be more healthy and get rid of some of the saturated fat if you wish.
  • If you want to, tip the chorizo onto kitchen paper to soak up the fat and give the pan a wipe with some kitchen paper.
  • Place the cold pan on the hob and increase the heat gradually, cooking the chorizo slowly allowing the fat to melt away and not burn. Choose a big pan able to hold all the ingredients later on.
  • Place the chorizo in a large frying pan or saucepan before putting it on the hob.
  • Prepare a medium sized baking sheet for later on by drizzling it with a little olive oil.
  • Pre-heat the oven to 220 C / 200 fan / gas mark 7.
  • Poached or fried eggs and bacon or ham (leave out the chorizo).
  • Poached or fried eggs and green beans or spinach.
  • Up to 6 tablespoons olive oil for frying and greasing (or sunflower oil).
  • 250g (around half) savoy cabbage, shredded.
  • 50g sliced chorizo or bacon cut into strips with scissors (optional).
  • 500g leftover mashed potato or roast potatoes mashed up.
  • Time: 20 mins hands on time + 25 mins baking.
  • Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
  • Will keep in the fridge for up to 3 days or freeze for up to a month. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.

    download baked bubble and squeak download baked bubble and squeak

  • Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.
  • Tip the flour onto a plate, then coat the cakes, tapping off the excess. Leave until cool enough to handle, then shape into 8 round cakes.

    download baked bubble and squeak

  • Mix the sprouts with the potatoes and season to taste.
  • Shake dry, then shred as finely as you can. Drain and cool quickly under cold running water.

    download baked bubble and squeak

    Meanwhile, boil the sprouts for 3-5 mins until just tender.

  • 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.













  • Download baked bubble and squeak