German mustard, sweet or sour pickled cabbage and dill pickles are all good on the side. Serve one bubble and squeak cake topped with two frikadellen per person (serve the rest of the bubble and squeak cakes on the side) and a fried egg.Add more oil to both frying pans and quickly fry the eggs, spooning the hot oil up over them to cook the yolk.When they’re ready, transfer them to a dish where they can lie in a single layer, and put them in the oven to keep warm. The sausage patties take about six minutes each side, the bubble and squeak patties about five. Heat a splash of oil in two large frying pans and fry the bubble and squeak and the sausage patties, six of each at a time.Preheat the oven to 160C/150C fan/gas mark 3.As soon as the mixture is cool enough to handle, form it into 12 patties. Mash the potatoes with the butter and add the sprouts and herbs.Steam or microwave the sprouts until tender, then halve or quarter them.Set over the lowest heat possible for about 4-5 minutes so the potatoes can dry out a bit. Crumple a clean tea towel and put this on top of the potatoes. Boil the potatoes till tender, drain, then put them back in the saucepan.Place on a baking sheet, cover with cling film and put in the fridge to firm up. With wet hands, form this into 12 balls, then flatten them into patties. For the sausage cakes, put everything into a large bowl along with lots of seasoning and mix with your hands.German mustard, pickled red cabbage (either sweet or sour) and dill pickles to serve.Either olive oil or groundnut oil for frying.The dish got its name from the bubbling and squeaking sounds during the cooking process. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, and other vegetables are often added. Serve with the sausages and reserved cabbage. Bubble and squeak is a traditional English recipe made with the shallow-fried leftover vegetables from a roast dinner. Add the patties and cook for 3-4 mins each side until golden, crisp and piping hot. Heat 1 tbsp oil in a large nonstick frying pan over a medium-low heat. Divide the mixture into 4 and shape into patties. Put in a roasting tin, with the fat in it, to get piping hot. grams to cups Method Set the oven to 220C/425F/Gas Mark 7.
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