![]() Paul Flynn is a chef, restaurateur and contributor to The Irish Times. Drizzle the dressing over and serve straight away.Add the sprouts and cook until everything is starting to caramelise around the edges. Add the onion and fry over a medium heat until translucent. Flake the smoked mackerel on top of the bubble and squeak. Heat half the fat in a non-stick frying pan.Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.You will see it bubble and hear it squeak. When it starts to turn golden, bring it together and mash it down again. Spread out the mixture in the pan, over a medium-high heat. Melt the butter in a non-stick pan and when it is foaming add the mash to the pan.Crush the vegetables and potatoes together with a fork, to make a rough mash.Add the mashed potatoes and salt + pepper and mix well. ![]() 2 fillets of smoked mackerel, skin and bones removed Add the onion and cabbage and fry for around 15 minutes until softened.Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage, Potatoes (62), Cabbage (16), Dried Potatoes, Spring Onions (7), Rapeseed Oil, Potato Starch, Sea Salt, Cracked Black Pepper.Leftover potatoes, mashed or boiled, enough for two I think the best ingredients for bubble and squeak are potatoes, cabbage, and carrots.Image and recipe for Sausages and bubble & squeak with onion gravy from. So why not lighten the load by substituting the baked spud for bubble & squeak? ![]()
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