![]() ![]() Slice the blue cheese butter into discs, place 3 discs on top of each steak and blow torch, or just pop under a preheated grill to melt the butter. To serve, place the bubble and squeak cakes on plates and top with the fillet steaks. This bubble and squeak recipe is PERFECT to use up leftover potatoes from Thanksgiving or Christmas or a Sunday roast.Set aside and allow to rest for 5 minutes. Add the bauble and squeak cakes and fry for about 5 minutes on. ![]() Heat a frying pan until smoking hot and pan fry for 4 minutes on each side for medium rare. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Rub the steaks with olive oil and season well.Place on a baking sheet in a low oven and keep warm until ready to serve. Heat the olive oil in a frying pan, add the cakes and cook for 3 to 4 minutes on each side or until golden.Shape into 4 cakes and refrigerate for at least 10 minutes. Leave to cool slightly, then mix the pancetta and cabbage with the mashed potato. Add the shredded cabbage to the pan with a splash of water and saute for 3 to 4 minutes. 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. Meanwhile, fry the pancetta until golden, remove from the pan and drain on kitchen paper.Meanwhile, make the bubble and squeak cakes: boil the chopped potato in boiling salted water until tender, drain, add the butter and seasoning and mash until smooth.Place on clingfilm, roll into a sausage shape and refrigerate for at least 20 minutes. To make the blue cheese butter, put the softened butter, Cornish Blue, chives and pepper into a bowl and mash together.Beat the remaining egg, add to the potatoes and mix well. 75g (3oz) pancetta cubetti or bacon, chopped Place the potato and vegetables in a large bowl with the chopped eggs and seasoning.1 large Maris Piper or Desiree potato, peeled and chopped.30g Cornish Blue or Stilton cheese, crumbled. ![]()
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