Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving. Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently. Heat the remaining olive oil in the frying pan. Season, to taste, with salt and freshly ground black pepper. Mix the leeks, mashed potato and cabbage together in a bowl. Set aside until needed.įor the bubble and squeak, heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Īdd some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Mix the wine, port, cassis and stock together in a bowl. Ingredients 1 tbsp duck fat, goose fat or butter 4 rashers of streaky bacon, chopped 1 onion, finely sliced 1 garlic clove, chopped 15-20 cooked brussels. Add the sugar and stir until it melts and begins to caramelise and coat the shallots. Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes.

Serve with sour cream, if desired.For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften.

You can also bake these in a 400 degree oven for 20 minutes on each side. Form 3 ounces (approx.) patties and fry in a skillet for a few minutes on each side until golden brown.Season with salt and pepper to taste and then add the egg and mix until thoroughly combined. Add the sautéed cabbage and carrots to the mashed potatoes along with the cheese and flour.Sauté for about 5 minutes until slightly wilted. Add the remaining tablespoon of butter to a large skillet along with the shredded cabbage and carrots.

Add one tablespoon of the butter and mash. Add the potatoes to a large pot of boiling water and cook for about 15 minutes or until tender.2 Idaho® baking potatoes, peeled and quartered.US Fresh Potato Category Quarterly Reports.Behind the scenes of our National Commercials.

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