| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 700 |
g |
Potatoes; peeled and cut into |
|
|
; chunks (1lb 9oz) |
| 45 |
ml |
Milk; (3tbsp) |
| 25 |
g |
Butter; (1oz) |
| 90 |
ml |
Oil; (6tbsp) |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Leek; cleaned and sliced |
| 1 |
sm |
Savoy cabbage; shredded |
| 1 |
|
Egg; (medium), beaten |
|
|
Salt and freshly ground black pepper |
|
|
A little freshly grated nutmeg |
| 1 |
|
Ham knuckle; meat removed from |
|
|
; the bone and cubed |
INSTRUCTIONS
Boil the potatoes in water for 20 minutes or until tender. Drain
thoroughly and return to the saucepan. Mash the potatoes and beat in
the milk and butter.
Heat 30ml (2tbsp) of the oil in a frying pan, add the onion and leek
and cook gently for 10 minutes or until soft. Cook the cabbage in
boiling water for 5 minutes, until tender. Drain thoroughly.
Mix together the mashed potato, the onion, leek, cabbage and egg.
Season with salt, pepper and nutmeg. Stir in the chopped ham.
Heat the remaining oil in a heavy (preferably non-stick) frying pan.
Add the mixture and press down flat into the hot oil. Cook slowly for
10-15 minutes to heat through and allow a crust to form on the
underside.
Turn out onto a plate and return to the pan to brown the other side.
Cut into wedges and serve on warmed plates with Florette crispy green
salad.
Converted by MC_Buster.
NOTES : Bubble and squeak is usually thought of as a way of using
left-over potato and cabbage, however it is even more delicious if
made with freshly cooked ingredients. The addition of ham in this
version makes it into a tasty and substantial lunch or supper dish.
Ham knuckles are available from the delicatessen service counter.
Converted by MM_Buster v2.0l.
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