These are also wonderful served with grilled bacon rashers or gammon steaks. Serve the bubble and squeak cakes straightaway with the sauce. Place the cakes back into the frying pan and cook until crisp and brown on each side, literally a few minutes, that's all, and remove from the pan.įor a quick sauce, add the cream to the pan used to cook the bubble and squeak cakes with some fresh coriander. Add the onion mixture to some leftover mashed potato in a bowl and form into four potato cakes using your hands. Don't grind them to a complete powder – you want texture and nuttiness from the spices.Īdd the spices to the spring onions and cook, stirring occasionally, until they turn a pale golden-brown but before they start to burn and crisp up. Going out in the cold and then coming back for hot bubble and squeak served. Place in a mortar (or alternatively use a plastic bag and a rolling pin), add the coriander seeds and cumin seeds and work the pestle or the rolling pin until they are coarsely ground. Like a cosy cashmere jumper, Tom Kerridge’s food is comforting, casual and just the thing for the festive season. Meanwhile, remove the black seeds from the cardamom pods using the back of a knife. Heat a frying pan and add the spring onions, the butter and a good drop of olive oil to stop the butter from burning.
0 Comments
Leave a Reply. |