Remove from the oven, fluff with a fork, cover again and cook for a further 20 minutes. Place the required quantity of Bubble & Squeak in an ovenable covered dish and cook in the centre for 25 minutes. 4 Servings (8 discs): Heat on full power for 4 minutes, fluff the Traditional Bubble & Squeak with a fork, and then place back in a microwave and heat for 4.5 further minutes.2 Servings (4 discs): Heat on full power for 2 minutes, fluff the Traditional Bubble & Squeak with a fork, and then place back in a microwave and heat for 2.5 further minutes.Heat up the oil in a frying pan, and fry each patty for 1-2 minutes on each side until golden and hot. In a bowl, add the mash, shredded roast chicken and chopped vegetables, and shape into 5 patties. 1 Serving (2 discs): Heat on full power for 1 minute, fluff the Traditional Bubble & Squeak with a fork, and then place back in a microwave and heat for 1.5 further minutes. Chop the roasted potatoes, pumpkin and brussels sprouts roughly.Place the Bubble & Squeak on a microwaveable plate and cook on Full Power for: Ensure food is piping hot throughout before serving. Our cooking instructions are for guidelines only. This is a delicious traditional Irish dish with a twist.For best results cook from frozen. Garnish and serve with vegetable of your choice. Top each potato cake with a poached egg and generously drizzle with hollandaise sauce. Once mixture has cooled, form into two inch patties and sauté in a buttered nonstick skillet until golden brown.Ĩ poached eggs 1 1/4 cup Hollandaise Sauce Place two hot potato cakes aside each other on a dinner plate.
Transfer the mixture into a bowl and let cool.
With a large spoon, lightly mash the mixture and season with salt and pepper. Remove from heat and add the cooked potatoes and milk. Add the garlic, cabbage and onion and sauté until onions become soft and translucent. Drain and set aside. Place bacon in a medium skillet and cook over medium high heat until evenly brown. Bring to a boil, and cook for about 10 minutes until tender. POTATO CAKES INGREDIENTS: 1 pound red bliss potatoes, unpeeled and chopped 4 slices rough chopped bacon 1/2 cup rough chopped cabbage 1/4 cup chopped onion 1 teaspoon minced garlic 1/4 cup butter, melted salt and pepper to taste DIRECTIONS: Place potatoes in a saucepan with enough water to cover. Add lemon juice and season with Tabasco Sauce, salt and white pepper.
Salt and white pepper to taste DIRECTIONS: In a small double boiler over medium heat, vigorously whisk the white wine, water and egg yolks until mixture becomes thick enough to form a ribbon when whisk is pulled from mixture (yogurt like consistency). Remove top portion of boiler from heat and whisk in clarified butter in a very thin stream. HOLLANDAISE SAUCE INGREDIENTS: 1 tablespoon white wine 2 tablespoons warm water 3 egg yolks 1/2 cup warm clarified butter 2 teaspoons lemon juice Tabasco Sauce
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