In a large nonstick fry pan over medium-high heat, melt the remaining 1 tablespoon butter. Stir the cabbage into the mashed potatoes. Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes.Īdd the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. In a large fry pan over medium-high heat, melt 1 tablespoon of the butter. Stir in the remaining potatoes and season with salt and pepper. Using a potato masher, mash the potatoes until the cream has been absorbed. Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them. *If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.In a small saucepan over medium heat, warm the cream and 8 tablespoons (1 stick) of the butter, stirring often until the butter is melted. To serve, top each bubble and squeak with a poached egg and sprinkle with a little extra paprika. Remove the eggs with a slotted spoon and drain on kitchen paper.Reduce the heat to a simmer, then crack in the eggs at separate sides of the pan and cook for 4 mins*. Meanwhile, bring a large pan of salted water to the boil.Cook for 6-8 mins on each side, until golden and crisp. Add the mash mixture in two halves, shaping into flattened patties with a spatula. In the same frying pan, melt the butter over a medium heat.In a bowl, combine the onion and garlic, root veg mash, paprika, spinach and a little seasoning.Cool under the cold tap, then squeeze dry and roughly chop. Meanwhile, put the spinach in a colander and pour over a kettleful of freshly boiled water to wilt. Add the onion and garlic and cook for 5 minutes, or until softened. Heat the oil in a large frying pan set over a low-medium heat.
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