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bubble and squeak.

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bubble and squeak.
bubble and squeak
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Ingredients
2-3 large potatoes (300g), peeled
and diced
½ green cabbage
25g butter/margarine
black pepper, to taste
1x15ml spoon oil
1x15ml spoon flour
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Equipment
Chopping board, vegetable peeler, knife, saucepans,
colander, potato masher, large metal spoon, frying pan, fish
slice, plate.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Method
1. Peel and dice the potatoes. Place in a saucepan of cold
water and bring to the boil. Cover and simmer until tender.
2. Remove the stalk of the cabbage and shred finely. Place
cabbage into a saucepan of boiling water and cook for 5
minutes. Drain in colander.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
3. Drain the potatoes in a colander. Pour the potatoes back
into the saucepan
4. Mix the mashed potatoes and cabbage together.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
5. Using a large metal spoon, making ‘rounds’ of bubble and
squeak.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
6. Coat in the flour.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
7. Fry in the oil for 5-6 minutes on each side, until crisp
and golden brown.
Tips
* Use left over potatoes and cabbage/Brussels.
* Omit stages 5 and 6 and cook in a frying pan.
* Add fresh herbs, chopped onion or cooked leeks for a special treat.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
© British Nutrition Foundation 2006
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
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