![]() ![]() To discover more about Janet, go to and to see her latest lifestyle product, go to www.janetjonescollection. Janet is a motivational speaker, author and creator of a collection of luxury lifestyle products to make you happier, healthier and helps the planet too. They are also great cold and will freeze for up to six weeks. They are then delicious with a salad or a side dish. ![]() Cook for a couple of minutes on each side or until dark brown with a crispy outer. You don't want this to be deep oil, maybe just a table spoon or two. Add more oil to the frying pan and cook the balls of mixture in the hot oil. This will give the bubble and squeak a crunchy shell.Ħ. Dust the worktop with flour and make flat balls of the mixture, flatten them and give them a generous coating of flour. Cook the bubble and squeak latkes in batches for about 3-4 minutes on each side until golden brown. The oil should cover the base of the pan to a depth of around 2-3mm ( inch). I think they are delicious with fish, so I sometimes add some flaked cooked salmon.ĥ. Heat the remaining oil in a sturdy frying pan over a medium heat. Take off the heat and fold the two mixtures together until they are evenly blended.Īt this stage they are a vegan dish. Add mashed potato and red cabbage mix to the infused garlic and chilli oil. Warm a table spoon of olive oil in the frying pan and gently cook the garlic and chilli to infuse the oil.Ĥ. While the potatoes are cooking, chop the the red chilli and crush and chop the garlic.ģ. You can add butter but I find there is enough fat in the cabbage mix.Ģ. When softened, drain and replace back in the pan and mash them. Place in a pan of water and bring to the boil, add Himalayan Rock salt and simmer until soft. Peel the sweet potato and cut into small cubes, this will save time and fuel. These are very simple and can be made ahead of time and placed in the fridge.ġ. Add the orange zest, cinnamon and balsamic vinegar and cover and cook for a further 10 minutes or until all ingredients have softened together. Add the red onion and red cabbage and gently cook for 5 minutes until soft.Ģ. In a large frying pan, warm the chosen oil/fat. I like to use butter to cook the cabbage and red onions in but coconut oil is a good vegan option. Two medium sweet potato, peeled and cut into small cubesġ. Add the baby leeks to the potatoes and mash together. Two table spoons of oil or butter - personal choice Add the sweet potato and boil for eight to ten minutes, or until soft, then drain. Recipe for Red Cabbage and Sweet Potato Bubble and Squeak Sweet potato is a healthy, delicious and easy way to improve your mood. These carbohydrates provide the blood with an amino-acid called Tryptophan, which then produces serotonin in the brain making us happy. They are also another great source of healthy, complex carbohydrates. Sweet potato has more fibre than white potatoes and a massive increase in Vit A which is good for your skin and vision. Making this dish with sweet potato and red cabbage increases the nutrition.Īccording to Cabbage has more protein, calcium and more healthy carbs. Drain and leave to steam in the colander to dry out. Ingredients 1 tbsp duck fat, goose fat or butter 4 rashers of streaky bacon, chopped 1 onion, finely sliced 1 garlic clove, chopped 15-20 cooked brussels. freshly chopped sage 1 large egg, beaten Directions Step 1 Put all the potatoes in a large pan of salted water, bring to the boil and simmer for 10-15min, until tender. Bring the Sweet Onion and Mustard Sauce back to the boil and simmer for 2-3min.This bubble and squeak is a healthy alternative to the traditional Bubble and Squeak made with white mashed potatoes and cabbage. 1 leek, finely chopped 1 garlic clove, crushed 200 g kale, finely shredded good grating of fresh nutmeg 2 tbsp. Complete the Sweet Onion and Mustard Sauce up to two days ahead cover and refrigerate. Prepare ahead: Complete the recipe to the end of step 2, 1-2hr in advance cover and refrigerate. Serve cakes with the sauce, garnished with chopped chives. Keep covered in a low oven while you make the Sweet Onion and Mustard sauce. (If you like, you can cook one flat cake instead see tip.) Fry the cakes in a hot, non-stick frying pan for 2-3min on each side. Using a 9cm (31/2in) diameter plain cutter, shape the potato mixture into eight individual cakes. Mix the sprouts and onions with the mashed potatoes, then season well with salt, pepper and grated nutmeg to taste. Add the Brussels sprouts and fry for 5min. Heat the oil in a non-stick frying pan, add the onions and cook for 10min or until golden. Peel and finely slice the onions and roughly chop the Brussels sprouts.
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