![]() Join in at home with the recipe and video below, or find out more about the BOX-IT project here. This recipe has been offered as part of our BOX-IT food delivery project. We’ll be posting weekly recipes over the next few months to get us all biting into something homemade, while getting to grips with the nutrition behind what we eat. We want to share healthy food options and encourage conversation at meal times. The recipe is simple to make and is here to help everyone and anyone create a really tasty, healthy meal at home (whether you consider yourself a chef-in-the-making or a kitchen novice). This is a delicious traditional Irish dish with a twist.This week’s recipe is a modern twist on the ‘blast from the past’ dish of bubble and squeak. 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 ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |