Fonterra Food Services
Bubble & Squeak
200g rindless bacon, diced
25g garlic, peeled
100g brown onion
200g Western Star Unsalted Butter
900g green cabbage
250ml Anchor Cooking Cream
1kg medium washed potatoes
salt and pepper, to season
Western Star Unsalted ButterAnchor Culinary Cream
Saute bacon, garlic and onion with 10g of Western Star Butter until lightly brown. Deglaze with 100ml of water. Bring to the boil and simmer for 1 minute and set to the side.
Saute the cabbage with 90g of butter until soft. Add 100ml Anchor Cooking Cream and reduce by half. Add the bacon mix and allow to cool.
Peel and roughly chop potatoes and place in pot with cold salted water. Bring to the boil and simmer until cooked. Strain and pass through a sieve or mouli.
Boil remaining butter and Anchor Cooking Cream and add to mashed potato. Season lightly. Fold through the bacon and cabbage and chill.
Portion the mix into 70g amounts and form into a disk like shape. Seal in a non-stick pan over a medium heat and caramalise the top and bottom lightly then finish in oven for 4-5 minutes.
Serve as an accompliment to a main course dish.
Tip :
Just about any left over vegetables can be mixed with this dish.
Garnish with chopped parsely.

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