Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving. Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently. Heat the remaining olive oil in the frying pan. Season, to taste, with salt and freshly ground black pepper. Mix the leeks, mashed potato and cabbage together in a bowl. Set aside until needed.įor the bubble and squeak, heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Īdd some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Add in the onions and potatoes and cook until the potatoes are nearly done, but not quite. Mix the wine, port, cassis and stock together in a bowl. onion, chopped small head of cabbage, chopped 1/4 cup cider vinegar oil for frying Brown the meat in a skillet. Add the sugar and stir until it melts and begins to caramelise and coat the shallots. Add the sprouts and cook until everything is starting to caramelise around the edges.
Add the onion and fry over a medium heat until translucent. Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. Heat half the fat in a non-stick frying pan. For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften.
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