Culinary Hotline - 4 May 2022
Chef Clem solves your culinary conundrums
Ingredients:
For the Bubble & Squeak:
2 Tbsp butter
1 Tbsp oil
½ onion, roughly chopped
salt and pepper to taste
About 500g potatoes, roughly chopped and blanched
1/2 head of cabbage, roughly chopped and just wilted.
For the Mushroom & Dill pies:
For the filling:
250 g mixed mushrooms, chopped
½ Cup chicken broth
¼ Cup cream (fresh or sour)
1 Tbsp flour
sea salt and freshly ground pepper, to taste
3-4 Tbsp dill, chopped
300g free-range rotisserie chicken, shredded
1-2 Tbsp lemon juice
2 x 250g sheets Woolworths frozen all-butter puff pastry
1 free-range egg, beaten
thick sour cream, for serving (optional)
Method:
For the Bubble & Squeak:
Heat your butter and oil over a medium heat and add your onions. Season with salt and pepper and cook until the onions soften and just start caramelising.
In a separate bowl mash together your potatoes and cabbage before adding to the pan and combining with the onions. At this point you can add extra butter if needed.
Gently press the mixture down to completely coat the bottom of your pan, allow it to cook gently for a few minutes creating a bubbling and squeaking sound.
Carefully turn pieces over before pressing down again to create a later over the base of the pan, cook for another 5 minutes to form a crust then turn out into a serving plate and serve with leftover meats and gravy
For the pies:
Heat your butter and oil over a medium heat and add your onions. Season with salt and pepper and cook until the onions soften and just start caramelising.
In a separate bowl mash together your potatoes and cabbage before adding to the pan and combining with the onions. At this point you can add extra butter if needed.
Gently press the mixture down to completely coat the bottom of your pan, allow it to cook gently for a few minutes creating a bubbling and squeaking sound.
Carefully turn pieces over before pressing down again to create a later over the base of the pan, cook for another 5 minutes to form a crust then turn out into a serving plate and serve with leftover meats and gravy