Salmon on a bed of spinach and mushrooms with roasted vegetables.Crispy Fried Haggis with Chilli Dipping Sauce.To turn into a gratin, layer mixture into a buttered shallow ovenproof dish, scatter with panko crumbs and grated parmesan cheese, dot with butter and bake for about 30 minutes in a hot oven.
To turn these into a substantial main course, and to use up leftover roast lamb, add 1-2 cups chopped roast lamb, increase potatoes to 1kg (about 2 lb), cheese to 1½ cups, add an extra egg, and more seasoning.
Mix in beaten eggs.ģ Shape into 12-15 rough cakes and fry in sizzling butter and oil until golden and crunchy. Season with 1 teaspoon salt and freshly ground black pepper to taste. Add chopped Brussels sprouts, onion, grated cheese, parsley, and marjoram, if using. Chop roughly.Ģ Put potatoes in a bowl and squash them into a coarse purée with the back of a wooden spoon. Cut them in half then dry on paper towels. Shake off clinging water, then gently squeeze each one to get rid of excess water. Drain sprouts and immediately refresh with several cups of cold water to halt the cooking process. Plunge them into a saucepan of gently boiling lightly salted water and cook without a lid for 5 minutes, until tender about half the way through. Trim Brussels sprouts and cut a small cross on the bottom of each one. Or, make them a home for leftover roast lamb.Ĩ00g (about 1½ lb) agria potatoes, peeledĢ medium (size 6) free-range eggs, lightly beaten with a pinch of saltġ Cut potatoes into large chunks and cook in gently boiling salted water until tender. What a name for using up leftover vegetables! This makes a great home for leftover mashed potato and Brussels sprouts, but I warn you, they are so good, you may just want to cook fresh vegetables for them. 20 July 2021 BY Julie Biuso SERVES: Makes 12-15īubble & Squeak.
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