Stacks of flavour! Try this brunch twist on bacon and cabbage combo
These days, weekends tend to be as busy as weekdays, as we tear around trying to catch up on what we didn’t manage to get done from Monday to Friday.
Bubble and Squeak Stacks
Ingredients (serves 4) 500g cooked potatoes, peeled weight 225g cooked shredded cabbage 1 small onion, peeled and grated Sea salt and freshly ground black pepper Knob of butter Splash of oil 225g cooked ham, sliced Salad leaves to finish (optional) For the sauce:
25g butter 25g flour 300mls milk Sea salt and freshly ground black pepper 1tbsp finely chopped parsley Method Roughly mash the potatoes in a bowl.
Add cooked cabbage, grated onion and seasoning.
Mix together with hands then form four round cakes on a floured board.
Melt butter with oil in a non stick pan. Add the cakes and cook gently over medium heat for a few minutes, till well browned on base. Flip over to brown other sides.
Meanwhile, make the sauce. Melt butter in a pan and stir in flour.
Gradually add milk, whisking smooth.
Bring to bubbling, stirring, and bubble for a few moments till sauce thickens, stirring constantly.
Season and add parsley.
Serve the cakes topped with hot or cold sliced cooked ham and a drizzle of sauce. Top with salad leaves to finish.
Brunch Berry Chocolate Meringues
Ingredients (serves 4) 4 fresh free range egg whites 200g caster sugar 2 tbsp unsweetened cocoa powder, sifted For the topping:
350g strawberries hulled 225mls cream Grated dark chocolate to decorate (optional) Method Whisk egg whites stiff.
Mix cocoa powder with sugar then whisk half the mixture into the egg whites till glossy.
Fold in remaining sugar/cocoa mix.
Make a dinner plate sized circle of meringue on a baking tray lined with baking parchment. Make a dip in the centre so the outside walls are slightly higher.
Place in a pre-heated oven, Gas 1 140C (adjust for fan assisted) and cook for about 1hour 30 minutes or until meringue is crisp and dry.
Turn off the oven then leave meringue inside to dry out and cool.
For the filling, slice half the strawberries and puree the other half.
When ready to serve, whip cream thick and spoon into centre of meringue.
Pile strawberries on top of cream and drizzle over the strawberry puree to finish.
Finish with grated chocolate.
Wine accompaniment
This savoury main course dish makes a great brunch or lunch dish on a lazy Sunday.
As it’s early in the day, you might not want to hit the booze. But you can pop a cork on an alcohol-free fizz that will add a sense of occasion to proceedings.
Sparkling wine always adds a bit of razzamatazz to the party so I’m opting this weekend for the Moneto 0,0% Alcohol free Prossecco that will give this meal a celebration feel. Great fizz without the guilt!
Find it now at Supervalu stores, €8 a bottle.
Chill it for an hour or so in the fridge before serving.
You can add fresh berry to the bottom of the glass before pouring for an elegant touch.
App?
