Cobra beer has teamed with Pat Chapman to celebrate this with a turkey curry that uses Christmas Day gravy, Bangalore bubble and squeak, Brussels sprout bhaji and Christmas pudding naan.
Bangalore Bubble and Squeak
INGREDIENTS
2 tablespoons vegetable oil
1 large (225g) onion, finely chopped
1 clove garlic, finely chopped
3 teaspoons curry paste
1/2 teaspoon chilli powder (optional)
225g assorted left over cold cooked vegetables (for instance, Brussels sprouts, peas, beans, carrot and parsnip)
225g cold roast or boiled potato coarsely mashed
2 or 3 tablespoons leftover bread sauce (if available)
salt to taste
METHOD
STEP 1:
Put the oil in a pan and stir-fry the onion, curry paste and garlic for about 5 minutes.
STEP 2:
Add the cold cooked vegetables, with just enough water to keep things firm but mobile.
STEP 3:
Add the mashed potato, using it to bind the other vegetables together.
STEP 4:
Season to taste, mix well and serve hot.
2 tablespoons vegetable oil
1 large (225g) onion, finely chopped
1 clove garlic, finely chopped
3 teaspoons curry paste
1/2 teaspoon chilli powder (optional)
225g assorted left over cold cooked vegetables (for instance, Brussels sprouts, peas, beans, carrot and parsnip)
225g cold roast or boiled potato coarsely mashed
2 or 3 tablespoons leftover bread sauce (if available)
salt to taste
METHOD
STEP 1:
Put the oil in a pan and stir-fry the onion, curry paste and garlic for about 5 minutes.
STEP 2:
Add the cold cooked vegetables, with just enough water to keep things firm but mobile.
STEP 3:
Add the mashed potato, using it to bind the other vegetables together.
STEP 4:
Season to taste, mix well and serve hot.
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