Wednesday, 29 December 2010
Cold cuts and Bubble!
This is one that I tend to do for the family and my first job is to take all of the excess veggies produced over the two days for the hot meals like sprouts, mashed pots, roasties, swede, turnips, parsnips carrots and even broccoli (Or devil's food as I term it!) and bung em all in the large mixing bowl and give them a rough mash. Once that's done I get the old "billy-club" out and hand mix the lot to a sort of doughy consistency.
Make balls of the resultant goo about the same size as small snow balls that when patted to 1.5" thick will be about 4" diameter and then cover with flour and fry on a medium heat, turning when brown on bottom.
Then prepare a plate of the cold cuts each and liberally add gherkins, onions, Branston, the rest of the redcurrant jelly from Christmas Day and any other pickles you fancy. If you have any of Richard Phillips ( @RPhillipsChef ) home made picallili then you are a lucky lucky bastard, and that will make it poifek!!
Then slap a couple to four slabs of bubble on the plate on top of the meat and take the tray in to your favourite film on telly!