Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Bubble and Squeak Cottage Pie with Gammon
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A comforting dish to look forward to after a long day, with or without poached egg on the side.
Recipe courtesy of Danny Kingston.
Prep time: 15 mins
Cook time: 1 hrs and 10 mins
Serves: 6
Cooking Skill: Not Too Tricky
Ingredients
400g
cooked gammon, cut into pieces
4 teaspoons
oil
1
onion, peeled and finely chopped
1
garlic clove, peeled and finely chopped
1
large carrot, peeled and diced
1
celery stick, diced
1
small glass red wine
2
sprigs fresh thyme, leaves chopped
1 tablespoon
tomato purée
2 tablespoons
plain flour
300ml
hot ham or chicken stock
For the Bubble and Squeak topping
1 onion, peeled and chopped
600g leftover roast potatoes or mash
400g leftover cabbage or spring greens
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4
Step 2
Add half the oil to a wide saucepan and set over a medium heat. When hot, add the onion and garlic and gently sweat for 10 minutes, until translucent and soft, but without colour.
Step 3
Stir in the remaining vegetables and cook for a further 5 minutes. Increase the heat, pour in the wine and reduce by half. Stir in the thyme and tomato purée and cook for 1-2 minutes before mixing in the flour a little at a time.
Step 4
Pour the stock a little at a time into the pan, mixing thoroughly with each addition until you have a nice thick, smooth sauce.Remove from the heat, stir through the gammon and check the seasoning. Set aside until needed.
Step 5
To make the bubble and squeak topping, set a frying pan over a medium heat and add the remaining oil. Gently fry the onion in the oil until soft and translucent, then remove from the heat and set aside to cool completely.
Step 6
Mash the potato and greens together in a bowl using a fork (or pulse a few times in a food processor if you have one) until the two are well combined, then stir in the cold cooked onion.
Step 7
Pour the gammon filling into a baking dish and evenly spread the bubble and squeak mash on top.
Step 8
Use a fork to decorate the top of the mash, and bake in the oven for 30 minutes, until the top is golden and crispy.
Step 9
Serve with a poached egg.
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4
Step 2
Add half the oil to a wide saucepan and set over a medium heat. When hot, add the onion and garlic and gently sweat for 10 minutes, until translucent and soft, but without colour.
Step 3
Stir in the remaining vegetables and cook for a further 5 minutes. Increase the heat, pour in the wine and reduce by half. Stir in the thyme and tomato purée and cook for 1-2 minutes before mixing in the flour a little at a time.
Step 4
Pour the stock a little at a time into the pan, mixing thoroughly with each addition until you have a nice thick, smooth sauce.Remove from the heat, stir through the gammon and check the seasoning. Set aside until needed.
Step 5
To make the bubble and squeak topping, set a frying pan over a medium heat and add the remaining oil. Gently fry the onion in the oil until soft and translucent, then remove from the heat and set aside to cool completely.
Step 6
Mash the potato and greens together in a bowl using a fork (or pulse a few times in a food processor if you have one) until the two are well combined, then stir in the cold cooked onion.
Step 7
Pour the gammon filling into a baking dish and evenly spread the bubble and squeak mash on top.
Step 8
Use a fork to decorate the top of the mash, and bake in the oven for 30 minutes, until the top is golden and crispy.
Step 9
Serve with a poached egg.
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