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Author Rebecca Carta

Origin United Kingdom

A traditional English dish

INGREDIENTS

  • 750g sebago potatoes, peeled, cut into 4cm pieces
  • 2 carrots, peeled, finely diced
  • 1/8 (320g) savoy cabbage, finely shredded
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 40g butter, chopped
  • 400g sirloin steak, trimmed
  • Olive oil cooking spray
  • Mild English mustard, to serve

METHOD

Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, partially covered, for 15 minutes or until potatoes are tender. Drain well. Transfer to a bowl and roughly mash. Half-fill saucepan with salted water. Bring to the boil over high heat. Add carrots and cabbage. Cook for 2 minutes or until tender. Drain. Rinse under cold water. Drain well. Add to potato.

Heat 1 tablespoon oil in a 22cm (base) non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add to vegetable mixture. Mix well. Season with salt and pepper. Heat butter and remaining 1 tablespoon oil in a non-stick frying pan over low heat. Add vegetable mixture, spreading evenly over base. Cook for 20 to 25 minutes or until base is golden and crisp.

Meanwhile, heat a char grill or barbecue plate on medium-high heat. Spray both sides of steak with oil. Season with salt and pepper. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and stand for 5 minutes. Thinly slice.

Preheat a grill on medium-high heat. Place bubble and squeak (still in pan) under grill. Cook for 2 to 3 minutes or until golden. Slide onto a board. Cut into wedges. Serve with steak and mustard.

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