Serves 6
For relish, heat oil in frypan over medium heat. Add eschalots and mustard seeds, and cook, stirring occasionally, for 3-4 minutes, until soft. Add the tomatoes, sugar and vinegar, and cook, stirring occasionally for 5 minutes or until soft. Cool, the season to taste with black pepper.
Cook potatoes in a large pan boiling salted water for 15 minutes or until tender. Drain well, return to pan and roughly mash. Meanwhile, place cabbage in a colander in the sink and pour over 2 cups (500ml) boiling water. Rinse in cold water, then squeeze out excess. Add cabbage, onion, milk and 20g butter to potatoes and mix to combine well. Season to taste, then stir in cheese.
Preheat grill to high. Heat remaining butter and oil in a non stick frypan over medium-low heat. Spread bubble and squeak mixture evenly over base. Reduce heat to low and cook for 12-15 minutes or until base crisps. Place under the grill and cook for 2-3 minutes or until the top is golden. Stand in the pan for 5 minutes, then invert onto a board, cut into wedges and serve relish and baby spinach.
1 kg Desiree potatoes, peeled, chopped
2 firmly packed cups finely shredded savoy cabbage
4 spring onions, trimmed finely chopped
1/2 cup (125ml) milk
30g unsalted butter
60g coarsely grated fontina cheese
1 tbs olive oil
Baby spinach, to serve
Chunky tomato relish
1 tbs olive oil
1 eschalots, finely chopped
1/2 tsp black mustard seeds
350g grape or cherry tomatoes, halved
1/4 firmly packed cup (50g) borwn sugar
2 tbs red wine vinegar
Recipe by Kate Nichols
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