download leftover roast dinner bubble and squeak

I like to add a splash of good quality, dry, flat cider to the cheese, a little grating of garlic, a bay leaf, and some fresh thyme. If you don’t have a fondue set, you can improvise with a camping stove, or even set a pan on a barbeque grill over low coals. I like adding blue cheese, or a strong smoked cheese like Smoked Gubbeen, or even an aged goat cheese for extra tanginess.Ī good fondue needs to be kept warm to remain liquid enough to dip things into. Finally, a cheese that packs a nice punchy high note of flavour. A strong cheddar, like Hegarty’s or Bó Rua is just the ticket. Then you need something that will give great all round cheesy flavour and body. Ideally you need at least three cheeses: one that is a good melty cheese, like Applewood, Raclette, or a Brie-type cheese such as Durrus or Gubbeen. This is a great way to use up leftover bits of cheese, but select your cheeses well to make this really sing. Use up any leftover cheese to make a fondue.

Add in 2 tsp of smoked paprika, 1 tsp salt and a good grind of black pepper.

Everything should be well covered, but not swimming in salad cream.

Begin adding the salad cream a tablespoon at a time, mixing until you get a good consistency.

Trim and finely slice the scallions and celery.Chop the potatoes into roughly 1 cm cubes.Scallions (depending how many potatoes, between 2-6)ġ stick of celery, trimmed, halved, finely chopped Whenever I cook a roast dinner, I always roast more potatoes than we need just so I can make this salad to go with a sandwich the next day. The most important thing is to get the right bread to hold the whole thing together! We’re going to start by giving the humble turkey sambo a facelift.

Download leftover roast dinner bubble and squeak