Bubble and squeak
2 medium onions, finely chopped
8 ounces cabbage, sliced and boiled (Brussels sprouts can be substituted)
2 pounds peeled potatoes, cooked and roughly mashed
6 ounces sharp cheddar cheese, diced
3 pats butter
Heat the butter in a large skillet and saute the onion until it begins to brown. Add the cabbage and allow the skillet to come back up to heat. Add the potatoes and cook over a medium heat. As the mixture is turned with a spoon, the potatoes bubble and the cabbage squeaks. I like to allow the potatoes to crisp around the edge and then fold in. For a twist on this old dish I add cheddar cheese. Do not over mix. Place the pan in a 350F oven with pats of butter on top and bake until golden brown.
Irish lamb Stew (Serves 8 people)
2 oz vegetable oil
2 oz flour
2 lb diced stewing lamb
2 medium onions sliced
1/2 head of diced celery
2 medium carrots (peeled and cut into half moons)
2 small leeks, diced
4 potatoes peeled and diced largely
2 bay leaves
Traditional Irish food segment with Matt Murphy, Executive Chef, Ritz-Carlton New Orleans
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