Lard Onion Bubble and squeak

Lard Onion Bubble and squeak

Ingredients:
50 g butter or lard
2 tablespoons oil
1 small onion, finely chopped
800 g mashed potatoes
300 g cooked green cabbage or Brussels sprouts

Directions:
Salt and pepper to taste
1. Melt the butter or lard with the oil in a large frying pan. Fry the onion until softened
without browning.
2. In a mixing bowl combine the potatoes and green vegetables. Add to the onion and fry
for 10–15 minutes, turning the mixture over with a spatula as it browns. Serve
immediately.
How to make haggis mash
For a tasty, hearty accompaniment to many winter suppers, or as the delicious topping for shepherd’s
pie, this haggis mash is a winner. Simply scoop out the contents of a cooked haggis (still hot), and
combine with an equal quantity of mashed potato, and a knob of butter.
Basic white sauce
I use three methods of making a white sauce, mainly depending on time as my reason for
choosing which one I make. White sauces are usually thickened with flour, either plain or
cornflour.
The most traditional method is prepared with a ‘roux’. This is a combination of fat – I
always use butter – and flour most commonly equal proportions. It gives a rich base to add
other ingredients and can be used for savoury or sweet sauces.
A quicker version of this is to put the cold milk, fat and flour into the pan together and
whisk like anything. I tend to use more butter than flour in this version as it prevents
lumps from forming more readily. The milk has to be cold for this, though or it will go
lumpy. This is also a rich base and can be made into savoury or sweet sauces. For both of
the above sauces always use plain flour.
The ‘cornflour’ method uses no fat in its preparation and can lighten the calorie
content somewhat. This sauce can be as rich or as light as you wish. You can have a fairly
low calorie sauce if you use skimmed milk and no added fat, or add butter to enrich the
sauce if that is required. I find this a very versatile way of making a white sauce.
There are no seasonings listed in these recipes as that will depend on what you want to
do with the sauce. To flavour these three methods of making a white sauce, the milk may
be infused with whatever ingredients you wish (for example, mustard or bay leaves)
before preparing the sauce.
White sauce using the roux method
Makes 600ml