Otherwise known as the cockney critic or Mr Happy Days, Jerry Mullan’s culinary journey has been as diverse as the countries he’s lived and cooked in, whether it was running Charity events at St Paul’s Cathedral or Hog roasts at Hampton Court, he’s always smiling. Currently, Head Chef of an award-winning West London gastropub, his influences and passion are irresistible whether on a plate or being read.
One more week and I’ll be cooking for you lovely people again at our beautiful Lass O in Richmond. Happy days, we can have a beer with a proper head again, we can eat what we want and not have to worry about the washing up, and we can all give up trying to make Alexa learn how to cook. Exciting times, but you still have one more week without the likes of me, and as you know I’m a stickler for tradition, and Easter Monday in the family household was always bubble and squeak with the leftover turkey legs, and stew with the rest. This year I’m cooking chicken, as the taste of turkey is still in my mouth from Christmas, so I’m really sorry nan, but I’ll get the stew out in December. But the bubble and squeak is always a favourite, and an amazing way to get some greens in and they are super tasty.
I’m forever blowing Bubbles and Squeak
- 1/2 spring green
- 1/4 savoy cabbage
- 100g sausagemeat
- 2 cups chopped potato
- 1/2 tspn of garlic powder
- 1/2tspn of oregano
- 1/2 tspn of thyme
- 1/2 tspn of parsley
- Dash of Worcester sauce
- 1tspn of dijon mustard
- 1tspn of honey
- 2 chicken leg or 1 turkey leg depending on size
First and foremost, get a pan on with water and bring it to a boil. Put the garlic, thyme and oregano in and let infuse for five minutes, and then put the potatoes in. Cook for 12 minutes or until you can easily break it with a fork. Now, this is the important bit, with a drainer, drain the potatoes but keep the water, because we’re going to use it to blanch the greens, the starch in it will work like no more nails and help it all stick together beautifully. Leave the potatoes on the side for five minutes, as we want as much liquid to leave and as you can see there’s enough steam coming off them, to close the windows and doors and open a sauna. Then add a bit of salt and mash the potatoes, and allow them to cool.
Cut the greens as thin as possible, and blanch them all in the potato water for 4 minutes, as don’t forget they get cooked again later, I’ve heard of triple cooked chips, now you’ve heard of double-cooked cabbage.
Allow the potatoes and cabbage to cool before doing this bit, and when I say cool, as cool as a cucumber, because potatoes a sneaky little one, a bit like a honey roasted wasabi, looks sweet enough, but the heats all in the middle, and mash will do just that if you mix with your hands, so please allow to cool down. Once it has, put all of the remaining ingredients into a mixing bowl, pull the bird first and make sure it’s mixed completely through. Then form little burger patties in your hand and place them on a tray.
The two ways of cooking these little beauties are to dust them in flour and pan-fry with a little oil, this will give you an amazing crisp coat on the outside and you can still finish them off in the oven. Or the other way, as you’ve got the sausagemeat in there anyway, you can put it on a tray in the oven and the fat in the meat will do the rest, gas mark 6 for 14 minutes.
And there we go people, a tradition of traditions with a little twist. These are great for dinner or lunch with a little salad, or also amazing for breakfast with a little poached egg and a few chilli flakes
Happy Easter Monday everyone and ill be seeing some of you next Monday, happy days