Slice the blue cheese butter into discs, place 3 discs on top of each steak and blow torch, or just pop under a preheated grill to melt the butter. To serve, place the bubble and squeak cakes on plates and top with the fillet steaks. ground nut or vegetable oil for deep frying For the sauce: basil leaves 10, large lemon juice 2 tbsp anchovy fillets 6 tarragon leaves 6g (a palmful) parsley leaves 10g cornichons 4 capers 2 tsp.
Set aside and allow to rest for 5 minutes. Heat a frying pan until smoking hot and pan fry for 4 minutes on each side for medium rare. In the grand tradition of leftovers, these little cakes are also obligingly versatile: make double, and serve them up for breakfast, or add a green salad and have them for lunch instead. Rub the steaks with olive oil and season well.Place on a baking sheet in a low oven and keep warm until ready to serve. Heat the olive oil in a frying pan, add the cakes and cook for 3 to 4 minutes on each side or until golden.Shape into 4 cakes and refrigerate for at least 10 minutes. Leave to cool slightly, then mix the pancetta and cabbage with the mashed potato. Add the shredded cabbage to the pan with a splash of water and saute for 3 to 4 minutes. Meanwhile, fry the pancetta until golden, remove from the pan and drain on kitchen paper.Meanwhile, make the bubble and squeak cakes: boil the chopped potato in boiling salted water until tender, drain, add the butter and seasoning and mash until smooth.Place on clingfilm, roll into a sausage shape and refrigerate for at least 20 minutes. To make the blue cheese butter, put the softened butter, Cornish Blue, chives and pepper into a bowl and mash together.75g (3oz) pancetta cubetti or bacon, chopped.
30g Cornish Blue or Stilton cheese, crumbled Ingredients Since there is no real ‘set’ recipe for this dish you can really use whatever you have available.
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