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PREP 20 minutes
TOTAL 40 minutes
Serves hungry people
US | METRIC

INGREDIENTS

For the bubble & squeak
  • ¼ Sweetheart cabbage - grated or finely chopped
  • 150 g Defrosted but not cooked peas - mashed up
  • 400 g Mashed potatoes
  • 1 Small onion - red or white
  • ½ Red or green chilli- finely chopped
  • 2 Garlic cloves - finely chopped
  • 2 Cubes of defrosted spinach cubes - drained
  • 1 tbsp Cornflour (or plain flour)
  • 1 tsp Salt
  • 1 Heaped teaspoon Cracked black pepper
  • 1 tbsp Flavourless oil - sunflower or veg
For the rosemary oil
  • 4 Sprigs of rosemary - just the leaves
  • 100 ml Extra virgin olive oil
  • ½ Juice of a lime
For the Surf n Turf
  • ½ Ring of chorizo - sliced in 1cm disks
  • 400 g Tiger prawns - the best you can afford, it makes a difference!
  • Knob of garlic butter - you can buy this or make your own
  • 1 Heaped teaspoon Smoked paprika
Surf n Turf

Surf n Turf

Chorizo, prawns on a pea bubble & squeak

This is a great mid-week meal, super easy to knock up and the flavours work so well!

1) Combine all the ingredients for the bubble and squeak together, pop in to a bowl and mash up - or use a food processor but be careful not to over mix

2) Mould in to patties - you should make at last 4 from this. Make sure not to make them too thick, about 2-3cm thickness

3) Pop them in the fridge to firm up a tad - 10-15 mins should do it

4) Now, combine your rosemary & lime oil ingredients, give it a good ol' shake and set aside

5) The next part is pretty quick so be prepared! Get 2 pans on the hob and wack both on a medium high heat

6) In the pan you are using for the bubble and squeak, add in a touch of oil and gently place the patties in the pan - fry on each side for 4-5 mins until they are browned on each side

7) Whilst your bubble and squeak is a-cookin' in the other pan get your chorizo cooking so the oils release, you shouldn't need extra oil for this

8) When the oils start releasing add in your prawns & smoked paprika - if you think the pan is too dry add a touch of oil - cook for 3 mins flipping the prawns occasionally

9) When the bubble and squeak is lovely and brown take off the heat along with the prawns and chorizo

10) Time to plate up! Bubble and squeak first, then the chorizo and prawns on the top then a good drizzle of the rosemary & lime oil and any leftover chorizo oil


I know there's two things going on at once in this recipe so if you're not confident to do this, cook the bubble & squeak first and pop in a warm oven then do the chorizo and prawns :)

Surf n Turf

Surf n Turf

Chorizo, prawns on a pea bubble & squeak

This is a great mid-week meal, super easy to knock up and the flavours work so well!

PREP 20 minutes
TOTAL 40 minutes
favorite
print
rate
Serves hungry people
US | METRIC

INGREDIENTS

For the bubble & squeak
  • ¼ Sweetheart cabbage - grated or finely chopped
  • 150 g Defrosted but not cooked peas - mashed up
  • 400 g Mashed potatoes
  • 1 Small onion - red or white
  • ½ Red or green chilli- finely chopped
  • 2 Garlic cloves - finely chopped
  • 2 Cubes of defrosted spinach cubes - drained
  • 1 tbsp Cornflour (or plain flour)
  • 1 tsp Salt
  • 1 Heaped teaspoon Cracked black pepper
  • 1 tbsp Flavourless oil - sunflower or veg
For the rosemary oil
  • 4 Sprigs of rosemary - just the leaves
  • 100 ml Extra virgin olive oil
  • ½ Juice of a lime
For the Surf n Turf
  • ½ Ring of chorizo - sliced in 1cm disks
  • 400 g Tiger prawns - the best you can afford, it makes a difference!
  • Knob of garlic butter - you can buy this or make your own
  • 1 Heaped teaspoon Smoked paprika

1) Combine all the ingredients for the bubble and squeak together, pop in to a bowl and mash up - or use a food processor but be careful not to over mix

2) Mould in to patties - you should make at last 4 from this. Make sure not to make them too thick, about 2-3cm thickness

3) Pop them in the fridge to firm up a tad - 10-15 mins should do it

4) Now, combine your rosemary & lime oil ingredients, give it a good ol' shake and set aside

5) The next part is pretty quick so be prepared! Get 2 pans on the hob and wack both on a medium high heat

6) In the pan you are using for the bubble and squeak, add in a touch of oil and gently place the patties in the pan - fry on each side for 4-5 mins until they are browned on each side

7) Whilst your bubble and squeak is a-cookin' in the other pan get your chorizo cooking so the oils release, you shouldn't need extra oil for this

8) When the oils start releasing add in your prawns & smoked paprika - if you think the pan is too dry add a touch of oil - cook for 3 mins flipping the prawns occasionally

9) When the bubble and squeak is lovely and brown take off the heat along with the prawns and chorizo

10) Time to plate up! Bubble and squeak first, then the chorizo and prawns on the top then a good drizzle of the rosemary & lime oil and any leftover chorizo oil


I know there's two things going on at once in this recipe so if you're not confident to do this, cook the bubble & squeak first and pop in a warm oven then do the chorizo and prawns :)