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Curried Bubble & Squeak with Spiced Pork Chop, Creamed Greens & Poached Egg
Ingredients
• 2 cups leftover mashed potato
• Handful sun blush tomatoes, chopped
• 1 cup cabbage, finely sliced
• 2 shallots, finely diced
• 1 garlic clove, minced
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• ½ tsp curry powder
• 1 tbsp garam masala
• 2 boneless pork chops
• 3 free-range eggs
• 100 ml cream
• 1 cup plain flour (for dusting)
• Cubes of butter
• Handful of leafy greens
• 2 tbsp oil (divided)
• Salt and pepper
Method:
1. Prepare the Pork
Pat the pork chops dry and season both sides with salt, pepper, a pinch of curry powder and a little garam masala. Set aside at room temperature while preparing the potato mix.
2. Make the Curried Bubble & Squeak Mix
Place the mashed potatoes into a mixing bowl and fold in the chopped sun blush tomatoes.
Heat 1 tbsp oil in a non-stick pan over medium heat. Add the shallots, garlic, cumin seeds and mustard seeds. Fry until fragrant. Stir in the cabbage, curry powder and garam masala and cook until softened and lightly coloured.
Add this mixture into the mashed potatoes. Mix well to bind and season with salt and pepper.
Shape into round cakes and lightly dust with flour. Leave to cool and firm up slightly.
3. Cook the Pork & Bubble Together
Heat a large frying pan over medium-high heat with a little oil.
Sear the pork chops for 3–4 minutes on one side until golden. Flip and cook another 3–4 minutes (depending on thickness) until cooked through (internal temperature approx. 63°C). Add a knob of butter at the end and baste.
Remove the pork from the pan and rest for 5 minutes.
In the same pan (keeping all the flavour from the pork), reduce heat to medium, add a little more oil or butter if needed, and fry the bubble & squeak cakes for 1–2 minutes per side until crisp and golden brown.
4. Creamed Greens
In a small saucepan, gently reduce the cream with a pinch of cumin seeds, salt and pepper. Once slightly thickened, add the leafy greens and allow them to wilt. Remove from heat.
5. Poach the Eggs
Bring a saucepan of gently simmering water to a light bubble. Poach the eggs for about 3 minutes until the whites are set but yolks remain soft.
