Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sig's rumbledethumps. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sig's Rumbledethumps Sigrun German, living in England. Good comforting food, similar to a shepherds or cottage pie. Sig's Rumbledethumps is something which I have loved my whole life. They're nice and they look wonderful.
Sig's Rumbledethumps is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Sig's Rumbledethumps is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook sig's rumbledethumps using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sig's Rumbledethumps:
- Make ready for Rumbledethumps
- Make ready 700 grams peeled and quartered medium sized potatoes
- Take 1/2 a swede (yellow turnip) chopped into small chunks,
- Make ready 1/4 savoy or cabbage of choice , shredded finely
- Make ready 50 grams butter
- Make ready vegetarian or meat extra filling
- Get 500 grams vegetarian or meat minced (ground) of choice or shredded leftover meat
- Prepare 1 onion ,finely chopped
- Take 1 tbsp Worcestershire sauce
- Get 2 tbsp tomato puree
- Make ready 1 or 2 tablespoon of flour for dusting to thicken mixture
- Prepare 1 vegetable or beef stock cube
- Get 75 grams Cheddar or other strong cheese, grated.
England has bubble and squeak, Ireland colcannon and, in Scotland, this delicious fry-up of vegetables is called rumbledethumps. The dish is popular in the Scottish border regions, but you can easily make it at home wherever you are. Rumbledethumps is a very easy and flexible recipe often called the Scottish version of "bubble and squeak". It is usually served as part of a meal with meat, but can be eaten on its own as a supper.
Instructions to make Sig's Rumbledethumps:
- preheat oven to 170C/gas 4
- Prepare your potatoes, swede(turnip) and cabbage.
- boil the potatoes and the swede together in a pot of salted water for about 15 minutes . Add the cabbage and boil for another 5 minutes. Drain well,add the butter and break up the potatoe with a fork.
- In the meantime dry-fry mince and onion until the mince is browned and onion has slightly softened
- Add Worcestersauce ,tomato puree and flour stir well . Use between 250-350 ml of water adding to mince to consistency you prefer, stir well until it has thickened.
- pour the mixture into a heatproof dish , level out .Add the potato and cabbage mix over the top.
- Scatter with grated strong cheese.. Bake for 20 minutes or until golden and bubbling.
- Rumbledethumps is wonderful on its own ,without the mince, just double the ingredients for it and do not add mince.
Rumbledethumps is a very easy and flexible recipe often called the Scottish version of "bubble and squeak". It is usually served as part of a meal with meat, but can be eaten on its own as a supper. For variations on Rumbledethumps add crispy chunks of bacon, spring onions, leeks or nutmeg grated on top. Using a slotted spoon, transfer cabbage to a bowl. Return water to a boil and add potatoes.
So that is going to wrap it up with this special food sig's rumbledethumps recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
