00:05well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:11all again and thanks for coming over for this week's archive recipe and this one is from seven
00:17years ago and it's one of my favorites it's not the best quality filming in the world but the recipe
00:22is amazing so you must give this a go you know if you do like your potato based recipes it's
00:29potato cheese ham onion cabbage yeah i'll just pass you over to me from seven years ago and i'll catch
00:36up with you at the end the first thing you want to do is get your pan on guys and
00:41get some water
00:41boiling for your potatoes pop your potatoes in and just let them cook until softened probably take
00:49about half an hour so once those are on you can move over to your vegetables in a large frying
00:55pan
00:55you want to get your butter melted in the bottom once it's starting to bubble you can throw in your
01:01onions and also your spring onions and just give them a wee stir round
01:09once they've softened up a wee bit guys
01:14you can go ahead and put your cabbage in i'm just using a savoy cabbage because i like the texture
01:19but you can just use a you know an ordinary white cabbage if you prefer i just prefer savoy cabbage
01:26so just stir the whole the whole lot in together and give it about five minutes and then give it
01:33another wee stir now this will take about the same length of time as your potatoes to cook and soften
01:39properly so they should both be ready about the same time just check on it every now and again just
01:46to
01:46move it around it doesn't matter if you get a wee bit of colour on it but you don't want
01:51it burning
01:51on the underside and being raw on the top obviously so i would say pop back every five minutes and
01:59just
01:59give it a good stir round you can see the bottom of the pan is now starting to get a
02:04bit of colour
02:05that means we're getting close to it being ready obviously so this is about 15 minutes into cooking guys
02:17you just want to make sure your cabbage is properly cooked so this is us done guys that's about 25
02:24minutes later
02:26and the cabbage should look like this
02:31so you just want to take off the heat and set it to the side until you got on with
02:35mashing your potato
02:36so go back to your potatoes guys and just drain the water out and return them back to your pan
02:44it's best to use dry potatoes if you can get them something like maris papers or king edwards
02:50just makes the texture nice and dry just pop some milk in and give it a rough mash you don't
02:56want to
02:57mash them too finely i would say about halfway and that's good enough
03:11just give them a wee stir round to get them off the bottom of the pan
03:13makes stirring everything else in a bit easier
03:18so to that you want to pop in your spring onion your onion and your cabbage from earlier
03:25and just give it a good mix through then you want to throw on half of your ham
03:31and give it another mix through just make sure it's thoroughly combined guys
03:41and once you've done that you can pop the rest of your ham on top
03:45and just give it another wee mix through
03:51and that's it and all you have to do now is transfer that to an oven proof dish
03:59i'm just using my trusty my trusty pyrex dish this gets used for everything
04:04i should actually buy more but this does so just pop it into a dish guys
04:09and then top that off some of your grated cheese
04:13pop it into your oven for about half an hour on gas mark six or seven
04:19you'll know when it's ready when your cheese is bubbling and browned
04:23and that's it guys that's out the oven and it was so tasty
04:29absolutely delicious that's a lovely combination of flavors
04:38that's it guys so i would definitely urge you to give this a wee go if you like sort of
04:43potato based
04:44recipes it's very nice
04:49and all you need to do is pop it into plate
04:54and i find that beetroot goes really well with this so do let me know what you thought of that
05:00one
05:00i mean it's from so long ago a lot of these i forget about but there are certain ones that
05:04you
05:04remember and that's one of them well worth giving a go it's a lovely side so thank you so much
05:10for
05:10watching and a huge thank you as usual to the supporters of the channel over on my patreon page
05:15to the channel members here on youtube for anyone who's left me a thumbs up left me a comment
05:21bought me a coffee using the buy me a coffee link or left a super thanks donation on the channel
05:26it's
05:27all very much appreciated and i will catch up with you during the week back here on what's for tea
05:32so until i see you again take care and bye for now bye now
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