Grease a couple of medium roasting tins generously with butter and press the bubble and squeak mixture firmly into the tins. Roughly chop the sprouts, roast potatoes, parsnips, carrots and chestnuts and add to the bowl along with the stuffing and bread sauce. Break up the boiled potatoes into a large bowl. When you're ready to make the bubble and squeak, preheat the oven to 220☌, fan 200☌, gas 7. Cook the sprouts for 4 minutes until just cooked, refresh in cold water and drain well. On Christmas Eve, cook the potatoes and sprouts separately in pans of salted boiling water boil the potatoes for 15-20 minutes until tender, then drain. The bubble and squeak can be assembled and chilled the day before cooking. Come on in and say hi to Harlan any night we’re open, he’ll be right at the front of our kitchen.Cook the potatoes and sprouts a couple of days ahead and chill. His work ethic is infectious and is always aimed at achieving the highest of culinary standards. He worked under the critically acclaimed Chef Joshua Ketner, learning to marry PanAsian cuisine with French culinary technique before being appointed our sous chef and finally, Chef de Cuisine in the Fall of 2015.Īs a leader, Harlan is constantly teaching and pushing his team to put the utmost consideration into flavor and technique. Harlan’s exciting sense of cuisine comes with unexpected gastronomic riffs, and an uncanny ability to balance flavor, texture, aroma and seasonality. A member of the Peerless family since 2011, he has an endearing commitment to innovative flavor combinations that have been translated into some of Oregon’s most talked about plates. Passion for food runs through the veins of Chef Harlan Brooks and he wasted no time finding his voice in the Peerless kitchen.
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