Wednesday 16 January 2013

Bubble and Squeak!


Christmas is well and truly over. They have even collected the trees. The kids are back at school and there is absolutely no excuse at all for not having written a blog last week - apart from the fact that I just haven't managed to find the time.  

I seemed to be endlessly cooking over the Christmas break but funnily enough, of all the meals, I think it was Bubble and Squeak on Boxing Day which I enjoyed the best.  A classic use-up dish of all the left over vegetables from Sunday Lunch, my Boxing Day creation was a luxurious version of half my Riverford Christmas Vegetable Box including Brussel Sprouts, roast potatoes, parsnips, carrots and celeriac with added bacon, sautéed onions and a fried egg on top.  


The name originates from the sound of the vegetables cooking which are supposedly meant to make a bubbling and squeaking sound as they fry, although I have to confess mine have always let me down but even so, it is undoubtedly a perfect Brunch.  

This got me thinking about other variations of vegetables that I could use up this way.  Obviously you can add all sorts of flavourings, spices and herbs but there are endless vegetables which could also be substituted as well.  I have a glut of beetroot in my fridge this week, so I started thinking how I could incorporate them. I also had left-over cabbage from Sunday Lunch so in that went as well and I decided to served it all up with some Smoked Salmon, a big dollop of Horseradish and a poached egg. Maybe my Beetroot Bubble and Squeak was more a Beetroot Rosti or perhaps even it was more of a hash but whatever it was, it was damn good. 


So many other left-over vegetables can be given a new lease of life this way. The variations are endless, so get inventing!



Classic Bubble and Squeak

If you are worried about flipping your bubble and squeak over, you could just make hamburger shaped cakes from the mix and fry them off individually. Also makes a great vegetarian meal if you just leave out the bacon.

1 tbsp Olive oil,  ducks fat or goose fat
4 rashers of smoked streaky bacon, chopped into lardons
1 onion, finely sliced
1 garlic clove, very finely chopped
15-20 cooked Brussels sprouts or leftover cooked shredded cabbage
400 g cold leftover roast potatoes, parsnips, carrots, celeriac, swede  turnips or any other vegetables that you have.
Sea salt and freshly ground black pepper

Pre-heat the oven to 180 degrees. Heat the oil or fat in a heavy bottomed all metal frying pan, allow it to get nice and hot, then add the bacon. Fry until brown and crispy.Turn down the heat and add the onion and sauté until soft and golden brown. And the garlic and briefly fry. Put all the cold potatoes and vegetables together with the cooked onion into a food processor and pulse briefly. Check seasoning and add salt and pepper to taste. Add back to the frying pan and push down and fry over a medium heat for a few minutes, ensuring an even heat all over the bottom of the pan. Put the whole frying pan in the oven and cook through for about 15 minutes.  Remove from the oven and place a large plate over the frying pan.  Flip over so that the bubble and squeak is on the plate. Cut into wedges and serve.




Beetroot Bubble and Squeak
The ratio of beetroot to potato should be roughly equal.  If you add too much beetroot it will be too wet as beetroot has a much higher water content.
1 tablespoon of 
1 large onion
1 clove of garlic
4 roasted beetroot, skins removed
6 or 7 cooked roast potatoes
A large handful of steamed cabbage
A teaspoon of caraway seeds (optional)
Sea salt and freshly ground black pepper

Pre-heat the oven to 180 degrees. Heat the oil or fat in a heavy bottomed all metal frying pan and add the onion and sauté until soft and golden brown. And the garlic and briefly fry. Put the onion, potatoes, cabbage and caraway in a food processor and pulse until well mixed.  Remove the processor blade and put on a grater attachment  Grate the beetroot.  Mix everything briefly together and season well with salt and black pepper. Add back to the frying pan and push down and fry over a medium heat for a few minutes, ensuring an even heat all over the bottom of the pan. Put the whole frying pan in the oven and cook through for about 15 minutes.  Remove from the oven and place a large plate over the frying pan.  Flip over so that the bubble and squeak is on the plate. Cut into wedges and serve.



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