Easy recipes for the newbie cook, the beginner in the kitchen, the nervous novice: we all had to start somewhere, and you can start right here.

Tuesday, 27 December 2011

Bubble and Squeak: Great Leftovers Recipe

Bubble and Squeak: Great Leftovers Recipe

Bubble and Squeak is a great way to use up any leftover potato and other veg, whether from your Christmas Dinner or from a typical Sunday Roast.  It can form part of a breakfast, a lunch or a supper dish.  It is economical, because you are making good use of food that may otherwise be thrown away, it is adaptable, as you make use of whatever you have, and it is also very tasty and filling.

The most basic, and some would say the traditional Bubble and Squeak is simply a 50/50 mix of leftover cooked potato and cooked greens, such as cabbage.  The principal remains the same whatever other veg you use: just make sure that 50% of the whole is potato.

From the basic, there are any number of variations, depending on what food you have leftover: you can cook your ingredients especially to make Bubble and Squeak, but that is kind of missing the point, as it is primarily a leftovers dish, and all the better for it.

The ingredients can be blitzed very fine in a food processor, almost to a puree.  I prefer to chop by knife into fairly small dice so that there is good texture.  If you have gone for the fine mix, you may intend to form the Bubble and Squeak in to one large, or several small patties; some people add a little beaten egg here so the whole thing holds together.  I prefer a more “hash” approach, so that I end up with a loose, dryish mix.

Bubble and Squeak: ingredients
(As mentioned above, your mix should be 50/50 potatoes and whatever else you are using)

Leftover cooked potatoes, any kind, either mashed or diced finely
Leftover cooked vegetables; cabbage, Brussels sprouts, broccoli, carrots, parsnips, cauliflower, kale, onion etc
Salt and Pepper as required
A little oil and butter for frying (or lard, goose fat, dripping etc)

Optional: beaten egg to bind if required

Bubble and Squeak: method

Thoroughly chop and dice your ingredients either by hand if you like the looser mix, or in a food processor.  Once you have made your mix, taste for seasoning: as you are making this with leftovers, they may be adequately seasoned already; if not, adjust – I do believe that Bubble and Squeak should be quite heavily seasoned.  Heat your choice of cooking fats in a large frying pan, and either tip in the loose ingredients, or form into patties and carefully place in a pan.

Use a fairly brisk heat: the ideal is to get lovely golden-brown colouration without letting anything burn.  Turn the patties carefully from time to time until done, or stir the looser mix frequently until cooked through.

Once done, serve with whatever you like: it makes a great accompaniment to eggs and bacon, sausages, or any kind of meat, hot or cold, especially leftovers.  A good splash of tomato ketchup/catsup or Worcestershire sauce will add some zing.

Cook's tip: in some traditions, diced or minced leftover cooked meat is added to the Bubble and Squeak mix – it’s up to you.

No comments:

Post a Comment