Wednesday, 12 May 2010
BUBBLE AND SQUEAK
Childhood memories of Bubble, still fresh in the mind, crispy fried potatoes with leftover veg, gravy from yesterdays roast, maybe a little meat on the side if we were lucky!
Bubble and squeak is a traditional British dish, very similar to Colcannon the Irish favourite. Surprisingly this dish has a little lore to help it along with it own piece of cockney rhyming slang "BUBBLE AND SQUEAK- GREEK". The term bubble applies to the noise that the mashed potato makes when fried, and if cooked the traditional way as a giant Pattie is does indeed bubble as it cooks as for the squeak it is said that the cabbage makes it own noise, squeaking as it cooks!
Traditionally Cabbage is added or in place Brussels sprouts, in reality recipes evolve over time, i like too add some parsley and chives but this is in no way traditional. All manner of leftover veg can be added, but for now we will stick with good old Cabbage.
500g floury potatoes
50g butter (unsalted)
200-400g Cabbage- shredded centre stalk removed
1 onion - sliced
20g flat parsley
Hot milk 1-3 tbsp (optional)
Boil the potatoes in salted water until tender, drain, mash in the pan with butter,parsley and chives, season to taste with salt and pepper. If the mash is too dense you can add a little hot milk, but you do not want a wall paper paste consistency!
Add half the oil to a heavy based saute pan, fry the onion and cabbage for 3 -4 minutes until softened. Season well with salt and pepper, add the mash.
Press the mash firmly down into the pan and allow to cook for 4-5 minutes. You will find that the mash bubbles, hence the name! You will need at this point, to continue to keep the mash in contact with the base of the pan, a good crisp base is what we are looking for.
After or when satisfied that the base is crispy enough, place a suitable sized plate over the saute pan and invert so that the Pattie is now on the plate. Place the rest of the oil into the saute pan and slide the Pattie back in, uncooked side to the base of the pan, cook for a further 5 minutes or until satisfied with crispness.
Turn out onto a plate and serve immediately!
Alternatively form into small Patties and fry until crisp on both sides! Bubble and squeak is great eaten as supper or as a breakfast dish with fried eggs and bacon or even served alone, or with eggs. Traditionally eaten on mondays or the day after a roast.This is a dish of thrift using leftovers, fresh ingredients really shine when paired with mash and fried. Broccoli,kale and sprouts are all good, adjust cooking times accordingly. As kids all manner of veg would appear from cauliflower to carrots.