BUBBLE AND SQUEAK WITH SAUSAGES AND ONION GRAVY
Bubble and squeak is a classic British dish of smashed-up winter vegetables, traditionally made from the Sunday roast leftovers. Use about 60 percent potato to get the right consistency, then whatever vegetables you like - carrots, Brussels sprounts, rutabagas, turnips, onions, leeks or savoy cabbage.
Provided by Jamie Oliver
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside.
- Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
- Preheat the oven and a roasting pan to 425 degrees F.
- Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together.
- Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot broiler for 5 minutes.
- Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
BUBBLE & SQUEAK CAKES
Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
- Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
- Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
- Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
GORDON RAMSAY'S BUBBLE & SQUEAK CAKES
Make and share this Gordon Ramsay's Bubble & Squeak Cakes recipe from Food.com.
Provided by Miss V.
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
- Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
- Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
- Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
Nutrition Facts : Calories 172.8, Fat 4.5, SaturatedFat 2.7, Cholesterol 10.7, Sodium 68.8, Carbohydrate 30, Fiber 4.8, Sugar 2.5, Protein 4.5
BUBBLE & SQUEAK CAKES WITH RED ONION GRAVY
Make and share this Bubble & Squeak Cakes With Red Onion Gravy recipe from Food.com.
Provided by Sophie Dahl
Categories Vegetable
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water - and cook until they are very soft.
- Mash and smash your veg up so they are roughly combined - it's fine to leave chunks in it.
- Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
- Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
- For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
- Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
- Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
- Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
- Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
- While they are frying, check the gravy, and season.
- Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
- Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.
Nutrition Facts : Calories 343.9, Fat 11.8, SaturatedFat 2.6, Cholesterol 186, Sodium 107.1, Carbohydrate 34.3, Fiber 4.4, Sugar 6.2, Protein 10
VEGAN BUBBLE SQUEAK CAKES
This recipe comes straight from the BBC, except I veganized it and added a little something. Bubble and squeak doesn't need to come in cake form, but when given the choice, I can't see myself ever not wanting to make it this way. I mean, look at the adorable little cakes, full of squeaky goodness!
Provided by patriciamercer84
Categories Lunch/Snacks
Time 40m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender.
- Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking.
- Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.
- While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef's knife.
- Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.
- Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
- Break up the potato mixture into 8 rough patties.
- Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.
- Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don't want to splash hot oil all over yourself.
- Place fried cakes on a baking sheet with parchment paper.
- Preheat oven to 375º F.
- Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.
BUBBLE AND SQUEAK CAKES
A classic British breakfast dish - belonging to the working class rather than the landed gentry - that traditionally had no fixed ingredients because it was made from whatever had been left over from a previous meal. Nonetheless, it usually included mashed potatoes and cabbage and/or leeks. I have fond childhood memories of eating Bubble and Squeak at friends' houses in England. This version I found on a 'Pan or Wok' recipe card from International Masters Publishers. In its ingredients, it certainly contains a few modern touches. Since this a traditional dish, and since there are so many variations, who's to say what's traditional? This particular recipe for Bubble and Squeak Cakes is delicious. I also like the idea of making individual cakes: so much easier to handle in the pan and everyone gets more of the browned crust. If you have not eaten Bubble and Squeak before, after making it once, go traditional and make it with whatever you have left-over. Although traditionally a breakfast dish, in 2005, I can imagine this dish being served at any time of the day or night. Not at your most elegant dinner party perhaps, but anywhere else. In posting it here, I've left the ingredients exactly as I originally found them on the recipe card. No herbs! No onions! No garlic! I confess I do add these. I've included a few suggested departures from the recipe in brackets within the instructions, and in the notes at the end. Recipes are not sacred texts to be revered; and traditional recipes like this one invite you to add your own personal touches and to vary them to satisfy your whims.
Provided by bluemoon downunder
Categories Breakfast
Time 40m
Yield 4 Bubble & Squeak cakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
- Place the serving plates in a low oven so that they will be warmed when required.
- Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
- (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
- Add the leeks to the pan and sauté for 2 minutes.
- Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
- Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
- Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
- Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
- Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.
Nutrition Facts : Calories 479.1, Fat 30.1, SaturatedFat 7.8, Cholesterol 94.6, Sodium 1055, Carbohydrate 30.7, Fiber 5.4, Sugar 6, Protein 22.7
BUBBLE CAKE
Make and share this Bubble Cake recipe from Food.com.
Provided by Matts Lotus
Categories Breads
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix yeast in warm milk.
- Add sugar, melted butter, salt, and eggs to milk and mix well.
- Stir in flour 1 cup at a time.
- Let dough raise for about an hour in a warm place ( I use the oven).
- Work down the dough then let dough rest for a few minutes.
- In a medium bowl mix 1 1/2 cup Sugar, 1/2 bottle of cinnamon.
- In a separate bowl melt 1 1/2 sticks of butter.
- Pull chunks of dough off and dip into butter, then into sugar mixture. Place in bunt pan. Continue this step till all dough has been dipped and coated.
- Pour the remaining butter and sugar over the top.
- Bake at 350 for 30 - 35 minutes.
Nutrition Facts : Calories 584.2, Fat 26.1, SaturatedFat 15.7, Cholesterol 127.9, Sodium 316.1, Carbohydrate 80.6, Fiber 3.5, Sugar 40.3, Protein 9.2
SIMPLY ENGLISH BUBBLE & SQUEAK
This is a very simple Bubble And Squeak recipe which would be a good use of pre-cooked left-over potatoes. Made for ZWT 2010.
Provided by CarrolJ
Categories Low Protein
Time 35m
Yield 1 pan full, 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop cooked, unpeeled potatoes.
- In large skillet, fry bacon; drain on paper towel.
- Saute onion and in bacon fat until golden brown.
- Add chopped, precooked cabbage and chopped, cooked potatoes to the pan with the sauteed onions.
- Chop the fried bacon and sprinkle the bits over top surface.
- Allow potatoes to become golden brown on bottom over medium heat.
- Invert skillet over large serving plate.
- Garnish with parsley, if desired.
Nutrition Facts : Calories 341.1, Fat 10.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 218.5, Carbohydrate 54.2, Fiber 7.9, Sugar 5.4, Protein 9.4
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