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Bubble & squeak cakes
- 60ml (1/4 cup) olive oil
- 30g butter
- 1 brown onion, halved, thinly sliced
- 1/4 teaspoon fennel seeds
- 350g red cabbage, finely shredded
- 545g (21/2 cups) cold mashed potato
- 1 egg, lightly whisked
- 1 tablespoon chopped fresh continental parsley
- Step 1Heat 1 tablespoon oil and 10g butter in a large non-stick frying pan over medium heat.
- Step 2Cook the onion and fennel seeds, stirring, for 10 minutes or until golden. Add cabbage. Cook, stirring, for 8 minutes. Cover. Cook, stirring occasionally, for 5-6 minutes or until cabbage is tender. Season. Cool. 2 Combine the cabbage mixture, potato, egg and parsley in a large bowl. Season. Shape into eight 7cm-diameter patties. 3 Heat half the remaining oil and half the remaining butter in a non-stick frying pan over medium heat. Cook half the patties for 2-3 minutes each side or until crisp and golden. Transfer to a plate. Repeat with the remaining oil, butter and patties. Season with sea salt.
Bubble and squeak
- 750g sebago potatoes, peeled, cut into 4cm pieces
- 2 carrots, peeled, finely diced
- 1/8 (320g) savoy cabbage, finely shredded
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 40g butter, chopped
- 400g beef sirloin steak, trimmed
- olive oil cooking spray
- mild English mustard, to serve
- Step 1Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, partially covered, for 15 minutes or until potatoes are tender. Drain well. Transfer to a bowl and roughly mash.
- Step 2Half-fill saucepan with salted water. Bring to the boil over high heat. Add carrots and cabbage. Cook for 2 minutes or until tender. Drain. Rinse under cold water. Drain well. Add to potato.
- Step 3Heat 1 tablespoon oil in a 22cm (base) non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add to vegetable mixture.
- Step 4Mix well. Season with salt and pepper.
- Step 5Heat butter and remaining 1 tablespoon oil in a non-stick frying pan over low heat. Add vegetable mixture, spreading evenly over base. Cook for 20 to 25 minutes or until base is golden and crisp.
- Step 6Meanwhile, heat a chargrill or barbecue plate on medium-high heat. Spray both sides of steak with oil. Season with salt and pepper. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and stand for 5 minutes. Thinly slice.
- Step 7Preheat a grill on medium-high heat. Place bubble and squeak (still in pan) under grill. Cook for 2 to 3 minutes or until golden. Slide onto a board. Cut into wedges. Serve with steak and mustard.
Bubble and squeak dinner
- 30g butter
- 1 leek, trimmed, halved, washed, thinly sliced
- 4 cups leftover roast vegetables (see related recipe)
- 1 tablespoon dijon mustard
- 2 teaspoons olive oil
- 4 eggs
- Baby spinach, to serve
- Step 1Melt 20g butter in a 20cm (base) heavy-based, non-stick, flameproof frying pan over medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until softened. Add roast vegetables. Cook, stirring, for 5 to 10 minutes or until heated through. Transfer to a large heatproof bowl. Add mustard. Season with salt and pepper. Roughly mash.
- Step 2Melt remaining butter in pan over low heat. Add vegetable mixture. Spread over base of pan, pressing down firmly. Cook for 12 to 15 minutes or until base is crisp.
- Step 3Preheat grill on high. Place pan under grill. Cook for 2 to 3 minutes or until top is golden. Stand for 5 minutes. Turn out onto a plate or board.
- Step 4Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook eggs on 1 side for 2 minutes or until eggwhites are set and yolks still soft. Cut bubble and squeak into wedges. Serve with baby spinach and eggs.
Bubble and squeak pies
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons finely chopped fresh thyme leaves
- 2 medium carrots, peeled, finely chopped
- 2 celery stalks, finely chopped
- 400g lamb mince
- 2 tablespoons no-added-salt tomato paste
- 1 1/3 cups Massel beef stock
- 3 teaspoons gluten-free worcestershire sauce
- 1 large (200g) desiree potato, peeled, chopped
- 200g butternut pumpkin, peeled, chopped
- 1/2 cup frozen peas
- 50g low-fat cheddar cheese, grated
- Salad leaves, to serve
- Step 1Preheat oven to 180C/160C fan-forced. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic, thyme, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Stir in tomato paste. Add stock and worcestershire sauce. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until thickened.
- Step 2Meanwhile, place potato and pumpkin in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 12 to 15 minutes or until tender, adding peas for the last 1 minute. Drain. Return to pan. Add half the cheese. Mash until smooth. Season with pepper.
- Step 3Divide mince between six 3/4 cup-capacity ovenproof dishes. Top with mash. Sprinkle with remaining cheese. Place on a large baking tray. Bake for 20 to 25 minutes or until cheese is melted and golden. Cool for 5 minutes. Serve with salad leaves.
Bubble & squeak soup
- 30g unsalted butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 leek, white part only, thinly sliced
- 2 garlic cloves, chopped
- 1L (4 cups) Massel chicken style liquid stock
- 2 potatoes, chopped
- 300g Brussels sprouts, thinly sliced
- 1/4 teaspoon ground nutmeg
- 1/2 cup (125ml) pure (thin) cream, plus extra to serve
- 6 bacon rashers
- Croutons, to serve
- Step 1Melt the butter in a large saucepan with 1 tablespoon oil over medium-low heat. Add onion, leek and garlic and cook, stirring, for 4-5 minutes until softened. Add the stock and potato, then increase heat to medium-high. Bring to a simmer, then reduce heat to medium and cook for 15 minutes or until potato is tender. Add the sliced sprouts and cook for a further 5-6 minutes until tender. Season, then add nutmeg. Cool slightly, then in batches, blend until smooth. Return soup to the pan over low heat. Add cream and stir until heated through.
- Step 2Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium heat. Add the bacon and cook, turning, for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.
- Step 3Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and Brussels sprouts leaves, if desired, then season and serve immediately.
Bubble and squeak with cheesy toast
- 3 medium washed potatoes, peeled and chopped
- 150g sweet potato, peeled and chopped
- 1 small carrot, peeled and chopped
- 1/4 cup frozen peas
- 1 tablespoon dried breadcrumbs
- salt and cracked black pepper
- 4 slices wholemeal bread
- low-fat cheese, grated
- Step 1Place the potatoes, sweet potato, carrots and peas in a steamer and steam until tender. Remove and place in a large heatproof bowl. Set aside for 5 minutes then mash roughly. Stir through breadcrumbs.
- Step 2When cool enough to touch, take 1/3 cup of the mixture and shape into rough rounds. Heat a little oil in a large non-stick frying pan over medium heat. Cook each cake for 2-3 minutes or until golden brown.
- Step 3As the bubble and squeak cakes are cooking, top the bread with grated cheese and toast in an oven grill until melted and golden. Serve with a couple of the bubble and squeak cakes.