WHAT CAN I COOK WITH THIS?
HOW ABOUT.. BUBBLE & SQUEAK?
Firstly, I hope everyone had a lovely Christmas! It was very hectic here, as is the norm, but especially because it was the first time I had cooked a proper roast for Christmas Day. Usually, I wimp out and end up making an extra-special stew or something, but this year I wanted to have Roast Turkey and as many trimmings as possible!
It was fantastic, (a lot of stress but well worth it), but we had a lot of cooked veg left over, so for Boxing Day supper, I decided to make Bubble and Squeak with it, something I haven’t made before.
The recipe below has been written using the quantities I cooked with on Boxing Day. It served 2 adults, but could easily have served another couple! I served it with cold stuffing, but I think it would be lovely with a poached egg, or some gravy.. so many possibilities!
The main thing you need to remember with Bubble and Squeak is this, keep the quantities of potato and vegetables equal. I used a mixture of brussels, buttered leeks, parsnips & carrots, but any leftover cooked veg can be added, not just Christmas veg! The other thing that is handy to bear in mind is that a non-stick pan is a must, especially if you want it to come out in one piece! (As you can see from the photos, I didn’t have a non-stick pan..)
Boxing Day Bubble & Squeak
400g cold roast potatoes
400g cold cooked vegetables, chopped into small cubes.
1 small onion, finely chopped
pinch of dried chilli
salt and black pepper
cooking oil
1) Place the potatoes in a large bowl. Using a fork, break them up and mash lightly.
2) Add the chopped vegetables to the bowl and mix into the potatoes. Lightly mash the vegetables into the potato.
3) In a large frying pan, heat a small amount of oil over a medium heat. Add the onion and dried chilli. Cook for 3-4 mins, until onion is soft and translucent.
4) Remove the pan from the heat. Add the onion & chilli to the bowl of potatoes and vegetables. Mix roughly.
5) Place the pan back on the hob and raise the heat slightly. Heat a little more oil and then add the mashed potatoes and veg. Squash it down with a fork, so that it forms a large ‘patty’.
6) Cook for approximately 5 minutes, until the bottom is golden brown and crispy.
7) Place the pan under a hot grill for 3-4 minutes, until the top of the ‘patty’ is golden brown.
8) Serve and enjoy!
(As with all my recipes, feel free to add or take away where you wish – if something is key to the dish and will drastically change the finished product, I will say.)
What can I cook with this? 