QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH
Steps:
- Gather the ingredients.
- In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
- Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
- Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
- Serve with either a fried or poached egg on top. Enjoy.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 3 g, SaturatedFat 12 g, Sodium 470 mg, Sugar 4 g, Fat 22 g, ServingSize 2 servings, UnsaturatedFat 0 g
COLLARD GREENS BUBBLE AND SQUEAK
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the collards: Add the stock, apple juice, onions, Cajun seasoning, bacon and collard greens in a large pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour. Then remove from the heat and drain the liquid from the pot, and allow the collards to cool.
- For the potatoes: In a large pot bring 1 gallon of water to a boil, then add the potatoes and cook until softened, 15 to 18 minutes. Then drain. Press the potatoes, half of the flour and the butter through a food mill or ricer into a bowl. Next add the salt and white pepper, then blend with a whisk. Taste and add additional seasoning if needed.
- To create the cakes, blend the potatoes with the collards in a bowl. Portion into 6-ounce cakes, about 4-inch rounds. To cook, heat a pan over medium-high heat, then add the oil. Dust the cakes with some of the remaining flour. Place the cakes in the pan and cook until browned, 3 minutes. Then flip and repeat process on second side, 2 to 3 minutes. Remove from the pan and serve.
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
BUBBLE AND SQUEAK
This is a hearty and creamy sausage and cabbage main dish, for those of us who don't like tomatoes with cabbage. My mom made this often, now I do. This is easy and versatile; we have used cauliflower, broccoli or brussels sprouts for the cabbage. If you have a favorite bechamel sauce, feel free to use it-you will need 2 cups. This is an old fashioned English dish.
Provided by Kaarin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the sausage in a skillet.
- Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
- Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
- Layer the cabbage on top, salting to taste.
- To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens.
- Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
- Pour sauce over cabbage and top with the bread crumbs.
- Bake 30-40 minutes at 350 degrees F till bubbling and hot.
Nutrition Facts : Calories 426.9, Fat 32, SaturatedFat 14, Cholesterol 89.1, Sodium 656, Carbohydrate 17.4, Fiber 1.2, Sugar 1.8, Protein 17
SAUSAGES IN ONION GRAVY
A very easy recipe for sausages. Yummy and filling with mashed potatoes.
Provided by marianne
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
- Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
- Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.
Nutrition Facts : Calories 171 calories, Carbohydrate 8.8 g, Cholesterol 41 mg, Fat 10.6 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 799 mg, Sugar 2.3 g
BUBBLE 'N' SQUEAK
Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.
Provided by DOREENF
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
- In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 19.5 g, Cholesterol 23 mg, Fat 5.9 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 422.9 mg, Sugar 4.1 g
SAUSAGES WITH STICKY ONION GRAVY
A classic British recipe, cooked to perfection
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.
Nutrition Facts : Calories 413 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.24 milligram of sodium
SAUSAGES WITH QUICK ONION GRAVY
A simple idea for homemade gravy turns this family supper into something far more interesting
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
- Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.
Nutrition Facts : Calories 400 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium
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