Pataks Balti Bubble Squeak Recipes

LAMB BALTI

Steps:

• 1. Heat oil in a med saucepan.
• 2. Add onion, cook until soft.
• 3. Add Patak's Balti Spice Paste, key flavours cumin, coriander, ginger, 100ml of water, ginger and garlic
• 4. Stir occasionally, until reduced and thickened
• 5. Add lamb and fry until sealed.
• 6. Add 100ml water, bring to the boil, cover and simmer gently for 20 minutes.
• 7. Add tomatoes, red pepper and sugar
• 8. Simmer uncovered for 10 minutes.
• 9. Garnish with fresh chopped coriander.

BUBBLE 'N' SQUEAK

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.

SCOTTISH BUBBLES AND SQUEAK PATTIES

Steps:

• Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
• Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
• Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

PATAK'S BALTI BUBBLE & SQUEAK

Steps:

• Heat the butter in a frying pan and add the spring onions.
• Once they are soft add the Patak's Balti Paste and a little water and allow the spices to release their heavenly flavours.
• After 2 minutes or so turn off the heat and pour into a large bowl.
• Add the sprouts, mashed potato and coriander to the bowl and mix together.
• Taste the mixture and add more salt and pepper if needed.
• Wipe out the frying pan and add the oil.
• Make potato cakes, large or small, with the mixture and fry them, only turning them over once they are golden brown.
• Drain on absorbent paper if desired and serve piping hot.

BUBBLE 'N' SQUEAK II

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.

BUBBLE AND SQUEAK

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.