Bubble and squeak is a popular dish to be enjoyed on Christmas Day or the day after. So, whether you’re familiar with the concept or not, bubble and squeak is a delicious treat filled with sprouts, onions, and cabbage within leftover mashed potatoes. So, what is the best bubble and squeak recipe? Celebrity chef, Jamie Oliver revealed his favourite bubble and squeak recipe that uses up Christmas leftovers.
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Bubble and squeak is a traditional British breakfast dish made from potatoes and cabbage.
In modern times, it is a dish made by shallow-frying vegetables leftover from Christmas dinner.
The main ingredients included are potato and cabbage, but carrots, peas, sprouts, or any other leftover vegetables may be added.
Many Britons annually tune into the celebrity chef’s Christmas cooking show for the best tips and tricks to cook the perfect Christmas dinner, in Jamie’s Easy Countdown to Christmas on Channel 4, Jamie Oliver shares his masterplan for a stress-free festive feast with viewers.
Celebrity chef, Jamie Oliver, has shared the most “satisfying” bubble and squeak recipe to use up any of the food leftovers from Christmas, he explained: “This [bubble and squeak] is the ideal Boxing Day breakfast (although you can, of course, make this all year round). It’s so easy to make, and you’re transforming leftover vegetables into a properly satisfying meal. ”
Jamie Oliver bubble and squeak recipe
For the recipe, the following ingredients are required, but the beauty with this bubble and squeak recipe is that can be altered to an individual’s taste and you can be as creative as you want.
However, the advice given by BBC Good Food is “to keep ingredients to a minimum for the best result and taste.”
• 500g mixed vegetables, cut into chunks
• Eight slices of higher-welfare cold honey roast ham
• 750g floury potatoes, cut into chunks
• Olive oil
• One knob unsalted butter
• Four large free-range eggs
• Sea salt
• Freshly ground black pepper
1. “If you managed to get through all of the vegetables you served with your Christmas dinner then just boil the potatoes and raw vegetables together in a large pan of salted, boiling water for 15 to 20 minutes until they are all cooked through,” advised Jamie Oliver.
“Drain and put to one side to steam dry. If using leftover veg, you can add these directly to the cooked potatoes now,” the celebrity chef added.
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2. The celebrity chef and restaurateur advised readers that they should, “heat a lug of olive oil and a good knob of butter in a large frying pan over medium heat,” before adding the potatoes and vegetables.
He said: “Add the potatoes and vegetables and gently mash them up in the pan to give a nice bubble and squeak mixture.
“Pat it down into a thick pancake shape and keep frying on medium heat for about 30 minutes, checking it every five minutes or so to make sure the bottom isn’t burning. If it is, then lower the heat and keep watching it.
“Once the bottom turns golden, carefully 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,” he advised.
He added that if readers are struggling to perfect the golden-brown of the bubble and squeak, they can transfer the pan from the hot hob to the grill to add some more colour, he said: “If it still hasn’t browned, then pop the pan (only if it’s ovenproof though!) under a hot grill for 5 minutes.”
3.“When the bubble and squeak is nearly ready to come off the heat, start on the eggs,” he said. “Bring a large pan of salted water to the boil then turn down to a simmer and add the 4 eggs.
“Remember when it comes to poaching eggs, the fresher the eggs the better the result.
“Cook for 4 to 5 minutes for a soft to firm egg or a bit longer if you prefer your eggs a little harder.
4. “Serve a slice of the bubble and squeak topped with a seasoned poached egg, and 2 slices of ham per person.
“If you ask me, I think this is brilliant with a cold Guinness!,” he suggested.
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