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Bubble and Squeak

An old English dish, named for the sounds the ingredients make while cooking (or from the sound one's stomach makes after eating it).

Some sources say it was originally cold boiled beef and chopped cabbage, others claim it was originally mashed potatoes and cabbage, while some claim it originally contained all three.

Today it is typically made from left over potatoes and cabbage fried together.

Extract from Wikipedia:

Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. It is often served with cold meat from the Sunday roast, and pickles.

The meat was traditionally added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The earliest known recipe was by Maria Rundell in 1806.

Hub-UK Bubble and Squeak:

Our family favourite Bubble and Squeak is at Christmas. We usually have it on Boxing day with cold ham and cold turkey. Our Bubble and Squeak normally consists of crushed roast potatoes, chopped sprouts, any leftover bread sauce and stuffing and and leftover mushy peas. It all gets mixed together and then put in the pan with some oil (rapeseed oil is good as it works better at high heats) - heavy steel pan is best - and is cooked until the underneath starts to brown and then all mixed together and left until the underneath browns again, and so on until it is hot all the way through with enough "burnt" bits to give it real flavour.

If you have never tried Bubble and Squeak you are missing out on one of the great comfort foods.

Photographer: Fin Fahey

Chef James EhlerThis article is from Chef James Ehler of Key West, Florida.

James is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

He is now webmaster and cook at the Blue Heaven Restaurant in Key West while he works on his Food Encyclopedia (five years so far). It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit either website just click on their title:

The Food Reference Website
The Blue Heaven Restaurant, Key West, Florida

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