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| BUBBLE
AND SQUEAK |
COOKING
INFORMATION |
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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:
(http://en.wikipedia.org/wiki/Bubble_and_squeak)
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.
 This
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
©
James T. Ehler, 2001
All rights reserved
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