I thought it would be of interest to write this article about the famous British recipe – Bubble and Squeak which is a really tasty meal of fried leftovers. There is a fine example of metaphorical ‘Bubble and Squeak' and eighteenth century wit in an article in The Mid-Wife: or, the old woman's magazine, by Christopher Smart, 1753 - which is certainly not a cookery magazine. The second quotation cited for the actual dish is in 1772 but there are earlier references to the figurative use of the phrase, so the dish was undoubtedly being made well before this time all over England.
Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The chief ingredients are potato and cabbage but carrots, peas, Brussels sprouts and other vegetables can be added. It is traditionally served with cold meat from the Sunday Roast and pickles. Traditionally, the meat was added to the bubble and squeak itself, although nowadays it is more commonly made without meat. 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.
The name comes from the bubble and squeak sounds made as it cooks. The name bubble and squeak is used throughout the United Kingdom, Australia and other Commonwealth countries. It may also be understood in parts of the United States. In the UK the dish may sometimes be referred to as bubble or bubble and scrape.
Bubble and squeak was a popular dish during World War 11 as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, pre-prepared frozen and tinned versions have become available.
Bubble and Squeak
Ingredients
450g/1lb potatoes, unpeeled
salt and pepper
70g/2 1/2 oz butter
125g/4oz Cabbage - shredded 125g/4oz Carrots - shredded 125g/4oz Brussels Sprouts – shredded 125g/4oz Peas
3 tbsp water
3-4 tbsp sunflower oil
1 onion, chopped
DIRECTIONS
Cook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.
Place them in a bowl with 55g/2oz of the butter and mash until smooth. Season to taste with salt and pepper.
Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the Cabbage, Carrots, Brussels Sprouts, Peas and mashed potato together and season with a drop of olive oil and a little salt and pepper.
Heat half the Sunflower oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage vegetable mixture and press down with the back of a wooden spoon to make a flat, even cake.
Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.
Transfer to a plate, cut into wedges and serve.
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