Two Fat Ladies' Bubble and Squeak
"Cooking time includes boiling time for the vegetables."
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb cold cooked potato
- 2 ounces meat drippings or 2 ounces lard
- 1 onion, finely chopped
- 1⁄2 lb Brussels sprout, cooked and chopped
- salt & freshly ground black pepper
directions
- Finely chop the potatoes and crush slightly.
- In a frying pan, melt half the fat and lightly fry the onion.
- Mix in the potato and sprouts and season well.
- Add more dripping or lard.
- Press the potato/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath.
- Turn the veggie mixture over, add the last of the fat and fry until the other side is browned.
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Reviews
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Good Recipe...however, my British friend that makes this adds a twist. She puts a little horseradish in with the sprouts and gives the entire dish a little zip! At first I couldn't imagine it but, believe me, it and your recipe was GREAT! You need to try it. The suggestion to add an egg was a good one. Worked well...but, just a little FYI for Lynn in RI: My daughter currently lives in England. My own in-laws are transplants from England (born and raised) and ALL OF THEM tell me that this dish was ALWAYS made with Brussel Sprouts...that is what the "Bubble" is. They have no idea where you got the idea that it was usually made with cabbage but, that was not ever the case unless the b. sprouts at the grocers didn't look good at the time they wanted to make the dish! But, these days the frozen brussel sprouts work just as well as fresh. -
Geez, talk about comfort food! Although the Two Fat Ladies used sprouts for the episode in which they made Bubble and Squeek, this dish from the British Isles is most commonly made with left over cabbage and potatoes [from boiled dinners]. My neighbors had just given me a cabbage from their garden so I used cabbage this time. Before I proceed, I shall definitely be preparing this again this week. It was a huge hit and I have a LOT of that cabbage left. Assuming Bubble and Squeek tastes slightly different if left over potatoes and cabbage (or sprouts) are used, I decided to cook the cabbage in beef bouillion, the concentrated kind in a jar. Wow! The cabbage was delicious after cooked in the beef broth and I shall be preparing cabbage this way again. Back to the Bubble and Squeek: I did use a 2:1 potatoe:cabbage ration, but I eye-balled the amount to the cast iron skillet I was going to use. This traditional recipe really does not have set amounts, other than there should not be more cabbage/sprouts than potatoes--which can be left-over mashed as well as whole. Although this dish was more delicious than I had expected, I did have some problems cooking it. Maybe it was because my cooked potatoes were almost al dente rather than close to mush, but it did not stay together when I flipped it onto a plate before sliding it back to brown the other side. Also, the first time I slipped it onto a plate, the bottom (now top) was not browned enough so I had to redo that side. Next time I am going to use left over mashed potatoes, just to see if it holds together better. Oh, I was totally out of drippings and lard so I used butter for frying it. It might taste different with drippings or lard, but I suspect it is still delicious. -
So yummy! A miracle food that somehow just tastes way better than it seems like it would. I used brussel sprouts and beet leaves. Very tasty and the leftovers were even better! Love the Two Fat Ladies, but fried this with butter and coconut oil which is still more rich than we're used too.
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A beaten egg should hold it together.<br/>By the way, I HAVE heard that you can use CABBAGE or brussels sprouts. -
This kind of recipe is comfort food at it's best. I know that cooked, leftover potatoes do cook more quickly and are easy to crush while frying. It is important to use meat drippings or lard when making this because meat fat browns potatoes more quickly while butter,oil etc. tends to make make them crisp with less browning, and a rich brown crust is part of the appeal of this dish. Also you really have to keep pressing this mixture down while cooking to make the potatoes "pack" and hold together better when you turn it over. If you have to, cut the circle in halves or quarters to turn. Good, hot and filling. By the way I didn't know that the two fat ladies used brussel sprouts, but it makes sense, the darker outer leaves of cabbage tend to be rather tough and a lot harder to cook up soft along with the potatoes.
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RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
