Bubble and Squeak
depends on the amount of leftovers
and Squeak, I bet some of you out there will say what is that, its sure doesn't sound
- A med size pot or large frying pan.
- Left over roast chicken skin removed
and cut into bite sizes.
- 1 Cup Basmati rice.(Banting dieters can use cauliflower rice)
- 1 med size onion.
- 1small punnet mushrooms(optional).
- 1 tsp. garlic paste.
- Left over veggies.
- (check the vegetable tray in your
fridge for half or quarter packets of veggies you may have).
- 2-3 Tbsp of butter depending how
much you cooking.
- 3 Tbsp chutney.
- 2 Tbsp.Worchester sauce.
- 1 Tbsp. mild Sweet chili
- 1 Tbsp. Tabasco sauce((for those who like the hot stuff!).
- Black pepper and salt to taste.
- 2 eggs beaten (optional).
- Chop your onions.
- Put1xTbsp butter or yellow margarine into your pot/pan.
- Add onions, mushrooms and garlic and fry until nice and translucent, taking care not to burn them.
- Next add your rice, veggies and chicken, stir well until combined.
- Add Chutney, Worchester sauce and Chilie sauce.
- Optional for those of us that enjoy a bite to our meal add Tabasco sauce to taste.
- Add the beaten eggs and continue stirring.
- The bubble and Squeak should have a nice shine on it.
- If too dry add 1Tbsp. melted butter and mix.
P.S. if you have no rice left over from last night’s dinner, cook 1 cup of rice.
Plating for Bubble and Squeak
Below is a couple of option you can use for plating:
- Serve with any salad of your choice.
- Have as breakfast with sunny side up eggs on top,
- Have it for your lunch or dinner.
- Eat it just as it is.
Snippet from the History books
""Bubble and squeak is a traditional English dish made with the shallow-fried left over vegetables and roast dinner.
The earliest known recipe was in in 1806. was by Mrs Runndell, a recipe called " A new System of Domestic Cookery"
Bubble and squeak was a popular dish during the Second World War, as it was an easy way of using leftovers during a period when most foods were subject to rationing.""
- Moderately Hot
This article was printed from Home-Cooking-Haven.com.com