Editor's note: Staying with the theme - here's one that isn't just for Christmas: Bubble & Squeak. One way to dissuade myself from splurging on a takeaway are two little words - fried potatoes. Can't be beaten, especially if it's saving on the budget and tastes amazing into the bargain. Now I've never used eggs but will definitely give it a go - this is a recipe that would definitely lend itself to whatever you have in the fridge!
Bubble and Squeak (Squeak)
This is a “fly by the seat of your pants”/”live dangerously” recipe! Normally I wouldn't give a recipe, it depends on what you've got leftover, how many mouths you are feeding and how big are their appetites!
Squeak
Serves 2
250g (ish) cooked potatoes, sliced or cubed
125g cooked sprouts, finely sliced
1 medium onion, finely diced
Salt and black pepper
20g unsalted butter & glug of rapeseed oil
125g of diced chorizo
1 egg per person
Glug of malt vinegar
Water for poaching eggs
You'll need one large frying pan for the Squeak
- preferably one that can be transferred to the oven
One small frying pan for the chorizo
One small saucepan, with water and a glug of
malt vinegar
Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes fold in the sprouts and cook for a further 2/3 minutes. Transfer the Squeak to a pre-heated oven 180fan/200c/Gas 6.
Heat the small frying pan then add the chorizo and fry on a medium heat.
Bring the water to the boil, add the vinegar and turn down to simmer, ready for the poached eggs.
As soon as the chorizo begins to crisp immerse the eggs bring to the boil and set your timer for three minutes – long enough to heat your serving bowls!
You can serve this dish as large or as small as you like – Jackson Pollock style or posh – photos up next …
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