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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.
My family tree has been traced back to the early Kings of England from the 7th Century AD. I am also a direct descendent of Sir Christopher Wren which has given me an interest in English History, English Sports, English Icons, English Discoveries and English Inventions which is great fun to research.
Please visit my Funny Animal Art Prints Collection @ http://www.fabprints.com
My other website is called Directory of British Icons: http://fabprints.webs.com
The Chinese call Britain The Island of Hero’s which I think sums up what we British are all about.
Copyright © 2010 Paul Hussey. All Rights Reserved.
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About the Author:
My family tree has been traced back to the early Kings of England from the 7th Century AD. I am also a direct descendent of Sir Christopher Wren both of which has given me an interest in English History, English Sports, English Icons, English Discoveries and English Inventions which is great fun to research and I call “An Englishman’s Favourite Bits Of England”. Please visit my Blogs page http://Bloggs.Resources.Com where I have listed all my articles to date.
Copyright © 2010 Paul Hussey. All Rights Reserved.
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Easy Beef & Spinach Lasagna
Classic lasagna witha Florentine flair! My family just loves Lasagna, When the Miss. makes her Beef,Spinach Lasagna. The kids enjoy this one, The girls like the spinach, we men love the Beef part. So next time you have your friends over for dinner, serve your Beef & Spinach Lasagna. And you will be a hit around the naberhood. With your vegetable garden, you will have fresh Spinach and fresh vegg’s, For your next tasty Lasagna!!
1 pound lean ground beef
1/4 teaspoon salt
1 jar (26 to 30 ounces) prepared spaghetti sauce
1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, defrosted and well drained
1/4 cup freshly grated Parmesan cheese
1 large egg, beaten
10 no cook-style lasagna noodles
1 1/2 cups shredded part-skim mozzarella cheese
Heat oven to 375°F (190°C). In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
Meanwhile in medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg.
Spread 2 cups beef sauce over bottom of 13×9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.
Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3×3-inch) squares.
Serves 12.
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Read More At: http://beeflasagnarecipes.com http://beeflasagnarecipes.com/easy-beef-&-spinach-lasagna
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