Bubble And Squeak With Stilton Recipes

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BUBBLE AND SQUEAK WITH STILTON



Bubble and Squeak With Stilton image

The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.

Provided by Tom Parker Bowles

Categories     HarperCollins     Winter     Fall     Side     Carrot     Leek     Potato     Brussels Sprout     Cheese     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

3 tablespoons vegetable oil
50g (about 3 ½ tablespoons) butter
1 large onion, thinly sliced
2 leeks, sliced
About 250g (½ lb.) leftover cooked potatoes, roughly diced
About 200g (7 ounces) leftover cooked carrots, diced
About 200g (7 ounces) leftover cooked brussels sprouts, cut in half
3 teaspoons chopped parsley
125g (4.4 ounces) Stilton cheese, roughly crumbled

Steps:

  • Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little.
  • Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside.
  • Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath.
  • Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.

BUBBLE AND SQUEAK



Bubble and Squeak image

Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 9

3 medium potatoes, (about 1 pound) peeled and cubed
3 tablespoons 2% milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cabbage
1 tablespoon plus 4 tablespoons canola oil, divided
1 medium onion, finely chopped
2 to 4 tablespoons all-purpose flour

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

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