Gordon Ramsays Bubble Squeak Cakes Recipes

BUBBLE AND SQUEAK CAKES

Steps:

• Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
• Place the serving plates in a low oven so that they will be warmed when required.
• Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
• (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
• Add the leeks to the pan and sauté for 2 minutes.
• Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
• Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
• Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
• Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
• Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.

BUBBLE AND SQUEAK (POTATO CAKES)

Steps:

• If using raw carrots and cabbage - saute the raw carrots and cabbage in a pan for a few minutes until softened. You can also add peas and corn to this mix if you're using them. Set aside. If you are using leftover carrots and cabbage, this step is not required.
• Place the potatoes in a bowl. Add the spring onions, egg, salt, pepper, and butter, and mix to combine, while mashing the potatoes slightly. Make sure to leave some chunks of potatoes.
• Add the cooked vegetables to the potatoes and mix to combine. Taste and season to your taste.
• DIvide the potato mixture into 8 portions and flatten each portion to form an even patty. Set aside.
• Pour some oil to coat the bottom of a non-stick pan. Heat over medium high heat, and fry each Bubble and Squeak patty in the hot oil, until browned on both sides.
• The bubble and squeak patties are soft (esp if you use an egg), and will be delicate. Use a wide spatula to help flip them over without breaking them.
• Remove the browned bubble and squeak and place it on a wire rack in a warm oven to drain, and to keep it warm.
• Serve these with bacon, breakfast sausages or smoked salmon for breakfast or brunch (these potato cakes can be used as a substitute for English muffins).

BUBBLE & SQUEAK CAKES WITH RED ONION GRAVY

Steps:

• For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water - and cook until they are very soft.
• Mash and smash your veg up so they are roughly combined - it's fine to leave chunks in it.
• Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
• Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
• For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
• Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
• Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
• Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
• Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
• While they are frying, check the gravy, and season.
• Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
• Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.