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Bubble and Squeak with Thai Chilli Sauce

Added on Fri Sep 21 2007

Views 759

The Story Behind The Recipe

This is something that my nan used to cook on a Monday to use up the veg from the roast - she often served it with risoles which she made by mincing the meat from Sunday and forming with egg I would think to make like an oniony meaty cake - a bit lik Read More

" This is a wonderful use of the remains of a roast dinner - my grandmother really did used to cook this (but certainly without the thai chilli sauce!) "

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The Basics

• Dish: Snacks
• cuisine: English
• Serves: ?
• Prep Time: 0hrs 35 mins
• Cooking Time: 0hrs 0 mins

Ingredients

• as much as you have leftover cabbage
• as much as you have leftover roast or mashed potato
• as much as you have leftover parsnips
• 1 tbs thai sweet chilli sauce per person to serve
• 1 tsp unsalted butter
• glug  olive oil
• 125g pancetta (optional but delicious)

Method

Take a look at how much veg you have left over and if you think that you will need more then simply mash some potatoes to boost the portions, the proportions do not seem to matter too much - this is always delicious - also - you can try other combinations of veg in this too.

Mix all of the veg together and mash but still keep it quite lumpy.

Take a heavy bottomed pan (non-stick or you will regret it) and put the butter and oil in and turn onto a medium high heat

Add the pancetta to the pan and brown, if not useing this then simply go to the next step.

Add the veg/potato mix to the pan and spread it out gently so that it is moderately flat.
Cook on the bottom and then place the pan under a hot grill to cook the top until brown. Serve with the chilli sauce and some green leaves.

Alternatively, this can be served as an accompaniment to most meat, poultry and game dishes but it is neater to make individual portions in a small pan in this instance.