Wednesday, 26 December 2012

baked bubble and squeak




... well we all made it through the big day didn't we... and as usual I quite simply made way too much food and even though my stomach is groaning i've still managed to find a small corner of my belly to make room for a little bubble and squeak... and you know me, i'm completely lazy when it comes to doing much of anything at this time of year and who needs it anyway, after-all we've just spent nearly 24 hours pulling the biggest meal of the year together, so quite frankly anything that makes life easier but isn't just a repeat of the same meal...

... my version of this classic, apparently so-called because of the noise it makes whilst frying in the pan,  is not only super-fast but also because you're baking it you don't even have to stand next to a pan waiting for it to brown for ages before serving... i'm also including horseradish sauce just to add a little fire to the pot...




bubble and squeak
obviously the final flavour of your dish depends entirely on what veg you've cooked the day before... we had quite a traditional christmas lunch this year and i've included the lot, along with some left-over stuffing to add texture... well, it's important not to waste anything... my given measurements are completely ad-hoc... just make as much as you need, or have available to use...

a handful of pre-cooked savoy cabbage
a large handful of pre-cooked brussel sprouts
a small handful of pre-cooked garden peas
2 large, cold roasted potatoes
a small handful of roasted parsnips and carrots
a tablespoon of mashed swede
1 teaspoon horseradish sauce
2 large eggs - beaten
salt and pepper
olive oil
butter

- simply place all the veg in a large bowl and whizz with a hand-held blender until mashed but not smooth

- add a drizzle of olive oil, season and then stir in the beaten eggs

- pour into an oiled baking dish and bake in a medium oven on 170C for 25 mins or until golden and beginning to crisp on top

- cut some cubes of butter and add them on top before serving with left-over gravy...

eat and of course, enjoy!

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