Bubble And Squeak With Veggie Bacon And Celeriac Vegan Food

BUBBLE AND SQUEAK (VEGAN + GF)

Steps:

• Heat up the oil in a large non-stick frying pan.
• Add the onion and cabbage and fry for around 15 minutes until softened.
• Add the mashed potatoes and salt + pepper and mix well.
• Use a spoon to push the mixture right up to the sides of the pan and flatten the surface.
• Fry on a low heat for around 7 minutes until the bottom is golden brown.
• Place a large plate on top of the frying pan then quickly turn it upside down, so that the top is on the bottom of the plate.
• Use a spatula to gently push it off the plate onto the frying pan, so that you can cook the other side too.
• Cook for a further 7 minutes until both sides are golden brown.
• Slice before serving.
• Best enjoyed immediately!

BUBBLE AND SQUEAK WITH VEGGIE BACON AND CELERIAC (VEGAN)

Steps:

• Peel your potato (aka spuds) and peel your quarter or celeriac and cut both into into 1 inch bits. Put in large pan of water with a sprinkle of salt and boil for twenty minutes until tender.
• Meanwhile shred your cabbage and boil in separate pan for around 5 minutes.
• Slice your onions and leeks finely and squish your garlic with a a garlic crusher.
• Slice your veggie bacon into strips or chunks and fry gently about a minute a side in the oil.
• Add the onions and leeks in a frying pan for a couple of minutes.
• Next add the garlic and the drained cabbage cook for five minutes.
• Drain the spuds and celeriac well and mash with the soy spread and spy milk season with a bit of salt.
• Add the frying pan mix and give a good mash about.
• Now you can either squish the mixture into an even "patty" in the frying pan and cook for about 5 minutes on a medium heat so it becomes like a cake with a crispy bottom and the grill the top or (if your using a wok because the handle has fallen off your frying pan) put into an oven proof dish and press into a patty. Put in oven on gas mark 8 for twenty minutes until a bit crisp on the top.
• If you're feeling super flash top with a think layer of vegan mozzarella and sprinkle of vegan parmesan.
• I used only a little insey weensey bit and served with veggie gravy.
• Yummy yummy in the tummy.

BUBBLE AND SQUEAK

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.

ALL-IN-ONE ROAST BUBBLE & SQUEAK

Steps:

• Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil, then tip in the potatoes. Cook for 4-5 mins, drain well, then return to the pan. Put on the lid and shake a couple times.
• Set a heavy-bottomed roasting tin on the hob over a medium heat and add the oil. When it's really hot, add the potatoes and fry for a few mins.
• Add the bacon and sprouts, mix everything together, then put in the oven and bake for 30 mins until the bacon is crisp and the sprouts are tender.

VEGETARIAN BUBBLE AND SQUEAK

Steps:

• Melt butter and fry onions until soft but not brown.
• Add the cabbage and potatoes and mix well.
• Pat the mix down into a cake. Cook for 10 minutes over a medium heat. Then turn and cook again for 10 minutes.
• Ideal served with poached eggs, gammon or bacon.

BUBBLE AND SQUEAK

Steps:

• Cook bacon slices in a large skillet and remove when crispy. Crumble and set aside.
• Add onions to pan and gently fry until tender. Add potato and cabbage. Press together to form a large cake. Cook until first side is brown then turn with a spatula and brown the other side.
• Slide out from pan and sprinkle with crumbled bacon.
• Serve with toast and/or eggs.

SIMPLY ENGLISH BUBBLE & SQUEAK

Steps:

• Chop cooked, unpeeled potatoes.
• In large skillet, fry bacon; drain on paper towel.
• Saute onion and in bacon fat until golden brown.
• Add chopped, precooked cabbage and chopped, cooked potatoes to the pan with the sauteed onions.
• Chop the fried bacon and sprinkle the bits over top surface.
• Allow potatoes to become golden brown on bottom over medium heat.
• Invert skillet over large serving plate.
• Garnish with parsley, if desired.

BUBBLE & SQUEAK

Steps:

• Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
• Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
• Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
• Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It's the bits of potato that catch in the pan that define the term 'bubble and squeak', so be brave and let the mixture colour.
• Cut into wedges and serve.