Bubble & Squeak

A great way of using left over vegetables and meat but the meat is optional.  Mashed potatoes are essential for my version but any vegetables can be added. I love them most with brussell sprouts mixed in....I'm not sure why....perhaps its just because we always seemed to have Bubble & Squeak on Boxing Day when we had so many vegetables to use up especially the sprouts.

One tip....make sure the mash potato is not at all sloppy...it must be firm....I don't add a lot of butter to mine and it makes it so much easier to work with.

You can see what leftovers I used from the photo....   mashed potatoes, carrots, green beans, cauliflower with a little chopped spring onion and ham. They are also great with left over chicken or beef.....we love them made with corned beef.

You will need egg to bind everything together, seasoned flour, and a little oil to fry them in. I used rapeseed, but sunflower or olive oil will do nicely.

Chop all the veg up into small dice,  add any meat if using, add the mash potato and 1 whole egg.  Season well and combine everything together

Shape into patties.....about 1" deep and 3" across

cover a dinner plate with flour and roll each patty with it, turning to make sure they are completely coated.

Place them on a tray and refrigerate for around 30mins or until you're ready to cook them

Preheat your oven to 200c/400f

Add enough oil to a frying pan for shallow frying, on a medium flame until heated through

Fry in batches.....3 or 4 at a time...  (don't overload the pan) for around 3 minutes each side. They should be golden brown by this stage

Place these on a oven tray and pop in the oven for around 5 minutes until piping hot

While they are in the oven, fry or poach how ever many eggs required.

They are great served with some grilled meat....chicken or pork chops would be great 

serve while piping hot.

If you would like more posts like this then please help &  leave me a comment below 

Custard Tart (with poached rhubarb)

                                         Custard Tart served with poached rhubarb


Custard tart has to be one of life's most simple pleasures. A very ancent and traditional British recipe. I'm sure most of us Brits can remember visiting the local bakery and taking home the small  tarts surrounded with tin foil for a real treat.  This tart is almost the same but the pastry is so much better..short, crisp & full of flavour.

The very basic ingredients include free range eggs, sugar, cream & lots of freshly grated nutmeg fill the short biscuity pastry base.  Have a slice with your afternoon tea or serve up with rhubarb for a delightful dessert... it's a match made in heaven.  The rhubarb is totally optional, this was the first of this year's crop from the garden.  Pick it while it's young and tender and it will take the absolute minimum of cooking. 

This recipe will serve 8 or 6 if you're greedy like me

You will need a deep 9"/ 23cm loose bottom flan/quiche tin, greased with melted butter

If you prefer to measure your ingredients please click this link Easy Conversion Chart 

* All of my recipes use large eggs 


FOR THE SWEET PASTRY CASE (paté sucree)

1 heaped tsp finely grated lemon zest
7oz/225gms plain (all purpose) flour
5oz/150gms butter at room temperature
2½oz/75gms caster (superfine) sugar
1 whole egg
1 egg yolk

For the custard filling

16floz/500ml whipping cream
2½oz/75gms caster (superfine sugar)
the yolks of 9 eggs (the whites can be frozen and used for meringues)
around 2tsp of freshly grated nutmeg

Method:-

to make the pastry case

Sift the flour into a large bowl
Rub in the butter until the fine 'breadcrumbs' stage
mix in the sugar and lemon zest ...make a well in the centre of the bowl
beat the whole egg and the yolk together
Add this to the centre of the bowl
Lightly mix into the other ingredients to form a ball.
Flatten out slightly and cover with cling film
refrigerate for at least 30 minutes

when chilled roll out as thinly as you can on a floured surface to fit the size of the flan tin with a little overlap.
be careful not too break the pastry or the custard filling could seep out

refrigerate again for around 15 mins and turn on the oven to 180c/350f gas 4

line the pastry case with a piece of crumpled baking parchment and fill with baking beans


place in the centre of the oven and bake for around 10-15mins 
remove the paper & beans
check to make sure that no cracks or holes have appeared.  If they have carefully patch up with any left over pastry trimmings 
Neatly trim the overhang of the pastry case and pop back in the oven for just a few minutes until the base is cooked through.
Leave in the flan/quiche tin
It's now ready to be filled.

turn to oven down to 120c/250f/½Gas

TO MAKE THE CUSTARD

Place the cream into a saucepan and bring to the boil.
Beat the egg yolks & sugar together in a large bowl
Slowly add the boiling cream to the egg yolk mixture stirring all the time
Place into a pouring jug
Place the flan tin on a baking tray and carefully fill with the custard
Grate over lots & lots of nutmeg
Bake in the centre of the oven for around 30 minutes
The custard filling should still have a slight wobble in the centre it will continue to cook whilst cooling. 
Place on a cooling tray
When cold carefully remove from the flan tin 
It's now ready to serve

For the Rhubarb 

 4 young fresh stalks of rhubarb
1 tbsp sugar
2 tbsps water
1 little red food colouring (optional)

cut the stalks across into half then into quarters 
cut each quarter into half lengthwise
then cut each half into 2 or 3 slices...again lengthwise  ( as in the photograph)
place everything into a saucepan
Bring to the boil...simmer for 2 minutes exactly
place a tight fitting lid on the pan and let the rhubarb steam for around 5 minutes
It should be cooked but still slightly firm
you can add a tiny drop red food colouring if you want your rhubarb to be nice & pink 
Add more sugar if required

Leave to cool



Assemble simply as I have done and serve

    
    

Lemon Ice Box Pudding

A lovely light and refreshing end to any meal & so very simple to make. 

Recipe to serve approx 6-8
>
A regular sized loaf tin or 6/8 mini loaf moulds or something similar
line with cling film
half a packet of ginger nuts crushed to a crumb
6 eggs separated
450ml - 3/4 pt double cream
175g - 6 oz caster sugar
1 tsp vanilla extract
grated rind & juice of 4 regular or 3 large lemons

place half of the ginger crumbs into the base of the tin,
Beat the yolks with the sugar,
beat the whites until stiff but not dry,
beat the cream until lightly whipped
gently mix the cream into the egg yolks & sugar adding the lemon juice & zest
Fold in the beaten egg whites
pour into the loaf tin
cover with the remaining crushed gingernuts
Freeze for at least 8 hours or overnight
remove from freezer about 5-10 minutes before serving