Bubble and Squeak
This isn’t a very French tradition but it is a lovely way to use up left over vegetables from a large roast. I’ve served this simply with a poached egg and some wilted spinach but the possibilities are endless, some home cooked ham, smoked saucisson or crispy bacon would also be lovely. I hope you enjoy.
Special equipment: 16CM Hard anodized saucepan.
|250g||Mixed vegetable leftovers, roughly chopped|
|2||Egg yolks (organic or free range)|
|2 pinches||Black pepper, freshly ground|
|4||Eggs, medium (organic or free range)|
|400g||Baby leaf spinach|
For the bubble and squeak
Pre-heat your oven to 180°C.
In a large bowl with a fork, break up the mashed potato so it is easier to work with. Add the mixed vegetables, egg yolks, salt and pepper and mixed thoroughly.
Divide the mixture into 8 even sized balls, place on a tray and roll in the flour until evenly coated. Gently pat away any excess flour and place on a clean tray and press down on each one so you have a potato cake shape and leave these to one side ready to pan fry.
Preheat a large frying pan on a high heat, add the oil and carefully place each of your potato cake shapes into the pan and fry for 2-3 minutes on each side until golden brown. (*1)
Using a spatula, place the browned potato cakes onto an oven tray and cook in the oven for 5 minutes until piping hot in the middle.
Separately in a large pan of boiling water, crack your eggs gently into the boiling water (*2) and turn it down to a very gentle simmer for about 4 minutes. (*3)
While everything is cooking away and you can handle one more pan, place a medium saucepan on a high heat, add the butter and spinach, a pinch of salt and cook for 1 minute on a high heat. Drain out any excess water and divide between 4 plates, add the hot bubble and speak and top with a perfectly poached egg.
Recipe © Raymond Blanc 2015.
Photograph © Jean Cazals 2015.