Day 187! UK~Bubble and Squeak - Up Next, USA

Shout-out to our family friend, Kevin who inspired me to make Bubble and Squeak to represent the UK. Kevin recently traveled to England and regularly saw this dish on restaurant menus. As we got talking about his recommendations of what meal would best capture the culture of this beautiful country, he produced his phone with lightning speed, did a few seconds of research for me, and instantly sealed the deal - Bubble and Squeak it would be. I mean, the name alone is reason enough, right?! And just so you know that I only use the most reliable sources, Kevin is a pre-med student at Harvard, so who am I to question his advice?! Way to be Dr. to-be!

Map Courtesy of Lonely Planet

The United Kingdom is a sovereign state on the North Western coast of the continent of Europe. The UK is comprised of England, Northern Ireland, Scotland and Wales and is surrounded by the Atlantic, North Sea, the English Channel and the Irish Sea. The earliest record of human inhabitants dates back 30,000 years ago. In 1707 the kingdoms of England and Scotland were created and by the 18th century, the parliamentary system was developed. One of the most significant events that helped grow the British Empire was the Industrial Revolution. The textile industry along with shipbuilding, coal mining and steel making positioned the UK as a major international trade force, as it continues today. Finally, by 1801, the Parliament of Great Britain and Ireland united to create the United Kingdom of Great Britain and Ireland. Of course the country has much richer, more complex history which cannot be captured in this little blog.

Owing to its temperate climate and ample rainfall, cool weather vegetables such as potatoes, peas, cabbage, carrots, parsnips, turnips and brussel sprouts (to name but a few) are most commonly grown. Dairy products like eggs, cheese, butter and cream are plentiful as well. Traditionally British food is based on beef, lamb, pork, chicken and fish.. The most common and typical foods eaten in Britain include the sandwich, fish and chips, pies like the cornish pasty, trifle and roasts dinners...and let's not forget tea and beer, both of which are hallmarks of the UK's cuisine and culture.

Bubble and Squeak is a traditional British fried dish of left-over vegetables. The name comes from the popping and squeaking sound the densely packed vegetables make as they cook under pressure. Traditionally it was eaten on a Monday for lunch or dinner with a fried egg, bacon, or meat leftovers. From what I can tell, there isn't a specific recipe for Bubble and Squeak, since other than the mandatory base of mashed potatoes that binds all the vegetables, any leftover vegetables from the night before can be used. Most of the recipes I found included cabbage, but other than that, any combination of carrots, parsnips, turnips, Brussels sprouts, broccoli and peas be used. Interestingly, in Ireland, the same meal is called colcannon, but uses kale and onions, and in Scotland, it's called rumbledethum. Lastly, according to traditional recipes, animal fat, like lard, should be used to achieve a perfect golden brown exterior. I couldn't bring myself to use lard,...but, I most certailny could use bacon as mighty and righteous substitute.

Last night's leftovers - Roasted carrots, turnips, parsnips and boiled cabbage

Left over vegetables, mashed potatoes and frozen peas (added frozen, not pre-cooked)

 Mmmmmm....bacon - nothing more need be said

 Chop vegetables

Fry bacon - reserve grease for cooking patties

 Combine vegetables with mashed potatoes, shape into patties and fry in bacon fat and onions

Served up for breakfast with a fried egg - Bubble and Squeak rules!

Bubble and Squeak (adapted from about 20 different recipes)

4 tbsp. bacon fat
½ cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, carrots, peas, Brussels sprouts, parsnips, turniips etc...finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Preparation:

In a large frying pan, fry bacon. When bacon is crisp, remove and reserve.
To the bacon fat in the pan, add the chopped onion and fry gently for 3 mins or until soft.
Combine mashed potatoes and vegetables, form into patties (about the size of a hamburger).
Turn the heat up slightly and add the mashed potato and vegetable patties. Fry for 5-7 mins turning over in the bacon fat,  two or three times ensuring the potato and vegetables are thoroughly reheated.
Press the potato mixture patties on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve.


© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Baked Pork Flower Dumplings with Soy Ginger Dipping Sauce

Sometimes, pork just wants to be elegant.  Don’t get me wrong, pork does enjoy being in the comforting, homey dishes like pulled pork and pork chops, or more often in our house, pork stir fry.  But every now and then, the mood strikes, and it has the desire to put on its frilly dress and head out to the gala.  So we let ground pork mingle with a juicy mixture of scallions, ginger, and Serrano, then wrapped them up in wonton wrappers and baked them into some fancy, flowery dumplings.  A lime and soy ginger sauce gives it a final adornment on its way to the ball.  These dumplings do a great job of being juicy on the inside and crispy on the outside, without any need to fry in oil.

Ingredients
8 ounces ground pork
4 scallions, finely chopped
3 cloves garlic, minced
1 heaping tablespoon minced ginger root
1 teaspoon minced Serrano pepper
3 tablespoons chicken broth
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons canola oil
1 ½ teaspoon lime juice
20 wonton wrappers

Soy Ginger Sauce:
¼ cup soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon honey
2 teaspoon lime juice
1 tablespoon minced ginger root
½ Serrano pepper, sliced

Instructions
Heat oven to 375.  Grease two muffin tins, as these make about 20 dumplings.  In a medium-sized bowl, mix the ground pork, scallions, garlic, ginger, and Serrano pepper with a fork.  In a small bowl, whisk chicken broth, soy sauce, sesame oil, canola oil, and lime juice.  Pour the liquid mixture over the ground pork mixture and mix together with a fork.  Cup a wonton wrapper in your hand, then scoop about a tablespoon of the pork mixture, and place it in the middle of the wrapper.  Bring up the sides of the wrapper and sort of twist them together, then place in the cup of a muffin tin.  Repeat until all cups are filled.  Bake about 15 minutes, until you see a nice golden exterior.  While the cups bake, mix together the dipping sauce by whisking all the ingredients together in a bowl.