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Bubble and squeak

Astonian said:
hio anne
when cooking stew always asked the butcher for a big bone and cook with it in the pot with all your goodies
it makes the stew how about abit of irish codall there is a lot of people thinks its diswcusting but its lovely beleive me
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My mom used to make coddle, i have never known anybody else apart from Aunties make it, and it certainly was nice.
 
Has anyone had pig tails? One of the stalls in our small indoor market had them a few weeks ago, very cheap, so I had some thinking if all else fails the dog will eat them, but much to mysurprise they were really tasty when I cooked them in a stock-pot.
 
Sue I cook pigs tails for myself once a week at least and I love them. Mom used to cook them in a tomato soup with veg. I have some ox tails frozen for when it gets very cold and will make a stew and save the stock for dipping crusty bread in. Jean.
 
When I make it I will post it on the in the kitchen today thread for your to drewl over. Sorry about the spelling Paul. I am going to add a tin of chunky soup to it. Jean.
 
When i was a youngster on a Saturday Mom and Dad always had a couple of big pots on the go ready for a good tuck in. They contained Pigs feet, Bacon Bones cabbage,boiled bacon. Then with some of the liquid my Dad would make a lovely pea soup with some of the boiled bacon in it it was delicious.
 
Topsy we would have boiled hock some Saturdays and mom would do the same as your dad and add pea soup for supper on Sunday evening and would eat it watching the variety show on TV. Jean
 
Hi Astonian, I'm married to a farmer so we tend to buy whole lambs off our neighbour.We breed our own beef and pork so I put anything that looks interesting in my stews.I agree that's where the taste comes from. Have never got to grips with breast of lamb though. You've got me thinking what to cook tonight now, maybe braised steak. Yummy. Anne
 
What an interesting thread this has been, as for bacon bones we used to buy them from the butchers. and cook them for Saturday night supper so cheap , but oh so tasty .
 
hello.i know this is not about b/s .we have gone way off thread sorry.but while on the subject of bones.we bought pigs feet from a shop in new town row and took them into the orient picture house.to eat while watching the film.Wonder what the cleaner thought in the morning when
she found the remains on the floor.
 
Behave yourself Pete. Actually you are not too far off thread as pigs SQUEAK. I would love to have seen the cleaners face the next morning. Jean.
 
Elizabeth I have forwarded you link to Miriam just in case she does not come back on the forum today. Pete have saved cabbage sprouts carrots potato's etc for Pete's bubble and squeak but I am sticking to cauli with the chicken I have cooked for tomorrow. Saved some lamb to throw in the pan with the veg. Pete likes me to add stuffing to the B and S and I am not into that. Jean.
 
Lizy barnes said:
What an interesting thread this has been, as for bacon bones we used to buy them from the butchers. and cook them for Saturday night supper so cheap , but oh so tasty .
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bacon bones and a bit of cheese, oh that brings back memories
 
doing bubble and squeak for dinner. had cooked a meal for friends last night, but they couldnt stop - looks like my lucks in for the fry up.
it was the only way i would eat sprouts, if they were mashed up in the squeak.
 
Would be interest to know if you just put boiled potato's in or do you add mash too?. Pete only eats mash [pain] but I prefer new potatoes with a tiny bit of mash. Doing mine shortly. Jean.
 
G G Jean said:
Would be interest to know if you just put boiled potato's in or do you add mash too?. Pete only eats mash [pain] but I prefer new potatoes with a tiny bit of mash. Doing mine shortly. Jean.
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Anything goes really, as long as its been cooked once and allowed to go cold.
 
Today I have sprouts chicken stuffing mashed potato's carrots cabbage and am cooking fresh cauli asked for by the boss. I am cooking it in a big paella pan that one of the twins brought me back from Menorca. It has side handles that do not get hot and I use it for stir fry's and egg fried rice too. Thanks archierod. Jean.
 
Hello G G Jean, I just use whatever is left, roast, boiled, new or mash. Anything goes, I also fry mine in butter and find that adds a certain something (probably cholestrol). Funnily enough they serve proper B&S with cumberland sausages, leeks and onion gravy at our local pub. Delicious! I must say you lot are a lovely crowd. Anne
 
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