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Bubble and squeak

Thanks Anne I am doing a couple of sausages to put into the finished mound. I don't do little squares just plonk it on the plate. Jean.
 
I fancy meself as a bit of a cook, but try as I might I can't make B&S like my mom could. I think she used dripping to fry the spuds, and dripping is a no-no in our house. (Made a half a gallon of pea-and-ham soup today, though....I used the stock from yesterday's boiled gammon joint. Mmmmm!)

Big Gee
 
These are the veg and as much as I could salvage from the chicken. I also par boiled some Wilja potato's sliced them and fried them first till brown then added the rest. Pete started eating it before I could take a finished photo. I did the two big sausages too and stuck them on top. Jean.
 
Good as your grub looks, Jean, to me B&S is just fried cold spuds and chopped cabbage - always done on a Monday to go with cold roast meat and to use up the leftovers. For Monday tea Mom would serve up a big plate of sliced beef, pork or lamb together with a dish of B&S and some pickles, usually beetroot or piccalilli. If there was any meat left over, especially beef, then Tuesday's tea would be shepherd's or cottage pie. Beef must have been relatively cheap when I was a nipper, judging by the size of the joints I recall Mom cooking on a Sunday. Being married to a veggie more or less rules out a Sunday joint in this house these days.

Big Gee

(I'm flippin' hungry now...)
 
I didn't have the bubble and squeak Big Gee and I did add lamb from yesterday mixed in. Maybe won't do another with left overs for months. It was Pete's thread that made me do extra veg and the cabbage from Beacon farm was enormous. We are going out to eat tomorrow with Pete's brother but funilly enough cottage pie is on the menu for Tuesday and am making two big ones and sharing them between one of the twins family and ourselves. My daughter in law has had an op so thought it would help them out. Hey I'm flippin hungry too. Ham sandwich in a mo. Jean.
 
My life, Jean, I'm starvin'......housewives in France traditionally never threw anything out. They'd save every last little bit of left-over food, chuck it all into a big pot with a rich stock, and make a cassoulet. In country parts this was mainly composed of duck, goose, sausage, beans and other vegetables, with loads of fat and spice and what-not. We once stayed for a night in a farmhouse in the Loire Valley, and the lady put this huge earthenware dish of cassoulet on the table, along with a dish of fried spuds and chopped white cabbage, and I was in seventh heaven. You can buy it in tins, but it ain't the same.

Big Gee

PS: I think I'm nipping down the road for a curry....
 
Just had a sandwich and oh the thought of that cassoulet?. Our friend the farmers wife Dorothy is the same sort of thing as Bill organises the shoots and the game birds we have turned down. I don't think I could face a curry tonight now but if you do nip out and get one enjoy it. Jean.
 
Has anyone triwed the coddle recipe in a slow cooker - as I work most days use mine frequently, so tea is ready when I get in!! Doesn't do b&s tho!!:)
 
I have tried to make bubble and squeek many times but it just dos'nt taste like the old days and I feel sure it's beause we don't fry in dripping or lard any more, also I love the German Rostie can't find it any more either.
paul
 
how about this jean.a pot of mixed veg.stewing steak.and 2 tins of pal chicken in jelly. my dogs had a treat today.i made the stew
but did not want it.so i mixed the dog food in later.and gave it them.
 
Sounds good Pete. Just wrote on the what sort of a day have you had and deleted it in error. Will go back and start from scratch in a bit. Jean.
 
Me too Jean, don't overdo the presentation. Ray has a fantastic appetite so I really enjoy cooking for him. When I watch these cookery programmes I can't believe how much time they spend pfaffing around. Hate cold food, just get it on the plate and eat it! Unless, of course, we have guests, then I go for it! Anne
 
I remember as a young lad waking up to the smell of dads B & S on monday mornings - the left overs from the sunday roast. I had rice bubbles.
dad also liked sheep brains - pig trothers - lambs fry - and tripe !!!

Den
 
G G Jean
No your having me on. Lambs fry maybe - pig trotters, tripe, sheep brains never - I'm feeling ill just thinking of it - no one eats that stuff anymore - well not down under.

Den
 
Den a lady by the name of Nigela gave a recipe out on one of her shows with pigs trotters and hock slow oven cooked. We use our local farm and he even offers pigs heads for nothing to do chawl etc with. Also the brains if you ask him to save them. I have pigs tails in the freezer and they are lovely with tomato soup and veg. Jean.
 
I've just had my "rounds of the kitchen" My wife saw what I typed and said I was a old nong and presented me with her recipe book with heaps on pig trotters and sheep brains - she is also a fan of Nigela.
She said she is going to make bubble and squeak for me Sunday morning Boxing Day.
Happy Xmas All
Den
 
I am not a fan of her I am afraid prefer the Hairy Bikers myself. It was because of her hock and trotter recipe that what you could buy for next to nothing is now in great demand and the price has gone up up up up. Good job my butcher at the farm isn't like Walter Smith as they were charging 99p for a small packet of pig fat for crackling. I am afraid the gents on the forum are besotted with Nigela. Take care from Jean.
 
Tescos do a colcannon as well as bubble and squeak which differ as bubble and squeak is mainly sunday roast leftovers and in Scotland their similar dish is rumbledethumps all simialr based with mash and cabbage,i like mine with sausages and plenty H.P sauce
 
jean there are hundreds here in the field but are in use at the moment.what do you want with them things?are you making bagpipes?
 
Eat em Pete. Bring to the boil in lightly salted water and simmer for about three hours. Slice it and put it warm on buttered bread. Luvverly.
 
Bubble and Squeak, definitely. It will be just the job after Christmas to use all the spare sprout's up.
 
I made some bubble and squeak yesterday with savoy cabbage carrots sprouts and cauli. I fried some leek red onion and bacon bits first in flora pro active then added the veg and smoked ham. It was delicious and basically just left overs.
 
Morning. Yesterday, Al and I had bubble and squeek to use up Sundays extra vegs. - it was good. My brother always puts a pig's trotter when he cooks stew. Miriam.
 
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