While I was in England, I browsed my cousin's copy of Nigel Slater's Kitchen Diaries, which is terrific. I'd been childishly avoiding checking out his work, ever since I found out that he wrote an autobiography called Toast, which I ought to have known about, but didn't, when I started and named my blog. More fool me. As you may have noticed, I have a collection of cookbooks which, seen in the best possible light, can only be called "excessive".Nonetheless, I was enjoying reading this one so much that I bought my own copy.
This is not the Bubble and Squeak of my childhood, but it is sufficiently like to invoke the nostalgia factor. My mother made her Bubble and Squeak with left-over boiled potatoes and cabbage, chopped coarsely, and sauteed in butter. (It is called B and S, as if you couldn't guess, because it bubbles and squeaks as it fries.) His is made with left over mashed potatoes and boiled cabbage or sprouts. Both are handy if you made or are making a traditional St. Patrick's Day corned beef and cabbage meal.* Just save some for the next day.
I like Nigel's even better than my mother's version, because of his heretical addition of cheese. Wonderful. You can, of course, radically change the whole nature of the thing, based on which cheese you choose.Oh, and his are formed into patties- so they are a little dressier. I caution you, as does he, that the cabbage or sprouts you use should not be too tired or overcooked. Maybe make extra of each thing next time you cook cabbage and potatoes, and take them out and drain (and save) them a little early?
Very finely chop lightly cooked cabbage or sprouts in an quantity equal to the amount of leftover mashed potatoes available. Mix together, and add a handful of coarsely grated cheese, and a little very finely chopped parsley. Taste for salt and pepper, and add a bit of milk or cream if the mixture appears too dry to form patties. Form palm-sized flat patties, and chill in the fridge for an hour or so. Dredge in flour, and fry in melted butter. Consume. These go very nicely with all manner of meats and other dishes. I am a bit weird, and like them on a plate with a fried egg. I dunk bits in the yolk, but suspect this is the kind of food pleasure that is somehow a bit rude to mention in public.
*My friend E. makes an annual feast of corned beef with cabbage, potatoes, and carrots, and serves it all with home-made soda bread and mustard. It happened last night, and it was , as usual, delicious.