Bubble and Squeak with Thai Chilli Sauce
Over a year ago
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Ingredients
- as much as you have leftover cabbage
- as much as you have leftover roast or mashed potato
- as much as you have leftover parsnips
- 1 tbs thai sweet chilli sauce per person to serve
- 1 tsp unsalted butter
- glug olive oil
- 125g pancetta (optional but delicious)
Accompaniment
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Description
This is a wonderful use of the remains of a roast dinner - my grandmother really did used to cook this (but certainly without the thai chilli sauce!)
Method
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1
Take a look at how much veg you have left over and if you think that you will need more then simply mash some potatoes to boost the portions, the proportions do not seem to matter too much - this is always delicious - also - you can try other combinations of veg in this too.
Mix all of the veg together and mash but still keep it quite lumpy.
Take a heavy bottomed pan (non-stick or you will regret it) and put the butter and oil in and turn onto a medium high heat
Add the pancetta to the pan and brown, if not useing this then simply go to the next step.
Add the veg/potato mix to the pan and spread it out gently so that it is moderately flat.
Cook on the bottom and then place the pan under a hot grill to cook the top until brown. Serve with the chilli sauce and some green leaves.
Alternatively, this can be served as an accompaniment to most meat, poultry and game dishes but it is neater to make individual portions in a small pan in this instance.
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