Showing posts with label Breakfast/Brunch. Show all posts
Showing posts with label Breakfast/Brunch. Show all posts

January 25, 2010

Bubble & Squeak Cakes with Tomatoes & Poached Eggs

Bubble and what?...You've gotta give it to us Brits. We certainly know how to name our dishes! Spotted Dick, Toad in the Hole, Bangers and Mash, Bubble and Squeak! I don't understand this silliness any more than the next person, but I do love it.

This traditional English dish is made up of several different vegetables, typically leftover from a Sunday roast. Taking a mixture of any cooked vegetable, mashing it up, and pan frying it until golden will qualify as Bubble and Squeak. Traditionally though, potatoes, onions, cabbage or sprouts are used.

I like to mold my bubble and squeak into little cakes and serve them with a nice poached egg on top. The occasional piece of crispy bacon is also a welcomed addition!

Instead of making individual cakes, you can make one big portion if you prefer. Just pat the mashed vegetables into a pan heated with olive oil and fry until golden and crisp.

Feel free to experiment with leftover vegetables such as squash, sweet potatoes, parsnips or swede. And remember... watch out for the bubbles and listen carefully for the squeaks!

Makes 4 cakes (serves 2)

Note: These cakes can be made from scratch or you can use leftover cooked vegetables.

For the Bubble and Squeak:
1lb potatoes, peeled, cooked and mashed with a tablespoon or two of butter
1/2lb Brussels sprouts, cooked and roughly chopped
1 onion, chopped
1/4 cup seasoned flour
Olive oil for frying

To Serve:
2 eggs (optional)
Cherry tomatoes on the vine (optional)

In a large bowl, roughly mix together the potatoes and Brussels sprouts.
Melt a knob of butter in a pan and cook the onion until really soft and beginning to brown. Mix with the potatoes and sprouts and season generously with salt and black pepper. Form the mixture into cakes and chill until firm for 1 hour or for up to 24 hours. Coat each cake in the seasoned flour. Heat a generous amount of olive oil in a large pan and fry the cakes until golden and crisp on both sides. At the same time, poach the eggs and grill the tomatoes. Place the tomatoes on a baking tray, drizzle with a little olive oil and season with salt and pepper. Grill (broil) until they begin to soften and blister. About 3-4 minutes. Top two cakes with a well drained poached egg and serve with the grilled cherry tomatoes.

August 7, 2009

Chorizo Brunch Pots

Saturday is breakfast (or brunch) day at our house. Whether it be blueberry pancakes at our local diner, takeaway coffee and a muffin in the park or more often than not, something I create at home in the kitchen. Whatever it may be, it is always a pleasant and refreshing digression from the habitual weekday breakfast.

This dish is a particular favorite. Mainly because it is healthy (for the most part), easy, fast and deliciously satisfying.

For this recipe I use authentic dry-cured Spanish chorizo, available at most deli counters in specialty supermarkets. It is made from coarsely chopped pork that is seasoned with smoked paprika (sweet or hot), garlic, herbs and salt. Dry cured chorizo is ready to eat and may be served as part of a Tapas or Antipasti. It also lends an incredible depth of flavour to a variety of cooked dishes such as baked chicken or fish, bean soups or stews, paella, risottos, frittatas and more.

I typically use my Staub cocottes to make these lovely individual dishes but if you prefer, you can prepare this recipe in a medium sized baking dish, with one egg per person to be served, cracked on top.

Makes 4 individual portions

1 tbls olive oil
4 oz (125 g) chorizo, skinned and chopped
1 medium onion, chopped
2 large garlic cloves, crushed
1 14 oz (400g) can diced tomatoes
1 14 oz can canellini beans, rinsed and drained
1 cup chicken stock
2 tbls tomato paste/puree
1/4 tsp smoked paprika
1/4 tsp crushed chili flakes
4 eggs
salt and pepper

To skin the chorizo, carefully run the tip of your knife along it's length while applying gentle pressure. Starting with the slit at either end of the sausage, pull back the skin and discard. Thickly slice chorizo and chop into chunks.

Heat the olive oil in a frying pan over a medium heat.
Add chorizo and cook for 2 minutes or until just starting to crisp.
Remove chorizo from the pan, and drain on paper towel.
Add the onion to the chorizo oil in the pan. Cook for a few minutes, until softened but not browned.
Add the garlic, paprika and chili flakes and cook for another minute or so.
Add the chorizo back to the pan along with the tomato paste, chicken stock and tomatoes. Add a pinch of sugar and bring mixture to a boil.
Reduce heat to medium low and simmer for 10-15 minutes.
Add the beans and season with salt and pepper.
Simmer for a further 5 minutes.

Preheat oven to 375F

Divide tomato mixture between 4 8oz mini cocottes or ramekins.
With the back of a spoon, make a little indent in the middle of each dish.
Crack an egg into each one and bake for about 12-15 minutes or until egg whites are cooked and yolks are still runny.

Serve with warm crusty bread.