BUBBLE UP RECIPES RECIPES

Name: Bubble and squeak
Total time: 30 min
Yield: 4
Ingredients: olive oil; 25 g unsalted butter; 4 sprigs of fresh woody herbs such as rosemary, sage, thyme; 600 g leftover roast potatoes; 600 g leftover cooked veg such as carrots, swede, turnips, parsnips, Brussels sprouts, kale; leftover vac-packed chestnuts optional

BUBBLE & SQUEAK | JAMIE OLIVER RECIPES

Bubble & squeak | Jamie Oliver recipes image

I’ve always liked making this, since I was a kid. We’d have the pan going for well over an hour, slowly turning those precious leftovers into an incredible pile of gnarly, starchy, veggie gorgeousness. Good bubble & squeak is hard to beat.

Total Time 30 minutes

Yield 4

Number Of Ingredients 6

Ingredients

olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts optional

Steps:

1. Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
2. Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
3. Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
4. Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
5. You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

Nutrition Facts : Calories 376 calories, FatContent 18.4 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 48.5 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 0.6 g salt, FiberContent 6.3 g fibre

CHICKEN-BACON-RANCH BUBBLE-UP BAKE RECIPE - PILLSBURY.COM

Chicken-Bacon-Ranch Bubble-Up Bake Recipe - Pillsbury.com image

Turn this delicious combo into a quick-prep dinner-bake everyone will love.

Provided by Erin

Total Time 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1 1/2 lb boneless skinless chicken, cut into cubes
8 oz bacon, cooked, crumbled
1 1/4 cups ranch dressing
Pepper to taste
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count) or 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1 cup shredded Cheddar cheese (4 oz)

Steps:

Heat oven to 350°F.
In 10- or 12-inch skillet, cook cubed 1 1/2 lb boneless skinless chicken until browned and no longer pink in center.
In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, 8 oz crumbled, cooked bacon and 1 1/4 cups ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

Nutrition Facts : Calories 700 , CarbohydrateContent 37 g, CholesterolContent 110 mg, FatContent 5 , FiberContent 0 g, ProteinContent 38 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1430 mg, SugarContent 8 g, TransFatContent 0 g

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