This started off as an idea for a nice little festive dinner party starter but I think it would actually suit a party/ lunch buffet much more! The delicious bubble and squeak can be made into miniature bite sized cakes and served piled up next to bowls of the sauce and salad for people to help themselves.
On boxing day when I was younger we would always have people around to help us finish off the leftover food and my mum would make a turkey curry, cold meats, chutney and salads and bubble and squeak! This recipe kind of brings that all together and is a nice way to use up leftovers in a slightly special way. In case you haven’t heard of bubble and squeak before it is made from roasted/ boiled vegetables usually including a starchy veg like left over roasted potatoes and parsnips (or in this case celeriac) and all of the greens that are left over. Everything is mashed, seasoned and shaped into little patties then fried! Sooo good!
We would always serve it with a fried egg, meats and plenty of ketchup but I have lightened it up here with a fresh salad made from brussel sprouts, apple, parsley, lettuce and almonds. Instead of ketchup I have made a cranberry sauce, or you can use any left over sauces that you have in the fridge!
I have done this recipe to serve only two because we weren’t actually having people around to help us eat it, however all you need to do is double/ quadruple the recipe to cover the amount of people you’ll be feeding!
To make the salad –
10 Brussel Sprouts
Small Bunch Parsley
1 Gem Lettuce
Handful Raw Almonds
You’ll need the brussel sprouts for the bubble and squeak and the salad so it’s best to prepare those first. Slice the root end off each sprout and then peel off the gnarly tough outer leaves (this will only really be the first two leaves) and discard them. Then peel off the next two or three leaves carefully and put them to one side. The rest of the sprout is also put to one side to be used for the bubble and squeak.
Bring a pan of water to the boil and blanch the brussel sprout leaves for 30 seconds then put them straight into a large bowl of very cold water with a few slices of lemon in it. This will stop them cooking but also keep them nice and vibrant and green!
Thinly slice an apple into small matchsticks and add them to them lemon water to keep fresh. These can all be left in the water untill you are ready to serve so that the salad is fresh.
When ready, drain the sprout leaves and apple and pat dry on some kitchen towel. Mix together with some thinly sliced gem lettuce, chopped parsley and some almonds which have been sliced in half. I don’t think this needs a dressing as the lemon from the water gives everything a hint of sharpness but feel free to add a vinaigrette if you want.
10 Brussel Sprouts (left over from the salad)
1 Medium sized Celeriac – peeled and cut into large chunks
2 Large Garlic Cloves
8-10 sprigs of Fresh Thyme
Preheat your oven to 190c, drizzle some olive oil in a large baking tray and put it in the oven for 5 minutes to heat the oil. Be really careful when you take it back out as oil goes very runny when heated, I burnt my arm really badly by accidentally tilting a baking tray full of hot oil. Anyway dangerous part over… place the chunks of celeriac into the tray and coat with the oil. Chop your garlic cloves in half (skin on) and rub the cut side all over the celeriac and then leave the garlic halves in the tray. Sprinkle with a generous pinch of salt and place in the oven for 15 minutes.
Using the water left over from blanching your sprout leaves, bring it back to the boil and add your left over whole brussel sprouts, cook them for 2 minutes in the water and drain.
Add the thyme sprigs and brussel sprouts to the tray and put back in the oven for 15 minutes. Allow the celeriac/ sprouts to cool, squeeze the garlic out of it skin, take the thyme leaves off the stick and then mash it all together. Shape into small patties and put in the fridge for at least half an hour to firm them up.
When ready, heat some oil in a frying pan and fry the patties for about 3-4 minutes on each side untill golden brown.
80g Unrefined Demerara Sugar
Place all ingredients in a pan and cook on a medium heat for 10 minutes untill the cranberries have broken down and the sauce reduced.
Now your ready for the christmas party!! Everyone will love these little patties of christmas flavours and it’s a great talking point if they’ve never heard of bubble and squeak before!