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Saturday, December 22, 2007

Bubbles & Squeak (Concannon), English dish ate aboard cruiseship

I ate this interesting Bubbles and Squeak (Concannon), English dish ,made up of potato, cabbage and other vegetables which are roasted.
I ate aboard the British cruiseship Ca

In 1973, I was fresh out of college. I went to Africa do research on a total solar eclipe in June of that year. I found this meals while dining aboard . I had to try just because of the name mostly.
I did not think it was a big deal but it is an English dish made all the time.

more information



2 1/2 cps shredded Cabbage (about 1 lb)
3 Tbl Bacon drippings or Butter
1 med Onion, chopped
2 cps coarsely mashed Potatoes (about 1 lb)
1/2 tsp Salt
1/8 tsp ground Black Pepper
1 lb thinly sliced cooked Roast Beef or Corned Beef

Plunge Cabbage in a pan of boiling salted water, cook 5 mins,, thoroughly drain in colander.
Heat a heavy 10" skillet over medium heat. Melt drippings, add Onions, and cook till soft. About 5 min. Lightly press on cabbage with the back of your spatula to remove any remaining moisture, and add to the onions. Stir in potatoes, salt and pepper. Press mixture down lightly with spatula. Lower heat to med. low. Top with slices of meat. Cook, covered, about 15 min. Do not stir. Remove cover, and cook 10 - 15 min, till bottom is nicely browned. If you listen, closely, you should hear how the dish got it's name! While dish is cooking, prepare sauce.


2 Tbls Butter
2 Tbls minced Onion
2 Tbls Flour
1 cp Beef stock
1 Tbl White Wine Vinegar
1 Tbl English style Mustard
1/2 tsp prepared Horseradish
1/4 tsp Salt
1/8 tsp Pepper

In a 1 1/2 qt. sauce pan, melt Butter over med heat. Add onion, stirring constantly, until soft but not brown. Stir in flour and cook one minute, stirring constantly. Add stock all at once and whisk until smooth. Stir in all remaining ingredients and bring to boil. Reduce heat to medium low and cook, stirring frequently, until thickened, about 10 min.

Invert skillet contents onto plate. Cut Bubble and Squeak into wedges, and serve with sauce. Serves 6


I like this served with Corned Beef at FIDDLER'S HEARTH here in South Bend.

2 lbs Potatoes, peeled and cut into eights
2 tsp Salt (divided)
4 slices Irish Bacon (if unavailable, use American)
4 cps shredded Cabbage
1 1/2 cp Green Onions or Leeks, finely chopped (if using Leeks, use white part only)
1/3 cp Milk
1/4 cp butter (melted)
1/8 tsp Pepper

In medium sauce pan, bring 1/2" water to boil. Add Potatoes, 1 tsp Salt, cover, and cook 15 - 20 mins, till fork tender. Drain thoroughly.

Meantime, in large, heavy skillet, fry bacon until crisp. Remove and drain, reserving drippings. In the reserved drippings, saute Cabbage and Onions, with 1/2 tsp salt, until soft and translucent. Covering pan helps vegetables cook faster.

In a large bowl, beat together potatoes , milk, remaining salt, and pepper until light and fluffy. Fold in Cabbage, Onions and crumbled Bacon. Make a well in the middle and pour in melted Butter. This goes really well with Corned Beef and Wow Wow Sauce!

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