All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Mini Bubble and Squeak

By 10 Comments

Cabbage for bubble and squeak
As one of those people who would rather sit down and pick at fifteen different dishes instead of a complete meal a BBQ is perfect for me. I wish I had the energy to create authentic Tapas on a regular basis but until then I am finding all sorts of little things to throw into the standard BBQ line up.  Potatoes will always crop up in some form or other at a BBQ. Chips, baked, in salads, boiled and any other form you can find. I wanted something that hit the potato spot but that was also a little different; mini bubble and squeak. As usual, this dish is made from ingredients I get from my local farmers’ market. I call these mini bubble and squeak but call them potato cakes or what you will. They have potato, a hint of onion, a bit of earthy cabbage with a golden, crispy, salty outside and delicate white fluffy middle…what more could you want?

Ingredients

You will need (for 6-8 small potato cakes):
  • 500g potatoes
  • Small bunch spring onions
  • Handful spring cabbage
  • Small handful chives
  • Salt and pepper
  • Butter for frying

Method

Start by peeling and then boiling the potatoes until soft. Drain the potatoes and leave them to cool. While they cool, chop the spring onions, cabbage (as much or as little as you like) and chives. I like to put the chive flowers in too if not just for the colour. Mash the potato, mix in all the other ingredients and season. Take small handfuls of the mixture, form into balls and then squash to make them flatter. 

Heat some butter in a pan until foaming. If you want the outside golden and with the slight saltiness you must use butter, it’s just not the same with oil. I do add a little oil to stop the butter burning but not much. These little cakes like to soak the butter up so have some spare to dot around the pan. Place the cakes in the pan, you may have to do more than one batch, and wait until they are golden until you turn them over. Turn them too early and you might end up with a right mess. 

They are done when they are golden brown enough for you. Keep the heat low/medium as you don’t want any burning before browning. A treat for a BBQ but great with anything else too.   

All That I’m Eating  read more

Chicken and Vegetable Pie

By 10 Comments

Chicken and Vegetable Pie mix

This is a perfect recipe for the long Easter weekend break. It’s a celebration of Spring vegetables in the best wrapping of all…pastry. This chicken and vegetable pie is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers.

Ingredients

You will need (for one large pie to serve 4-6):

  • 1 whole chicken
  • 1 large onion, chopped
  • 1 leek, sliced
  • Knob of butter
  • 3 carrots, peeled and sliced
  • Handful kale, stalks removed and leaves sliced
  • 1 small glass white wine
  • 300ml double cream
  • 1/2 chicken stock cube
  • 2 bay leaves
  • Salt and pepper
  • Readymade shortcrust pastry
  • 1 egg, for brushing

First of all, roast the chicken at 180C for an hour and a half or until cooked through. If you like, you can stuff half a lemon and half an onion inside the chicken before you cook it to give it extra flavour.  When the chicken is done and cooled down a little remove all the meat and set aside. I had never de-boned a chicken before and I can tell you that once you’ve done it, you’ll never look back. From now on I will always buy a whole chicken and divide it up – it’s so much cheaper. The meat just fell off and I was left with a clean pile of bones and a huge pile of chicken. Chop up the vegetables as the chicken is cooling. 

Start by frying the onion and leek in some butter until softened in a large pan. Add the chicken and fry for a few more minutes. Add the glass of wine and cook until almost completely gone and then add the cream and the chicken stock cube. Add the carrots, kale and bay leaves and season. If it is looking a little dry add some water. Leave the mixture simmering for 10 minutes or until it is as thin or thick as you like it. read more


All That Im Eating

Recent Tweets

  • Error: Invalid or expired token.