No, it’s not the snap, crackle and pop of your TV set going haywire because you’ve just switched the 2KW amplifier on for some DXing my luvlies… It’s not the hiss and twang from 11m band heterodyne either letting you know an opening with EU is just around the corner… It’s a different bubble and squeak not usually related to radio — until now that is! With all the DX contests you guys have been getting your teeth into lately and the late nights up watching soccer, I’m sure your energy levels are in dangerously short supply. This next Snack in the Shack recipe, however, is sure to fill the petrol tank up again and recharge your battery so you can get back on the mic with more zing!

In Victorian times, bubble and squeak was popular tucker in English pubs amongst the working class families. Invented to give leftover spuds (a staple food too valuable to throw away) a new lease on life, this tasty ‘shack snack’ got its name from the bubble and squeaking noise as the veg was cooked. This was supposed to sound like witches burning in hell fire but whether or not that’s true is like watching a World Cup Soccer Game and trying to understand some of the silly refereeing decisions I suppose, hehehehe…

This classic English breakfast dish originally contained beef along with the left over cooked potatoes and cabbage but these days you can add just about any veg you like. Served with a succulent piece of fresh barramundi, baked, and then topped in a nice white wine sauce, a nice cake of bubble and squeak ends up being a rather tasty Snack in the Shack if you ask me. Here’s my special recipe…

Bubble and Squeak

Ingredients (Serves 4)

* 175g smoked streaky bacon
* 100g leeks
* 1 egg
* 175g mushrooms, a small mushroom variety
* 175g cherry tomatoes
* 225g white cabbage, cooked
* 3 tablespoons vegetable oil
* 450g potatoes, cooked and mashed
* Salt & freshly ground black pepper
* 1 Sexy YL Chef to cook it for you

Method

1. Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.

2. Place the serving plates in a low oven so that they will be warmed when required.

3. Heat 1 tablespoon of oil in a heavy-based, non-stick pan, add the bacon pieces, and fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
(Optional: If you want to add finely chopped onion and/or garlic, add them 1—2 minutes BEFORE adding the leeks to the pan.).

4. Add the leeks to the pan and sauté for 2 minutes.

5. Transfer the bacon and leeks, onions & garlic to a large bowl, add the mashed potatoes, cabbage and egg, season to taste and mixing together with wet hands.

6. Shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster of course).

7. Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown.

8. Remove the cakes from the pan and keep warm.

As always any feedback and/or photos of you eating the snack in your shack are very much appreciated!

73’s & 88’s,

Miss Deb
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‘The Sexy Chef’