Sunday, February 5, 2012

Bubble and Squeak Cheesy Tarts

Bubble and Squeak, for those of you unfamiliar, is a dish created to use leftover potatoes, cabbage, Brussels sprouts and the like.  You are supposed to chop them all up and fry the mixture, hash-style, until it gets lots of nice crispy golden bits.  Some people put leftover meat as well.  

In this version, I cook the potato and Brussels sprouts specifically for this dish, because I love them both so much.  Also the addition of a good strong cheese, in this case, a sheep’s milk one from Greece, elevates this Bubble and Squeak to main course instead of just the next day’s afterthought.   If you do happen to have traditional leftovers, feel free to use them instead of my first two ingredients!

 I had never thought to use spring roll skins until I saw a Facebook post from a friend who had used wonton skins in a lovely baked egg concoction.  (Thanks, Belinda!)  The spring roll skins turned out lovely and crispy and didn’t over cook as I feared they might.  You could probably use ready-made puff pastry here too.

5-6 large Brussels sprouts
1 medium potato
1 1/2 oz or 43g sharp cheese
1 thick green onion or a couple of small ones
1 clove garlic
2 eggs
Sea salt
Black pepper
Olive oil
4 spring roll skins
2 oversized muffin tins

Remove your four spring roll skins from the package and put them on your countertop covered with a damp cloth to keep them from drying out.

Slice the Brussels sprouts thinly and chop them a little by rocking your knife back and forth.

Peel and dice your potato.

Finely slice the white part of your green onion and clove of garlic.

Pan-fry the whole lot in a non-stick skillet, drizzled with a little olive oil.  Stir periodically and add a couple more drizzles of olive oil, cooking until there are a few brown crispy bits.  Add a little salt and a sprinkle of the two peppers.   Put the lid on and cook until the potatoes are tender.

Empty the skillet into a mixing bowl and allow to cool. 

Preheat your oven to 350°F or 180°C.

Meanwhile, grate your cheese.

Drizzle a little olive oil on one spring roll skin and spread it to cover the skin with your fingers or a pastry brush.   I must admit that I would have used a pastry brush but one did not come with me in the air shipment and I am still waiting on my sea freight.

Put a second spring roll skin on top of the first, making a eight-pointed star, and drizzle it with more olive oil.   Once again, spread the oil around with your fingers or a brush. 

Fit the two skins into your giant muffin tin.  Repeat with the second two skins and the second muffin cup.

Once your mixture has cooled sufficiently not to cook eggs on contact, add in the two eggs and about 3/4 of the cheese.   Mix well.

Spoon this mixture carefully into the two prepared muffin tins and top them both with the remaining cheese.  

Bake for 30-35 minutes in your preheated oven or until the filling is golden and bubbling.  Although probably not squeaking. 


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