Thursday, 10 December 2009

Leftover leftovers

Having previously written about making bubble and squeak, I then went and made some bubble and squeak. Actually, I made lots of bubble and squeak.

So now I have leftover leftovers. This is a good thing, because, if nothing else, it forces a bit of creativity from me.

I've also got some Redwood vegan sausages in. So the bubble, plus the sausages, must equal something tasty - if only just serving the sausages with the bubble and covering it in gravy. 

Marguerite Patten suggests a savoury meat roll. This is made with sausage meat (which appears to have been unrationed but almost impossible to get hold of and, by the end of the war, was only about 2% meat when you could get it), soaked stale bread and pinto beans. This sounds foul, on two counts: wet bread makes me retch, for reasons I've never worked out, and pinto beans are pinto beans. 

Adapting the recipe tonight to swap the bread and the beans for the bubble would seem the thing to do. I'll have to improvise, but I'd suggest mashing the faux sausages, mix them into the bubble with some mustard and some thyme and finally add gravy browning for colour and for the binding properties of the cornflour. The original, because of the bread I'd assume, wanted steaming for two hours. That would prevent it drying out, but cooking it covered in the oven might also work. The end result is then sliced, rolled into breadcrumbs and served hot with gravy. 

I'll have fun trying this, then inflict a meat version on CJBS if it works.

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