Bubble & Squeak Cake with Mushroom Ragu and Sauteed Chard
No one takes the local-produce focus more seriously than the Priory Inn where I had this dish. Ninety per cent of ingredients are sourced within a 30-mile radius, with the likes of salt, pepper and sugar essential exceptions. Traditionally made with leftovers, bubble and squeak is easily made from scratch. To roast the vegetables cut them in varying sizes according to how quickly they cook.
Ingredients
Bubble and Squeak
500g potatoes, peeled and diced 2cm
350g kumara, peeled and diced 3cm
2 carrots (200g), peeled and sliced 1cm
2 parsnips (200g), peeled and sliced 1cm
3 tablespoons olive oil
1?2 teaspoon salt
40g butter
250g cabbage, thinly sliced
1 cup peas
400g rainbow chard or silverbeet, washed
Mushroom Ragu
20g dried porcini mushrooms
1 tablespoon olive oil
1 tablespoon butter
3 shallots, finely chopped
2 cloves garlic, chopped
500g Portabello mushrooms, sliced
2 tablespoons fresh thyme leaves
1?2 teaspoon salt
1?2 teaspoon pepper
250ml vegetable stock
60ml creme fraiche
60ml Marsala wine or dry sherry
Method
Bubble and Squeak
Preheat the oven to 220°C. Combine the potatoes, kumara, carrots and parsnips with 1 tablespoon of olive oil and spread on a roasting tray. Roast for 25 minutes until tender. Place in a bowl with the salt and mash coarsely.
Heat the butter in a large frying
pan over medium heat and sauté the cabbage and peas until the cabbage is wilted (about 3 minutes). Add this to the mashed vegetables and mix well. Leave until cool enough to handle (about 10 minutes) then divide into
6 and shape into cakes. This can be done by hand for organic-looking cakes, or if you want neat cakes, press the mixture firmly into 7cm-8cm ring moulds or cookie cutters.
Heat 1 tablespoon of the oil in a large frying pan over medium heat and fry the cakes for 5 minutes each side until golden.
While they cook, separate the stems of the chard or silverbeet from the leaves. Slice the leaves thickly and stems finely. Heat the remaining oil in a large frying pan or wok over medium heat, add the stems and stir-fry for 5 minutes. Add the leaves and 1 tablespoon of water. Stir-fry for 1 minute until just wilted.
Serve with the mushroom ragù (recipe follows) and top with sautéed chard or silverbeet.
Mushroom Ragu
Place the porcini in a small bowl, cover with warm water and soak for 15 minutes. Drain and chop finely.
Heat the oil and butter in a large saucepan over medium-low heat and gently cook the shallots and garlic for 5 minutes until soft.
Add the mushrooms, thyme, salt and pepper. Cook for 15 minutes until the mushrooms have collapsed then add the porcini and vegetable stock, and simmer for 10 minutes. Lastly, stir in the crème fraiche and Marsala or sherry, heat through and serve with the bubble and squeak cakes.
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