British bubble & squeak with spicy Latin beans
video description
For context my mum often puts egg in it but doesn't mash it. I dont remember my nan making it at all. Even though she was the Sunday dinner person for about 10 people every week till she died. This might be a regional Swansea/south Wales thing.
Date: 2024-01-26
Related videos
Comments and reviews: 19
Beryllahawk
Fascinating how cabbage just kinda melts - I can't recall now what dish I was making but I was given Napa instead of regular green cabbage (the store was out, apparently) and I got it all chopped up and was both amazed and dismayed - there was SO MUCH in the pot! And it was super frilly compared to plain cabbage. It was also effing delicious.
Interesting about the acid and sweetener at the end - I didn't know either of those was even an option honestly, since I really don't know many bean recipes. I'm in the Deep South so I know red beans and rice (I'd be attacked by the ghost of my mother in law if I didn't, white beans-and-stuff (ham, sausage, etc, a form of taco soup, and the Cassoulet you yourself taught me! And those have been PLENTY, given the restrictive diets I handle in the household. (Two diabetics, one on dialysis, and a couple picky eaters on top of that)
For some reason I thought bubble and squeak involved peas. I can't for the life of me think why! I went and looked it up before writing this and mushy peas are nothing to do with bubble and squeak, so I dunno WHERE my mind got such a silly notion. But that looks extremely good, and I do believe I'll give it a try soon!
reply
Fascinating how cabbage just kinda melts - I can't recall now what dish I was making but I was given Napa instead of regular green cabbage (the store was out, apparently) and I got it all chopped up and was both amazed and dismayed - there was SO MUCH in the pot! And it was super frilly compared to plain cabbage. It was also effing delicious.
Interesting about the acid and sweetener at the end - I didn't know either of those was even an option honestly, since I really don't know many bean recipes. I'm in the Deep South so I know red beans and rice (I'd be attacked by the ghost of my mother in law if I didn't, white beans-and-stuff (ham, sausage, etc, a form of taco soup, and the Cassoulet you yourself taught me! And those have been PLENTY, given the restrictive diets I handle in the household. (Two diabetics, one on dialysis, and a couple picky eaters on top of that)
For some reason I thought bubble and squeak involved peas. I can't for the life of me think why! I went and looked it up before writing this and mushy peas are nothing to do with bubble and squeak, so I dunno WHERE my mind got such a silly notion. But that looks extremely good, and I do believe I'll give it a try soon!
reply
aragusea
Ironically tomatillos are nigh on impossible to get in the UK fresh and the handful of places that stock cans are extortionate.
One of the problems making mexican food in the UK and Europe is without the proximity of base of immigration it just makes it hard to get the ingredients you need. Even from the handful of specialised retailers.
And so usually you are just forced to compromise on ingredients.
Hell till 2012 there was one person who basically imported all mexican chilis more unusual than a chipotle in to the country he ran a shop and wholesaler. Then he died and a whole load of chili varieties (including my favourites Pasilla de Oaxaca) were unavailable to buy in for about 8 years even from the few Mexican shops that sell online.
Shout-out to cool chile company for making a lot of mexican chilis available to buy again in the UK.
reply
Ironically tomatillos are nigh on impossible to get in the UK fresh and the handful of places that stock cans are extortionate.
One of the problems making mexican food in the UK and Europe is without the proximity of base of immigration it just makes it hard to get the ingredients you need. Even from the handful of specialised retailers.
And so usually you are just forced to compromise on ingredients.
Hell till 2012 there was one person who basically imported all mexican chilis more unusual than a chipotle in to the country he ran a shop and wholesaler. Then he died and a whole load of chili varieties (including my favourites Pasilla de Oaxaca) were unavailable to buy in for about 8 years even from the few Mexican shops that sell online.
Shout-out to cool chile company for making a lot of mexican chilis available to buy again in the UK.
reply
marijo1951
I'm not sure about carrots in bubble & squeak, but can recommend some sliced leeks, also Brussels sprouts if you happen to have those but not cabbage. I'm with you in preferring to use fresh ingredients and adding a bit of grated cheese. I like to make it into individual cakes and pan fry them till nicely browned, but that probably requires a higher proportion of potatoes to make it more solid. I can't imagine what my late granny would have said about adding garlic, let alone serving it with spicy beans. Like many British people of her generation she had a horror of foreign food and a superstitious dread of garlic. Her invariable habit was to serve bubble & squeak on Mondays with leftover meat from the Sunday roast.
reply
I'm not sure about carrots in bubble & squeak, but can recommend some sliced leeks, also Brussels sprouts if you happen to have those but not cabbage. I'm with you in preferring to use fresh ingredients and adding a bit of grated cheese. I like to make it into individual cakes and pan fry them till nicely browned, but that probably requires a higher proportion of potatoes to make it more solid. I can't imagine what my late granny would have said about adding garlic, let alone serving it with spicy beans. Like many British people of her generation she had a horror of foreign food and a superstitious dread of garlic. Her invariable habit was to serve bubble & squeak on Mondays with leftover meat from the Sunday roast.
reply
SamLTate
Looks really good but I think it varied a bit far from bubble and squeak overall to still be called it.
It's best made with roast/Christmas dinner leftovers like roast potatoes, carrots, sprouts, cabbage, etc but the key thing is that they're left to cool in the fridge overnight and then hand mashed together into patties which are then shallow fried. The end result is like a softer hash brown than the casserole here. Garlic isn't traditional but onion is, I use both anyway.
The serving suggestion here looks super tasty but it'd be good to see it in a more traditional presentation with a fried egg on top as breakfast
reply
Looks really good but I think it varied a bit far from bubble and squeak overall to still be called it.
It's best made with roast/Christmas dinner leftovers like roast potatoes, carrots, sprouts, cabbage, etc but the key thing is that they're left to cool in the fridge overnight and then hand mashed together into patties which are then shallow fried. The end result is like a softer hash brown than the casserole here. Garlic isn't traditional but onion is, I use both anyway.
The serving suggestion here looks super tasty but it'd be good to see it in a more traditional presentation with a fried egg on top as breakfast
reply
aragusea
Adam, I must object to you characterizing these beans as Latin, if by Latin you mean Latin American, the region from Mexico to the Patagonia. It's a very big region, full of very different cuisines. This, with its tomatillos and hot peppers, is merely Mexican, not representative of the entire region. Talking of Latin food is then as incorrect as talking of European food, and calling this Latin is as incorrect as calling something European and then cooking Paella. For the sake of greater awareness of other Latin American cuisines beyond Mexican, this should be called Mexican beans or something like that.
reply
Adam, I must object to you characterizing these beans as Latin, if by Latin you mean Latin American, the region from Mexico to the Patagonia. It's a very big region, full of very different cuisines. This, with its tomatillos and hot peppers, is merely Mexican, not representative of the entire region. Talking of Latin food is then as incorrect as talking of European food, and calling this Latin is as incorrect as calling something European and then cooking Paella. For the sake of greater awareness of other Latin American cuisines beyond Mexican, this should be called Mexican beans or something like that.
reply
hopefulbadger2160
As a long time viewer with searious stomach issue, the seed ads for products with a dearth of scientific backing feels increasingly alienating. Every time I see this ad, It feels like the creator directly admitting they care more about money than the health or saftey of their viewers.
It honestly gives me alot of saddness as someone who has watched Adam a long time. I just. don't appreciate being sold false hope in a country that blocks seatious medical attention behind insurance. Insurance which one needs an employer or mountains to money to help attain.
reply
As a long time viewer with searious stomach issue, the seed ads for products with a dearth of scientific backing feels increasingly alienating. Every time I see this ad, It feels like the creator directly admitting they care more about money than the health or saftey of their viewers.
It honestly gives me alot of saddness as someone who has watched Adam a long time. I just. don't appreciate being sold false hope in a country that blocks seatious medical attention behind insurance. Insurance which one needs an employer or mountains to money to help attain.
reply
paigeconnelly4244
The fact that you baked it in the oven, topped it with mash, and called it a casserole means that this is less of bubble and squeak, and more of a vegetarian shepherd's pie. Bubble and Squeak is supposed to be made from the left over bits of a roast dinner, including already roasted vegetables and potatoes, so they aren't mushy, they still have integrity. You then mash the potaotes with a fork in a skillet type pan, and shallow fry. It should make a 'squeaking' sound in the pan, hence the name, and have a crisp bottom.
reply
The fact that you baked it in the oven, topped it with mash, and called it a casserole means that this is less of bubble and squeak, and more of a vegetarian shepherd's pie. Bubble and Squeak is supposed to be made from the left over bits of a roast dinner, including already roasted vegetables and potatoes, so they aren't mushy, they still have integrity. You then mash the potaotes with a fork in a skillet type pan, and shallow fry. It should make a 'squeaking' sound in the pan, hence the name, and have a crisp bottom.
reply
stephenbates306
Bubble and squeak is a left over dish for using up mashed potatoes mixed with any green veggies, carrots, parsnips can also go in but are not traditional. Then fried in a pan turned into itself regularly so that the crisp bottom is then incorporated back in to the mixture so you get crispy bits throughout. It traditionally served as a breakfast dish with some good bacon, black pudding and a couple of fried eggs.
However Adam’s recipe was still good and I’ll probably give it a try some day.
reply
Bubble and squeak is a left over dish for using up mashed potatoes mixed with any green veggies, carrots, parsnips can also go in but are not traditional. Then fried in a pan turned into itself regularly so that the crisp bottom is then incorporated back in to the mixture so you get crispy bits throughout. It traditionally served as a breakfast dish with some good bacon, black pudding and a couple of fried eggs.
However Adam’s recipe was still good and I’ll probably give it a try some day.
reply
brianartillery
Coriander (Cilantro, if you will, tastes disgusting to me - I can only describe it as tasting like soapy tinfoil. Similarly, any member of the Cucurbit family (Marrows, Courgettes, Squash, etc ) taste like wet cardboard, no matter how they are prepared - even barbecued.
Chillis - if anything contains chilli, even the tiniest amount, then that is all I will be able to taste in a dish, and it will remain for hours afterwards.
But Coriander is the worst.
reply
Coriander (Cilantro, if you will, tastes disgusting to me - I can only describe it as tasting like soapy tinfoil. Similarly, any member of the Cucurbit family (Marrows, Courgettes, Squash, etc ) taste like wet cardboard, no matter how they are prepared - even barbecued.
Chillis - if anything contains chilli, even the tiniest amount, then that is all I will be able to taste in a dish, and it will remain for hours afterwards.
But Coriander is the worst.
reply
Rossy167
I feel so happy when Adam covers British cuisine. He might be the only person on the internet who treats it with the respect and curiosity that you’d expect any other cuisine to be treated with.
I despise all these memes about us online. It feels very insulting to a pretty rich and interesting history and to people like my Nan and my dad who have been cooking amazing dishes for longer than I’ve been alive.
reply
I feel so happy when Adam covers British cuisine. He might be the only person on the internet who treats it with the respect and curiosity that you’d expect any other cuisine to be treated with.
I despise all these memes about us online. It feels very insulting to a pretty rich and interesting history and to people like my Nan and my dad who have been cooking amazing dishes for longer than I’ve been alive.
reply
AspavientosPC
I'm definitely saving this one for later! You've received quite a lot of comments about the amount of butter, and coming from olive oil Europe it is quite surprising! I'm currently dating someone from butter Europe and the differences in butter use are very interesting, we both learn a lot from each other. I'm sure you and your parents have similar stories, it would make for a very interesting video!
reply
I'm definitely saving this one for later! You've received quite a lot of comments about the amount of butter, and coming from olive oil Europe it is quite surprising! I'm currently dating someone from butter Europe and the differences in butter use are very interesting, we both learn a lot from each other. I'm sure you and your parents have similar stories, it would make for a very interesting video!
reply
MarioLonghi
Loved this vegetarian all-rounded meal! I recently moved to the UK and haven't heard yet of bubble & squeak, though it makes a lot of sense.
On the beans, your comment on the acid matches what I've known, but I wondered if the tomatillos would already add acid enough to slow down the cooking process. Maybe it's a feature not a bug!
Definitely worth a try.
reply
Loved this vegetarian all-rounded meal! I recently moved to the UK and haven't heard yet of bubble & squeak, though it makes a lot of sense.
On the beans, your comment on the acid matches what I've known, but I wondered if the tomatillos would already add acid enough to slow down the cooking process. Maybe it's a feature not a bug!
Definitely worth a try.
reply
durchfahrt
one of your worse showings adam what makes this a meal and not two poorly conceived potluck dishes thrown onto a plate we can see you at the end struggling to get both the casserole and beans onto a single forkful, why have a solid slab and loose beans together i consider myself a massive fan, through thick and thin
reply
one of your worse showings adam what makes this a meal and not two poorly conceived potluck dishes thrown onto a plate we can see you at the end struggling to get both the casserole and beans onto a single forkful, why have a solid slab and loose beans together i consider myself a massive fan, through thick and thin
reply
jmcmonster
People coming to these videos just to be, Well, actually. is always hilarious. It’s a riff on a dish just like many people do in home cooking. Calm down and move on if you don’t like it. I, for one, appreciate these types of recipes and Adam is always clear to point out that it’s not traditional.
reply
People coming to these videos just to be, Well, actually. is always hilarious. It’s a riff on a dish just like many people do in home cooking. Calm down and move on if you don’t like it. I, for one, appreciate these types of recipes and Adam is always clear to point out that it’s not traditional.
reply
bartoszc6157
Wow - Adam. Over a minute of sponsored ad in a 5 minute recipe Are you aiming fot he ad percentage equal to the discount percentage Maybe it's just me, but this feels more like a half-assed short quickly put together to shimmer the add in. You're starting to lose me, and I realy did enjoy your content
reply
Wow - Adam. Over a minute of sponsored ad in a 5 minute recipe Are you aiming fot he ad percentage equal to the discount percentage Maybe it's just me, but this feels more like a half-assed short quickly put together to shimmer the add in. You're starting to lose me, and I realy did enjoy your content
reply
adriangonzalez3600
My biggest problem with US/British beans is that they're sugared to a candied state, which may work for some palettes and not others.
It doesn't even have to be spicy, just making the beans not-sweet would elevate many classic US/British plates for me.
reply
My biggest problem with US/British beans is that they're sugared to a candied state, which may work for some palettes and not others.
It doesn't even have to be spicy, just making the beans not-sweet would elevate many classic US/British plates for me.
reply
ellapines2850
i don’t get the joke. Lol Maybe the joke sucks cuz I thought europeans thought tomatoes and other related fruits in the solananceae family were toxic so avoided them until the Spanish brought them from the americas. And now we have Italian food
reply
i don’t get the joke. Lol Maybe the joke sucks cuz I thought europeans thought tomatoes and other related fruits in the solananceae family were toxic so avoided them until the Spanish brought them from the americas. And now we have Italian food
reply
charlestowler902
Is that really Napa Cabbage (AKA Chinese Cabbage or Chinese Leaf) It looks more like Savoy Cabbage (AKA Milan or Lombard Cabbage, which would be normal for bubble and squeak, though I am sure Napa would be fine. Either way it looks good.
reply
Is that really Napa Cabbage (AKA Chinese Cabbage or Chinese Leaf) It looks more like Savoy Cabbage (AKA Milan or Lombard Cabbage, which would be normal for bubble and squeak, though I am sure Napa would be fine. Either way it looks good.
reply
SirPig316
Napa cabbage isn't shaped like that, they're shaped more like a giant pill than a circle. I don't know what cabbage you used in the video but if you look up a photo of Napa cabbage you'll see that it has a oblong-shaped head and not circular.
reply
Napa cabbage isn't shaped like that, they're shaped more like a giant pill than a circle. I don't know what cabbage you used in the video but if you look up a photo of Napa cabbage you'll see that it has a oblong-shaped head and not circular.
reply
Add a review, comment
Other channel videos
