Stuffed Sweet Potatoes and Leftover Bubble & Squeak

I love a good two for one deal, and in this case, it’s a delicious deal that I’ll be keeping on rotation. Fluffy baked sweet potatoes with the flesh scooped out and put aside for tomorrow morning, topped with a concoction of tomatoes, beans, and smoked ham, baked to perfection under a sprinkle of cheese – yes please! And the next day, taking the scooped flesh, mixing it with the leftover bean mixture, frying it to gnarly goodness and topping it with a runny egg is the best way to start any day – especially during the blah-ness of Covid-19 quarantine.

I have served this with almond-crusted beef schnitzel for a more decadent dinner, but it seriously is delicious and filling enough to work as a meal on its own. As a stuffed potato, this recipe is 327 calories. The bubble and squeak with 2 runny eggs clocks in at 340 calories. Very reasonable for a superb breakfast!

Serves 4, with enough to make a B&S to serve 2-3 (calories counted at 3 serves)

Ingredients

2 sweet potatoes (about 600g total)

1tbs + 1tsp olive oil

1 red onion, diced

1 carrot, peeled and diced

2 cloves garlic, minced

400g diced tomatoes (tinned or fresh)

1tbs barbecue sauce (a smoky one is great here!)

2tsp dijon mustard

chilli powder, to taste

400g can 3 bean mix, drained

100g ham, chopped

1/4 cup grated cheese

fried eggs, to serve with bubble and squeak

Method – stuffed potatoes

  1. Preheat oven to 230.
  2. Wash and halve sweet potatoes lengthways, prick with a fork and rub with one tablespoon of olive oil. Place on baking tray, cover with foil, and bake for 45 minutes, or until tender.
  3. Meanwhile, heat remaining oil in a pan over low heat. Add onions and carrots and sweat for 8 minutes until softened. Add garlic and cook for one minute.
  4. Stir tomatoes, mustard, sauce and chilli into onion mixture and cook for 5 minutes. Add 1/2 cup water if drying out too much, although this rarely happens over a low heat.
  5. Stir in beans and ham, and cook for 10 minutes, allowing mixture to thicken.
  6. Remove cooked potatoes from oven (do not turn oven off), and allow to cool enough to handle. Scoop flesh into a bowl (cool and refrigerate for later), leaving a 1cm thick layer of flesh in the skin.
  7. Fill potato shells with tomato mixture (reserve and refrigerate the leftovers).
  8. Sprinkle with cheese and bake for 5 minutes, or until cheese has melted and turned golden.

Method – Bubble and squeak

  1. Bring potatoes and tomato mixture leftovers out of fridge and rest to remove the chill. Combine into one mixture
  2. Heat 1tsp olive oil in a frypan. Upturn mixture into pan and flatten into a giant patty. Cook for 5 minutes, and flip. Don’t stress if it breaks… this isn’t a pretty dish anyway! Cook underside for 5 minutes, until slightly charred, gnarly bits form.
  3. Meanwhile, fry eggs to your liking.
  4. Using a spatula, cut the bubble and squeak into 2 or 3 serves, and slide onto warmed plates. Top with fried eggs, season liberally with salt and pepper and serve.

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Crab Cake Eggs Benny

My eldest turns 12 today. Crazy.

He’s always angling for that next seafood meal, so I made him crab cakes, poached eggs and hollandaise sauce for breakfast. A worthy birthday breakfast for my favourite little foodie.

But kids always have that knack of keeping you humble, right?

“It’s okay that you didn’t make the English muffins from scratch this time, you’re still a good mum.”

Thanks, dude.

Despite the glaring failure of store bough English muffins, the rest was seriously good. And because all the components came from a range of sources, I’m collating them here for next time. Something tells me there will be a next time. Probably 365 days from now.

I’m not even thinking about calories here. It’s not an everyday kind of breakfast, so let’s just leave it “many”.

Aside from resting the crab cakes for 30 minutes, this only takes about 15 minutes of active cooking time, and can easily be coordinated together (even for me… and I usually hate cooking breakfast because I freak about the timing). Might I suggest:

  1. Prepare the crabcakes and rest in the fridge
  2. After 30 minutes, heat the pans for crabcakes, eggs and hollandaise – remember, you want the crab cakes pan hot and the other two just at a simmer.
  3. Steps 1-3 of Hollandaise
  4. Fry the crab cakes, while still stirring the hollandaise
  5. Pop the crab cakes in the oven
  6. Step 4 of the hollandaise
  7. Between stirs of the hollandaise, poach your eggs
  8. Remove sauce from heat – steps 5-6 – and toast your muffins
  9. Assemble

Serves 4 

Ingredients

Crab cakes

450g crab meat (from a can is fine, if like me, you didn’t win the lotto last night)

2tbs mayonnaise

1 egg, beaten

4tbs dried breadcrumbs

1tbs sweet chilli sauce

2tsp dried parsley

1tsp dijon

salt and pepper, to taste

2tsp olive oil

hollandaise sauce

2 egg yolks

1.5tsp cold water

1.5tsp lemon juice

100g butter, melted

salt and pepper

pinch cayenne pepper

poached eggs

Water, to come up a few inches in a wide pan

2tbs white vinegar

4 eggs

2 English muffins, split, toasted and buttered, to serve

Method – Crab Cakes

  1. Drain crab meat (if canned), and place in a large bowl.
  2. In a separate bowl, mix all other ingredients except for oil. Gently fold into the crab meat, being careful not to overmix.
  3. Shape into four flat patties. Mixture will be a little wet. Refrigerate for 30 minutes to firm up a bit.
  4. Preheat oven to 180C.
  5. On the stove, heat oil in an oven-safe frypan over medium-high heat. While you’re at it, start simmering the water for the eggs and the water in the double boiler for the hollandaise.
  6. Carefully transfer crab cakes to pan and fry for 2 minutes, until the underside is golden. Very gently (honestly, they’re a bit fragile) turn and cook for a further two minutes. Should one break a little when you turn it, you will be able to reshape it.
  7. Transfer the pan to the oven and cook for about 10 minutes, while you make the rest of the components.

Method- Hollandaise Sauce

  1. In the top bowl of a double boiler (off the heat), whisk the yolks, water and lemon juice until pale and frothy. Actually, I use a rubber spatula, rather than a whisk because I hate the sound of metal on metal, so pick your weapon.
  2. Set the bowl over the base, with 2.5 inches of water simmering (definitely not boiling!) over low heat.
  3. Stir constantly and vigorously over this low heat for two minutes. (If the eggs start to scramble, immediately place them over a bowl of very cold water and continue to whisk the lumps out. Strain the eggs, pour back into the double boiler, and continue with the method. If this doesn’t work, you’ll have to restart.)
  4. Whisk in the butter very slowly – a bit at a time. Continue to whisk vigorously for another minute or two, until thick and glossy.
  5. Remove the entire double boiler from the heat and separate the two pans while you cook the eggs (otherwise the eggs will continue to cook and will scramble). Season with salt, pepper and cayenne.
  6. You can leave for a short while, but once the water is no longer simmering hot, placing the sauce back over the water pan will keep the sauce warm and smooth while you finish up.

Method – Poached Eggs

  1. Add vinegar to a wide pan with enough water to reach a few inches up the side, and bring to a simmer.
  2. Crack each egg into a deep saucer or teacup/espresso demi-tasse, taking care not to break the yolk. One egg at a time, create a small whirlpool in the water – just large enough for one egg – and gently slide the egg into the vortex.
  3. Simmer for 3-4 minutes.

Bringing it all together

Butter your toasted muffins, top with crab cake, egg and sauce. Season with salt and pepper.

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Turkey Rissoles

Ok, I know these don’t look like much, and that rissoles are hardly the height of haute cuisine, but I also know that these humble meatballs are deceptively delicious, and deserve a special mention on this blog. I’ve been making these since… um… well, I remember feeding these to my eldest as a baby (I probably omitted the sweet chilli, but with how much Tabasco he puts on everything now, maybe not), and he turns 12 tomorrow. So, definitely very early in my cooking ventures. And they NEVER fail to please a crowd. They really don’t look particularly thrilling, but the Asian flavours from the sweet chili and oyster sauces give a flavour and texture that are just sublime. I actually forgot about them for a few years, then found a typed up recipe in a Google Drive folder, and now they’re enjoying a much deserved revival in our household.

Unlike a lot of rissoles, which are cooked in a fair whack of oil and use fatty beef mince (not that I have a problem with beef mince!), these are really light, and are full of vegetables. They clock in at just 100 calories apiece, which is quite respectable for a decent sized rissole, and when you add a salad, you get an amazing light meal that feels so much more special than the (almost no) effort that goes into making them. They’re also great as sliders with Asian salad or slaw, or cold the next day. Adults love them. Kids love them. Fat 10 month old babies love them. They’re the ultimate family favourite.

Serves 4

Ingredients

Oil spray

500g turkey mince

1/2 cup dried breadcrumbs

2 garlic cloves, grated

1 zucchini, grated

1/2 cup frozen peas

2tbs oyster sauce

2tbs sweet chilli sauce

Pepper to tasteM

Method

  1. Preheat oven to 200C. Lightly spray a baking tray with oil.
  2. Combine all other ingredients gently, ensuring not to over mix.
  3. Divide into 8 patties, place on tray, and flatten slightly.
  4. Bake for 20-25 minutes, until cooked through. Serve

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