| Bubble And Squeak Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright 1 pound cold potatoes 2 ounces dripping or lard 1 onion, finely chopped 8 ounces cooked cabbage or sprouts, chopped Salt Black pepper, freshly ground Finely chop the potatoes and crush slightly. In a frying pan melt half the fat and lightly fry the onion. Mix in the potato and greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned. Prep Time: 10 minutes Cooking Time: 20 minutes Difficulty: Easy |
| Eggplant-Red Pepper Salsa With Cumin Dusted Tortilla Chips Recipe courtesy Bobby Flay 2 eggplants, cut vertically into 1/2-inch thick slices 2 red peppers, quartered and seeded 2 yellow peppers, quartered and seeded 2 red onions, sliced 1/2-inch thick 1/4 cup plus 2 tablespoons olive oil 2 cloves garlic, finely chopped 2 tablespoons lemon juice 4 ounces soft goat cheese, crumbled 2 tablespoons finely chopped oregano Salt and freshly ground pepper Preheat grill to medium high. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste. Yield: 8 servings |
| Parmesan-Zucchini Sticks � cup fine, dry bread crumbs � cup grated parmesan cheese 3 medium zucchini 1 large egg, lightly beaten vegetable oil � teaspoon salt Combine bread crumbs and cheese. Cut zucchini in half crosswise; cut each half into 8 sticks. Drip zucchini sticks in egg: dredge in bread crumb mixture. Pour oil to a depth of 2 inches into a Dutch oven or large heavy saucepan; heat to 375�F. Fry zucchini sticks in hot oil just until coating is golden. Drain on wire rack over paper towels. Sprinkle with salt, and serve immediately. Yield: 6 servings |
| Fried Okra 1 pound small okra pods � cup corn meal salt & pepper bacon fat ( fat from streaky bacon for those in the UK) Wash okra and cut off the ends of the pods, cut into � inch slices. Mosisten slightly and shake in paper bag containing corn meal, salt, and pepper. Fry in hot bacon fat until golden brown. |
| Vegetables |