Bubble & Squeak with Roast Onion Gravy
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Brand
Experience the heartwarming flavours of Bubble & Squeak, enhanced by our premium MAGGI products. This traditional dish starts with a rich Roast Onion Gravy, crafted from sautéed onions, bay leaves, and rosemary, elevated with MAGGI Vegetarian Gravy for a velvety finish.
The Bubble is a delightful mix of sautéed onions, carrots, and thyme, combined with par-boiled potatoes and shredded cabbage, all seasoned with MAGGI Vegetable Bouillon for a burst of flavour.
Crispy venison sausages brushed with oil and garnished with sage complete this comforting dish, making it a satisfying choice for any foodservice setting. Delight your guests with this classic recipe, showcasing the quality and versatility of MAGGI.
Perfect for pubs during the winter months, this dish provides a warm and hearty option, inviting patrons to savour the cozy, nostalgic flavours of a classic British meal. For full recipe see below or view recipes here.
- 30ml vegetable oil
- 500g onions, sliced
- 5g rosemary
- 5g bay leave
- 1ltr water
- 65g MAGGI Vegetarian Gravy
- 1.5kg potatoes, par-boiled and grated
- 20ml vegetable oil
- 200g onions, sliced
- 28000g carrots, grated
- 5g thyme
- 30g butter - unsalted
- 350g cabbage, shredded
- 10g MAGGI Vegetable Bouillon
- 1.2kg Venison sausages
- 20ml vegetable oil
- 5g sage leaves
- 10 eggs, poached - used average weight for normal egg
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1To Prepare the Gravy: Heat oil in a pan. Add the onions, bay leaf, and rosemary. Cook for 20 minutes, or until the onions are golden brown.
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2Pour in the water and bring to a boil. Whisk in the MAGGI Vegetarian Gravy. Set aside until needed.
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3To Prepare the Bubble: In a separate pan, heat oil and add the onions, carrots, and thyme. Cook for 10 minutes.
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4Incorporate the grated potato and cook for an additional 5 minutes. Then, add the butter, cabbage, and MAGGI Vegetable Bouillon. Continue cooking for 10 minutes, or until all vegetables are tender.
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5To Finish the Dish: Brush the sausages with oil and cook for 15 minutes. Add the sage and continue cooking until the sausages are crispy and golden.
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6Reheat the poached eggs. On a plate, spoon the bubble mixture, add the sausages, and pour the gravy over the top.
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7Garnish with crispy sage before serving.
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TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
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Energy |
462 kJ 110 kcal |
2010 kJ 479 kcal |
8400 kJ 2000 kcal |
24% |
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Fat |
3.8g |
17.3g |
70 |
24% |
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of which: saturates |
1.1g |
16.6g |
20 |
23% |
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Carbohydrate |
9.5g |
41.1g |
260 |
16% |
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of which: sugars |
2.5g |
6.6g |
90 |
12% |
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Fibre |
1.5g |
7.7g |
- |
- |
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Protein |
8.7g |
37.9g |
50 |
76% |
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Salt |
0.32g |
1.38g |
6 |
23% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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2010 kJ 479 kcal |
16.6 g | 4.6 G | 10.9 g | 1.38 g |
| 24%* | 24%* | 23%* | 12%* | 23%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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