Recipe: Yummy My Battered Smokey Bacon Bubble & Squeak

My Battered Smokey Bacon Bubble & Squeak. Add the Bubble and Squeak mix to the batter and mix well, until all covered in Batter. My Black Pudding Sausage Poached Egg Sesame Seeded Bagel. My Battered Smokey Bacon Bubble Squeak.

The bacon has some moisture, while cooking the water that gets out of the bacon reacts explosively with hot oil (as it quickly turns to steam) and causes the oil to bubble. Similarly other substances when cooked change phase quickly and turn to gas forming the bubbles and splashing. Blows a windstorm of bacon bubbles for children and dogs! You can have My Battered Smokey Bacon Bubble & Squeak using 4 ingredients and 10 steps. Here is how you cook it.

Ingredients of My Battered Smokey Bacon Bubble & Squeak

1. Prepare 1 of Same ingredients as B & Squeak 1.
2. Prepare 200 grams of Smokey Bacon.
3. It's 1 1/2 liter of Batter mix.
4. You need 1 liter of Veg oil.

Fun gift for any bubble obsessed dog. I added smoked bacon bits, and herbs de provence to the bread crumb (didn't have fresh thyme). It's Bubble Buddy bacon-flavored bubbles , and it looks satisfyingly fun. And then, as an added bonus, once they pop on your face or paws, you're left with the taste of bacon to lick off!.

My Battered Smokey Bacon Bubble & Squeak instructions

1. Make up the Bubble and Squeek make about 1kg.
2. Make your Batter..
3. Add the Bubble and Squeak mix to the batter and mix well, until all covered in Batter..
4. Grill the Smokey bacon, chop up then add to the batter, mix and stir until all mixed well.
5. In a flat bottomed saucepan or wok heat the oil until very hot, test with a bread crumb if it turns golden brown fast the oil is ready..
6. With a slotted spoon pick up about a Tablespoon of the mixture and drop the blob gently in the oil you will have to do this 4 or 5 at a time.
7. Drain them on kitchen paper until cooled..
8. Let them bubble until they are golden brown and hot right through.you will have to flick them over so as both sides are done about 3--4 minutes.
9. Also wait a bit between each batch to let the oil heat up again, Put them on kitchen paper to drain off excess oil. You may have to add more oil half way through deep fring them..
10. You can at this stage bag and freeze them when cooled. Or prepare them earlier and pop them into a hot oven to heat up and be crisp again when ready to eat..

I don't know about you, but licking is the way I pass most of my spare time. Chargrilled baby romaine, with candied bacon, shaved cotija, smokey bacon caesar dressing, and bacon fat croutons. Espresso blackened New York strip finished with smokey bacon bleu butter. Herbed goat cheese mashed potatoes and chargrilled asparagus accompany Market Price. So she bought some better butter.