Recipe by: Chef Shane McAnelly
Our 2019 Sauvignon Blanc has crisp notes of pineapple, pear, lemongrass, and crushed rocks. The pallet is balanced with a zesty lemon start and a slight richness to the mid pallet reminiscent of honeysuckle that leads to a wonderfully lasting finish.
We paired the bubble and squeak with this wine due to its flavors of lemongrass and green peppers mimicking the green vegetable notes in the dish. This recipe brings back familiar flavors and goes beautifully with the Sauvignon Blanc.
1 lb. of Yukon gold potato, peeled
1 yellow onion, diced
2 cloves of garlic, sliced thin
1 large parsnip, peeled and chopped
1 large carrot, peeled and chopped
12 brussels sprouts, cut fine
Juice of 1 lemon
4 tablespoons of butter
2 tablespoons of white vinegar
Olive oil as needed
Salt to taste
Brown sauce, to serve with (store-bought or see recipe below)
Preheat oven to 425F. Peel potatoes and place in a pot and cover with water. Simmer until very tender, 20-25 minutes. Drain and crush potatoes and place in a large mixing bowl. Peel and medium dice carrots and parsnips and toss with olive oil and salt. Place on a sheet pan and roast in the oven until tender, 15-20 minutes.
In a large saute pan cook onions with 2 tablespoon butter over medium heat for 4-5 minutes, until they start to turn translucent. Add garlic and cook 1-2 minutes more. Add sliced brussels sprouts and cook until wilted, 3-4 minutes. Add lemon juice to the pan. When parsnips and carrots are cooked add them to the pan with the brussels sprouts and onions. Cook for 2 minutes then transfer everything to the bowl with the potato. Mix thoroughly. Form mixture into 3” patties.
In a large nonstick pan, melt 2 tablespoon butter. Working in batches, cook patties on both sides until golden brown. You will know it is ready to turn when you hear the pan “bubble and squeak”. Heat a small pot of water with 2 tablespoons of white vinegar. When water is just below a boil crack eggs, 2 at a time, and cook 2-3 minutes until soft poached. Top each patty with a poached egg and serve with brown sauce.
½ an onion, diced
1 apple, grated
¼ cup of pitted dates
14 ounce pureed tomato, canned
2 tablespoons of brown sugar
¼ cup + 1 tablespoon of malt vinegar
1 tablespoon of tamarind paste
1 teaspoon of Worcestershire
1 teaspoon mustard powder
½ teaspoon of cinnamon
½ teaspoon of paprika
In a pan, sweat onions in olive oil until tender and translucent. Add all remaining ingredients. Cook over low-medium for 1 hour, or until thick like ketchup. Blend.