Corned beef again. I am very fond of corned beef. I don’t have all my usual ingredients on hand at present so I improvised with what I had available. This came out really well.
- A piece of corned beef
- 1 can of sparkling apple cider
- 250 ml apple, pear and raspberry juice.
- 250 ml black filter coffee
- 1Tbsp lemon juice
- water to top up
- 1 tsp mace
- 1 tsp ground star anise
- 1 Tbsp dried onion flakes
- 2 or 3 whole red chillies
Put it all in the slow cooker and cook it. Until it is cooked.
That’s it! Simple but very tasty.
I’m not sure if this is a pilaf or a paella. Whatever, it is quick, easy and very tasty. It also has a lot of potential for variation so I shall be experimenting further.
It came about as a result of having a good quantity of rice left over from a beef vindalo I prepared over the weekend. The rice had been cooked in the usual way but with the addition of a spoon of onion powder and some crushed garlic, a knob of butter and salt. The idea was to prepare something that might be satisfying and nutritious when out camping with the youngsters.
It was more than that. It was delicious.
- 3 cups cooked rice
- 1 small tin of sliced mushrooms in butter sauce
- 1 tin black beans
- 1 small tin chilli flavoured tuna
- 1 tin smoked oysters or mussels
- 1 onion sliced
- 1 tsp crushed garlic
- 1 chorizo sausage, sliced thinly
- salt and pepper
- 1 Tbsp oil or butter
- A dash of mushroom soy
- Fry the onion and chorizo
- Add the garlic then the rice, and the sauce
- Stir fry for a few minutes. Turn down the heat.
- Empty the contents of all the tins into the pan
- Heat it all through, stirring gently so it does not burn
- Taste and season as necessary.
Serve it with salad, or garnished with chopped spring onions and capsicum, or in a warm wrap.
It is plain to see that one could add anything to this, from chicken sausage to prawns as well as various vegetables.
Some time ago I bought a vacuum packed beef fillet and froze it.
I am currently house-sitting and found this curious device in the cupboard:
I was going to cut the fillet into steaks, or maybe make beef wellington, but instead I decided just to cook it whole in this cooker. I am glad I did.
I thawed the beef overnight in the ‘fridge, and took it out to let it come to room temperature before cooking.
I rubbed it with oil, garlic, salt and pepper and dropped it into the preheated cooker.
Ten minutes a side.
Then sliced into steaks, served with coleslaw and beetroot.
Hot Easter dinner and lots left over for sandwiches, with chutney and salad.
This grill looks like a very useful utensil.
Lyn’s Outback Corned Beef Fritters
In Lyn’s words, ” these are so simple but so fuckin good”.
She is right. The batter is light and fluffy, and crisp on the outside.
- Corned beef chopped to 2cm cubes
- 1 large onion roughly chopped
- 1 cup frozen corn kernels
- chopped parsley
- 1 cup water
- 1 cup self raising flour
- a pinch of baking powder
- vegetable oil for frying.
- Whisk water and egg
- Add Flour and baking powder and mix to a thick pourable batter. Adjust if necessary by adding more flour or water, but do not overwork the batter. A few lumps are ok
- Stir in the meat and onion, corn and parsley.
- Shallow fry fritters in vegetable oil until golden brown both sides
Serve with salt, pepper and Worcestershire sauce.
Trust me on this. It works. Especially good if you use my corned beef recipe.
Posted in accompaniment, Beef, Breakfast, Corn, Cream, Eggs, entree, Leftovers, Party Food
Tagged comfort food, food, fritters, meat
Completely non – traditional. It is the sort of thing one might cook when one does not have all one’s ingredients and implements to hand. But it tastes good!
- 3 plump chicken breasts, cut into 3cm cubes
- 1/2 jar of Patak’s Vindaloo paste
- 2 Tbsp tomato paste
- 2 tsp crushed garlic
- 1 large onion finely chopped
- 1 pod of chicken stock concentrate
- a squirt of lemon juice
- 1/2 can of coconut cream
- 1/2 cup of water
- 1 cup cashew nuts
- 1/2 cup shredded coconut
It’s pretty simple really; put it all in the slow cooker, and cook it. You could brown the meat and onions first, but this time, I didn’t.
Serves six with rice. Plenty to share and to freeze for a quick microwave meal later. I needed roti to go with it.
You can probably tell I don’t have my rice cooker with me either.
Beef cheek is a very lean and dark meat that is quite cheap because it can be tough unless slow-cooked or braised. It has a rich flavour and if cooked slowly will be very tender and delicious. This example was so tender in fact that you could eat it with a plastic spoon.
I had hoped this recipe would give me at least four meals. Some to be frozen for microwaving later. However, the cheeks shrank in cooking. Each would be better suited as a fairly generous single serve. There was a good amount of sauce remaining and I shall freeze it for use later, braising left-over beef. Use more beef cheeks for more servings.
• 2 medium sized beef cheeks
• 1 onion roughly chopped
• 2 celery stalks, roughly chopped
• 1 carrot, peeled and sliced
• 2 tsp crushed garlic
• 2 tsp mixed herbs
• 1 packet of mushroom soup mix (I use Cup a Soup single serve)
• ½ bottle of red wine
• Olive oil
• Salt and pepper and a dash of Angostura Bitters
Note: do not over season at the start as the sauce will be concentrated. Reserve some salt and pepper, and the Angostura until the end.
- In very hot oil, brown the beef cheeks and transfer to the slow cooker
- in the same pan brown the onion and also transfer to the slow cooker
- Deglaze the pan with the wine and add to the slow cooker with the remaining ingredients (see note above) and cook on low for 6-8 hours.
- when the meat is done, remove it from the cooker and purée the sauce with a blender wand
- transfer the sauce to a pan and simmer until it is reduced and thickened. Add the Angostura, taste and adjust seasoning if necessary.
- While the sauce is simmering return the meat to the slow cooker to keep it hot.
- serve the meat with creamy mashed potato, some of the sauce, and steamed vegetables of your choice.