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My Mushroom Stroganoff Recipe
This is super for a quick easy meal of an evening and is perfect for lunches too. If you are on a diet swap the soft cream cheese for quark or even fat free yoghurt. I often use all pre-chopped items during the week as I work 12 hour days, these can be found at most supermarkets. Serves Four and cooks in around fifteen minutes.
As always there is a lot of garlic in this recipe – I love it!
200g of Pre Chopped Mushrooms
100g Pre Diced White Onion
Four Pre Diced Chicken Breast
Two Cloves of Garlic
Two dessert spoons soft cream cheese
Two Tsp Garlic Puree
1 Veg Stock Cube
• Grease your pan and add the chicken, cook this on a low heat for about two minutes just to started it off. Then add the onions, mushrooms and the garlic.
• Cook until all of the ingredients are cooked through and then add about a mug of water. If you add too much or too little this can be adjusted later. There is no perfect consistency, I like mine very thick, my partner prefers something a little less so.
• Add the veg stock cube and stir.
• Add the cream cheese, followed by the garlic salt.
• Taste, if required add salt and pepper.
• Sprinkle generously with the coriander.
• Served with either pasta or rice. I also like mine with a baked potato.
• This will be fine in your fridge for about two days and is also a really easy lunch for work or school.
Have you ever ever sat seeing those Marks & Spencer adverts - with their near perfect clips of delectable food described in breathless honeyed tones by way of a sultry presenter - and wondered if a) you wish you could make food like this, or b) can the media and chefs cease describing everything with superfluous adjectives and bothersome choice names?
The foremost is merely an issue of envy, which is often broken down further into its component parts; inspired vacancy and laziness. Cooking isn't difficult - it's like gardening actually. You stand there staring from the window at the overgrown mass of greenery and wonder precisely what the point is - but once you get stuck in the initial few times, you recall it becomes far easier, maybe even slightly pleasing and everything you are doing. If you set your mind to it, exactly the same holds true of a recipe that looks exotic and complex around the TV or in a glossy picture, but is no real challenge.
The next problem is clearly just obfuscation. You can do it yourself - is not most of your beef either pan-fried or slow roasted anyway? Unless you have a special oven that does a roast inside 20 minutes...
Similarly - how many ways can tomatoes be shrivelled? We now have Sun dried, sun kissed, sun-blushed and even sun-bronzed.
Right - back to the recipe - before I go off on a tangent from which there might not be any return and lose the plot entirely.
The humble Leek - most clever & most versatile of all vegetables oft maligned for the image that was dull. This is totally of your own doing nonetheless. There are so many ways to cook a Leek - you just need to open your mind and allow the ideas bubble around a bit
With this recipe - all you'll need is one large potato for baking, that you might use, or 2 medium sized ones instead. Perhaps the larger ones scare you in the supermarket...there there. As well as a Leek - a huge one...good, any size is fine - just be sure to chop it into thin rings.
Clearly - the potato is merely an accompaniment in the recipe. Spud surprise would be quite a dull meal in itself. No - for this I recommend a piece of fish. Any would do actually - but maybe something that you can fry in a pan (pan-fried I believe they call it), such as, for instance, a mackerel or a chunk of salmon.
Right - take the bit of fish and cook it with some herbs to flavor a few butter and a touch of pepper and salt. It just desires 7-10 minutes of light frying, turning occasionally, to turn a smelly lump of dead sea animal right into a mouth watering piece of cooked good that is fishy.
Whilst this transformation happens, boil your potatoes (already chopped) until they look able to crumble when you tease them inquisitively using a fork. Drain and toss lightly with butter. I should inquire at this stage that you leave the potatoes unskinned. It adds to the feel.
Now for the clever touch. Lightly fry the leek, chopped, in certain butter and herbs, whilst both these items cook. If you've got got this far without reading the whole post first, then you are too late and you might as well chuck everything and order a takeaway. Tsk...
So - simultaneously, your leek pieces are juicy and soft, your potatoes steaming away in the pan and are emptied, as well as your fish approaches the zenith of its demands that were cooking.
Dump the potatoes and leeks in a bowl and mash using a fork. Important this - the fork little. Do not be tempted to use the mashing utensil. You don't need to remove all evidence that your potato was solid and real, and not merely from the Smash tin in the cupboard. Once soft but still lumpy, with the bits of leek mixed in, serve up in a flattish dollop in the plate. Put the piece of fish gently on the very best of the potato - preferably using an artful overhang at each end - and using a sprig of parsley or something else herby and green. You'll likely have a bit of buttery sauce left in both the fish and leek pans. Combine these and pour in a circle all around your mash beds.
This is one of my favourite meals to make and eat. it is quick for a weekday meal and tastes really delicious, even if I do say so myself. The recipe below makes enough for a generous portion for two people.
150 grams pasta (I use penne)
8 rashers of smokey bacon, cut into 1 cm slices
150 grams mushrooms, sliced
1 medium onion thinly sliced
1 carton Elmlea single
Salt and pepper
Gently fry the onions and mushrooms on a medium heat until they are softened then remove from the pan. Turn the heat up on the pan then throw in the bacon and fry until it is well cooked, almost crispy. Then put the onions and mushrooms back in and mix together. Add the Elmlea and turn down the heat. Cook for around ten minutes adding salt and plenty of pepper about halfway through. The sauce should thicken but do not allow it to boil.
Start the pasta just after you add the cream so that they are both ready around the same time. Once both are cooked, then mix the pasta into the bacon mix and serve straight away.
It isn't the healthiest meal on the planet at first glance, but that is why I use Elmlea rather than full cream and I also use one cal cooking spray instead of oil or butter to soften the onions and mushrooms. I also find that this prevents the sauce from becoming greasy.
You need plenty of pepper to really bring it together and not too much salt because it will already be salty from the bacon. Make sure you add a bit of each at a time and keep tasting it. Remember the salty flavour will intensify during cooking, so go easy.
If you want to make it a proper filling meal, serve it with a couple of slices of garlic bread.
If there is one thing that I always in the freezer it is home-made pasta sauce as I make a big pan of it and then freeze it in batches so that I can come in on an evening and just put a portion in the microwave and cook a pan of dried pasta and have a quick and easy meal without having to cook anything labour intensive or anything that requires thinking.
It does involve a little bit of forward thinking but having some bathes of this in the freezer really does equal quick and speedy suppers to me.
To make the pasta sauce you will need:
4 tins of chopped tomatoes
6 garlic cloves
Salt and pepper
Finely chop a large bunch of fresh basil stalks along with the garlic which has been minced and cook in a little olive oil for a minute or so making sure not to brown them. Add the tomato puree and stir the ingredients together to infuse the flavours.
Add the tins of chopped tomatoes and about a table spoon of sugar just to counter balance the acidity of the tomatoes and then simmer them all together for about 15 minutes to really thicken and intensify the flavours of the sauce. Once the sauce has thickened add the remaining chopped basil leaves and allow to cool before portioning it out and freezing it.
This makes a big batch of pasta sauce and as well as being a speedy meal idea on its own it makes a really versatile sauce. You can use it with some roasted vegetables to make a home made ratatouille or else you can add mascarpone to it to make a creamy tomato sauce. It also goes great with meatballs and even as a salsa on top of fish.
Having a few batches of this in the freezer will ensure you can always have something in for a quick and easy meal anytime.
If your after something quick to eat then look no further than the humble toasted sandwich, or toastie as I shall refer to it throughout this review.
It's nicer than a regular sandwich as it's more warming and for reason they also seem more filling.
There are endless amounts of fillings you can choose from but I like cheese and beans in mine.
You simply have to butter two pieces of bread, place them butter side down (so they don't stick) add your fillings and pop the other piece of bread on top, with the buttered side facing up and pull down the lid of the toasty maker. It's simple! It takes around 4-5 minutes to get it cooked but that is no time at all when you consider the amount of time it takes to make a big meal.
I like to serve my toasties up with a nice bit of salad and there you have it a complete meal, ready in 5 minutes! Great.
Filling ideas ~
Cheese & Beans
Cheese & Ham
Or you could even do a breakfast toasty where you cook two sausages, slice them in half lengthways, cook up a rasher of bacon, add the bread to the toasty maker, layer on the sausages and bacon and add a nice generous helping of beans.
You could fry up an egg whilst waiting for the toasty to cook and there you have it, a nice breakfast toasty.
You can even fill them with sweet things if you so wish to do so. Marshmallow fluff, nutella, peanut butter etc... All work really well too.
Omelette, decent ones should be something that resembles a solid looking yellow coloured egg base dish that will not only fill you up but take a matter of minutes.... I don't mean the sloppy omelettes that that stupid show on Saturday morning seem to call omelette.
Anyway, omelettes. They are basically fast food that is better for you than a big mac and cheese, although I do tend to use cheese a lot in my omelettes....
* 2 fresh eggs,
* Handful of grated cheese
* Two good sized mushrooms, sliced up.
* Peppers - Slice and finely cube about a quarter of each pepper.
* Pinch of pepper
That's all you need. Now what …?
1 – Heat a little oil in a pan (cooking oil not castrol GTX)
2 – Slice the peppers and mushrooms, dicing the peppers.
3 – While the peppers and mushroom are frying crack the eggs into a bowl, add a pinch of pepper and beat for about 15 seconds. Not too long.
4 – When the mushrooms and peppers have softened, carefully take them out of pan into egg mix. Give it a bit more of a stir. Place pan back onto heat to keep oil hot.
5 – When mixed into the egg simply pour the contents of the bowl straight into the hot pan and fry for a few minutes
6 – Whilst the mix is frying gently move the pan around whilst keeping it on the heat, this will get to the egg mix that the first heat did not reach. If there is a lot of mix unable to cook then tilt the pan slightly, so that the cooked section moves away from the edge, then manoeuvre the pan so that the loose mix gets to the heat.
7 – Once the mix has stiffened in the pan it is time to turn it over. Do this by getting your spatula underneath the omelette, then carefully flip it over. So that the other side cooks.
8 – Once flipped just throw the cheese on top of the omelette and fry for another minute or so.
9 – Once the cheese starts to melt in then take you spatula and turn one half of the omelette over the other half, trapping the cheese inside.
10 – Using the spatula take the omelette out of the pan and place on a plate, allowing the omelette to stand for at least two minutes as t still continues to cook once it is out of the pan.
11 – Enjoy.....
This may not be the healthiest of omelettes but it taste like heaven on a plate and will fill you up for hours to come.
WHAT IS IT?
This is a recipe for home made chicken nuggets and wedges. It is a speedy meal because it does not take very long to prepare and it does not take long to cook also.
It is speedy also because you do not have to measure ingredients so that makes the recipe very easy.
WHAT YOU NEED TO MAKE THIS MEAL
For the chicken
1 chicken breast for each person
1 slice wholemeal bread for each person
1 egg, beaten
Salt and fresh ground black pepper
For the chips
1 large potato for each person
A spray bottle of oil
TO MAKE THE MEAL
First you cut the chicken into bite size pieces then roll it in the beaten egg. When all of the surface of the chicken is coated in egg you roll it in breadcrumbs and lay on a baking tray
Cut up the potatoes into wedge shapes and put them on the baking tray with the chicken.
Heat your oven to gas mark 6
Spray the potato wedges with spray oil and then put salt and pepper all over the chicken and the potato also.
Cook for 15 minutes then turn and cook for another 15 minutes, you must check the chicken is thorough cooked before you serve it.
You can serve this with either a salad or some hot vegetables. My children like to eat these home made chicken nuggets with baked beans or canned spaghetti because they like it when they dip the chicken into the sauce. I think they are nice in a wrap also and they do not have a lot of fat or salt in like frozen chicken nuggets so are healthier for you also.
This dish needs no time to be prepared and its cooking is very easy. Sometimes, I come home tired after an exhausting day, I am hungry and I want something to eat as fast as possible. This meal is great for those days, when you just want a fast dinner to get your strength back.
The recipe is pretty simple actually.
You just need these ingredients:
- 4 eggs
- 2 potatoes
- 2 courgettes
- olive oil
1. Cut the courgettes and potatoes into small slices.
2. Fry the potatoes (use olive oil)
3. Before you finish the second step just take another pan and pour some olive oil.
4. Just make sure your chips are not crunchy or overcooked because you will cook them again.
5. When you are ready just put the courgettes and chips on the hot pan.
6. After 2 minutes add the eggs and salt
7. Wait for 5 minutes and your meal is ready.
My girlfriend is a vegetarian and she doesn't eat meat at all. So she cooks this meal 2 times a week. Some of you may not find this dish very healthy and I agree with you. However, if you don't want to eat lamb, pork or whatever, you must have a backup plan. In this case, this is a good way to take a decent amount of proteins, fatty acids, minerals and carbohydrates that your body needs. This meal doesn't need more than 15 minutes to be prepared.
I love cooking and baking but with working full time as well as having a second job, baking celebration cakes as a hobby and a husband that does not cook at all then occasionally meals need to be speedy and quick. Therefore here is my list of favourite speedy meals that I use frequently…
1. Nacho’s – I make my own beef chilli and will always make sure I make a large batch to either have enough for a couple of days or some to freeze. One great snack to make with the chilli is nachos, I simply throw into a bowl some shop brought slightly salted tortilla chips, spoon over the heated chilli and top with cheese, guacamole, salsa and sour cream.
2. Fish finger pitta breads – This is my twist on the good old fish finger sandwich and I always have fish fingers in the freezer. I simply warm a pitta bread and fill with 2-3 fish fingers, lettuce, tomato, cucumber and either mayonnaise or tar tar sauce.
3. Corned beef savoury – This is a recipe my mum taught me, simply chop a onion, 4-5 fresh tomatoes and a tin of corned beef and put into a frying pan with a little oil and 2 tablespoons of Worcestershire sauce and heat until hot and mixed together. Place the mixture in a baking dish and top with slices of boiled potato and grated cheese and bake in the oven until piping hot. I normally serve this with chunks of buttered tiger bread.
4. Jacket Potatoes – These are one of the easiest things to make and I tend to always have potatoes at home. If in a hurry I will microwave these but if I am baking a cake which I do as a hobby I will place the potatoes in the bottom of the oven while the cake is in to provide dinner for when I am finished baking. The beauty of jacket potatoes is that they can be topped with almost anything, my favourites are, cheese, baked bean, tuna mayonnaise, coleslaw, sweet corn or leftover fajita mix, chilli or Bolognese sauce.
5. Topped toast – I have called this topped toast as although I love beans on toast this is not the only quick topping I will add to my toast. I will sometimes top my toast with cheese, spaghetti, ravioli or tinned tomatoes and a sprinkling of cheese. These all make a very quick comforting meal.
I hope you find these as yummy and as quick as I do to create. Thank you for reading!
Now this isn't a meal in itself but is best served with something else and I personally think that a hot, steaming bowl of rich tomato soup would go down a treat with this.
A few days ago I had a urge for a cheese toastie, but as we don't have a sandwich toastie it meant a trip to Tesco. We'd been saying for years we'd buy one so I didn't mind spending money that I hadn't planned on.
The following day for lunch I decided I wanted another toastie but not cheese and ham. I hunted around the fridge and I found the cheese and a Kabanos sausage. So that's what I had.
I sliced the Kabanos as thin as I safely could without cutting my finger off and did the same with the cheese. The cheese was a very strong Farmhouse Chedder. I found that the flavours complemented each other perfectly and were not too overpowering. The Kabanos didn't melt as such so was still a bit cheewy, which again complemented the melted cheese.
This was just right for lunch as it was filling and only took 3 minutes at the most to prepare and toast. As I said at the beginning it's not enough for a meal so I would serve with soup.
Have you ever sat watching those Marks & Spencer adverts - with their near perfect clips of delectable food described in breathless honeyed tones by a sultry presenter - and wondered if a) you wish you could make food like that, or b) can the media and chefs stop describing everything with superfluous adjectives and annoying alternative names?
The first is simply a matter of envy, which can be broken down further into its component parts; imaginative vacancy and laziness. Cooking isn't hard - it's like gardening really. You stand there staring out of your window at the overgrown mass of greenery and wonder what the point is - but once you get stuck in the first few times, you remember what you're doing and it becomes far easier, perhaps even mildly enjoyable. The same is true of a recipe that looks exotic and complex on the TV or in a glossy picture, but is no real challenge if you set your mind to it.
The second issue is obviously just obfuscation. By telling you that the slow-roasted, hand picked, specially aged, pan-fried, hand-drizzled joint of select (regional) beef is used in the recipe, you immediately think it must be so special to be worthy of such prefixation as to be far easier to go out to the shop and buy than to make yourself from any old bit of cow you find in the meat section. You can do it yourself - isn't most of your beef either pan-fried or slow roasted anyway? Unless you have a special oven that does a roast inside 20 minutes...
Similarly - as I'm ranting already - how many ways can tomatoes be shrivelled? We have Sun-dried, sun-kissed, sun-blushed and even sun-bronzed.... Seriously....
Right - back to the recipe - before I lose the plot entirely and go off on a tangent from which there might be no return. Where was I... Ah yes - the Spud.
The humble Leek - cleverest and most versatile of all vegetables, yet oft maligned for its boring image. This is entirely of your own doing however. There are so many ways to cook a Leek - you just need to open your mind and let the ideas bubble around a bit
For this recipe - all you need is one large potato that you might use for baking, or 2 medium sized ones instead. Perhaps the bigger ones scare you in the supermarket...there there. And a Leek - a big one...well, any size is fine - just make sure you chop it into thin rings.
Obviously - the potato is merely an accompaniment in the recipe. Spud surprise would be a pretty dull meal in itself. No - for this I recommend a piece of fish. Any would do really - but perhaps something you can fry in a pan (pan-fried I believe they call it), like a mackerel or a chunk of salmon.
Right - take the bit of fish and cook it with some butter, some herbs to taste and a touch of salt and pepper. It only needs 7-10 minutes of gentle frying, turning occasionally, to turn a smelly lump of dead sea beast into a mouth watering slice of cooked fishy goodness.
Whilst this transformation occurs, boil your potatoes (already chopped) until they look ready to crumble when you tease them inquisitively with a fork. Drain and toss gently with butter. I should ask at this point that you leave the potatoes unskinned. It adds to the texture.
Now for the clever bit. Whilst both these items cook, lightly fry the leek, chopped, in some butter and herbs. If you have already got this far without reading the whole article first, then you're too late and you might as well chuck it all in the bin and order a takeaway. Tsk...
So - simultaneously, your leek slices are soft and juicy, your potatoes are drained and steaming away in the pan, and your fish approaches the zenith of its cooking requirements.
Dump the potatoes and leeks in a bowl and mash using a fork. Important this - the fork bit. Don't be tempted to use the mashing utensil. You don't need to remove all evidence that your potato was once real and solid, and not just from the Smash tin in the cupboard. Once soft but still lumpy, with the bits of leek mixed in, serve up in a flattish dollop on the plate. Place the piece of fish gently over the top of the potato - preferably with an artful overhang at each end - and garnish with a sprig of parsley or something else green and herby. You will probably have a bit of buttery sauce left in both the fish and leek pans. Combine these and pour in a circle around your mash beds. Maybe make some striped patterns if you really want to show off.
Not only have you done this inside 15 minutes (crossing out the 'I never have time to cook properly' objection), but the meal is also pretty healthy and delightfully tasty (so that's 'healthy food is too slow to make', and 'I wish I could do something a bit different' dealt with then).
Marvellous. You've just made pan fried, herbed fillet of fish served on a bed of hand-crumbled, unskinned potato mash with a seasonal filling of leek circles, and a hand-drizzled clarified butter jus. How pretentious are you?!
Bacon and new potato omelette
4 slices smoked back bacon
1 white onion
4-6 new potatoes
I usually use leftover new potatoes for this, if you do have leftover potatoes it makes this dish even quicker but if not just peel and quarter the potatoes and cook till tender in a lightly salted water and drain and put to one side.
Next peel and finely chop the white onion before frying it in a little oil till it becomes tender.
Cut the bacon into small bite size pieces before adding to the now tender onions and frying till crisp.
Now add the new potatoes to the onion and bacon.
Crack the six eggs into a bowl and add a little salt and pepper to taste. 'Scramble' this mixture in the bowl, before add to the pan with the bacon, onion and potatoes.
Stir to combine the ingredients, before leaving for the bottom to 'set'.
When the bottom of the omelette is 'set' transfer to a preheated grill until the top is also set and lightly golden brown.
Turn the omelette out on a plate or chopping board, before cutting into portions. This serves four when it is served with a side salad or even some chunky chips or wedges.
This even saves even more time as any leftovers can be used for lunch the next day.
This recipe is per person but just multiply for extra portions. I use salmon, but it works well with most fish.
Fillet of salmon
½ Red Peppers
¼ Red onion
6 cherry tomatoes
2 spring onions
Vegetable or fish stock
Prepare your vegetables by dicing your red pepper, finely slicing your onion and removing the roots from the spring onion and shredding lengthways.
On a length of foil making sure it's wide and thick enough to hold and wrap the salmon and vegetables. Add a couple of dots of butter before placing the vegetables on the middle of the foil for a bed for the salmon.
Season the salmon with a little salt and pepper before placing on the vegetables. Place the cherry tomatoes around the salmon.
Gather the foil to make a parcel which closes at the top.
Now add a generous dash of soy sauce and a couple of table spoons of the stock to create steam.
Securely close the top of the foil, and place the parcel of a baking tray to prevent it leaking onto your oven.
Put in a preheated oven at 200oc for 20-25 minutes.
Being Italian does have its advantages, one of the main ones in my opinion (no not that!) is understanding just how easy cooking really is. An knowing that you don't need expensive ingredients, advanced skills, or masses of time to prepare it.
A great example is the Southern Italian dish of Spaghetti "Aglio e Olio", (pronounced "ally-E-o" -"eh" -"olly-O") chances are, you may have heard of Spaghetti "Aglio e Olio", but more than likely you will have never tried it.
This is mainly because, it is so embarassingly easy to prepare very few restaraunts would allow it to grace their menus, or justify placing it there amongst the already inflated menu prices.
This is however one of the most delicious, economical, super quick pasta dishes you can hope to make.
So with less chat, this is what you will need!
\\\ COOKING UTENSILS ///
- Large Saucepan
- Medium sized frying pan
\\\ INGREDIENTS ///
-Spaghetti (if you make an O with your finger an thumb, the amount of spaghetti that will fit through the hole, is generally enough for 2-3 persons)
- 3 fat cloves of garlic, chopped coarsely.
- 1 or 2 medium size dried Italian red Chilli chopped finely (Get these from an Italian shop, but at a push, you could use a teaspoon of chilli flakes as a substitute).
- Good few glugs of Extra Virgin Olive oil. (approx 5 tablespoons + ) Remember to be generous, because this will act as the "sauce" to coat the spaghetti. Use your best judgement, but no less than 5 tablespoons for 2-3 persons.
-Few decent sized sprigs of flat leaf parsley chopped.
-Salt an Pepper.
\\\ HOW TO MAKE IT ///
-Boil the water in the saucepan, add some salt, add the Spaghetti.
-While the spaghetti is cooking, lightly heat the olive oil in the frying pan and add the garlic and chilli. Cook very, very lightly. DO NOT BURN THE GARLIC. Gently stir around until garlic is light brown (very light brown). Remove from heat.
-When the spaghetti is cooked, drain well, and pour spaghetti into the frying pan, stir around and add the parsley, season with salt and pepper, and serve.
\\\ SERVING IDEAS ///
-This is delicious served alongside a toasted Ciabatta slice, and you could even rub it with garlic (yes more) for extra zing.
-In addition if you prefer you can add some grated parmesan over the top of the Spaghetti when you serve it.
Corned beef hash has always been one of my favourite ever dinners and now my kids love it as well.
I used to make it differently and the long way for many years, which meant putting everything in an oven dish with mashed potato and cheese on top and putting it in the over for half an hour plus. Which totalled to about an hour after preparing, etc.
In recent years I have found a much quicker, easier and nicer way to make corned beef hash, which makes this an ideal meal to make if you are late home or in a rush.
By making it this way you can have it on the table in about 20 minutes (Or less) from start to finish.
Firstly, you will need....
Potatoes - How many depends on how many you are cooking for.
Note - I use baby potatoes and leave the skin on, they taste so much nicer once fried.
1 tin of corned beef
1 x whole onion
Splash of Olive oil
2-4 tablespoons of Worcester Sauce
1 Tablespoon of Wholegrain mustard
1 or 2 Eggs per person
Teaspoon of mixed herbs
Black pepper to taste
Small cup or bowl
See through saucepan lid (Optional)
Tea towel/Kitchen towel
Usual cutlery (Spatula, mixing spoon, etc)
I have made this many times over the years and have perfected this to the way we like it although I suggest changing the Worcester sauce measures to find the taste you like, it basically depends how strong you like it.
OK so here's the process I use to cook from start to finish in about 15-20 minutes.
1. Fill a saucepan half full (Or enough to cover the potatoes you are using) of water and boil.
2. Dice up the potatoes in roughly 2cm squares and add to the boiling water, then reduce heat (Medium) and leave for about 5 minutes, so potatoes are still quite firm.
3. Whilst the potatoes are cooking add some Olive oil to a frying pan and set to just over medium heat.
4. Cut up the onion into as smaller pieces as you prefer it and fry in frying pan.
5. Meanwhile dice up the corned beef into 1cm squares and put into a small bowl.
This process should only take around 5 or 6 minutes.
6. Whilst stirring the onions every once in a while add the Worcester sauce and wholegrain mustard to a cup and stir.... then pour over the corned beef, stir to mix in a little and then leave to soak.
7. After 5 minutes turn off the potatoes, pour onto a tea towel or kitchen towel and dry... then add to the onions in the frying pan.
8. Stir them into the onions and then cover with a saucepan lid (It helps them cook quicker), turning and stirring every once in a while until the potatoes start to go brown.
9. As soon as the potatoes start to brown add the corned beef and any excess Worcester Sauce & Wholegrain mustard that have formed at the bottom of the bowl... and stir. Cover again with saucepan lid to speed up cooking.
10. (Optional) At this point I add a teaspoon of mixed herbs and some black pepper and stir in. It just gives it a nicer final flavour.
11. Continue to stir every so often so that the potatoes and corned beef don't burn, I usually serve once the corned beef has started to break apart and mix into the potatoes, about 5 or 6 minutes.
12. After serving the hash onto plates, add a little more Olive oil to the frying pan if needed and then fry one or two eggs per serving.
Note - A good tip is to place a saucepan lid (Glass/see through if possible) over the eggs when they are frying, it saves having to turn them, and you can see how runny they are and when the ideal point is to take them out of the pan (Obviously this depends on how you personally prefer your eggs).
13. Once eggs have fried, place on top of corned beef hash and serve.
I find the mixture of the Worcester sauce and wholegrain mustard into the corned beef really adds to the flavour. Whilst the mixed herbs and black pepper give a nice after taste to the potatoes, which can sometimes taste dry on their own.
The preparation should take no more than 5 minutes. Then 5 minutes to boil the potatoes and start the onions frying. Anything from 5-8 minutes to fry the potatoes, and then the corned beef and then a couple of minutes at the end to fry the egg.
This is extremely cost effective for a family wanting to tighten their budgets during the recession. I cook this for myself and two children and it breaks down like this....
1/3 of Tesco Baby new potatoes - 33p
1 Onion (From bag of Tesco cooking onions) - 10p or probably less.
1 tin of corned beef - £1.18
4 Eggs (From tray of Tesco Eggs) - 40p
Worcester sauce/Wholegrain mustard/Mixed herbs/Black pepper - Say 20p?
A meal for 3 or 4 for about £2.00. Excellent value for money if you ask me, for such a tasty meal.
Delicious Corned beef hash in 20 minutes!
Although this sounds like a side dish at a Chinese, I always serve it as a main meal, but it could be done as a side too. This was actually passed on to me by my mother in law when I got married because it was such a quick easy meal to make during the week and required only basic store cupboard ingredients.
It has to be said as well, that this is a very filling meal by itself, and is able to be doubled or halved, depending how the number of mouths to feed.
The quantities of ingredients given for this fried rice recipe are for 4/5 people as a main meal (obviously if being served as a side these quantities need to be great reduced)
2 onions (red or white)
1 tbsp Soy Sauce
250g brown riced cooked.
salt and pepper (I usually only put in the pepper)
6-8 slices of bacon
50g frozen peas and sweetcorn
2 spring onions chopped
1. Boil the rice as normal.
2. Whilst this is cooking, cut up the bacon into matchstick strips.
3. Beats the eggs and salt and pepper, and set aside.
4. Fry chopped onion and bacon for a couple of minutes until starting to brown.
5. Add the spring onion and frozen veg to the pan and give a good stir.
6. Rice should nearly be cooked at this point. Drain rice and add to the pan.
7. Mix in the soy sauce amongst the rice in the pan and cook for a further 5 minutes. (Make sure you keep stirring at all times so it doesn't start sticking to bottom of pan)
8. Slowly pour in the beaten egg into the rice in a thin stream, stirring continually to mix it well (this will give it the Chinese fried egg rice look)
9. Serve with a few salad leaves, or just on its own with some bread.
I rely on this meal many a night, when I realise that I don't have much in the cupboards, but this requires such common everyday ingredients I usually have these either in my fridge or cupboard on tap. It is great and speedy weeknight meal that will fill you up (until supper!)