Thursday, 4 August 2011
I have a husband who is not really all that hard to please "meal wise." He loves meat and potatoes. Hates chocolate and salad . . . oh, and pasta . . . so if I stay outside those perameters he is one very happy camper. He always loved school dinners when he was a child and would be happy having sausage and mash 3 or 4 times a week.
Now, that would bore me to tears . . . cooking sausage and mash 3 or 4 times a week, or even eating sausage and mash 3 or 4 times a week! I like a bit of variety in my menu and I love to jazz things up.
Todd once said to me, didn't I do anything plain??
No. I don't. Plain is not me. I like a bit of excitement in the kitchen.
I cannot take the credit for the jazzing up of this recipe here today. It is Corned Beef Hash . . . simple . . . but jazzed up with some sweet corn, red onions and a dash of sweet chili sauce, which gives it a special zip and heat that is quite lovely. The recipe is from another one of my Waitrose Recipe Cards.
We both enjoyed it very much, with a simple salad on the side. Todd had the leftovers today for his lunch, and he said it tasted even better.
Sometimes the simple things in life are the best things in life . . . just so long as you can jazz them up just a tiny bit, that is! (And I do!)
*Corned Beef, Sweet Corn and Red Onion Hash*
A quick and simple version of corned beef hash, that not only uses things I always have in my store cupboard, but also tastes fabulous!
1 large red onion, peeled and finely chopped
340g tin of corned beef (regular sized tin)
330g tin of sweetcorn, drained well (about 1 cup)
a large handful of flat leaf parsley, finely chopped
1 TBS sweet Chili Sauce
500g pack of small new potatoes, halved
2 TBS olive oil
salt and pepper
Cook your potatoes in a large pan of boiling lightly salted water for about 12 to 15 minutes, until just tender. Drain well and cool. Once cool enough to handle, cut in half again.
Heat half of the oil in a large skillet. Add the onion and cook, stirring, until softened with out browning.
Place the potatoes, corned beef (flaked), sweetcorn and sweet chili sauce into a large bowl. Tip in the softened onion and give it all a good mix. Season to taste with some salt and black pepper.
Heat the remainder of the oil in the skillet. Once hot add the potato mixture and cook, over medium heat, stirring from time to time, until the potatoes begin to brown and crisp up.
Preheat your gril to high. Smooth the potatoes over into a flat cake. Increase the heat to high under the pan and cook for a few minutes to really crisp the bottom. (Cover the handle of the skillet with foil if it is not oven safe.) Flash the pan under the grill for about another 3 to 4 minutes to brown the top.