Corned Beef and Baked Beans

A simple dish made with corned beef, red onion, red peppers and haricot beans. Pretty fabulous in its simplicity.

The potatoes were prepared first, after boiling for twenty minutes.. The onions were also cooked first until they became transparent along with the red peppers. .

Then the corned beef and the baked beans were cooked together for around seven miutes. A delicious and easy to prepare meal.

Corned Beef, with a Leek, Chive and Onion Stuffing

The stuffing mix was retrieved from a kitchen cupboard (a Sainsbury's 'Taste the Difference' offering, which also contained wheat as a key ingredient). Easy to make - add 160mls of water, and allow to stand in a bowl for fifteen minutes. Stir together. Add some olive oil. Then bake the stuffing in a roasting tray for twenty minutes at 200 deg C (middle shelf).

Served with boiled potatoes (prepared earlier) and a mixture of baked beans and chopped corned beef, cooked in a steamer for about twenty minutes at a low to medium heat. Plus a salad of red pepper slices, and some diced raw spinach.

Dressed in a dusting of white pepper and coriander leaf. Delicious!

Beef and Chickpea Stew

Made with half a standard tin of corned beef, plus onion and chickpeas and sweetcorn direct from the cob, along with two dessert spoonfuls of tomato puree, plus beef stock.

The chickpeas were softened in water overnight, and then added to a pan of boiling water, along with the sweetcorn and finely diced onion. Cooked for ten minutes, and then I added the corned beef, which had been cut into small chunks. Cooked for another ten to fifteen minutes, stirring occasionally.

After that I added the tomato puree and the beef stock.

Served with spicy chips, roasted under the grill for fifteen minutes, and turned once. The salsa they were dipped in was made with a little tomato ketchup, olive oil,  coriander and oregano, and black pepper. With a pinch of chilli powder and a dash of Worcester sauce. Plus two finely diced spring onions.

Beef Chilli Egg Noodle

Egg noodles from the local Co-op. Stir fried in olive oil for ten minutes, along with some turmeric rice from the fridge, at an intitial high heat, and then lowered.

The beef chilli was pre-made with corned beef, chillli powder (half a dessert spoonful) two varieties of chickpeas, plus red kidney beans,
and onions.

All the chickpeas and beans were dried, and soaked overnight until soft. Sweetcorn from the cob can be added.

I added beef stock to the chilli, and diced garlic.

Delicious and filling!

Corned Beef Hash

Stir-fry onion and spring onion for about seven minutes in olive oil, or until the onion begins to brown. Set aside and allow to cool.

With a fork, break up half a standard tin of corned beef into small chunks, and place the chunks in the bottom of a small casserole dish. Add the onion on top, followed by half a tin of baked beans. Add a little salt to this layer, plus some pepper,  ketchup and worcester sauce.

The top layer is boiled and mashed potato (prepared earlier). Smooth the potato over the top, and texture the layer with a fork.

Cook on the middle shelf of an oven pre-heated to 190 deg. C, for forty to fifty minutes. The surface should begin to brown when the dish is ready.

Corned Beef Chilli

An excellent chilli made with corned beef, red kidney beans, sweetcorn, onion, mushrooms, red and green diced pepper, along with garlic, tomato puree, paprika, beef stock, and some basil.

The kidney beans were soaked overnight along with some finely chopped garlic. The beans were cooked for twenty minutes with diced onion, until soft. Then about half a standard sized tin of corned beef was added,  broken up with a stirrer, and stirred through the mix.

Followed by the addition of beef stock, two squirts of tomato puree, a teaspoonful of chilli powder, diced red and green pepper, diced mushrooms (six), and half a small tin of sweetcorn (drained).

Cooked for about 50 minutes at a low simmer under glass, after which half a teaspoonful of paprika was added, along with half a teaspoonful of dried basil. Simmer for a further ten minutes, while the rice is being prepared.

Served with long grain rice, dressed in a sprinkling of coriander leaf.