Peppered Pastrami and Haricot Bean Casoulet

Some left over diced peppered pastrami combined with haricot beans, onion, shredded tomato, mushroom, tomato puree, boiled potato, plus two pinches of basil, one pinch of oregano, and two dashes of worcestershire sauce.

The pastrami was stir-fried in some sunflower oil for about ten minutes, until thoroughly cooked. Chopped onion, shredded tomato and mushroom was added and stir-fried at a low heat for a further ten minutes.

After that the haricot beans were added (in this case I had half a tin of baked beans in the fridge, and I used those), along with boiling water and tomato puree. Simmered for a further fifteen minutes.

Add pre-boiled potato pieces, plus the basil, oregano, and the worcestershire sauce. Stir thoroughly, and serve piping hot!

Scrambled Egg with Pastrami

Made with peppered pastrami trimmings, two medium sized eggs, shredded tomato, flat parsley, butter, and milk (or single cream).

The pastrami was chopped into small pieces and fried in a skillet with 25g of butter, until cooked through. Then a quarter cup of milk was added to the pan, along with the two eggs. Stir thoroughly until the yokes are broken. Add a pinch of parsley, and continue to stir occasionally until the egg separates from the liquid, which begins to run clear.

Served on unbuttered wheat free bread. 

Shred half of a salad tomato as a garnish.

Peppered Pastrami Hash

The potato hash was made with two large baking potatoes, cut into  eight pieces and boiled for twenty minutes with a little table salt.

The dish was prepared because there was some peppered pastrami in the fridge which needed to be used up. The other ingredients were two red onions, a third of a red pepper, two cloves of garlic, half a scotch bonnet chilli, with all of the seeds removed, tomato puree, and some vegetable stock.

Cut the pastrami into small pieces, and chop all the other ingredients into pieces. Stir-fry the onion and the red pepper in sunflower oil until the onion begins to brown. Add the pastrami, the garlic and the chilli. Stir-fry for another five to ten minutes at a medium heat, then add boiling water, the tomato puree, and the vegetable stock.

Spoon onto the mashed potato, and serve. Needs no further pepper! Can be served with a little plain yoghurt.

Peppered Pastrami Wrap

The vegetable sauce was made first, with podded peas, tomato, yellow pepper, chestnut mushroom, carrot, a half of a fresh red chilli, three cloves of garlic, and onion. Stir-fried in sunflower oil for around ten minutes. Then water was added, along with some tomato puree. Simmered for half an hour under glass. 

The pastrami trimmings were added to the bread wraps, and then the vegetable sauce. Folded, and served with a dressing of the sauce.