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hindle xiii

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Well tomorrow it's Potato spinach and chick pea curry with some 30p reduced to clear "mega" naans from work! Work has got a third party company in now instead of inhouse and we now have a chef in our canteen instead of member of staff/cook!! The menu is still discounted though so everything in the curry is fresh and has only cost me £1.03 per serving. He's also a veggie so he makes this regular. Cheaper and better for us than a ready meal. Those microwaveable plastic tubs are worth their weight in gold.

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22 minutes ago, Robin Evans said:

I haven't. The memsahib has.

Her version is more of a corned beef stew ..... made by shreading salted brisket into root veg and slow cooking. Served with yorkshires and is tonight's tea.

Mine is frying of2 an onion, adding shreaded brisket, thyme and mash... stiff mash and crisping up....

I can only eat 2-3 cwt of this... :wink:

I've only ever had it made by my Grandma and it was always potatoes, tinned corned beef, gravy, and other stuff, it was like a very thick stew, if i was lucky it was served on pancakes!! yum yum.

now 'm thinking about it she maybe calls it ash. i'll have to ask her!

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2 minutes ago, Dreadnoughts back please said:

I've only ever had it made by my Grandma and it was always potatoes, tinned corned beef, gravy, and other stuff, it was like a very thick stew, if i was lucky it was served on pancakes!! yum yum.

now 'm thinking about it she maybe calls it ash. i'll have to ask her!

That's how my mammade it.😊

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Here's a slightly different corned beef hash. Not the dish by that name that I first tasted, but worth a try. The pickles add a textural and flavour contrast, if you include them.

Corned Beef Hash
serves 4

Ingredients

  • 275g/10oz potatoes, diced but not peeled
  • 3 tbsp oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 225g/8oz tinned corned beef, diced (about the same size as the potatoes)
  • 3 tbsp Worcester Sauce/Henderson's Relish
  • 1 tsp English mustard
  • gherkins/cornichons, roughly chopped (optional)
  • salt
  • black pepper
  • oil
  • 50g/2oz butter

Method

1. Boil the potatoes in a pan of salted water 'til they are beginning to soften, then drain.
2. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned.
3. Put the onion mixture into a bowl with the Worcester sauce, chopped gherkin and mustard. Season with salt and pepper and mix well. Then add the corned beef and stir in gently, to avoid breaking the chunks down too much.
4. Transfer this mixture to an ovenproof dish.
5. Preheat the grill to high.
6. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.
7. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown.

Edited by Futtocks
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2 minutes ago, Robin Evans said:

Just to be clear.... there's nowt wrong wi hash made from canned corned beef. I was brought up on it😊

your gonna tell me other types of corned beef are available now, right?

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1 hour ago, Dreadnoughts back please said:

i didn't know it existed out of a can until recently and i've never had the non canned version.

what about tinned stew meat, golly, try and make something that tastes that good!!

 

 

Irish corned beef ( sometimes available here in Irish shops) is cooked beef that has been corned ( salted) It looks like sliced roast beef rather than the sort thats imported ftom Fray Bentos. I imagine then Irish is like Jewish kosher salt beef.

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13 hours ago, Robin Evans said:

That's how my mammade it.😊

Me Mam's recipe an all. Tinned Corned Beef of course. 

She used Oxtail Soup i think.

Fresh corned beef ash with Yorkshires

1 day old corned beef ash with mash potato.

2 day old corned beef ash goes in a toastie.

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The wife and I like to discuss foods that weren't around when we were kids,(tbf the wife couldn't care less) and there are loads of them. I have decided the butternut squash came into existance 5 years ago.

I'm having a tin of stew meat on toast with pickled onions for me dinner. I am pretty progressive so i've put chilli sauce on it, amazing dinner!!

 

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20 minutes ago, Dreadnoughts back please said:

The wife and I like to discuss foods that weren't around when we were kids,(tbf the wife couldn't care less) and there are loads of them. I have decided the butternut squash came into existance 5 years ago.

I'm having a tin of stew meat on toast with pickled onions for me dinner. I am pretty progressive so i've put chilli sauce on it, amazing dinner!!

It is a shame that butternut squash is the only ubiquitous breed of that kind of plant, as it is one of the blander varieties.

As for turbocharging a dish, I usually have chipotle chilli paste or flakes in the cupboard. That'll do the trick, as long as you don't overdo it. I currently have a pot of Korean gochujang (chilli & rice paste) in the fridge, which is also good.

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22 hours ago, graveyard johnny said:

your gonna tell me other types of corned beef are available now, right?

Deli sliced and vacuum packed sir.

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On ‎10‎/‎01‎/‎2018 at 5:52 PM, graveyard johnny said:

your gonna tell me other types of corned beef are available now, right?

When I lived in London, my local butcher made his own.

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I’ve just made a lovely French onion soup. This one is good... best I’ve made certainly, most times I’ve made it I’ve been slightly disappointed. This time I kept it simple and really paid attention to caramelising the onions properly. No fancy ingredients, just: two types of onion (red and white), butter, a bit of olive oil, flour, stock, a very dry Chablis wine and a bit of thyme to help cut the sweetness. Home made garlic bread as croutons and top cover with some proper cheese for the wife to add to hers  

Beyond a tiny bit of salt, the soup didn’t even need seasoning. 

The garlic bread I did differently to my normal, normally I just infuse olive oil and do it that way. This time I cooked out a lot of butter and garlic then soaked the bread then double cooked it to get it properly crispy but not burned in any way. I could have just eaten that and given it two days before I have to talk to anyone but the wife.

I don’t normally post on this thread but I’m not used to my food turning out this well. :) 

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1 hour ago, ckn said:

I’ve just made a lovely French onion soup. This one is good... best I’ve made certainly, most times I’ve made it I’ve been slightly disappointed. This time I kept it simple and really paid attention to caramelising the onions properly. No fancy ingredients, just: two types of onion (red and white), butter, a bit of olive oil, flour, stock, a very dry Chablis wine and a bit of thyme to help cut the sweetness. Home made garlic bread as croutons and top cover with some proper cheese for the wife to add to hers  

Beyond a tiny bit of salt, the soup didn’t even need seasoning. 

The garlic bread I did differently to my normal, normally I just infuse olive oil and do it that way. This time I cooked out a lot of butter and garlic then soaked the bread then double cooked it to get it properly crispy but not burned in any way. I could have just eaten that and given it two days before I have to talk to anyone but the wife.

I don’t normally post on this thread but I’m not used to my food turning out this well. :) 

what makes it French? and not just onion soup?

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13 hours ago, graveyard johnny said:

what makes it French? and not just onion soup?

I had to go find out that, apparently it's the way the onions are chopped. And the addition of the garlicy bread.

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4 hours ago, ckn said:

I had to go find out that, apparently it's the way the onions are chopped. And the addition of the garlicy bread.

When I last went to Perpignan for a Catalan match I had 4 helpings of French Onion Soup, in one night, & had a fantastic night, I love FOS.

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1 hour ago, Mumby Magic said:

Looking at investing in a half decent blender and a slow cooker too. Thoughts. Those that have a slow cooker do you use it regularly?

I have a slow cooker, and use it regularly - usually once or twice a week. Highly recommended, as they are cheap and effective. Also good if you sometimes have trouble making sure everything's ready to dish up at the same time, as another half hour more or less in the slow cooker isn't really critical if you forgot to put the veg on.

I got rid of my first small slow cooker and up-sized to one large enough for a chicken to fit inside. If you need to cook a smaller recipe, just put it in a lidded pot inside the slow cooker and pour an inch or so of water in around it, so it acts like a bain-marie.

Tons of recipes online, especially once you realise that Americans often list them as 'Crock Pot' recipes, after a popular brand that has become a generic name like Hoover or Tannoy.

Very good with the cheaper, tastier cuts of meat (tails, ribs, cheeks etc.).

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