Spicy Corned Beef Hash

On 17th March 2016, This was Dinner

This is just corned beef hash with a chilli added, nothing extra special, I just have loads of chillies in the freezer.

Get set…

  • Peel & chop some potatoes
  • Cut a tin of corned beef into cubes
  • Chop an onion
  • Get eggs, oil & seasoning ready

Throw it together…

Pop the potatoes in water and bring to the boil. Cook for about 8-10 minutes then drain and allow to dry out.

Heat the oil in a pan and cook the onion until softened.

Add the potatoes and cook. Don’t stir often, you want them to get a little crisp on. When starting to go golden, add the corned beef and turn the heat up and follow the same rule.

Once you are happy with the look of the potatoes and the corned beef, season and serve.

Dish it up…

With a fried egg (or two) of course. I had some chives hanging around so used them, I also had some salsa (shop bought) and used that instead of the classic of tomato ketchup.

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A firm favourite in our house.

Hot Smoked Salmon Omelette

On 8th March 2016, This was Dinner

After the huge meal yesterday I went for something a little lighter today. I had some hot smoked salmon in the fridge which needed using up so and omelette seemed like the perfect idea. We just made one huge one and halved it.

Get set…

  • Whisk up some eggs
  • Flake some hot smoked salmon
  • Chop some spring onions
  • Grate some parmesan
  • Get oil & seasoning ready

Throw it together…

Heat some oil in a pan

Season the egg mixture then add to the pan. Swirl around the pan so the egg is even, when the bottom is set, add the spring onions and the salmon. Before the egg is cooked on top, flip it over at one side to fold in half, the heat will finish the cooking of the egg for you.

Dish it up…

Sprinkle with the parmesan and serve.

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I’ve been a bit lazy on the photography front recently, just reaching for the phone instead of getting my camera out. I must make more of an effort.

Mr Bennett Omelette

On 5th October 2015, This was Dinner

I had to go to my book and check the name of this recipe. Apparently, there is an Omelette Arnold Bennett, so named because the travelling writer was so delighted with the egg, smoked haddock and parmesan concoction that chefs at the Savoy created for him, he insisted on it being made wherever he travelled. (Source: The Guardian.)

Was Jamie Oliver’s recipe Gordon or Arnold?

Why do we say Gordon Bennett as an exclamation of what? Disbelief. Well apparently as an expletive. The short version? Gor Blimey which is in itself, a version of God Blind me, thus adapted to take into account one Mr Bennett’s ‘famously outrageous lifestyle and newsworthy stunts’. (Source: The Phrase Finder.) This was the 1800’s. I wonder who’s lifestyle and stunts could inspire an expletive that someone is looking up in the year 2215? I think Kanye is a front runner.

Preparing:

  • Finely slice some spring onions
  • Flake some smoked mackerel
  • Grate some parmesan
  • Get chives, eggs, a lemon, butter, oil & seasoning ready

Making:

Beat some eggs in a bowl and add a little seasoning and half the parmesan.

Heat a little oil and butter in a frying pan.

Add the spring onions and cook until softened. Add the flaked fish then carefully pour over the eggs. Move everything around so it’s nice and even.

When the egg is cooked around the edges and turning opaque on top, your omelette is done. If you fold it over it will finish cooking on the inside.

Sprinkle with parmesan and snip over some chives.

TWD_0510_OmeletteAfter all that, I’m still no wiser as to why Jamie called his ‘gordon’, that’s why I’ve gone formal with my title but it was delicious so who cares?

Sweetcorn Pancakes with Chorizo, Eggs & Salsa

On 22nd June 2015, This was Dinner

Rain is now my enemy. OK we need it for water. Yes it makes the garden look luscious. I know I live in England where it’s the number one weather and until the 8th of Feb I’ve even been known to love a bit of rain. What changed? Having a puppy makes it my enemy. Especially having a puppy that looks like this…

Hi I'm Walter. I like mud!
Hi I’m Walter. I like mud!

He’s quite a sorry sight and looks half his size when drenched. Mr S says his feet look like he’s wearing cowboy boots when wet. Ha.

The nightmare of the dirty paw print has invaded my home. Popping out to do his business results in a fight to clean his paws and the rigmarole of getting the mop out. Cats hate getting dirty, dogs spy the dirtiest part of the garden and jump right in! So yes, rain is now the enemy.

So after Walter covered me in mud, we made this BBC Good Food recipe.

Preparing:

  • Slice up some chorizo
  • Slice a red pepper
  • Drain a small can of sweetcorn
  • Get salsa, eggs, milk, plain flour, corn meal, baking powder, coriander, oil & seasoning ready

Making:

Whizz up most of the coriander and the sweetcorn in a blender.

Whisk up 140g of flour, 50g of corn meal, 2 tsp of baking powder, two eggs and 125ml of milk. Add the sweetcorn mix. Season and whisk again.

Cook the chorizo and pepper in a pan. Remove and keep warm. Add a little more oil.

In another pan, heat some more oil and add spoonfuls of the pancake mixture, cooking for a couple of minutes each side. Keep warm whilst you make the remaining pancakes.

When almost ready, fry the eggs in the chorizo pan.

Mix the chorizo and pepper with the salsa.

Serve the chorizo mixture on top of the pancakes and top with the fried egg. Garnish with a little more coriander.

TWD_2206_Sweetcorn_PancakesThese were great but we probably ate a few too many pancakes!

Mexican Omelette

On 19th March 2015, This was Dinner

I’ve had this one and blogged about it before, it’s a great way to serve and omelette and really quite filling.

Preparing:

  • Finely slice (or mandolin) an onion
  • Finely slice some white cabbage
  • Finely slice a carrot
  • Finely slice a red chilli
  • Grate some good extra mature cheddar (I recommend Wooky Hole Cave Aged)
  • Whisk up 3 eggs (per omelette) in a jug
  • Get natural yoghurt, avocado, limes, oil & seasoning ready

Making:

Season the eggs.

Put the onion, cabbage, carrot and chilli in a bowl.

Put the flesh of the avocado in a processor and squeeze in the lime juice, add the yoghurt and a little oil then whizz up until smooth. Add some seasoning.

Pour this over the cabbage mixture and toss well to coat.

Heat some oil in a pan and pour in the eggs to cook the omelette.

Transfer gently to a plate then add the slaw to one half, top with a good bit of the cheddar and fold over.

Serve and enjoy!

TWD_1903_Omelette_MexYou can find this in Jamie Olivers ‘Save with Jamie’

Tomato & Basil Omelette

On 2nd March 2015, This was Dinner

A little bit lighter after all of those carbs yesterday. A nice and simple omelette. Mr S made these. Omelettes and Yorkshire Puddings are completely under his charge. I had a three egg omelette, he got a four.

Preparing:

  • Roughly whisk up the eggs in 2 separate jugs. Season well
  • Chop up some tomatoes
  • Tear up some basil
  • Grate some cheddar
  • Get oil & butter ready

Making:

Heat the oil and butter in a pan and add the cheddar to the eggs. (If you are good like Mr S, you can do both at the same time in separate pans).

Cook the omelette until set on the bottom, the top should still be a little liquidy as when you fold it over it will continue to cook.

Transfer to a plate and fold then garnish with the tomatoes and basil.

TWD_0203_Omelette

Kedgeree

On 26th December 2014, This was Dinner

It’s a tradition in our house to have a kedgeree on Boxing Day, it’s the perfect meal for the day after stuffing your face. I would feel smug that I ate something so good but I have to admit that we had this at lunch time and ordered pizzas in the evening to stuff ourselves full up again!

Preparing:

  • Trim some spring onions, separating the green from the white
  • Prepare some chicken stock
  • ‘Hard’ boil a couple of eggs
  • Get butter, curry powder, rice, hot smoked salmon, sour cream and seasoning ready

Making:

Melt the butter in a pan and add the white onions and curry powder. Cook for a few minutes, stirring well. Once the onions start to soften, add the rice and stir to coat.

Pour in the stock and bring to the boil then simmer until the rice is cooked.

Flake the salmon and stir through the rice along with the green parts of the onion to warm through and season well.

Serve with the eggs on top and a dollop of sour cream.

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