2 minute read
Food and Drink- recipes
Corned beef hash
Beat the winter blues – and make the most of the money in your pocket and the everyday ingredients in your cupboard – with this cost-effective yet tasty and satisfying midweek winner.
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IngredIents
• 300g potatoes, diced • Olive oil • 1 onion, peeled and chopped • 2 cloves garlic, minced • 1 x 340g tin of corned beef, chopped • 80g bag of watercress, spinach and rocket, chopped • 2 tbsp Worcestershire sauce
Method
• Parboil the potatoes in a pan of lightly salted water for around 7 minutes before draining the water – they should be slightly softened but still hold their shape. • In a large, heavy-based pan, fry off the onions in a glug of oil until beginning to soften. Add the garlic and allow to cook for about 30 seconds. • Now add the potatoes, corned beef and chopped salad leaves, and apply a little pressure with a spatula or fish slice. Occasionally turn the mixture but try not to disturb it too much. • Add the Worcestershire sauce and push down on the mixture again. By this point, it should all be nicely browned. • Serve with baked beans or some cooked-from-frozen vegetables, if liked.
Coffee and Amaretto Stack
Whether for an indulgent breakfast or brunch, teatime treat or after-dinner dessert, serve up pancakes with panache this Shrove Tuesday (21st February)
IngredIents
For the pancakes
• 140g plain flour • 1 tbsp cocoa powder • 1 tsp baking powder • 2 tbsp icing sugar • 2 medium British Lion eggs • 125ml milk • 1 tbsp sunflower oil, for cooking the pancakes
For the filling
• 3 tbsp amaretto • 2 tsp instant coffee, plus extra to serve • 3 tbsp icing sugar • 250g mascarpone • 300g raspberries
Method
• In a large jug, gently whisk together all the pancake ingredients (except the oil) until smooth. Leave to stand for 10 minutes. • Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter, spaced a few centimetres apart, fitting 3-4 in the pan.
Cook for about a minute until bubbles appear on the surface, then flip or turn and cook for a further 30 seconds. Repeat with the remaining mixture to make about 20 pancakes in total. • In a large bowl mix together the coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick. • Spread a heaped teaspoonful of the coffee mixture onto each pancake, and layer to create a small stack, adding a handful of raspberries to 2 layers in each stack.
Top with a dollop of the coffee mixture and an extra raspberry, then dust with a little coffee. Serve straightaway.
