Corned Beef Chili
This is an instant meal ideal for taking as part of a grub kit on holiday for when you arrive. I know you are not supposed to put red beans in chili, but you never get offered it without. I know you are supposed to make chili with chopped steak, not mince, let alone corned beef. A meal for four.
Ingredients
- Tin of corned beef
- Tin of red beans
- Tin of chopped tomatoes
- Packet of chili mix
- Olive oil
Method
- Warm up a large skillet over a gentle heat with some olive oil and add the corned beef, breaking it up into chunks
- When the corned beef has warmed through, add the chili mix and the tin of tomatoes
- Stir gently, drain the tin of red beans and add to the pan
- Allow to simmer, stirring to prevent sticking, until well heated through
- Meanwhile, cook a pot of boiled rice
- Serve with the rice and possibly some mango chutney
Butter Beans in Tomato Sauce
We have been offered this in many Greek tavernas, especially the ones with what’s on offer displayed in a glass counter. On a trip to Alonnisos we saw big tins of these, called Gigantes, at the back of a taverna/supermarket/cash & carry that seemed to stock everything.
Ingredients
- Tin of butter beans
- Tin of chopped tomatoes
- 2 cloves of garlic, chopped
- 2 onions, chopped
- Oregano
- Olive oil
Method
- Fry the onions, garlic and oregano in olive oil in a medium sized skillet until soft
- Add the tin of chopped tomatoes, stir, and allow to simmer gently.
- Drain the tin of butter beans and add to the pan.
- Simmer gently until heated through and serve in bowls
Thai Red Curry with Noodles
This is rather unconventional, but we like it as a change from fried rice. Lidl conveniently stock the red curry paste, coconut milk and Chinese noodles. Enough for four.
Ingredients
- 2 or 3 garlic cloves, chopped
- 2 or 3 large onions, chopped
- 2 or 3 carrots, grated
- 2 or 3 tomatoes, chopped
- Whatever green veg is to hand, green, red, or white cabbage, chopped
- Mushrooms, chopped, if available
- Chicken, pork, fish, or whatever is available, chopped
- 1/2 packet Chinese noodles
- 1/3 jar red curry paste
- 1 tin coconut milk
- 1 tbsp olive oil
Method
- Place the onions, garlic, carrots, green veg and meat in a wok with the olive oil over a low heat.
- Cover with a tray or similar, and allow to steam until the veg is soft and the meat is cooked through, if raw.
- Add the curry paste and tin of coconut milk, and give it a good stir and allow to simmer until everything is cooked.
- Meanwhile, place the noodles in a large pan and boil a kettle of water.
- When the kettle has boiled, pour boiling water over the noodles, and put over a medium heat.
- When the noodles start to simmer, turn the heat down and separate the noodles with a fork.
- When the noodles are done, drain in a colander, place in bowls, and spoon over the curry and sauce.
- Enjoy.
Carrot and Coriander Soup
Tasty soup that makes a nice lunch for two.
Ingredients
- 3 large carrots, grated
- 1 large onion, chopped
- 2 garlic cloves, chopped
- Small bunch of coriander, chopped
- 1 tbsp olive oil
- Black pepper
- Milk
Method
- Place the onions, garlic, carrots and coriander in a small pan with some olive oil and grind over some black pepper
- Heat gently over a low heat until the vegetables are soft
- Nearly cover with milk
- Allow to warm until the milk begins to froth
- Take off the heat and partially process with a blender so there are plenty of chunks of veg
- Serve with toast or crusty bread
Vegetables cooked in olive oil
This method can be used for cooking any selection of vegetables, the trick is to layer them with the slowest cooking, like green beans, carrots, and other root veg at the bottom of the pan, and the faster cooking, like broccoli, cabbage and spinach on top. A layer of sliced onions in the bottom of the pan melts down and steams the veg above.
Ingredients
- Sliced onions
- Potatoes
- Carrots
- Whatever green veg is to hand
- Olive oil
Method
- Cover the bottom of a medium saucepan with oil
- Place a layer of sliced onions on the bottom
- Layer sliced carrots, potatoes, and green veg in the pan
- Put on a low heat for about 20 minutes with the lid on until the veg is cooked to taste