Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Corned Beef Hash February 15, 2017

cornedbeef

A satisifyingly savoury winter warmer – just the job for chilly Febuary evenings.

Serves 4.

 

Ingredients

 

1 Tbsp olive oil

2 onions, diced

1 Tbsp parsley

4 large potatos

1 beef stock cube

340g corned beef, diced

1 Tbsp Worcestershire sauce

1 Tbsp coarse grain mustard

1 clove of garlic, crushed

Poached egg to serve

 

Method

 

Heat the oil in a large frying pan, fry the onions & parsley for 5 minutes over a medium heat.

Add the diced potato, garlic & crumble in the stock cube.

Add 350ml boiling water & simmer for 15 – 20 minutes, until the potato is tender & most of the liquid boiled off.

Stir in the corned beef, Worcestershire sauce & mustard & leave to heat through while you poach an egg for 4 minutes to top it off with.

 

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Sausage, Potato and Apple Hotpot January 28, 2017

sausage-1sausage-2

 

 

 

 

 

 

 

 

 

The apples in this give it a sweet fruity flavour, a nice change from the usual sausage & mash.

Serves 4.

 

Ingredients

500g new potatoes

8 sausages, I used Cumberland but just use your favourite

3 Tbsp olive oil

4 red apples, cored & cut into wedges

3 red onions, cut into wedges

4 garlic cloves

2 tsp fennel seeds

2 tsp dried rosemary or a couple of sprigs if you have them

 

Method

Preheat oven to 190C/gas 5.

Put the sausages & potatoes into a large ovenproof dish & drizzle with 2 Tbsp of the oil, place in the oven & cook for 15 minutes.

Remove from the oven & add the onion, garlic, apples, fennel seeds & rosemary, then drizzle with the remaining olive oil.

Put the dish back in the oven & cook for a further 30- 40 minutes. Serve immediately.

 

Slow Cooker Smoked Pork and Vegatables November 27, 2016

pork-1pork-2

 

 

 

 

 

 

 

 

 

 

Smoked pork gives a lovely amount of smoky flavor. Cooking it in a slow cooker only requires a few ingredients to produce a flavorful dish. You can add just about any veggies to this dish, cabbage, bell peppers, onion, and anything else, and wait for your meal to be ready.

Just a shame I didn’t have any celery or garlic to add to it as I think it would have been even better!

 

Ingredients

1 medium savoy cabbage, shredded

1 red bell pepper

1 yellow bell pepper

1 onion, diced

450g smoked pork, diced, but not too small

300g potatoes, diced, but not too small

300ml cold water

salt

pepper

1 Oxo cube, or similar

 

Method

 

Pour the water into the slow cooker, crumble the Oxo cube over the water.

Add the peppers, onion, pork and potatoes, season to taste with the salt and pepper.

Put the lid on the slow cooker and cook on HIGH for 4 hours.

After that, add the cabbage and continue cooking for 1 more hour.

 

 

 

 

Ham, Mushroom & Potato Slow Cooker Casserole December 19, 2015

Ham

I know, it doesn’t look that appetising but believe me this is comfort food at it’s best.

 

Ingredients

5 large potatoes

2 tins Condensed mushroom soup

2 cups grated cheese

2 cups cooked cubed ham or chicken if you prefer

 

Method

Firstly peel and thinly slice the potatoes. Put a layer of potato slices in the bottom of the slow cooker, followed by a layer of soup. Then sprinkle a handful of the cubed meat over the soup followed by a handful of the grated cheese. Carry on like this until all ingredient are used.

Set the slow cooker to HIGH and leave for 6 hours.

Enjoy.

 

 

Salmon with veggies September 14, 2013

Salmon

Ha! Yes I do make savoury dishes too!  😉

This all-in-one parcel is a really easy way to cook and serve dinner.

 

Ingredients

 

200g new potatoes

120g mixed frozen veggies

2 salmon fillets, skinned

zest and juice of a lemon

25g butter

 

Method

 

Pre heat oven to 200C/gas 6. Cut 2 large squares of kitchen foil, about 30cm by 30cm each.

Boil the potatoes until just tender. Drain and halve or quarter, depending on size. Boil the veggies for 3 – 4 minutes, then drain.

Divide the potatoes and veggies between the squares of foil. Put a piece of salmon on top. Add lemon zest and juice and a small knob of butter to each. Season to taste with black pepper.

Wrap up the foil to make 2 parcels, leaving room inside for the air to circulate. Fold to seal the edges tightly.

Put the parcels on a baking tray and cook in the oven for 20 minutes or until the salmon flakes easily.

Serve in the parcels.

 

Serces two.

 

 

 

 

 

 
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