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


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

Serves 4.




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




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.



Tasty Burgers April 24, 2012

This photo is before they are cooked. So easy to make, why buy them?

Why not make a batch of them, open freeze on the baking tray then bag them for future use? 😉

This recipe makes about 10.




2 slices of white sandwich bread, cut into 1/4 inch pieces

1/3 cup milk

2 tsp salt

1 tsp ground black pepper

3 garlic cloves, crushed

1 – 1 1/2 Tbsp worcestershire sauce

2 Tbsp tomato ketchup

3 lbs lean minced beef




In a large bowl, mash the bread and milk together with a fork to form a chunky paste.

Add the salt, pepper, garlic, worcestershire sauce and ketchup and mix well.

Add the minced beef and break up the meat with your hands. Gently mix everything together until just combined.

Do not overmix.

Divide the mixture into 10 equal portion and form loose balls. Gently flatten the balls into round patties.

When your ready to cook them, making a slight depression in the centre of them will stop them from puffing up under the grill.

Grill for 3 -4 minutes each side, depending on how thick you make them.

Always check they are cooked through properly.



Fish Cakes April 20, 2012

First off, apologies for not showing cooked ones, but I ate it before taking the picture 😦

But secondly these in the picture are now in the freezer for another time 🙂


1 large egg
2½ Tbsp mayonnaise
1½ tsps Dijon mustard
1 tsp Worcestershire sauce
¼ tsp salt
¼ cup finely diced celery (about one stalk)
2 Tbsp parsley
1lb fish of your choice
½ cup breadcrumbs


Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, celery, and parsley in a large bowl and mix well. Add the fish and breadcrumbs and fold mixture together until just combined. Shape into 6  cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with oil. When oil is hot, place fish cakes in pan and cook until golden brown, about 5 minutes per side (depending on how thick you make them). Be careful as oil may splatter.

If you want to freeze any you don’t use, leave on the baking sheet and place it in the freezer, then the following day bag them up.


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