Cowboy Casserole – An Absolute Must!!!

When it comes to delicious easy food, this is just about as good as it gets. Now there’s a place for Chorizo, Bruschetta’s Proscuttio platters and all sorts of posh food, but you’d be hard pushed to beat this beauty that centre’s around Corned Beef and Baked Beans. I want to credit the genius who came up with this, but it is dogeared in our recipe folder with no form of identification, which means I’ll have to type it!:( If however others can enjoy this as much as I have many times over the last few years, it will be worth it. So anyway, here goes:

INGREDIENTS

2 Medium onions, thinly sliced

340g can of corned beef

1lb of sliced and cooked potatoes

A can of Baked Beans (Just get Heinz for the extra 20p odd)

2 Tablespoons of Worcestershire Sauce

Large pinch of mixed herbs and a crumbled up beef stock cube.

  1. Preheat the oven to 190c (170c if it’s fan). Spread half of the onion slices over the base of an oven dish (The type you’d use for an apple crumble) Slice up the corned beef and spread out half of it on top of the onions.
  2. Now a layer of potatoes, using half of them. Take the beans, and drain the sauce into a jug which is set aside.
  3. Spread the drained beans into a layer on top of the potatoes. Now with the remaining ingredients a further layer of onions, then beef, then topped with potatoes. (From the bottom, Onions, Beef, Potatoes, Drained Beans, onions, beef, potatoes)
  4. Add the Worcester sauce, mixed herbs and crumbled stock cube to the jug along with the Baked bean sauce, mix up , season and pour all over your layers.
  5. Cover with foil and bake for 35 minutes. Uncover and give it another 10 minutes in the oven.

Then serve up and enjoy. This is what I believe is called Amazeballs!!!!!cowboy caerols

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Spicy Chicken Kebabs – Monday Night

Do you know the one thing any good cook will tell you. I don’t know, but I’ll ask my wife and see if she can help. She put together this delight for me last night and I didn’t have to lift a finger, just a knife and fork. The greatest meals are the ones you haven’t had to cook yourself. As part of my continued acceptance speech, I’d like to thank the BBC website for providing Kate the recipe, which can be found here.

Spicy Chicken Kebabs

It is designed for the barbecue, but it works well being grilled. It’s also good to have a patient chef involved who can ensure it is appropriately marinated. I won’t lie, during the week when alcohol is mainly off limits, this can be a tall order, hence under the calm control of Kate it’s probably better. It provides a real kick as well, probably a 2 chilli rating, which is always good. When you see the photo below, it looks as great as it tastes. What the recipe won’t say is how great the courgettes (A flavour I’m really starting to like in my 30s) were grated with a vegetable  peeler , boiled for about 3-4 minutes and tossed in some butter and a sprinkle of pepper, or how the Chantenay carrots (The small ones with the stalks in) were halved, drizzled in Olive Oil, seasoned and grilled along with the kebabs. (Rice noodles for Coeliacs/Gluten Free) It was spot on, for a weekday meal and all the elements combined fantastically. She can make this for me again 🙂

Chicken Kebabs

It was all Greek to me.

Everyone who sets off with a target in mind has set backs where it doesn’t go to plan, and sometimes you can look forward to that perfect meal and be slightly disappointed. I had high hopes for my Greek pasta, and it tasted great, but there was a key ingredient I added that I couldn’t taste, namey the block of Feta that was added. Considering this is one of the strongest flavoured cheeses, it took a supreme effort on my part to nullify it’s flavour, but I managed it.

image

The inspiration behind Greek Pasta was a lovely meal I had on a recent holiday in Zante, and like a lot of foodie’s when this happens you are naturally going to want to recreate it at home.

Basically, I needed to make the following flavours blend:

yellow pepper

Feta

Tomato

Onion

(Optional olives and capers, alas not unanimously liked in my household so not included tonight)

It DID have the most amazing tomato and pepper flavour, so for anyone Veggies and Vegans included, omit the feta, fry the onion, chopped pepper, carton of chopped tomatoes and half tube of tomato purée and mix through with the cooked pasta and it should do nicely for a week night. If it were down to me, bung in a few capers and chopped olives as well. In the revised format without feta, it also transforms into quite a healthy recipe, which is a bonus.

My wife is a coeliac, so we actually use Gluten free pasta as well. I will have another go in the future, possibly without the chopped tomatoes and just use a quarter of a tube of tomato purée. Anyone who reads several of my recipes will come to learn tomato purée is an ingredient I like to use. Strong flavour and dirt cheap.

If at first you don’t succeed, eat up as it was probably still a 7 out of 10.