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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Feta and Chorizo Frittata

This casual delight works well as either a brunch on Saturday if you were a bit full to eat Breakfast or as a snacky evening meal. In all honesty, you can pretty much have it any time. I like it, as there are few ingredients and it doesn’t take long. It has evolved possibly from a Pancetta and different cheese recipe. I’d credit if I could remember. Once you’re familiar with the concept, you can change cheese, put different meat in, mushrooms, spring onions, shallots, whatever you want or whatever is left in the fridge. I’ll go with the preferred option in our household below:

INGREDIENTS

3 Eggs

1 Chorizo sausage (1 of the large chunky U shaped ones.)

1 Block of Feta

1 Red Onion

1 Red Pepper

Directions

Turn your grill onto medium, approx 180c. Get a medium sized frying pan ready. Slice up the onion, pepper and Chorizo. (I half the Chorizo slices again to make them spread further).

Fry it all in a little Olive Oil for about 5 minutes.

Feta Chorizo1

In this time, crack the eggs into a cup and whisk with a fork/whisk. Also grate half the Feta. Now mix this all together in the frying pan until you can see the egg starting to cook and harden and everything is mixed through.

Now put it under the grill for 7 minutes, and grate the remaining Feta. Once time is up, remove with an Oven Glove to avoid 3rd degree burns and sprinkle the remaining feta on top.

Feta Chorizo2

Put it back under the grill for another 7 minutes, then serve with Beans or Veg or enjoy on it’s own. In our view it’s that tasty, it makes an appearance on average once a fortnight.