Corned beef deserves more love. Jackson Mclarty shows off what you can do with a tin of corned beef and a few store-cupboard ingredients in this simple dish.
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Serves
4
Green Bell Pepper
Tomato
Garlic Cloves
Onion
Spring Onions
Scotch Bonnet Chilli
All Purpose Seasoning
Dried Thyme
Corned Beef
Sweetcorn
Tomato Purée
Ketchup
Vegetable Oil
Serves
4
Green Bell Pepper
Tomato
Garlic Cloves
Onion
Spring Onions
Scotch Bonnet Chilli
All Purpose Seasoning
Dried Thyme
Corned Beef
Sweetcorn
Tomato Purée
Ketchup
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Trim and finely chop the pepper and tomato. Peel and thinly slice the garlic, finely dice the onion. Thinly slice the spring onion and pierce the scotch bonnet, making sure to keep it whole.
Step 2.
Place a saucepan on medium-high heat with 1 tbsp of oil. Once hot, add the pepper, garlic, onion and scotch bonnet. Cook until softened, 3-4 mins. Stir through the all-purpose seasoning and thyme and cook for 1-2 mins.
Step 3.
Add the corned beef into the pan and break it up using a spatula, cook for 3-4 mins. Stir through the tomatoes along with the tomato purée, sweetcorn, and ketchup until the tomatoes have softened and the mixture has thickened, 4-5 mins. Taste and season with salt and pepper.
Step 4.
Serve with fried plantain, rice and garnish with spring onion.
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