Thursday, 21 October 2010

Brunch with The Secret Ingredient - Corned beef brunch

Who would have thought that I’d end up posting “mum food” twice in a row?!

Not moi!

But the thing is that a few weeks ago I went to an event with Paul Rankin in central London and all dishes were prepared with “the secret ingredient” and said secret ingredient turned out to be Heinz ketchup – You should have seen my face after I spent the evening confidently assuring everyone else that I knew exactly what it was… Only it wasn’t HP sauce. Close enough though!

Anyway, I think I didn’t give it a second thought because, to be fair, ketchup doesn’t really horrify me or surprise me in food other than burgers that much.

I mean, God forbid I put it on pizza or pasta because that’s just, like, totally wrong but I have put it on greasy chow meins before (yes, with mustard and I am NOT ashamed).

I’ve also added it to re-heated arroz con pollo before.

What can I say? Grandpa taught me.

But anyway, I have also used it as part of a cooked sauce like in chilli con carne if I don’t have cocoa at hand (don’t ask how they related, just go with it) or cottage pie.

Most importantly, I use it in 2 recipes that come once again from my mum’s repertoire.

Oh, yeah, she did cheat’s food too and some of those plates I still make myself, because… Well, they taste of home and I’m not ashamed of them!

I, of course, add and remove and cook going by memory so I guess my versions are not exactly like hers, but there you go.

This one, for example, is one of my favourite brunch dishes – An ode to tinned protein of some sort mixed with bottled tomato sauce high in sugar.

What’s not to like?

Corned beef brunch

Serves 2

350gr corned beef

2tbsp ketchup

2tbsp tomato paste

1 small onion finely chopped

1 tsp olive oil

2 eggs

Heat the oil in a frying pan, add the onion and let the soften slightly (3 minutes circa).

Add the corned beef, ketchup and tomato paste and stir until the corned beef breaks up and looks like... erm.. mince?

Lower the heat and let it cook for about 5 minutes.

In the meanwhile, fry the eggs.

Remove everything from the stove and plate up placing the eggs on top of the corned beef.

Make sure you have toasted bread with it to mop up the juices!!

7 comments:

Su-Lin said...

I grew up eating corned beef too! Only substitute chilli sauce for the ketchup and fry the eggs into the meat and well, it's almost the same.

I knew a couple of Japanese boys who ate ketchup on white rice. Woah.

aforkfulofspaghetti said...

I've never met your mum, and probably never will - but I think I like her! :)

Gin and Crumpets said...

How much do I love corned beef? Quite a lot is the answer. This looks delicious.

meemalee said...

I put ketchup in spag bol, chilli con carne, shepherd's pie, cottage pie, macaroni cheese :)

Josordoni said...

and cheese on toast is much better with ketchup on top.

Mzungu said...

Ketchup goes with everything, except a bacon sarnie. This has to be HP.

Jenny Eatwell said...

Personally, I don't find any difference in the principle of using Worcestershire Sauce or Heinz Tomato Ketchup in a recipe. It's all favouring of one sort or another!

I just wish that Corned Beef wasn't as expensive as it is now, as it's starting to get out of my price range - which is ridiculous. Especially as your recipe looks pretty darned yummy and I'd love to try it! :)