CURRIED CORNED MEAT AND CHICKPEA

CURRIED CORNED MEAT AND CHICKPEA
CURRIED CORNED MEAT AND CHICKPEA

Serves: 4

Prep time: 15 mins

Ingredients

  • 2 x 300 g cans Bull Brand Corned Meat
  • 1 x 410 g can chickpeas, drained and rinsed
  • 2 T sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 T curry paste
  • 1 x 410 g can tomatoes, chopped
  • 1 T tomato paste
  • 1 tsp brown sugar
  • 1/2 cup beef stock
  • Bunch coriander, chopped

Method

  1. Heat oil in a large saucepan. Sauté onion and garlic until translucent. Reduce heat to medium. Add curry paste and stir. Add tomatoes, paste and sugar, and stir. Add stock and cook for 3–5 minutes or until slightly thickened.

  2. Cut the Bull Brand Corned Meat into cubes, and add to the saucepan. Add chickpeas and stir. Simmer for 5 minutes. Add coriander and stir. Serve the curried corned meat and chickpea with roti.

CORNED MEAT AND SPINACH PARCEL 

CORNED MEAT AND SPINACH PARCEL
CORNED MEAT AND SPINACH PARCEL

Serves: 4 

Prep time: 30 mins 

Ingredients

  • 2 x 300 g cans Bull Brand Corned Meat
  • 1 ready rolled puff pastry
  • 1 large bunch spinach, finely chopped
  • 3 T sunflower oil
  • 1 onion, finely chopped
  • 250 g punnet mushrooms, sliced
  • Salt and freshly ground black pepper 
  • 1/2 cup Parmesan cheese
  • 1 egg, beaten

Method

  1. Preheat the oven to 180°C.In a large frying pan, heat oil and sauté onions until translucent and soft. Add mushrooms and spinach. Continue cooking on high heat, stirring continuously until spinach has wilted. Reduce heat to low, and cook for 5 minutes. Season with salt and freshly ground black pepper. Add Parmesan cheese, and cook for 2 minutes until melted and combined. Set aside to cool completely.

  2. On a lightly floured surface, unroll the puff pastry then cut into 4 equal square shapes. Divide the spinach into 4, and place onto the pastry towards the corner, leaving space to fold it over. Make a lace with leftover pastry for garnishing.

  3. Carefully remove the Bull Brand Corned Meat from the can. Cut in half lengthwise, and place on top of the spinach. Fold the pastry to cover, and close the ends. Place lace on top. Brush the pastry with egg wash.

  4. Bake in the oven for 20 minutes or until the pastry is golden. Remove and cool slightly before serving.

Bull Brand
Bull Brand


BREAKFAST CORNED MEAT AND LENTIL SHAKSHUKA

BREAKFAST CORNED MEAT AND LENTIL SHAKSHUKA
BREAKFAST CORNED MEAT AND LENTIL SHAKSHUKA

Serves: 4–6

Prep time: 20 mins

Ingredients

  • 2 x 300 g cans Bull Brand Corned Meat
  • 1 x 410 g can lentils, drained and rinsed
  • 6 eggs
  • 3 T sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 red chillies, crushed
  • 1 T dried mixed herbs
  • 1 x 410 g can tomatoes, chopped
  • 1 T tomato paste
  • 1 tsp brown sugar
  • 1/2 cup beef stock
  • 1 x 410 g can baked beans
  • Chives, chopped

Method

  1. Heat oil in a large frying pan. Sauté onion and garlic until translucent. Reduce heat to medium, and add chillies. Stir and sauté for 1 minute. Add mixed herbs, tomatoes, paste and sugar, and stir to combine.

  2. Add stock and cook for 5 minutes or until slightly thickened. Cut the Bull Brand Corned Meat into cubes, and add to the pan. Add baked beans and lentils. Stir and cook for 3 minutes.

  3. Crack open the eggs into the pan. Close with a lid and simmer on low heat for 5 minutes or until eggs are cooked through.

  4. Garnish with chives. Serve with toasted bread.

CORNED MEAT NAANWICH

CORNED MEAT NAANWICH
CORNED MEAT NAANWICH

Serves: 4

Prep time: 30 mins

Ingredients

  • 2 x 300 g cans Bull Brand Corned Meat
  • 2 cups flour
  • 2 tsps sugar
  • 1 tsp salt
  • 1 tsp instant dry yeast
  • 1 cup lukewarm water
  • 2 T oil
  • 1/4 butter
  • 1 cup guacamole
  • 2 cups coleslaw
  • 1 cup tomato and chilli salsa

Method

  1. Sift flour in a large bowl. Add sugar, salt and yeast, and mix together. Mix water and oil together, then pour into the flour. Mix to form dough. Turn out onto a lightly floured surface, and knead until smooth and elastic. Set aside for 5 minutes.

  2. Divide the dough into 4 balls. Roll out each ball until very thin.

  3. Heat a skillet over medium heat. Melt butter, cube at a time, and cook the naan bread for 2 minutes, turning once after 1 minute. Leave to cool.

  4. Heat a griddle pan on high until very hot. Remove Bull Brand Corned Meat from the can and cut in half lengthwise. Place on the hot pan and cook for 3–5 minutes on each side. Remove and slice.

  5. Spread the naan bread with guacamole, then coleslaw. Add the grilled Bull Brand Corned Meat, and top with salsa. Serve with micro herbs.