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ShelBell wrote: »
Oh and we don't have puddings. ever.
MRSMCAWBER wrote: »
I make cornedbeef hash by :-
chopping up peeled potatoes, chunks of carrot, swede, parsnips and onions -throw them in a huge pan and add water -put the lid on and cook until everything is tender -then bail out some of the liquid if there is too much don't want it to sloppy (keep it in a jug though )... add a tin of corned beef and a tin of marrowfats and leave to carry on cooking with the lid part off so the liquid reduces down.. plenty of seasoning and then I add dumplings...
there should be loads left and it will thicken as it cools... the following day either re-heat or i remove all the solids into a pie dish and top with a crust -any left in the pan gets the stock added back to it and blitzed and you have a thick tasty soup too ..its a meal i had on a regular basis as a kid and still a fave :T
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