It’s been a while.. as usual!
I’ve finally gotten myself one of those facebook-fan-style-thingymajiggy pages, so if you feel so inclined, give me a like by clicking here. It’s totally cool because I will be posting up some better quality pics, more info on posts / pics, and you comment, say hi, and all that bizzo fun stuff 🙂
Now that’s out of the way, here’s a great weeknight meal to whip up for your loved ones.
It’s corned beef with lemon garlic potatoes, broccolini and sesame honey dutch carrots – good for a weekend dinner and great for leftovers.
1 kg corned beef cut
2 T brown sugar
2 T apple cider vinegar
1 cut up onion
(optional: 1 carrot, 1 celery stick).
Place corned beef in a big pot and cover with cold water. Add remaining ingredients. Bring to the boil and simmer on medium for about 3 hours or until corned beef is tender. Slice and serve. Great cold, for leftovers, or on buttered bread! Mmm.
1/8 cup melted butter
juice of two lemons
teaspoon garlic powder
teaspoon dried parsley flakes
1/2 kilo – 1 kilo of washed potatoes, diced
Blend together melted butter and lemon juice. Add garlic powder, dried parsley flakes and seasoning. Place diced potatoes into a lined baking dish and pour over lemon/butter mixture and toss to coat potatoes. Bake in a hot oven (180 degs) for about 1-1.5 hours until potatoes are cooked through. Serve.
Honey Sesame Carrot recipe from Taste.com
1 bunch of baby dutch carrots
1 T sesame seeds
2 T honey
Rinse and trim carrots, place in a saucepan with cold water and bring to the boil until cooked. In a separate saucepan, toast sesame seeds until lightly browned and add honey. Pour over cooked carrots to serve.
Slice corned beef (serve with seeded mustard if desired). Add potatoes, carrots and steamed/blanched broccolini. Serve 🙂