Monday, March 18, 2013

Ginger and Lime Corned Beef with Colcannon

Mr B and I returned home from our weekend away yesterday afternoon and my bags hadn't even hit the ground before I was elbow deep in flour, sugar and cream cheese - just the way I like it. Before I knew it we had a kitchen full of goodies including Easter Basket Cupcakes and Baileys Cheesecake (which I will tell you all about later in the week!).

Given that it was  St Patrick's Day, we indulged in some Ginger and Lime Corned Beef with Colcannon (and copious amounts of Baileys.....) and whilst it may not have been pretty, it was delicious.

To make this Ginger and Lime Corned Beef (Serves 4) you will need:

1.5kg of  Corned Beef
10-12 peppercorns
4 litres of ginger ale
2 tbspns crushed ginger
1 lime, quartered
1 tbspn crushed garlic
1-2 tspns crushed chilli

Place the corned beef in a large saucepan and cover with ginger ale. Add the remaining ingredients.

Bring to the boil and then reduce to a simmer for 1.5 hours.

When the Corned Beef has around 1/2 hour to go, get started on your Colcannon.

5 pieces of shortcut bacon
1/2 cup finely diced spring onions
1/2 savoy cabbage, diced
4 large potatoes, peeled and quartered
50g butter plus 40g extra
2 tbspns milk

Place the potatoes in a pot and cover with water. Bring to the boil. Drain and set aside.

In a fry pan over medium heat, cook the bacon, cabbage and 1/2 of the spring onions for 7-10 mins or until cabbage is softened and bacon is cooked. Season with salt and pepper.

Add the milk and butter to the potatoes and mash well.

Stir through the cabbage and bacon mixture.

To serve the Colcannon, make a well in the centre and add the extra butter. Top with the remaining spring onion.

Remove the Corned Beef from the pot, slice and serve with English Mustard.

Enjoy with a tall glass of icy cold Baileys!

Mrs B xx

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