This easy recipe is perfect for company or on a day when the cook needs a break. As I have blogged previously Corned Beef from a can was a staple in most Goan Households while I was growing up. This Chili Fry is perfect as a sandwich spread, accompanied with cooked eggs or even just spread on crackers and devoured.
Ingredients
1 can of corned beef
1 tomato chopped
1 or more green chili (optional) seeded and chopped
1 small onion chopped
1 teaspoon vinegar or to taste
Microwave Method
Put the onion, tomato and green chili in a microwave safe dish. Cook for 2 minutes until soft. Add the corned beef which has been pulled apart with a fork to the dish, and stir to mix.
Put the dish back in the microwave for about 3-5 minutes until soft and blended through. Add a teaspoon of vinegar if you like it a little more acidic.
Serve warm as an accompaniment to eggs or rice, or cool and serve on buttered bread.
Stove Top Method
Add a tablespoon of oil to a pan. When hot add the onions tomatoes and chili. Stir gently till the onion is translucent and the tomato is soft. Add the corned beef and stir till well blended and heated through. Remove and add a little vinegar to taste.
Approximate nutritional value based on 6 servings per can of 340 g
Calories 134 /total fat 8.3 g/ total carbs .5 g/ total protein 14.5 g
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