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CORNED BEEF BAKE

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Cook: 20 - 30 mins

CORNED BEEF BAKE

This makes perfect lunchbox meals for the next day.

  • Filling:
  • 1 or 2 tins Corned Beef (the black Bull Brand tin or WW one)
  • 1 large onion, chopped
  • 1 small packet fresh baby spinach leaves
  • 2 handfuls of baby Rosa tomatoes, washed and halved
  • 1 packet of white mushrooms, wiped and quartered
  • 1½ cups grated mozzarella cheese to add over the top

Fry the onions until translucent then add the spinach, mushrooms and tomatoes. Fry until the spinach has wilted. Add the corned beef and simmer until the mixture doesn’t have runny juices any more. Set aside to cool while you make the batter.

  • Batter – Mix in a bowl and add the following to it:
  • 1 cup cake flour
  • ¼ cup polenta (or mieliemeel)
  • 1 teaspoon baking powder
  • large pinch of salt
  • In a 250 ml mug add:
  • 65 ml oil
  • 1 egg
  • Top to 250 ml mark with milk and add 1 teaspoon vinegar
  • Extra:
  • ½ tin creamed sweetcorn

Stir and add to the dry ingredients, blending well.
Add the creamed sweetcorn and stir to mix.
Pour the batter into a greased oven dish.
Spoon the cooled corned beef mixture on top. Sprinkle with the mozzarella and bake in preheated oven at 200°C for 20 – 30 mins depending on your oven.

Photo and recipe: Elsabe Templeton

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