Last night our tea was thrifty food. In a bid to cut our shopping bill we are looking for good cheap food that doesn’t compromise on taste. We started with marrow soup and finished with corned beef hash. Everybody I speak to has their own corned beef hash recipe but I think the children of today shy away from this old time food as being fatty. I managed to purchase a ‘less fat’ tin of corned beef.
We ate it all so no picture but here is a photo Wilf took on his none fishing, fishing trip.
Marrow soup for 2 as a starter (double for 4)
knob of butter
1 onion diced
4 cloves roasted garlic – do not peel before cooking (put in a small ovenproof dish covered in olive oil and cook for 15 mins at about 180 degrees C. The oil can be re-used later for cooking in other recipes)
1 marrow (ours was 300 and something grams after peeling and seeding), peeled, seeds scouped out & sliced into small pieces.
1 chicken stock cube
650-700ml of boiling water
cream to taste (or what you have left over in the fridge)
bits of bread, stale or fresh and a few slices of tasty cheese.
lashings of pepper
Melt the knob of butter and fry the onions on medium for 10 mins in a saucepan big enough for your soup, stir every now and then. They want softening but you don’t want them to burn or brown. cut off 1 end of the garlic cloves and squeeze out the white bits of garlic, add to the onion and stir. Add the marrow and stir. Cover and cook for 10 minutes.
Put in the pepper. I used about 15 grinds of black pepper, if you are not sure about how much you want put it in at the end of cooking and taste it.
Put the stock cube in the boiling water and stir to dissolve. Add to the saucepan & bring to the boil. Turn down to simmer and cook until the marrow is thoroughly soft. I cooked for about 20 minutes.
You need to whizz this in a blender until smooth.
Pour back into the saucepan and add the cream. I did a glug or two, but you can add more or less. Are you on a diet?? If yes, you can use a bit of milk instead.
I have two heat proof soup bowls so I cut up the bread to fit into the bowl and balance the cheese on top, then carefully place the bread on the soup and grill until bubbling. As an alternative you could melt the cheese on the bread and add after, if you want to be fancy cut the bread using a small round cutter.
I told Wilf the soup was bits and pieces from the fridge and he liked it. He is not a lover of marrow so now the cats out the bag I’ll never get away with that again! (edit note – ‘you are right there!!’ – your proof reader Wilf)
We followed it up with corn beef hash. I used to make this when the children were little and I didn’t have any cash. I had used a couple of slices of corned beef in a roll for lunch with sliced tomarto so the tin did a lunch for one and a dinner that would have easily fed 3. It’s so easy and a real comfort food for me.
Corned beef hash recipe
I can corned beef.
1 can baked beans
1 onion chopped and fried till it softens ( I cooked two onions when I made the soup and just scooped out about half for my hash)
a few shakes of worcester sauce.
6 medium to big potatoes, peeled and boiled. Then make mash out of them, I add a bit of milk to make them easier to mash.
some grated chedder.
Oven to 180 degrees centigrade
Chop up the corn beef and put into an oven proof bowl. I used a Pyrex 1.5 litre bowl.
Add the beans, cooked onion and a few shakes of Worcester sauce. Give it all a good stir. Spread over the mashed potatoes and sprinkle on the cheese.
Cook in the middle of the oven for about 40 mins.