Corned beef on rice
Photo by Doug Sherring
We know tinned meat can be polarising but it is one of Karena’s favourite guilty pleasures. Frying it with garlic, chilli and spring onions livens it up. Give it a go.
- In a large saucepan, heat oil over medium heat. Add the onions and cook gently for 7 minutes or until softened but not browned. Season with salt and pepper.
- Add the corned beef and garlic and cook for 5 minutes. Add the chilli and water and cook for a further 5 minutes.
- Add the spring onion and add as much or as little Tabasco as you like.
- Serve on white rice and garnish with parsley.