Minted corned beef, leek and broad bean hash
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Minted corned beef, leek and broad bean hash

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This stylish recipe for corned beef turns the common or garden Sunday morning favourite into a stunning brunch, while the mint and broad beans add vibrant colour and flavour.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 400g cooked Quality Mark corned beef, diced
  • 75 grams butter
  • 4 waxy potatoes, diced
  • 1 parsnip, peeled and diced
  • 1 large leek, trimmed, washed and finely diced
  • 1 teaspoon minced fresh garlic
  • 1 x 500 gram bag frozen broad beans, blanched and peeled
  • ¾ cup light chicken stock
  • 125g mozzarella, grated
  • 2 tablespoons chopped fresh mint

Hollandaise sauce (optional)

  • ½ shallot, peeled and finely diced
  • 4 peppercorns
  • 3 tablespoons each white wine vinegar and water
  • 175g unsalted butter
  • 3 egg yolks

Method

Preheat oven to 190°C.

Melt the butter in an ovenproof frying-pan. Cook the potatoes and parsnip until lightly browned and half-cooked. Add the leek and garlic and continue to cook 3-4 minutes or until the leek has softened and the pan is fragrant.

Toss through the corned beef and broad beans, pour in the chicken stock and scatter over the mozzarella. Season with pepper.

Transfer to the preheated oven and bake for 20 minutes or until the vegetables are tender and the whole dish is piping hot. Scatter over the mint and, if wished, sever with warm hollandaise sauce.
 

Hollandaise sauce

Simmer the shallots, peppercorns, vinegar and water in a saucepan over a low heat until reduced to 2 tablespoons of liquid. Strain and set aside. Melt the butter and keep it hot while you combine the egg yolks with the strained vinegar in a blender. With the motor running, gradually pour in the hot melted butter to make a thick sauce. Season with salt, white pepper and a squeeze of lemon juice.

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 489g
Energy kJ (kcal) 2189 (523)
Protein (g) 37.2
Fat (g) 24.6
Saturated (g)
14.9
Carbohydrate (g) 33.5
Sugars (g)
7.5
Sodium (mg) 1491
Iron (mg) 3.4
Zinc (mg) 4.6
Vitamin B12 (ug) 1.5
Vitamin D (ug) N/A
Selenium (ug) 10.3

Jazz me up

  • Served with poached eggs on top for a stylish brunch. Fill a frying pan with water, add a dash of vinegar and bring to just under the boil. Break fresh eggs into cups. Stir the water so it swirls gently around the pan and quickly add the eggs. Allow the eggs to poach, keeping the water just below the boil. Use a slotted spoon to lift the eggs from the water. Take care not to boil the eggs, as this will cause the whites to split.

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