Corned Beef with Curry Mustard Sauce, Turnip Puree and Fresh Peas – Recipes

As you may have noticed we haven’t posted much in the way of recipes as of late. We have been busy and haven’t made much worth posting on. A lot of meals have included French onion soup powder and tinned tomato soup, but we felt in the mood for something more ‘real’ tonight. It started by picking some peas and pulling some turnips from the garden, and matching them with corn beef. The corn beef recipe is a little more traditional than the one we have posted before, and the mashed turnips are surprisingly good. Often corn beef is served with a white sauce that includes either onions, cheese, parsley or mustard. This sauce has all that, and curry powder too, and went quite well with the whole meal. Here are the recipes…

Ingredients

Corn beef

1 to 2 kg piece of corn beef
100ml stout (optional)
1/2 cup malt vinegar
1/4 cup brown sugar
3 fresh bay leaves (or 1 dried)
6 whole cloves
1 onion, peeled and halved
a handful of fresh parsley
2 tablespoons peppercorns
water to cover

Curried mustard sauce

1 medium onion, finely diced
3 tablespoons butter
2 tablespoons flour
2 cups milk
2 teaspoons curry powder
1 dried bay leaf
4 whole cloves
2 tablespoons wholegrain mustard
100g cheddar cheese, grated
1/4 cup roughly chopped parsley
salt and pepper to taste

Pureed turnips

750g turnips, peeled and roughly chopped
water to cover
1 tablespoon malt vinegar
1 teaspoon salt
2 teaspoons sugar
1/4 cup sour cream
additional salt & pepper to season

Fresh peas

a few handfuls of peas in their pods

Method

Corn beef

  1. Place all ingredients in an appropriate sized pot and make sure the corn beef is just covered with water.
  2. Bring to the boil.
  3. Cover and simmer for about 1.5 to 2 hours depending on size, or until the corn beef is tender.
  4. Allow to rest in the liquid for at least 30 mins after cooking.
  5. When ready, remove and slice finely against the grain.

Curried mustard sauce

  1. Heat butter in a pan and saute the onions, bay leaf and cloves for about 10 minutes on medium heat, or until they are translucent. Avoid browning.
  2. Add the flour and the curry powder to form a roux, and cook for 2 to 3 minutes.
  3. Add the milk, a little at a time, working in each addition to avoid lumps.
  4. Bring the sauce to the boil, allowing it to thicken.
  5. Add the cheese and incorporate until melted.
  6. Add the mustard and the parsley.
  7. Season to taste with salt and pepper.
  8. Before serving, fish out the bay leaf and cloves.

Turnip puree

  1. Place the turnips, water, vinegar, sugar, and salt in a pot and bring to the boil.
  2. Leave on a rapid simmer for about 30 to 40 minutes, or until the turnips are quite tender.
  3. Drain the turnips and place them in an electric blender. Blend!
  4. Add sour cream to the mixture in order to facilitate blending. We found about 1/4 cup made the mix liquid enough for the machine to puree well.
  5. Place the pureed mix back in to the pot and put back on the heat, in order to thicken it up a little. This took us about 10 minutes on medium heat.
  6. Adjust the seasoning to your liking.

Fresh peas

  1. Pinch off the top and tail of each pea pod, and in doing so, remove the string that runs down each side of the pod.
  2. Peas can then be blanched for about 6 or 7 minutes in boiling salted water, or simply microwaved in a bowl covered with cling film for about 6 minutes on ‘HIGH’.

Serve and enjoy!

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