BY NOEL CUNNINGHAM
As the Coronavirus disease (Covid-19) outbreak moves its way around sending everyone into self-isolation and self-quarantine forcing most non-essentials workers and students to stay home we are all going through different moods and phases as we all face the pandemic together.
As the news and virus starts to spread, everyone goes out and panic buys all the groceries they think they will need to last them for at least 14 days. We all know food is life, food is medicine but one of the best things about food in this time, is that it brings comfort. During this time, I recommend cooking all your favorite foods that you love and enjoy preparing. This will ease your mind of what’s happening in the world. I’m sure we all purchased extra canned food and are now wondering what we can create with these. This week I’m sharing with you two recipes that use all pantry basic ingredients that you can easily make in the comfort of your own home. From a twist on a classic shepherd’s pie to a sausage pasta. Make sure to add these recipes to your meal plan rotation even the kids will enjoy these meals.
Corned Beef Shepherd’s Pie
Ingredients
- 1 tin corned beef
- Ketchup
- 2 spring onions, finely chopped
- 1 medium tomato, diced
- 1 stalk scallion
- Salt and pepper
- 1/4 cup water or beef stock
- 1 lb. Irish potatoes, peeled and cut into cubes
- 1 tin corn
- 1/2 cup milk
Directions
- Set the oven to 350 degrees F. In a large pot of boiling water cook potatoes until tender. Drain, then mash with butter, milk, salt and pepper until creamy.
- In a heated frying pan sauté onion and tomato then add corned beef, season with salt, pepper and add ketchup. Stir to combine then add water or stock to loosen up.
- In a baking dish add corned beef mixture, then add corn and top with mashed potato. Bake 15 to 20 minutes until golden.
Farfalle Pasta with Vienna Sausage
Ingredients
- 1 pack farfalle pasta or pasta of choice
- 2 tins Vienna sausage, sliced
- Oil for frying
- Salt and pepper
- 2 garlic cloves, minced
- 2 cups tomato sauce
- 1 can (28 ounces) crushed tomatoes
- 1/4 to 1/2 teaspoon crushed red pepper flakes
Directions
Cook pasta according to package directions. Meanwhile, in a frying pan fry the sausages until crispy, then add onion, garlic, salt and pepper. Stir to combine, then add tomato sauce and cooked pasta, add crushed pepper flakes and stir to combine. Serve while it’s hot; top with cheese and garlic toast to take it up a notch and for more flavour and enjoy.
