Showing posts with label Comfort Foods. Show all posts
Showing posts with label Comfort Foods. Show all posts
The weather has been a lot cooler these past few days, and not so stifling . . . Todd was so happy, even though he really loved the heat. He was getting a bit tired of salads though . . . he was craving some meat and potatoes.
So what's a gal to do? Well, I love my man a lot, and so I cooked him up a real man-pleasing meat and potatoes meal. He loves bangers and mash most of all . . . so that's what I did . . .
But not just any bangers and mash, no. Oven Barbequed Bangers and Mash. This is the best of the best. I do confess to having a certain fondness for it myself.
The sausages are par-boiled on top of the stove in some water, along with some onions to help render out some of that fat. They you lightly brown them in a nonstick pan. The softened onions are put into the bottom of a shallow baking dish. A delicious home made barbeque sauce is poured over top and then you drop in the browned sausages.
The whole thing then gets banged into the oven. The sauce, which appears quite liquidy when you first put it into the dish, thickens into a glossy rich sauce . . . filled with lovely bits of soft onion, coating and glazing the sausages.
The sausages are meltingly tender and in that sauce . . . wowsa, just heavenly . . . and with a side of mash, you just can't go wrong. Winner/winner chicken dinner!
Except it's not. Chicken that is . . . it's Banger's and Mash, but not as you know it. ☺
Try them for yourself. I think you'll agree that this dinner is quite scrumptious indeed! There is nothing that could make this any tastier than it already is. Guaranteed!
*Oven Barbequed Sausages*
Serve 4 to 6
These are plump, juicy and flavourful. Baked in the oven and delicious with mashed potatoes, peas and some crusty bread for mopping up all of that delicious sauce. Simple, easy and economical. This is one of Todd's favourite dinners and it's not surprising that it is These are just wonderful.
8 plump good quality dinner sized pork sausages
(I like Cumberland)
2 medium onions, peeled, halved and sliced in half moons
250ml of tomato ketchup (1 cup)
250ml of water (1 cup)
30ml of cider vinegar (about 1/8 cup)
4 TBS soft light brown sugar, packed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
pinch cayenne pepper
Preheat the oven to 180*C/350*F/ gas mark 4.
Bring a pot of plain water to the boil. Add the sausages and onions. Simmer for about 5 minutes. Scoop out the sausages and brown them lightly in a frying pan you have coated with a bit of non-stick cooking spray. While they are browning, strain the onions out of the water and put them in the bottom of a shallow baking dish. Whisk together all of the remaining ingredients. Pour this mixture over top of the onions. Add the sausages to the baking dish, turning them to coat them in the sauce.
Bake the sausages for 30 to 40 minutes in the heated oven, uncovered, until the sauce has thickened and the sausages are tender and glazed somewhat. Serve hot with mashed potatoes, peas and some crusty bread!
Are you like me? Do you like to browse Pinterest looking for tasty things to cook and to eat? Do you pin them and make note of them? How many of them do you actually go back and cook? Or do you just use your pins to inspire you? I do a bit of both.
I peruse and pin . . . then I get inspired and then I cook. Sometimes exactly from the pin . . . and sometimes I use the pin as a starting base and then run with the ball!
A few weeks back I was greatly intrigued by a recipe I saw on Pinterest for a Skillet Baked Stuffed Rigatoni by Heather Christo, which you can see here. It was a bit fiddly, but it looked fabulously delicious, and not all that difficult to do!
The really fiddly part was stuffing the rigatoni. They aren't huge actually, so you will want to make sure you don't cook the pasta until it is flimsy as you are going to have to poke a piping bag into those. Things I learned from this process . . . room temperature cheese is easier to pipe, and do not overcook the pasta or it will split.
mmmm . . . little pasta tubes stuffed with cheese . . . layered with fresh basil and slathered with marinara sauce . . . dusted with more cheese and then baked . . . what's not to like???? Of course, there can never be enough cheese and so I added some Dolcelatte to the filling, because . . . I had it, it needed using and I love it!
I also added a nice layer of mozzarella to the top. Heather didn't do this, but once again, I had it to use and I used it!
Scrummo! I enjoyed this the other day whilst the Toddster was enjoying the rare treat of a Steak and Kidney (ugh!!) pie.
Coz . . . I have taste, and he doesn't. (I jest people, I jest!) Seriously though this was really tasty . . . however fiddly. Think cheese lasagne . . . except stuffed into eensie peensie tubes.
Would I go to all that fuss again? Probably not, but at least I gave it a go! Much easier to just layer the stuff in a dish and bake it. The end result would probably taste the same! But if you aren't afraid of a bit of fiddle, by all means go for it!
mmmm . . . little pasta tubes stuffed with cheese . . . layered with fresh basil and slathered with marinara sauce . . . dusted with more cheese and then baked . . . what's not to like???? Of course, there can never be enough cheese and so I added some Dolcelatte to the filling, because . . . I had it, it needed using and I love it!
I also added a nice layer of mozzarella to the top. Heather didn't do this, but once again, I had it to use and I used it!
Scrummo! I enjoyed this the other day whilst the Toddster was enjoying the rare treat of a Steak and Kidney (ugh!!) pie.
Coz . . . I have taste, and he doesn't. (I jest people, I jest!) Seriously though this was really tasty . . . however fiddly. Think cheese lasagne . . . except stuffed into eensie peensie tubes.
Would I go to all that fuss again? Probably not, but at least I gave it a go! Much easier to just layer the stuff in a dish and bake it. The end result would probably taste the same! But if you aren't afraid of a bit of fiddle, by all means go for it!
*Baked Stuffed Rigatoni*
Serves 4
Serves 4
I am not usually one for fiddly recipes, but this looked so good I couldn't resist. I was right. It was delicious!
Cook your rigatoni until almost al dente, according to package directions. You don't want it quite al dente. While the pasta is cooking beat the soft cheeses together in a bowl and season to taste with salt and pepper. Place into a disposable plastic pastry bag, snip the end and push down all the way, ready for piping. Drain the rigatoni well and rinse in cold water. Drain again.
This is a prime example of British ingenuity and thrift, in that it makes good use of the veg leftover from your Sunday Roast.
Comfort food at it's best, it's a huge favourite of ours. It's almost too simple to show . . . but too good to pass by.
Quite simply it is a hash made up of all the vegetables leftover from your sunday roast dinner.
No rules apply really . . . just heat some oil and butter or meat drippings, and bung in the vegetables, coarsely chopped. You then let the heat of the pan and the drippings work their magic . . .
Traditionally it is made with leftover potatoes, cabbage, and onions, as well as brussels sprouts during sprout season, but really . . .
You can use whatever combination of cooked vegetables you have to hand . . . carrots, peas, parsnips, beans, swede . . . it doesn't really matter . . .
The only thing that truly matters is that you have lots of potatoes in there and onions. They are the key to it's perfection . . . crisp fried potatoes are just simply divine don't you think? I do!
Back home we'd throw in some leftover chopped bits of the Sunday roast as well . . . and call it hash . . .
I don't know about you . . . but for me, Bubble and Squeak sounds much more delicious!!!
I don't know about you . . . but for me, Bubble and Squeak sounds much more delicious!!!
*Bubble and Squeak*
Serves 4
Printable Recipe
Traditionally made by frying up the leftover potatoes, cabbage or Brussels sprouts (Christmas) in the drippings from the roasted Sunday joint. From what I understand the name came from the noise made from the vegetables as they fried in the pan, although I have also heard that it might have something to do with the effects that brassica vegetables might have on the human digestive system . . . ahem . . . If you don't have any leftover potatoes, you can always cook some to use in the recipe in some boiling salted water, just until they are tender, drain, cool and then proceed as per the recipe.
2 TBS butter, lard or meat drippings
a splash of oil
2 large mugs of leftover roasted potatoes, roughly diced
one medium onion, peeled and chopped
2 large mugs leftover cooked cabbage, Brussels Sprouts, and other cooked vegetables,
roughly chopped
salt, pepper and summer savoury to taste
Heat the butter in a wide heavy skillet or frying pan along with the oil. Once it is hot add the onions and cook, stirring, until they have softened. Add the remaining vegetables along with the herbs, salt and pepper. Give them a good stir to mix, then press the mixture down into the frying pan to compact it a bit. Cook, without stirring, over medium heat for about 5 to 7 minutes until they are beginning to brown. Give them a good stir, and repeat, allowing it to brown again. Once it is as crisply browned as you like, remove from the heat and serve, spooned out onto plates with, or without gravy. Some people like to just have it with a poached or fried egg on top which is also very good.
Serves 4
Printable Recipe
Traditionally made by frying up the leftover potatoes, cabbage or Brussels sprouts (Christmas) in the drippings from the roasted Sunday joint. From what I understand the name came from the noise made from the vegetables as they fried in the pan, although I have also heard that it might have something to do with the effects that brassica vegetables might have on the human digestive system . . . ahem . . . If you don't have any leftover potatoes, you can always cook some to use in the recipe in some boiling salted water, just until they are tender, drain, cool and then proceed as per the recipe.
2 TBS butter, lard or meat drippings
a splash of oil
2 large mugs of leftover roasted potatoes, roughly diced
one medium onion, peeled and chopped
2 large mugs leftover cooked cabbage, Brussels Sprouts, and other cooked vegetables,
roughly chopped
salt, pepper and summer savoury to taste
Heat the butter in a wide heavy skillet or frying pan along with the oil. Once it is hot add the onions and cook, stirring, until they have softened. Add the remaining vegetables along with the herbs, salt and pepper. Give them a good stir to mix, then press the mixture down into the frying pan to compact it a bit. Cook, without stirring, over medium heat for about 5 to 7 minutes until they are beginning to brown. Give them a good stir, and repeat, allowing it to brown again. Once it is as crisply browned as you like, remove from the heat and serve, spooned out onto plates with, or without gravy. Some people like to just have it with a poached or fried egg on top which is also very good.
I really like using my crockpot and it has come in especially handy these past couple of days, when we have spent more time packing than doing anything else. We actually have two crockpots. The larger one that you see here, and a smaller one.
Often on Sundays I will put a chicken or roast into the larger one and potatoes in the smaller one. That way supper is ready and waiting for us when we get home. We're usually starving by then!
We have several freezers here. A large chest freezer that is ours, and which will be going with us up to Chester, and a smaller bar sized one, which will be staying as it belongs to the cottage. I have been trying really hard to use up everything in it and found myself with a lovely piece of rolled brisket to cook.
I had always wanted to try cooking one in coffee. I had heard that done that way, brisket turns out really tender and delicious, and that you cannot taste the coffee in it at all. We don't really do coffee, but I bought a small jar of decaf to use in this recipe.
It is really a combination of several recipes that I found. I liked bits of both and put them together to make my own taste tempting concoction. Delicious tender beef, cooked with onion, carrots, sweet bell peppers, mushrooms, garlic and some seasonings. Stirring in some cream cheese at the end creates a luciously rich and creamy gravy.
And taste tempting it was! You really could not taste the coffee at all, and it gave the gravy a nice colour, and true to it's reputation . . . the brisket was tender as could be.
Todd gave this two thumbs up and I will be putting it into my regular Sunday Recipe rotation schedule once we get all settled in up North.
I really hope you will give it a try. Not only was it easy to do, but relatively painless, totally scrumptious and smelled fantastic when it was cooking! We had this simply with some mashed potatoes and brussels sprouts on the side. The gravy was really scrummy spooned over the potatoes!
*Crockpot Java Brisket*
Serves 6
Printable Recipe
Delicious moist beef brisket with a wonderfully rich and flavourful sauce. You would never know there was coffee in the gravy. You can use beef broth instead if you are not fond of coffee.
1/3 kg rolled brisket joint
2 carrots, peeled and diced
1 red pepper, seeded and chopped
1 large onion, peeled and chopped
4 to 5 garlic cloves, peeled and minced
8 ounces sliced mushrooms
6 ounces strong brewed coffee or beef broth
1 TBS Worcestershire Sauce
3 TBS Sherry Vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
To finish:
4 ounces cream cheese
Place all of the chopped vegetables in the bottom of the crockpot. Top with the brisket. Stir together the coffee, worcestershire sauce, vinegar, salt and pepper. Pour over all. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. At the end of that time, remove the meat carefully from the crockpot to a platter. Whisk the cream cheese into the juices until smooth and amalgamated. Serve the meat sliced with the juices spooned over top.
This is a very old recipe which I have had in my files for a very long time. It is a recipe which was given to me by my mother in law back in the early 1970's.
Lord knows how long she had it kicking around! It's a very thrifty pudding which makes great use of things most of us, if not all of us, have in our larders at any given time.
It's very similar to a suet pudding, but there is no suet involved. This pudding uses good old butter! Mmmm . . . adds to the richness. There are carrots involved, of course. . . . Carrot pudding duh . . .
It's very similar to a suet pudding, but there is no suet involved. This pudding uses good old butter! Mmmm . . . adds to the richness. There are carrots involved, of course. . . . Carrot pudding duh . . .
It is really moist, with the carrots and believe it or not grated potato. Additional moistness comes from the use of Brown sugar . . . brown sugar always adds moistness.
The original recipe had no spice in it . . . I added these . . . sweet cinnamon, fiery ginger . . . baking spices . . . ground cloves, nutmeg and cardamom. Warm baking spices . . .delicious.
Think of this as carrot cake . . . but stodgier . . . steamed and not baked . . . it is a pudding that was often on the holiday menu and sometimes just for just for . . .
The brown sugar sauce is typically what I serve with it . . . but a bit of clotted cream would never go amiss . . . or custard sauce . . . vanilla ice cream . . . pouring cream.
The brown sugar sauce is typically what I serve with it . . . but a bit of clotted cream would never go amiss . . . or custard sauce . . . vanilla ice cream . . . pouring cream.
All are equally as good. Just not all at once!
Best thing about it is that it's easy . . . and it's delicious . . . economical . . . and you can basically just leave it to cook itself without heating up the oven or having to keep an eye on it.
Best thing about it is that it's easy . . . and it's delicious . . . economical . . . and you can basically just leave it to cook itself without heating up the oven or having to keep an eye on it.
It is steamed and as long as you keep the water in the bottom of the steamer topped up you will be fine.
I cook it in a pudding basin but a heat proof bowl also works very well. You could even do individual ones, but of course in that case the steaming time would be greatly reduced.
I would check them for done-ness at 40 minutes.
I do hope that you will give this delicious pudding a try. I have never known anyone to turn their nose up at it and most people come back for seconds.
I do hope that you will give this delicious pudding a try. I have never known anyone to turn their nose up at it and most people come back for seconds.
Leftovers reheat very easily as well.
*Carrot Pudding with a Brown Sugar Sauce*
Serves 8 to 10 people
Printable Recipe
Old fashioned, economical, easy and delicious!
7.5 ounces soft light brown sugar (1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp each of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry ( 1 cup. Squeeze all the water out and discard before measuring.)
6 ounces of sultana raisins (1 cup)
For the Brown Sugar Sauce:
3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup)
2 TBS golden syrup ( can use corn syrup)
125ml of double ( heavy or whipping) cream (1/2 cup)
1 1/2 tsp vanilla
Have ready a pot of simmering water, fitted with a steaming basket and a lid. Butter a large pudding basin and set aside.
Cream together the brown sugar and butter. Beat in the eggs and vanilla. Sift together the flour, soda, salt and spices. Stir this into the creamed mixture. Fold in the carrots, potatoes, and raisins. Spoon the pudding into the prepared pudding basin. Take a large sheet of foil. Butter it well and make a pleat in the centre. Fit this over the top of the pudding basin, leaving room for expansion. Secure with a rubber band or some twine and make air tight.
Place this into the steamer basket over the boiled and simmering water. Cover tightly with a lid. Steam for 3 hours, checking periodically to make sure that the water doesn't run dry. Add more boiling water carefully as needed.
Remove the steamer basket. Remove the foil carefully. There will be steam. Carefully slide a knife around the inside edge of the bowl to loosen. Invert a serving plate over top and then carefully tip out the finished pudding. Serve warm, cut into wedges along with the brown sugar sauce, custard, cream or ice cream.
To make the brown sugar sauce, place all of the ingredients into a small saucepan. Bring to the boil, then simmer, stirring occasionally to help prevent it from catching, over a very low heat for about five minutes.
Note: Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water until heated through, or covered and heated for about 40 seconds in the microwave.
*Carrot Pudding with a Brown Sugar Sauce*
Serves 8 to 10 people
Printable Recipe
Old fashioned, economical, easy and delicious!
7.5 ounces soft light brown sugar (1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp each of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry ( 1 cup. Squeeze all the water out and discard before measuring.)
6 ounces of sultana raisins (1 cup)
For the Brown Sugar Sauce:
3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup)
2 TBS golden syrup ( can use corn syrup)
125ml of double ( heavy or whipping) cream (1/2 cup)
1 1/2 tsp vanilla
Have ready a pot of simmering water, fitted with a steaming basket and a lid. Butter a large pudding basin and set aside.
Cream together the brown sugar and butter. Beat in the eggs and vanilla. Sift together the flour, soda, salt and spices. Stir this into the creamed mixture. Fold in the carrots, potatoes, and raisins. Spoon the pudding into the prepared pudding basin. Take a large sheet of foil. Butter it well and make a pleat in the centre. Fit this over the top of the pudding basin, leaving room for expansion. Secure with a rubber band or some twine and make air tight.
Place this into the steamer basket over the boiled and simmering water. Cover tightly with a lid. Steam for 3 hours, checking periodically to make sure that the water doesn't run dry. Add more boiling water carefully as needed.
Remove the steamer basket. Remove the foil carefully. There will be steam. Carefully slide a knife around the inside edge of the bowl to loosen. Invert a serving plate over top and then carefully tip out the finished pudding. Serve warm, cut into wedges along with the brown sugar sauce, custard, cream or ice cream.
To make the brown sugar sauce, place all of the ingredients into a small saucepan. Bring to the boil, then simmer, stirring occasionally to help prevent it from catching, over a very low heat for about five minutes.
Note: Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water until heated through, or covered and heated for about 40 seconds in the microwave.
I do confess I have been a very poor blogger of late . . . not to be-labor a point, but . . . I've been very poorly, going on for six days now and in all honesty the only cooking going on in my kitchen has come from tinned soups or beans, baked potatoes and the like. Sad . . . but true. I just have not had the energy or appetite to do much else.
Feeling today as I have done for the past week just about I despaired of ever being able to show you something delicious and new again . . . and then I remembered this lovely steak dish which I had thrown together a couple of weeks ago and hadn't shared with you yet.
A recipe in which I put together some of my favourite ingredients . . . lean, thin cut beef steak, chopped tomatoes, barbeque sauce . . . streaky bacon . . . and a few other bits and bobs . . . and came up with a comforting dish that made my meat and potatoes loving husband grin from one meat and potato loving ear to the other.
I combined my two loves . . . German Rouladen and Swiss Steak into deliciously tender beef rolls that melted in the mouth . . .
With a rich thick and well flavoured gravy that went so well with the meat and mounds of fluffy fresh mashed potatoes . . .
They weren't that hard to do, and after the initial browning on top of the stove. I just stirred together the sauce ingredients and poured them over top . . . and then let my oven do the rest.
The end result was something which was quite . . . quite . . . quite delicious and different too. A whole new favourite. I wish I had some now . . . but alas we scarfed the whole lot down.
Hoping tomorrow I can jump back into the cooking saddle again. I have my fingers crossed.
*Swiss Steak Rolls*
Serves 4
Printable Recipe
I have been making Swiss steak for years. It's a real family favourite. I purchased some really thinly sliced beef steak the other day thinking I would make steak sandwiches, but instead decided to combine my Swiss steak recipe and the idea of German Rouladen for a whole new concept on homey deliciousness!
8 thin slices of beef steak, each about 8 inches long and 3 inches wide, and being about 1/4 inch thick
(Alternately you can pound pieces of steak to suit)
8 rashers of streaky bacon
8 TBS crispy salad onions (like Durkees fried onions)
8 tsp prepared horseradish sauce
2 tsp dried marjoram
salt and pepper to taste
Non stick cooking spray
For the Sauce:
1 tin of (400g) chopped tomatoes with garlic and onion (2 cups)
60 ml of barbeque sauce (1/4 cup)
1/2 tsp Worcestershire sauce
1 TBS Balsamic vinegar
1/4 cup of water
salt and pepper to taste
Preheat your oven to 165*C/325*F/ gas mark 3. Have ready a deep casserole with a lid, large enough to hold all the rolls in a single layer.
Take your beef steak and lay it out on the counter top. Spread each steak with 1 tsp of the horseradish sauce. Sprinkle with a bit of marjoram and 1 TBS of the crispy onion bits. Roll up tightly from the short side. Take a slice of bacon and tightly wrap around one of the rolls. Secure the ends with a toothpick on the underside. Repeat until all of the slices of steak have been spread, rolled and wrapped. Season lightly with pepper and salt if desired.
Heat a large skillet over medium heat. Spray with a bit of nonstick cooking spray. Add the meat rolls and brown them on all sides. (I did this to get rid of some of the excess fat from the bacon and give the meat a nice colour.) Once they are browned place them into the casserole. Stir together the chopped tomatoes, barbeque sauce, Worcestershire Sauce, vinegar and water. Season to taste as desired. Pour this over the meat rolls in the dish. Cover tightly and place in the oven.
Roast for 45 to 60 minutes until the rolls are fork tender and the sauce is deliciously thick and scrummy. This goes very well with mashed potatoes and peas. My meat and potatoes loving husband was well pleased with this.
I think I am basically just a simple girl with simple tastes. It doesn't take much to please me and in the Winter months I love comfort food most of all . . . and it doesn't even have to be anything special or anything that takes a long time to make or is complicated.
It's nice to have a few things in the larder that you can put together to make a simple and delicious meal without a lot of work. Especially on a Sunday when I am tired after all of my church responsibilities etc. We only ever very rarely have a Sunday Roast Dinner in this house and if we do we more often than not have it on a Saturday. After three hours at church, plus . . . I am not in the mood to do a roast dinner.
Usually it's something quick and easy just like this pan fried hash, that makes excellent use of a package of potato gnocchi, a tin of corned beef (don't judge me) and a few fresh vegetables thrown together in an interesting and delicious way.
I sweat the vegetables in a skillet with a bit of butter, until they just begin to caramelize and then throw in some cooked potato gnocchi and corned beef . . . it's kind of like corned beef hash . . . or a bubble and squeak. I guess it's somewhere in between the two.
In any case we love it. It might not be something you would want to eat every week . . . but a couple of times a year, it goes down a real treat. I think Potato Gnocchi are one of the most versatile things to have in your cupboard. They go with just about anything! I give you my word on that.
It's not health food and it's not pretty, but it's economical, filling and delicious and . . . to my way of thinking . . . you can't ask for much better than that!
*Hashed Gnocchi*
Serves 4
Printable Recipe
Butter browned Gnocchi along with onions, cabbage, carrot, swede,corned beef and some herbs. Fabulous and easy!
1 packet of ready to cook potato gnocchi (1.1 pound in weight)
1 tin of corned beef
1 medium onion, peeled and coarsely chopped
about 2 cups of thinly sliced white cabbage
1 medium carrot, peeled and grated
about 1 cup of coarsely chopped swede
2 TBS butter
1 TBS oil
fine sea salt and freshly ground black pepper to taste
1/2 tsp summer savory
Melt 1 TBS of butter in a large skillet. Add the cabbage, carrot, onion and swede. Season with some salt and pepper, and the summer savory. Cook, over medium heat, stirring occasionally, until the vegetables have softened and are beginning to caramelize. Keep warm.
Bring a large pot of water to the boil. Add the gnocchi and cook them according to the package directions. Add the remaining butter and oil to the pan with the cooked vegetables. As the gnocchi cooks and floats to the top, scoop out, drain and drop into the pan with the vegetables. Crumble in the corned beef. Cook and stir gently, until the gnocchi have begun to turn golden brown. Taste and adjust seasoning as necessary.
Note: If you are really feeling indulgent, you can grate some strong cheddar cheese over top and allow it to melt before serving.
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