This is a quick and simple dish I have been wanting to make for quite some time now.  I originally saw it on Pinterest, attributed to a blog called South In Your Mouth, who got it from someone else, who got it from someone else and so on and so on.  You know how it goes.   I adapted it to our own tastes and we were both very happy with the end result!  This is the perfect quick and simple supper for those nights when you just can't be asked to cook!

Back in my younger years when my children were growing up I used to make a ton of pickles every year to satisfy the family.  I used to can about 52 quarts of Dill Pickles a year alone, along with pickled beets, relishes, chows, chutneys etc.  And jams and jellies too.  It all got eaten.  It's not practical anymore for me to do any of that stuff with just the two of us in the house.  It would never ever get eaten.   i get a magazine every couple of month from the heart association and there are always some recipes in it that are quite healthy. These pickles came from the latest issue.  They are more  like small pickled vegetable salads, feeding just two people, but they're great!  There are four different versions!

I think the British love sandwiches more than anyone else in the world.  Walk into any shop, and I do mean any . . . and you are sure to find a variety of them, ready made, wrapped and for sale to anyone who feels in the need for some potable and portable sustenance of the this kind.   AND, they come in varities which are suitable for any meal of the day . . . breakfast, lunch, dinner or snack!

 

I recently treated myself to Nigel Slater's latest cookbook, eat.  You all know how I love Nigel and his way of cooking and eating.  That man could make anything look and sound tasty and he is the master as creating delicious and fast food out of just about anything you can get your hands on.   He has one whole chapter in this book devoted to sandwiches and the like.  My kind of guy.  My kind of cooking.



One in particular intrigued me and set my tastebuds to tingling.  This was a sandwich he created using crusty bread, beef drippings and leftover roast from the sunday dinner.  Reading about it . . . made me want one, and reading about it . . . inspired me to create my own version.  I got to thinking hash . . . roast beef hash . . . in a bun.



And so that is what I did.  I made some hash using chopped potatoes, chopped onions, chopped cabbage and some of the leftover roast from yesterday's pot roast.   I seasoned it lightly with some salt and cracked black pepper . . .



Added a touch of herb . . . in the way of summer savoury, and a hint of snap by using some Worcestershire Sauce and a dash of brown sauce.  (steak sauce to you North Americans)  I cooked that all together until the potatoes and onions and cabbage were gilded with little caramelized edges, all golden brown and sweet . . . and the meat was falling apart once more . . .

 

And then I stogged it between two halves of a crisp warm ciabatta roll . . . the bottom spread with just a touch of creamed horseradish sauce . . . a slice of Leerdammer Toastie cheese layed on top of the hot hash, so it melted down into all those gilded crevices, and topped by that crisp  roll-top . . . all that goodness tucked into a tasty and lightly crisped ciabatta suitcase and just waiting for me to tuck in . . .



Good things happen when Nigel inspires me.   Tasty things.   Things I want to indluge in again, and again . . . and again.   I am never disappointed.




Heat the oil along with the butter in a large skillet.   Toss in the onions, cabbage and potatoes.   Cook stirring until they begin to turn golden brown.  Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory,  and the garlic.  Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don't catch.  At the end of that time they should be knife tender.  Uncover and toss in the beef.  Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown.   Taste and adjust seasoning as required.   While you are doing this, pop the ciabatta into a hot oven to heat through.


To serve, slice each ciabatta roll in half.  Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.  Top each with a slice of toastie cheese and then the top of the rolls.  Serve immediately.  Pass the brown sauce or ketchup if desired.

I've also added chopped toasted walnuts.  I always toast my nuts before using.  It really enhances their natural flavours and helps them to shine.  I never add nuts to any salad until just prior to serving.







Handy Fruit Savers is a 4 piece set  of these flexible rubber lids that serve to help to prevent your favourite foods from spoiling. They are reusable covers and will work with almost any round fruit or vegetable, helping to keep them fresh for use the next day.

 They can also be used for containers which don't have a cap or are otherwise in the open.  How many times have you lost the cap for a jar, or have an open tin of something that you need to cover???  I do it all the time.   Problem no more!! These solve that problem perfectly!



 You can store sensitive foods safe from oxygen, reducing the risk of discolouration, which in turn helps me to reduce food waste and save me money. I just love them!  I don't think I would be without them now.  You can find out more about them here. 

 

a proper handful each of frozen petit pois, and frozen corn


Beat the eggs and cream together.  Coat a large skillet lightly with olive oil and heat.   Dump in the eggs and quickly scramble them.  Remove the scrambled egg to a bowl and keep warm.  Add a bit more oil to the pan.  Add the chopped onions, garlic and shallot.   Cook to wilt and then add the carrots and cabbage.   Cook, stirring, until wilted and crispy tender.   Add the Chicken, curry powder, salt, pepper and soy sauce.   Stir in the rice and return the eggs to the pan.   Stir in the frozen peas and corn.  Heat through.  Check for seasoning and adjust as necessary.  Serve hot.