Budget beater: Corned beef tart


Preparation time: 10 min

Cooking time: about 1 hour

Serves 6

15 ml (1 tbsp) olive or canola oil

125 g (½ packet) bacon, chopped

1 onion, chopped

2 garlic cloves, finely chopped

1 each mixed sweet peppers, finely cubed

5 slices brown bread, crusts removed

375 ml (1½ cups) milk

250 ml (1 cup) grated Cheddar cheese

350 g (1 tin) corned beef, cubed

45 ml (3 tbsp) chopped parsley


Preheat the oven to 180 °C.

Lightly grease a casserole dish with oil or nonstick cooking spray.

Heat the oil in a pan and fry the bacon for about 4 minutes or until slightly crisp.

Set aside on a plate, between layers of absorbent paper.

In the same frying pan, fry the onion and garlic for 2 minutes or until just translucent.

Add the peppers and cook for a further 2 minutes.

Remove pan from the heat.

Crumble the bread slices in a large mixing bowl and mix in the fried ingredients, milk, half the cheese, the corned meat or beef and half the parsley.

Transfer to the prepared dish and bake for about 30 minutes or until cooked and set.

Sprinkle with the rest of the cheese and continue baking for 10 to 15 minutes until the cheese has melted and is golden.

Sprinkle the rest of the parsley over.

Serve with salad.

Tip Replace the corned beef with corned meat; it’s less expensive, but just as tasty.

DRUM, 19 August 2010

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