Corned Beef and Potato Stew with Tabbouleh

Tabbouleh salad recipe

• ½ cup fine bulgur soak for 20 minutes in warm water
• half a diced cucumber
• 1 diced tomato
• 1 teaspoon fine salt,
• half a bunch parsley
• handful of chopped fresh mint 1 thinly sliced green onion
• 2 tablespoon olive oil
• 3 to 4 tablespoons lemon juice,
• 1 medium clove of garlic chopped
• combine all these ingredients together then add your bulgur and mix all together.

Corned Beef and Potato Stew

Ingredients

• 1 onion
• A tin of corned beef
• 1 teaspoon each if salt and black pepper
• I teaspoon each of paprika,cumin and basil
• 2 tablespoons tomato puree
• 1 stock cube
• 200 ml water
• 2 medium potatoes

Method

1. Fry 1 onion until soft
2. Add a tin of corned beef
3. Keep mixing for roughly 5 minutes
4. Add 1 teaspoon of salt, black pepper, paprika, cumin, and basil
5. Add 2 tablespoons of tomatoe paste
6. Dissolve vegetable stock cube with 200ml of water and add to the stew
7. Peel and chop 2 potatoes into small cubes and add into the stew
8. Bring to boil
9. Lower head and simmer for 25 minutes