CORNED BEEF WITH OVEN ROASTED POTATOES & SALAD


Ingredients:

1 (210 g) can PUREFOODS CORNED BEEF
1 (50 g) pc red onion, thinly sliced
pinch iodized rock salt

Oven Roasted Potatoes

1 (250 g) pc potato, peeled and cut into cubes and soak in cold water
2 tbsp MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
iodized rock salt to taste
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Radish & Lettuce Salad

1 pc lemon, juiced
2/3 cup olive oil
pinch freshly cracked peppercorns
iodized rock salt to taste
1 ( 48 g) pc red radish, sliced thinly
1 (150 g) pack curly lettuce, torn into bite-size pieces

Procedure:

  1. Preheat oven to 400oF.
  2. Drain cubed potatoes and remove moisture with paper towels. Transfer to a small rectangular baking sheet. Drizzle with oil, season with salt then roast in the oven for 30 minutes or until potatoes are tender and browned. Set aside but keep warm.
  3. In a small bowl, place onion and sprinkle with salt. Set aside.
  4. In another bowl, combine and whisk lemon juice, olive oil and peppercorns. Season with salt. Toss in beets and lettuce and set aside.
  5. Heat corned beef in a pan, about 1-2 minutes. Set aside.
  6. On a platter, arrange potato and top with cheese while warm to melt. Place corned beef beside potatoes then arrange onion slices and radish salad.

Makes 3-4 servings.


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