Corned Silverside with Salad, Mayo and Wine

Corned Silverside by Graeme

Ingredients

1 x Corned Silverside (size to suit)

Bring the meat out of the fridge so it has time to warm up a little and trim off excess fat. Then get the herbs and spices ready to place in a good size cooking pot.

Graeme suggests that there are no fixed rules as to which spices he uses and he will often select from the following to make up a 1/2 cup of mixed dried herbs and spices. Such as cummin, fenugreek, coriander seeds, fennel, cardamom, rosemary and oregano. Oh and I always make sure Graeme has a nice glass of red wine with him as this he says, makes him think better. Sometimes even the Silverside gets a glass of red wine.

Roughly chop

• 1  x brown onion
• garlic as much as you like
  
• 1 x birdseye red chilli 
• 2cm of ginger

Then add

• 1/2 cup of raw sugar
• 1/2 cup of apple cider vinegar
• 12 whole cloves
• 6 bay leaves
• Optional – 3 slices or orange

Place all the ingredients in the pot and then place the meat in the pot and make sure you cover with water. Put it on a low heat until it is almost boiling and then turn it down to a low simmer. Simmer for at least 4 hours. 

NOTE: When you buy the meat it is already corned but Graeme likes to add extra flavours to the water to give it an even better taste.  This recipe is done on a day when we are not travelling. Also you can use any spices you like or that you have in your pantry.

When the meat is ready you can eat it hot or cold. It’s great to have for lunches or nibbles the next day.

Salad by Dixie

1/4 cup of roughly chopped red cabbage, hand full of torn up lettuce leaves, some tomato, red capsicum, carrot, red onion, and snow peas. Mix it altogether and sprinkle with black pepper and mixed dried herbs. Sometimes I also sprinkle Greek feta cheese over the top

Salad mayo

• 3 large tablespoons of low fat Greek yogurt
• 1 teaspoon – a good dollop – of Dijon mustard
• 1 teaspoon – another good dollop – of mixed grain mustard
• Sprinkle of either black pepper or chilli and garlic salt or both 🙂
• Optional: You can squeeze a bit of lime or lemon into it if you have any.

Mix it altogether and your ready. Store whatever you have left in the fridge for leftovers.

Bon Appetite everyone.

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Cheers Dixie and Graeme

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