Corned Beef Rolls Food

CORNED-BEEF-AND-CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
• Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
• Toss the corned beef with the mustard in a small bowl.
• Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

CORNED BEEF EGG ROLLS

Steps:

• Cut your onion in a small dice.
• Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons of the butter and add onions, salt and pepper and cook till they turn translucent, 5 to 7 minutes. Stir in the hash browns and spread in an even layer. Cook until crisp on the bottom, about 2 minutes. Add the remaining 1 tablespoon butter, season with salt and stir to combine. Spread them out and continue to cook, stirring occasionally, to get an even crisp on all the potatoes, about 7 minutes. Once cooked and crisped throughout, remove to a medium bowl.
• Heat 1 inch of oil a high-sided skillet over medium-high heat until it registers 360 degrees F on a deep-fry thermometer. Line a baking sheet with a wire rack.
• Slice the corned beef into short strips and add to the hash browns along with the sauerkraut and toss to combine.
• Crack the egg into small bowl, add a splash of water and whisk with fork. Lay 1 egg roll wrapper with the short side closest to you on a clean, dry surface. With the tips of your pointer and middle fingers make a border of egg wash on the edges of your wrapper. Put 1/3 cup of the filling on the wrapper 1/3 of the way up from the bottom. Fold in the sides over your filling and wrap and tuck your egg roll together. Repeat with the remaining wrappers and filling. (You will have extra filling that you can use for omelets or breakfast or to make more egg rolls!)
• With tongs, add 4 egg rolls seam side down carefully into the hot oil. Once the egg rolls are bubbly and lightly golden brown, flip and cook the other side until golden brown all over, about 3 minutes. Remove to the prepared baking sheet. Repeat with the remaining egg rolls.
• Whisk together the mustard and honey in a small bowl. Put the amba sauce in another small bowl. Serve alongside of your egg rolls.

CORNED BEEF AND CABBAGE ROLLS

Steps:

• Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
• Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
• With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
• Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
• Cut out the tough stem (vein) from each cabbage leaf. Set aside.
• Grate the remaining cabbage and lightly steam and set aside.
• In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
• Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
• Fill the remaining cabbage leaves the same way.
• Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
• Bake 350 degrees for at least 45 minutes or until everything is hot.

CORNED BEEF ROLL-UPS

Steps:

• In a large bowl, beat cream cheese until smooth. Add the onion, Worcestershire sauce, salt, pepper and hot pepper sauce; mix well., Place two slices of corned beef on waxed paper. Spread 2 teaspoons cream cheese mixture over each slice. Stack one slice of corned beef on top of the other. Roll up tightly; wrap in plastic. Repeat with remaining beef and cream cheese mixture. Refrigerate for at least 1 hour or until firm. Cut into 1-in. slices. Serve on crackers.

CORNED BEEF PASTIES

Steps:

• Peel and cut up potatoes and boil until soft.
• Finely dice them and finely dice the corned beef.
• Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
• Add salt and pepper and leave to cool.
• Preheat the oven to 200degrees.
• Roll out the pastry to approx 2mm thickness.
• Cut around a small side plate or saucer (approx 6").
• Fill one half of the circle with the mixture leaving a margin around the edge.
• With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
• Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
• Place the finished pasty on a lined baking tray and brush the top with more egg.
• NB: You do not need to prick holes.
• I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
• Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
• These are just as yummy cold the next day as they are warm, fresh from the oven!

IRISH EGG ROLLS

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
• Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

REUBEN ROLLS

Steps:

• Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
• Combine cheese, sliced beef and kraut in a bowl.
• Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
• To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
• To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.