Recipes

Papardelle with corned beef, cabbage and Coolea cheese

Papardelle with corned beef, cabbage and Coolea cheese. Photograph: Harry Weir Photography

Paul Flynn's face
Paul Flynn
Sat Sep 24 2022 - 04:00
Serves: 1
Course: Lunch
Cooking Time: 10 mins
Ingredients
  • 80g cooked corned beef, thinly sliced
  • 50g butter
  • 1tsp creamed horseradish
  • Drizzle of maple syrup
  • Salt and black pepper
  • 125g pappardelle
  • 2 leaves of Savoy cabbage, trimmed, shredded and washed
  • Grating of Coolea cheese, or your favourite cheddar
  • 1 small red apple, cut into batons

1 Put the corned beef, butter, horseradish, maple syrup, salt and black pepper into a bowl.

2 Cook the pasta as per packet instructions, but after two minutes add the cabbage.

3 When the pasta is cooked, drain, keeping a tablespoon of cooking water and add to the bowl with the corned beef.

4 Turn everything together with tongs, then place into a warm bowl with the grated cheese and apple sprinkled on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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