Cornflour and cornmeal differ considerably. Cornflour is ground to a fine chalky white powder and is a valuable thickening agent in sauces. It is also added to some cakes and biscuits. Cornmeal is much coarser, used to make polenta, muffins and some breads, in particular corn bread.

** Asian Recipes **

Serves: 4
Preparation time: 20 minutes
Cooking time: 2 hours

Ingredients:
2 kg joint of corned silverside
1 tablespoon dark brown sugar
1 tablespoon malt or balsamic vinegar
1 bay leaf
12 peppercorns
1 plump clove garlic, halved
1 onion, quartered
1 large carrot, quartered
1 stalk celery, sliced
12 baby onions, to serve
6 slim carrots, to serve

Method:
Rinse the corned beef in cold water and place in a large, heavy-based pan. Add the brown sugar, vinegar, bay leaf, peppercorns, garlic, onion, carrot and celery. Add cold water to just cover the beef. Cover the pan and bring gradually to the boil; remove the scum with a slotted spoon. Simmer, covered, for 1.5 hours. Add the extra onions and carrots and simmer, covered for a further 30 minutes, until the beef is tender when tested with a fine skewer.

Remove the quartered onion, carrot and celery and discard. Place the beef on a warm serving plate. Arrange the whole onions, carrot and celery around the beef. Cut the corned beef into slices. Serve hot accompanied with parsley or mustard sauce, a green vegetable and boiled new potatoes.

Alternatively, to serve the corned beef cold, omit the extra onions and carrots for serving and leave the cooked corned beef to cool in the cooking liquid. When cold, wrap the corned beef in foil and store in the refrigerator until required.

** Asian Online Recipes **

In South America and Britain the term refers to beef that has been cured, boiled, heavily pressed and put into cans. The name, however, comes from an Irish American joint that is known in Australia as corned beef - brisket or silverside cured in brine. The early Irish settlers preserved joints of beef by coating them with grains (or corns) or salt, a process known as corning.

** Asian Recipes **

Serves: 4-6
Preparation time: 20 minutes
Cooking time: about 45 minutes

Ingredients:
50 g butter
400 g fresh or thawed frozen corn kernels
200 ml fresh cream
250 g egg tomatoes, skinned and chopped
Salt and black pepper
A pinch of cayenne pepper

Method:
Preheat the oven to 180 degrees C. Using half the butter, liberally grease an ovenproof dish. Put the corn and cream into a food processor and process them to a chunky, porridge-like consistency. Stir the chopped tomatoes into the corn mixture. Add salt and pepper. Pour the corn mixture into the prepared dish, dot the remaining butter over the top and spinkle the dish lightly with cayenne pepper. Bake until the top is browned and crusty (about 45 minutes) then stand the dish in a warm place for 5-10 minutes before serving.

** Asian Recipes **