Terrific Ways With Tinned Meats

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They may not equal filet mignons or tomahawk ribeyes, but tinned meats have held a distinctive place in the world of food for reasons of their own. Before they were available, soldiers were fed with things such as beef concentrate and cocoa paste. Homemakers struggled more to serve meat at dinner. During times of war, civilians the world over have found nourishment and relief from hunger in tins of meat.

Today, tinned meats such as hormone-free corned beef and Turkey Spam are among the most available, affordable meats for emergencies and quick meal options.

SPAM® Fritters

Spam was invented in 1937 as a help for homemakers still struggling from the Great Depression, but it became a major player a few years later with the outbreak of World War II.

Between 1940 and 1945, more than 133 million tins of Spam were sent for overseas soldiers and civilians. It may have been the butt of countless jokes but Spam helped save the lives of the hungry.

Spam Fritters may be the most delicious way ever created for enjoying this heroic but humble meat. I prepared it with Turkey Spam. Those who are not Spam fans might like it with this tasty fritter batter. The recipe author suggests serving them with ketchup or brown sauce. Even plain, they are surprisingly good. And, the fritter batter can be used with a variety of savory or sweet foods from eggplant to pineapple.

Corned Beef Fritters

Corned beef is essentially beef cured in salt. It has been around since ancient times but became a popular canned food in the mid-1800s. Incidentally, years of effort went into the creation of the modern corned beef tin can, complete with key opener. There was a time when the cans were made of iron that was heavier than the food inside, and required a bayonet or rifle attack to open! Ah, the small things we take for granted.

Canned corned beef is not on my list of favorites but prepared this way, it is really good. The fritters have a delicate corned beef flavor. These fritters would go with any number of side dishes year-round.

The homemakers of World War II would be among the ones to remind this generation of the value of being prepared. The versatility of corned beef and Spam—in both recipes and cooking methods—make them perfect protein options to have on hand. Served as fritters, you may not even be tempted to make jokes while eating them.

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SPAM® Fritters

Yield Serves 2

Author Jane Fearnley-Whittingstall

The author is correct in saying, "the best way to eat Spam is as fritters with plenty of sauce [tomato ketchup or brown sauce] sloshed over them." These fritters are delicious!

Ingredients

• 7-ounce (200g) tin Spam, cut into 1/2-inch slices
• Oil for frying (3-4 tablespoons)
• 1/2 cup (60g) self-raising flour
• Pinch of salt
• 1 egg
• Either 1 tablespoon milk and 1 tablespoon water, or 2 tablespoons beer

Instructions

1. Sieve the flour and salt into a bowl and make a well in the center.
2. Break the egg into the well and beat, adding the milk and water (or beer) a little at a time until it is a coating consistency. You may not need all the liquid.
3. Put the batter in the fridge for 20 minutes.
4. Dip the Spam slices in the bater until coated all over.
5. Heat some oil in a frying pan. When it is smoking hot, reduce the heat a little and lower the fritters into the oil. Fry until golden brown, turning once.
6. Serve with plenty of tomato ketchup or brown sauce.

Notes

Variations: The basic fritter batter can be used in so many ways, both savory and sweet: corned beef, sweetcorn, parsnip, seafood, courgette (eggplant), apple, apricot, banana, peach, pineapple, raspberry or strawberry.

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Corned Beef Fritters

Yield Serves 4

Author Marguerite Patten OBE

Easy to make, these fritters transform corned beef into a delicately delicious main dish.

Ingredients

• 2 ounces (1/3 cup) self-raising or plain flour
• Pinch of salt
• 1 egg yolk or 1/2 reconstituted egg
• 1/4 cup milk or milk and water
• Pinch of dried mixed herbs (I used parsley, thyme, tarragon and basil)
• 1 teaspoon grated onion
• 1 teaspoon chopped parsley
• 6 ounces corned beef, finely flaked
• 1 ounce clarified dripping or cooking fat (I used 2T avocado oil and 2T butter)

Instructions

1. Blend the flour with the salt, egg and milk or milk and water.
2. Beat until batter is smooth; then, add the herbs, onion, parsley and corned beef.
3. Melt the dripping or fat in a frying pan and when really hot, drop in spoonfuls of the batter mixture.
4. Fry quickly on either side until crisp and brown. Serve as soon as possible after cooking.

References

Fearnley-Whittingstall, Jane. The Ministry of Food: Thrifty Wartime Ways to Feed Your Family Today. London: Hodder & Stoughton Ltd., 2010.

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts 1940-1954. London: Chancellor Press, 2014.

“Surely He has borne our griefs and carried our sorrows; yet we esteemed him stricken, smitten by God, and afflicted. But He was pierced for our transgressions; He was crushed for our iniquities; upon him was the chastisement that brought us peace, and with his wounds we are healed.”

Isaiah 53:4-5