I will so try this I love spam. Never heard of anyone doing anything with it but fry it. Definitely will have the pineapple relish with it because grilled pineapple is so good. The two would so go together. Thanks Keef!
I haven't had Spam for years. It was something we had when I was growing up, and always on the menu at least once every camping trip. Tjat pineapple relish looks delicious! Great idea to char it first. I might try that the next time i make it to go with pork carnitas.
"Horrible green vegetable"-- some folk might give you grief for that but, I heartily concur with that description. My wife is a chardoholic who tried to get me to eat the stuff but it sticks in my throat. Ate Spam as a kid and, as an adult, gave it a shot by making Spam musubi which you might give a try sometime: Spam slices fried in a teriyaki-type sauce, put atop portions of short grain rice & wrapped with bits of dried seaweed. Just a thought. Cheers!
Chard sticks in your throat? Perhaps take smaller mouthfuls? 🤣 We rarely have it as a vegetable side dish, because I agree it has a rather unusual texture, but we do use it a lot (we have it growing in the garden) instead of spinach or spring cabbage in soups, risotto, in quiche fillings or in pasta dishes. Cut up into small pieces, of course. Or even in salads, if the leaves are still young and tender. It's actually very versatile.
Tip for getting spam or corned beef out of the can easily; get a bottle opener (the kind with the point for punching a hole in cans of juice) and pop 1-2 holes in the bottom of the meat tin. Slides right out.
Hey this looks surprisingly healthy! Maybe it's all the vegetables, haha. Keef I think you're supposed to use a bit of oil in the air fryer to get "fried" results, but you only need like half or a third of what you use in the pan.
@@Keefcooks I thought they usually had a little dish just for that, you pour a couple tablespoons of oil in there and it distributes it evenly itself. I've never owned one though.
I have lots of fond memories eating spam fritters chips and peas or baked beans ❤️👍🏼 Keef I actually have made “spam” type bologna recipe from Debbie’s back porch even made an olive loaf lunch sandwich meat from it and I thought it passed the test but Charlie is a Oscar Myer purist when it comes to what he puts in a butty. 😡
I don’t think I’ve ever had spam. Our processed “pork” product when I was a kid was Pek, I think it was a Polish concoction. There was always a huge tin in the Christmas hamper we got each year.
@@brendarigdonsbrensden.8350 @jonathan Finan In the 1980's dad used to by a milkman and we used to get a couple of free hampers as commission. The canned ham/luncheon meat and the jars of apple and cranberry sauce were always the last things! Even the Frey Bentos pies were eaten before!
Greetings from New Zealand. 🇳🇿 I do like to watch your video's not necesarily because I will make the dishes you show, (though I often do) but because you cook with what you have in the fridge just like most people. Manky spring onions are a common thing in my vege drawer and at the moment I have a limp cabbage that tonight will be turned into Cabbage Rice Rolls. Yum. Is this something you make?
We hadn't bought a can of spam in so many years I couldn't even remember when. But I wanted to make some fried rice and rarely have leftover meat so I decided why not diced up spam? Brainwave, yay for me. It is actually pretty decent. Funnily enough after my brain fart several videos cropped up of spam fried rice on TH-cam and it's a thing. I never knew. 🤔 As a bairn in the 50s I recall fried spam slices were on the dinner menu more than once or twice, usually with an egg and chips. Cheap and cheerful then, but no longer alas.
How can you call chard a horrible green vegetable! We love it, and as it's one of the few things that grows successfully in our garden, we tend to have quite a good supply. It's excellent for adding to pasta dishes, risotto or soups, as it cooks quickly and adds colour. Especially if you grow the Bright Lights or Rainbow varieties, which have stalks in different shades of reds and yellows. The young leaves can be used in salads. I'm definitely going to try the Spam and chili fritters. Can't get Spam here I don't think (Germany) and forgot to buy some on our recent trip to Blightly, but we have something similar called Frühstücksfleisch - that should do the trick! Thanks and best regards from Deutschland :-)
If you simply puncture the base of the Can with a standard Can Opener it allows the air in and so breaks the suction which is preventing the contents sliding out easily. I also do this with Tomato Puree cans and the contents exit a bit like toothpaste. Isn't this a 'Patty' rather than a 'Fritter' which I thought had to be coated in Batter? One more recipe for the Spam cookbook.
I has going to say you are making corn beef hash with spam! I'm not a big fan of spam! Remember having it like luncheon meat with a salad or in sandwiches and as the "classic" fritters as a kid neither i would say was to my palette! I also remember mum used to make fish cakes with a tin of pilchards ( the whole lot skin,fish bones and tomato sauce) mashed potato and s&p. Were very tasty but i had to close my eyes as i am sweemish about bones and skin. I guess all recipies like this were about stretching out the expensive protein with tatoes!
My dad (1924-1992) as a farm kid in Washington state would roam the outer reaches with his brothers & his favorite thing to do was build a fire & throw some potatoes in the ashes and a tin of sardines in tomato sauce on it. So cheers to similar memories many miles apart!
Something wrong with your hearing, I think - we talk about yog-ut. We almost never talk about churros, they're barely a thing here. But if we did it would be chew-rose.
The more relevant question is why that double-L has disappeared from American English (see also traveled, not travelled). It's mostly down to Noah Webster 'simplifying' spelling in his dictionaries.
Hi Keef those look really good & I was only looking at Spam in the ASDA last week, First thought was bleddy hell that's gone up in price since the last time I bought some which was a while ago to be honest. I'm going to have a go at making these as they will go down well for a teatime meal. Thanks for the video.
@@Keefcooks I made these spam & potato fritters the other day but didn't make the pineapple relish, I had a bottle of onion relish in the cupboard so used some of that, Bootiful. As for the chilli's! I love chilli's but not the hotter ones. This year I grew some Japanese Shishito chilli's in the greenhouse from seed & they're fabulous, Way down on the Scoville scale at 50-200 units. Very tasty indeed.
I will so try this
I love spam. Never heard of anyone doing anything with it but fry it.
Definitely will have the pineapple relish with it because grilled pineapple is so good.
The two would so go together.
Thanks Keef!
I haven't had Spam for years. It was something we had when I was growing up, and always on the menu at least once every camping trip. Tjat pineapple relish looks delicious! Great idea to char it first. I might try that the next time i make it to go with pork carnitas.
"Horrible green vegetable"-- some folk might give you grief for that but, I heartily concur with that description. My wife is a chardoholic who tried to get me to eat the stuff but it sticks in my throat.
Ate Spam as a kid and, as an adult, gave it a shot by making Spam musubi which you might give a try sometime: Spam slices fried in a teriyaki-type sauce, put atop portions of short grain rice & wrapped with bits of dried seaweed.
Just a thought. Cheers!
I came across Spam musubi when I was looking at Spam recipes but it didn't really appeal.
@@Keefcooks 👍fair do's.
Chard sticks in your throat? Perhaps take smaller mouthfuls? 🤣 We rarely have it as a vegetable side dish, because I agree it has a rather unusual texture, but we do use it a lot (we have it growing in the garden) instead of spinach or spring cabbage in soups, risotto, in quiche fillings or in pasta dishes. Cut up into small pieces, of course. Or even in salads, if the leaves are still young and tender. It's actually very versatile.
Tip for getting spam or corned beef out of the can easily; get a bottle opener (the kind with the point for punching a hole in cans of juice) and pop 1-2 holes in the bottom of the meat tin. Slides right out.
Hi Keef I've never had spam full stop. Never had rissoles either. Had a lovely weekend xx
Never heard of this but looks great!
Looks delicious Keef.
Hey this looks surprisingly healthy! Maybe it's all the vegetables, haha.
Keef I think you're supposed to use a bit of oil in the air fryer to get "fried" results, but you only need like half or a third of what you use in the pan.
I woul normally give it a few squirts of spray oil but I'd run out.
@@Keefcooks I thought they usually had a little dish just for that, you pour a couple tablespoons of oil in there and it distributes it evenly itself. I've never owned one though.
Never seen anything like that...
@@Keefcooks Maybe it's my overactive imagination.
Looks good, should have been the coronation dinner!
I have lots of fond memories eating spam fritters chips and peas or baked beans ❤️👍🏼
Keef I actually have made “spam” type bologna recipe from Debbie’s back porch even made an olive loaf lunch sandwich meat from it and I thought it passed the test but Charlie is a Oscar Myer purist when it comes to what he puts in a butty. 😡
Surely a bacon butty would satisfy?🙃
@@sanseijedi American bacon is 🤬 you just can’t beat a butty full of back bacon on buttered toasted bread with brown sauce 👍🏼❤️
@@brendarigdonsbrensden.8350 I meant back bacon, else I wouldn't have suggested it.🤩
I don’t think I’ve ever had spam. Our processed “pork” product when I was a kid was Pek, I think it was a Polish concoction. There was always a huge tin in the Christmas hamper we got each year.
I remember pek meat in a can and Dak ham in Christmas hampers my mum got.
@@brendarigdonsbrensden.8350 @jonathan Finan In the 1980's dad used to by a milkman and we used to get a couple of free hampers as commission. The canned ham/luncheon meat and the jars of apple and cranberry sauce were always the last things! Even the Frey Bentos pies were eaten before!
@@stevewhitcher6719 most of the not faves where put out at New Year’s Eve with cheese crackers and a few mince pies ❤️👍🏼
@@brendarigdonsbrensden.8350 Oh the processed pork lasted for years!Before the BBE were invented!
Yeah, Pek is pretty good stuff IIRC.
That does look pretty good to me. Cheers, Keef!
I remember when opening a Spam can was like opening a corned beef can. lol. The pineapple relish would be yummy with fish tacos.
Keef you superstar you could be the new face of the Spam TV ads now with this?
This looks interesting going to give this a try. Hubby asked me the other day if we had any spam LOL
Plant the top of the pineapple in a warm sheltered spot. You never know it may grow. Greenhouse?
I did this with a pineapple top years ago. It takes a very long time. (I live in tropics)
Greetings from New Zealand. 🇳🇿 I do like to watch your video's not necesarily because I will make the dishes you show, (though I often do) but because you cook with what you have in the fridge just like most people. Manky spring onions are a common thing in my vege drawer and at the moment I have a limp cabbage that tonight will be turned into Cabbage Rice Rolls. Yum. Is this something you make?
Cabbage rice rolls - not something I know about.
If you make a hole in the bottom of the can, you will remove the vacuum that is holding the Spam in.
We hadn't bought a can of spam in so many years I couldn't even remember when. But I wanted to make some fried rice and rarely have leftover meat so I decided why not diced up spam? Brainwave, yay for me. It is actually pretty decent. Funnily enough after my brain fart several videos cropped up of spam fried rice on TH-cam and it's a thing. I never knew. 🤔 As a bairn in the 50s I recall fried spam slices were on the dinner menu more than once or twice, usually with an egg and chips. Cheap and cheerful then, but no longer alas.
How can you call chard a horrible green vegetable! We love it, and as it's one of the few things that grows successfully in our garden, we tend to have quite a good supply. It's excellent for adding to pasta dishes, risotto or soups, as it cooks quickly and adds colour. Especially if you grow the Bright Lights or Rainbow varieties, which have stalks in different shades of reds and yellows. The young leaves can be used in salads. I'm definitely going to try the Spam and chili fritters. Can't get Spam here I don't think (Germany) and forgot to buy some on our recent trip to Blightly, but we have something similar called Frühstücksfleisch - that should do the trick! Thanks and best regards from Deutschland :-)
If you simply puncture the base of the Can with a standard Can Opener it allows the air in and so breaks the suction which is preventing the contents sliding out easily. I also do this with Tomato Puree cans and the contents exit a bit like toothpaste.
Isn't this a 'Patty' rather than a 'Fritter' which I thought had to be coated in Batter?
One more recipe for the Spam cookbook.
Quite a few recent videos with jazz music in them - are we entering the Keefcooks Jazz era?
Not at all - I don't actually like jazz but I thought those tracks gave the vids a certain kind of vibe.
Now you are talking. Forget the Quiche. Charlie will most likely be having these out the back before the big show today. He will be watching this now.
Of course he will!
Found it less of a hassle to just slice the SPAM the long way in the can. It cuts and slides out and you can leave the rest in.
How about splitting them in half and putting the relish in the middle?
Hmmm, might work.
Poke a hole in the bottom or the can near the rim and give it a puff of air and the loaf will slid right out.
would sweet potato work for this?
I don't know - don't like sweet potato
Cue monty python reference
I did spout some Pythonism when recording it, but ended up not using it.
chili peppers 1 - 0 Keef
it got you 😮
Chillies will always beat me!
How about attempting a homemade pizza. NO SWEETCORN!! 😊
Your thinking of Rate my takeaway cus he hates sweetcorn
Yes, it's been a while. Never mind No Sweetcorn, for me it's NO PINEAPPLE! Even though I just made pineapple relish!
I has going to say you are making corn beef hash with spam! I'm not a big fan of spam! Remember having it like luncheon meat with a salad or in sandwiches and as the "classic" fritters as a kid neither i would say was to my palette! I also remember mum used to make fish cakes with a tin of pilchards ( the whole lot skin,fish bones and tomato sauce) mashed potato and s&p. Were very tasty but i had to close my eyes as i am sweemish about bones and skin. I guess all recipies like this were about stretching out the expensive protein with tatoes!
My dad (1924-1992) as a farm kid in Washington state would roam the outer reaches with his brothers & his favorite thing to do was build a fire & throw some potatoes in the ashes and a tin of sardines in tomato sauce on it. So cheers to similar memories many miles apart!
@@sanseijedi So baked potatoes in a bonfire?
Is there a reason British folks double the L in Chili?
Brits being Brits is my conclusion and cheers to 'em. Same reason they call yogurt 'ya-gurt' and churros 'chu-rass'. Different strokes.
Something wrong with your hearing, I think - we talk about yog-ut. We almost never talk about churros, they're barely a thing here. But if we did it would be chew-rose.
The more relevant question is why that double-L has disappeared from American English (see also traveled, not travelled). It's mostly down to Noah Webster 'simplifying' spelling in his dictionaries.
And the missing "u"s in honour, neighbour, colour etc.?
@@Keefcooks Likely you're right-- these days at this age, more and more bits of my senses are absent. Glad to be here, though. And cheers.🙃
549.
Lol!
What does that mean?
I said she had about 550 videos still to binge-watch, she says it's 549 now.
@@Keefcooks oic lol
Hi Keef those look really good & I was only looking at Spam in the ASDA last week, First thought was bleddy hell that's gone up in price since the last time I bought some which was a while ago to be honest.
I'm going to have a go at making these as they will go down well for a teatime meal.
Thanks for the video.
You're not wrong about the price - it used to be cheap and cheerful but not any more. I think that can was £3 from Tesco.
@@Keefcooks I made these spam & potato fritters the other day but didn't make the pineapple relish, I had a bottle of onion relish in the cupboard so used some of that, Bootiful.
As for the chilli's! I love chilli's but not the hotter ones. This year I grew some Japanese Shishito chilli's in the greenhouse from seed & they're fabulous, Way down on the Scoville scale at 50-200 units. Very tasty indeed.