Recipe: Bully beef olives with sticky rainbow salad

Tanja Cilia BORDON Recipe: Bully beef olives with sticky rainbow salad

Recipe by Tanja Cilia. 



  • 12 slices beef

For the stuffing:

  • 2 Bordon corned beef tins(200g each) 
  • 3 cloves garlic
  • 1 egg, boiled and chopped
  • Pinch cayenne pepper

For the sauce:

  • 1 tin Elite salsa pronta
  • 1 jar sweet and sour sauce
  • White wine
  • 1 beef stock cube

For the salad:

(This recipe was originally made up as a "peace" recipe for a website that was promoting unity between nations and religions and cultures.)

  • 1 yellow bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 2 radishes, grated
  • 3 tbsp chopped parsley leaves
  • 3 carrots, sliced thinly
  • 2 cups seedless black grapes, halved
  • 1 cucumber, sliced
  • 2 tbsp chopped black olives
  • 1 can sweetcorn
  • Handful of fresh peas
  • 2 tbsp chopped green olives
  • 1 Spanish onion, ringed
  • Green beans

For the salad dressing:

  • 4 tbs local honey
  • 1 tbs virgin olive oil
  • 1 squeeze lemon juice



  1. Empty zalza pronta and sweet and sour sauce into pot.
  2. Wash out tin and jar with white wine – add to liquid.
  3. Put on gentle heat to warm through.

For the beef olives:

  1. Combine all stuffing ingredients.
  2. Share between slices.
  3. Roll up and secure with toothpick.
  4. Turn up heat for sauce.
  5. When it is at a rolling boil, add beef olives one by one. Bring to a rolling boil again, and simmer and reduce.

For the salad: 

  1. Share between four plates, noting the preferences of diners.
  2. Pour dressing over each serving, just before serving.

For the salad dressing: 

  1. Combine oils and honey; leave to rest.

Serve: 3 beef olives per person, salad, and one warm baguette.

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