Monday, July 30, 2012

Julie Goodwin's Cheesy Tuna Pies

Just for a change - photo by ME!

Serves 4

Prep time - 10 minutes
Cooking time - 25 minutes

Get This -

1 x 375g packet macaroni
50g butter
1 medium carrot, diced small
1 brown onion, diced
1 cup frozen baby peas
1 tin corn kernels
1/4 cup plain flour
1 1/2 cups milk
2 tablespoons Dijon mustard
1 cup grated tasty cheese
425g tin tuna in brine, drained
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup fresh bread crumbs
Olive oil spray

Do This -

1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
2. In a large pot of rapidly boiling, salted water, cook the pasta to packet directions. Drain.
3. In a large pot over medium heat, melt the butter and add the carrot and onion. Saute gently until the carrots are soft. Add the peas and corn.
4. Sprinkle in the flour and stir to coat all the vegetables well.
5. Pour in 1/2 cup milk and stir until it is all incorporated and starting to form a thick, doughy sauce. Add another half a cup and repeat. Add the last of the milk and cook for a minute more, stirring.
6. Toss in the mustard and cheese and stir until the cheese has melted. Add the tuna; break up any huge lumps but don't stir too much after this or the tuna will disintegrate and become mushy. Taste and season with salt and pepper.
7. Stir the pasta gently through and divide between 4 ramekins or small pie dishes. Sprinkle breadcrumbs over the top and give a little spray of olive oil.
8. Bake for 15 minutes or until the top is golden brown and crunchy.

Tuesday, July 10, 2012

Hokkien Noodles with Prawns

Image and (tweaked) recipe from

Serves 4

Get This -

450g thin hokkien noodles
1 1/2 tsp vegetable oil
300g green prawn cutlets
1 garlic clove, crushed
400g fresh stir-fry vegetables
2 tbs kecap manis
2 tbs fresh lemon or lime juice
1/2 cup fresh basil leaves

Do This -
  1. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain.
  2. Heat a large wok over high heat. Add 2 teaspoons of the oil and heat until smoking. Stir-fry the prawns and garlic for 2 minutes or until they change colour. Transfer to a plate.
  3. Heat the remaining oil in the wok. Add the vegetables and stir-fry for 4-5 minutes or until tender crisp.
  4. Add the noodles, kecap manis and lemon juice to the wok. Return the prawn mixture to the wok and add the basil. Toss until combined and heated through.