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    Saturday, April 14, 2012

    Tuna, Pasta and Vege Bake - The Meal that keeps on Giving-Part One

    We had friends over for dinner and as usual there were leftovers.
    Roast Lamb with Mustard Cabbage and Potato Pancakes
    Lemon Posset with Gluten Free Shortbread
    Of course the Pasta is not Gluten Free but the Cabbage and the Potato Pancakes are.

    I managed to feed the Two Of Us for several more days.
    Talk about Leftover Queen
    So I devised this Tuna, Vege and Pasta Bake using the Cabbage
    Takes in all of the food groups, and is cheap to make
    This will feed 4 people
    The problem with Pasta Bakes they are not easy to photograph.
    they all look much the same when they come out the oven
    but I am particularly proud of the taste of this one.

    I also put a good dash of Srichacha Sauce. 

    Wow this should be in your pantry...
    Really gives a dish a real lift

    To cook the Cabbage Scroll down
     Pre- heat oven to 180C
    75 gms butter
    1 cup cooked cabbage 
    1 leek washed and sliced 
    1 courgette cubed 
    75 gms flour 
    Sea salt and freshly ground black pepper 
    2 cups milk 
    Dash of Srichaha Sauce
    (Optional but a dash of any hot sauce does give the dish a lift)
    100 gms spaghetti broken into smaller pieces and cooked to manufacturers instructions
    1 tin tuna ( I always buy the Tuna canned in Olive oil)
    Grated cheese enough to cover top of casserole

    Melt butter and add leeks and courgettes 
    Sauté gently till soft but not brown
    Add cooked cabbage 
    Add flour and cook for about 3 minutes to cook then raw flour out
    Add milk and stir till thickened
    Let simmer for about 4-5 minutes
    You may need more milk this should be a thinnish sauce
    The pasta will absorb most of the sauce.
    Add tuna and cooked pasta 
    Throw into a casserole dish. I actually used the pan I was cooking in.
    Cover with grated cheese. 
     Bake for 20- 30 minutes
    It should be golden and bubbly
    These flavours really melded together

    We sat down and gobbled up while watching The Descendants on DVD.
    Loved that movie

     How to Cook the Cabbage Courtesy Of Huey’s Kitchen 
    50 gms soft butter 
    1 large clove garlic, crushed 
    1 tbs caraway seeds, smashed 
    2 tbs of chopped parsley 
    2 tbs Dijon Mustard 
    1/2 chopped Savoy Cabbage. finely sliced, ribs and core removed 
    1 tbs Olive oil 
    Sea salt and freshly ground black pepper 

    Melt the butter in a heavy bottomed pan and
    Briefly saute the garlic, caraway seeds and parsley with the Dijon Mustard 
    Then add the Cabbage with a little oil if needed
    Season with Salt and pepper 
    Stir well and gently cooked till the cabbage is wilted,
    Continually stirring

    Serve as I did, with Roast Lamb and Potato Pancakes 
    These Pancakes are so yummy. I’ve made them for the grandchildren
    They had sausages to accompany, Grandma's Homemade Ketchup
    and they loved it

    I saw Jacques Pepin make these on his TV Show.
    You couldn’t get much simpler than this

    Place into a Food Processor  
    2 cups peeled and cubed potatoes 
    2 eggs 
    1/2 cup chopped onion 
    2 tablespoon potato starch or Cornflour 
    1/2 teaspoon Baking Powder 
    Sea salt and freshly ground black pepper

    Whiz together till it makes a paste

    Add 1 finely chopped spring onion 
    Fry in 1 large tablespoon lots in vegetable oil.
    I used Rice Bran

    Till golden brown both sides
    These Pancakes make an easy lunch or starter
    Just serve them with some smoked salmon and Sour Cream


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