This is an easy tuna recipe, perfect for a summer afternoon.
150g (or 1 medium) brown onion
1/4 cup Plain flour
2 cups Milk (warmed)
150g Baby spinach leaves
425g Can of tuna in spring water
2tbsp Lemon juice
400g Potatoes (coarsely chopped)
300g Celeriac (coarsely chopped)
1/4 cup Grated parmesan cheese
Potato and Celeriac Mash: Boil, steam or microwave potato and celeriac separately until tender then drain. Combine the potato and celeriac in a large bowl, mash with milk and butter until smooth. Stin in cheese and cover to keep warm.
Melt butter into a medium size saucepan, cook the onion and stir for about five minutes or until softened. Add flour and stir the mixture until it thickens and bubbles. Gradually add the milk, stir until the mixture boils and thickens. Remove from heat and stir in the spinach, tuna and lemon juice.
Spoon the tuna mixture into a shallow heatproof dish (which can hold 1.5 litres). Top with potato and celeriac mash. Grill until lightly golden.
Everyone loves a roast turkey for Christmas but we're all put off by complicated recipes with more ingredients than you could poke a stick at.
This easy recipe uses only 5 ingredients which will get you roasting that Christmas turkey in no time.
1 hour, 55 minutes
1 hour, 55 minutes
Make sure you begin defrosting the turkey in the fridge the day before.
2kg frozen rolled turkey breast
1 orange, juiced
40ml (2 tablespoons) olive oil
Rosemary sprigs and gravy, to serve
1.5 kg baby desiree potatoes
Preheat oven to 180°C.
Defrost turkey in the fridge overnight. Place in a large roasting pan with the foil on and roast for one hour 15 minutes. Remove the foil.
Combine orange juice and oil together and use to baste the turkey breast. Return to the oven.
Place potatoes on a tray. Season. Drizzle with olive oil. Toss. Roast with the turkey for a further 40 minutes.
Slice the turkey, garnish with rosemary and serve with potatoes and gravy.