Tuna & Chick Pea Salad

This recipe is extremely tasty and very healthy.  Add some salad dressing if you find it to dry. 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

1 x Can Chick Peas, drained
1 x Can Tuna, drained
1 x Can Sweet Corn (Small), drained
1/2 x Onion, diced
1 x Teaspoon Garlic, diced
1 x Tablespoon Mixed Herbs, dried
1 x Teaspoon Crushed Chilli
1 x Tablespoon Grated Cheese
1 x Handful Mixed Lettuce Leaves
6 x Cherry tomatoes, sliced
Salt and pepper to taste

Method:

Place the lettuce leaves in a bowl.
Mix the onion, garlic, herbs, chilli, chick peas, sweet corn, tomatoes and tuna together.
Place on top of the lettuce and sprinkle with the cheese.
Serve.

Thai Style Prawn Pancakes

I saw something similar in one of my magazines and thought it sounded nice.  When I went to look for the recipe again I couldn’t find it anywhere so this is my version of Thai Style Prawn Pancakes.  They were really nice but I think that this recipe can definitely be improved upon.

Recipe and Pictures by Amanzi-Fundu

Ingredients:

1 x Tablespoon Oil

¼ Onion

2 x Tablespoons Thai Green Curry Paste

½ Cup Coconut Cream

2 x Cups Prawns

¼ Cup Mealies (Sweet Corn)

4 x Pancakes (made in advance)

Method:

Heat the oil in a pot.

Add the prawns and cook for about 3 mins.

Add the Thai Green Curry Paste and cook for an additional 3 mins.

Add the Coconut Milk and mealie (sweet corn) and reduce heat to a gentle simmer.

Once done, remove from the heat and start to assemble.

To Assemble

Place a pancake on a plate.

Spoon some of the prawn mixture, including the sauce, onto the pancake.

Fold to form a parcel.

Please Note:

I added Mealies to mine because I had some left over.  You can leave them out or add another vegetable.  The choice is yours.

Tuna Pennoni

As some of you may already know, my stove died on me a couple of weeks ago.  I am now down to one plate and a very temperamental grill.  The other 3 plates and the oven no longer work.  I have been told that it would cost £200.00 + to repair which is the cost of a new one.  As I can’t afford to repair or replace it I am going back to basics.  It’s not easy but hey ho. 

This recipe is quick and easy to make and it’s really delicious. 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons oil

½ onion, diced

1 x Teaspoon Garlic, diced

2 x Tablespoons mixed herbs, dried

1 x Can chopped tomatoes

2 x Tablespoons Tomato Puree

1 x Teaspoon Sugar

1 x Can Tuna, drained

½ bag Pasta, already cooked according to packet instructions

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and cook for 2 – 3 minutes.

Add the tinned tomatoes, tomato puree and sugar and bring to the boil.

Reduce heat and add the tuna.

Allow to simmer for about 10 minutes.

Transfer mixture to a bowl and mix in the already cooked pasta.

Allow to stand for 2 – 3 minutes.

Garnish with fresh herbs and serve.

SAFFA Style Oven Baked Fish

This lovely creamy oven baked fish is guaranteed to warm up a cold winter's evening, especially if combined with fresh salad, a bottle of Riesling, and good company.

Original recipe by Voortrekker Resepte.  Adaptation and pictures by Amanzi-Fundu

Ingredients:

1 x Large onion, diced

500 grams White Fish

2 to 3 cloves of garlic, diced

3 x eggs

2 x tablespoons oil

2 x tablespoons Lemon Juice

2 x tablespoons parsley

1 x teaspoon thyme

1 x cup grated Cheddar cheese

1 x pinch of cayenne pepper

Salt and pepper to season to taste

Method:

Fry onion until translucent

Grease an oven dish and place fish fillets in the dish

Sprinkle the chopped garlic over fish and then the onion

Whisk together the eggs, oil, lemon juice or wine, parsley, thyme, salt, pepper and cayenne pepper. Add cheese and mix.

Distribute mixture evenly over fish.

Bake for 45 minutes at 200°C until lightly browned.



Tuna, Chilli and Cheese Stuffed Courgette’s

I had another “Ready Steady Cook” moment last night and this recipe is the result.  It was very tasty and extremely easy to make.

Recipe and Pictures by Amanzi Fundu

Ingredients:

1 x Courgette

1 x Can Tuna (the really small ones)

1 x Birds Eye Chilli, diced

4 x Cherry Tomatoes, chopped

½ Teaspoon Garlic, crushed

2 x Tablespoons Cheese, grated

1 x Teaspoon oil (I used paprika oil)

Method:

Hollow the Courgette out.

Keep the middle part and add it to a small pot.

Add the chilli, garlic, tuna and tomatoes.

Allow to cook for 2 – 3 mins.

Fill the hollowed Courgette with the mixture.

Sprinkle with cheese.

Bake for 10 – 15 mins.

Pour the teaspoon of oil over the top and serve immediately.

Oven Baked Sea Bass

I love fish but don’t eat enough of it so I have decided to add more of it to my diet.  This recipe is quick and simple to make and it tastes delicious.  You can substitute the tomatoes and green beans for any vegetables of your choice.  Enjoy! 

Ingredients:

1 x Sea Bass fillet, ready prepared

4 x Cherry Tomatoes, halved

½ cup Green Beans, blanched

1 x Teaspoon butter

1 x Teaspoon thyme, fresh

1 x cup Kale, steamed

Method:

Preheat oven.

Place the sea bass on a piece of tin foil.

Add the cherry tomatoes, green beans, butter and thyme.

Wrap the tin foil up so it forms a “parcel”

Place on a baking tray in the oven for 15-20 mins or until done.

Serve on a bed of Kale.

Warm Mackerel and Cannellini Bean Salad

I decided to make something using only the ingredients that I had in my pantry / fridge (Ready Steady Cook Style) and this recipe is the result.  I was really pleased with how it turned out as it was extremely tasty.  I really enjoy eating beans and pulses and, because this recipe turned out so well, have decided to eat them more often so watch this space! 

Ingredients:

2 x Tablespoons oil

½ Onion, diced

1 x Teaspoon Garlic, diced

1 x Teaspoon Herbs, dried

2 x Red Birds Eye Chilli, diced

1 x Can Cannellini Beans, rinsed and drained

1 x Can Mackerel, drained

8 x Cherry tomatoes, sliced in half

6 x Baby Potatoes, pre boiled

½ Ball Mozzarella, diced

Baby leaf salad vegetables

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic, chilli and herbs and cook for 2 – 3 minutes.

Add the Cannellini Beans and cook for a further 2 minutes.

Flake the Mackerel and add it to the pot.

Add the pre cooked potatoes, tomatoes and Mozzarella.

Cook until the Mozzarella starts to soften and melt.

Season to taste.

Serve with some baby leaf salad vegetables.

Jamie’s Fantastic Fish Pie

I love fish pie but have never made my own.  They sell containers of fish specifically for fish pie at Morrison’s so I decided to give it a go.  I decided to use Jaime Oliver’s “Jamie’s Fantastic Fish Pie” Recipe although I adapted it a little.  It was slightly runny but was delicious and creamy.

Ingredients:

For the mash:

4 – 6 Potatoes, cooked

1 x knob butter

¼ cup milk

For the fish:

1 x container assorted fish

½ Cup milk

1 x Tub double cream

1 x Lemon

1 x Teaspoon garlic, chopped

1 x Tablespoon mixed herbs, dried

2 x Eggs, boiled and chopped.

1 x Onion, chopped

1 x Carrot, chopped

1 x Cup Kale, cooked and gently squeezed

2 x Tablespoons of oil

2 x Handfuls of cheese, grated

1 x Teaspoon Mustard

For the mash:

Put potatoes into boiling, salted water and bring back to boil for 10 minutes.

Drain the potatoes.

Mash adding the milk and then the butter.

For the fish:

In a pot, heat the oil and add the onion and carrot for 5 mins.

Add the garlic and herbs.

Add the cream and bring to the boil.

Remove from heat and add the cheese, lemon juice and mustard.

Add the Kale and eggs.

Mix well and add to a casserole dish.

Top with mashed potato.

Place in oven until potatoes are golden, 30/30 mins.

Tuna Mayo Baked Potatoes

I got home the other night and really didn't feel like cooking.  My son had gone out and I wasn't hungry so I just needed to make something for my daughter.  She loves baked potatoes so I decided to make her some.  I cheated by microwaving the potatoes instead of baking them in the oven but hey, I'm a busy single mom who works full time so it is allowed!!  lol.

Ingredients:

2 x Potatoes
1 x Can Tuna
4 x Tablespoons Mayo
2 x Tablespoons Philadalphia Cheese
2 x Tablespoons lemon juice
Salt and pepper to taste
Grated chedder

Method:

Prick the potatoes with a fork.
Microwave (time depends on the size etc of the potato) these took 12 mins.
Open the tin of tuna and drain.
Mix the tuna, Philadalphia and Mayo together.
When the potatoes are done take them out of the microwave (carefully) and cut them.
Add the lemon juice to the potatoes (I use this instead of butter - it's delicious and easy on the hips)
Add the tuna mayo mixture
Sprinkle with cheese

I served these with a small ramekin of beetroot, pickled onions and olives.

Cous Cous with Mackerel, Mixed Beans and Chilli

I love Cous Cous and Mackerel and often make up a batch of this to take to work for my lunch.  It's quick and easy and it tastes really nice.

Ingredients:
1 x Packet Cous Cous, prepared according to instructions
1 x tin Mackerel, flaked
1 x tin mixed beans, drained
1 x Birdseye Chilli, chopped
1 x lemon Juice
2 x Tablespoons Olive Oil
Salt and pepper to taste

Method:
Add the mackerel and mixed beans to the prepared Cous Cous.
Add the chilli, lemon juice and olive oil.
Season to taste.

Smoked Salmon Spaghetti

Ingredients:
Smoked Salmon, shredded
1 tablespoon butter
1/2 tub creme fraice
Spaghetti, cooked according to packet instructions.

Method:
Melt the butter in a pot.
Add the creme fraiche and gently simmer (do not boil)
Add the smoked salmon.
Stir well and season according to taste.
Add sauce to the spaghetti and serve.

Pan Sared Scallops

Pan Seared Scallops on a bed of lettuce with a balsamic dressing.

Baked Salmon

This dish is so simple and yet so tasty.


Ingredients:
50g butter
finely grated rind and juice of 1 lemon
freshly ground sea salt and freshly ground black pepper
4 x salmon fillets, skinned
1 x tablespoon mixed herbs
Lemon wedges to garnish

Method:
Preheat the oven to 200°C.
Melt the butter in a small roasting tin and add the lemon rind and juice. Season with plenty of salt and pepper.
Lay the salmon fillets in the roasting tin and turn them around in the lemony butter, ending up skinned-side down. Place in the oven for 7-8 minutes until cooked through but still moist inside. To test whether the salmon is done, give the fattest part a gentle squeeze and it should give slightly - if it's still wobbly, pop it back into the oven for another couple of minutes. If it feels solid, it's overcooked.
Serve with salad and tuck in!

Cous Cous & Mackerel Stuffed Tomatoes

A Chef in Zimbabwe taught me how to make ‘Zwakanaka tomatoes’ (tomatoes stuffed with creamy mealies and cheese) which I loved. I have made them lots of times but decided to change the recipe and use cous cous and mackerel instead.

Ingredients:
3 large tomatoes
Olive oil
Cous cous, prepared according to instructions
Tin of Mackerel
Lemon zest
Salt and pepper to taste
3 teaspoons chilli, diced


Method:
Cut the tops off the tomatoes and keep aside.
Using a spoon, remove the inside of the tomato so you are just left with the skin / shell.
Mix the prepared cous cous, a little oil, the mackerel and lemon zest together.
Carefully fill the tomatoes.
Replace the top of the tomato.
Sprinkle with olive oil.
Place in baking tray and bake for about 20 mins