Bass Coast Post
  • Home
    • Recent articles
  • News
    • Point of view
    • View from the chamber
  • Writers
    • Anne Davie
    • Anne Heath Mennell
    • Bob Middleton
    • Carolyn Landon
    • Catherine Watson
    • Christine Grayden
    • Dick Wettenhall
    • Ed Thexton
    • Etsuko Yasunaga
    • Frank Coldebella
    • Gayle Marien
    • Geoff Ellis
    • Gill Heal
    • Harry Freeman
    • Ian Burns
    • Joan Woods
    • John Coldebella
    • Jordan Crugnale
    • Julie Statkus
    • Kit Sleeman
    • Laura Brearley >
      • Coastal Connections
    • Lauren Burns
    • Liane Arno
    • Linda Cuttriss
    • Linda Gordon
    • Lisa Schonberg
    • Liz Low
    • Marian Quigley
    • Mark Robertson
    • Mary Whelan
    • Meryl Brown Tobin
    • Michael Whelan
    • Mikhaela Barlow
    • Miriam Strickland
    • Natasha Williams-Novak
    • Neil Daly
    • Patsy Hunt
    • Pauline Wilkinson
    • Phil Wright
    • Sally McNiece
    • Terri Allen
    • Tim Shannon
    • Zoe Geyer
  • Features
  • Arts
  • Local history
  • Environment
  • Bass Coast Prize
  • Community
    • Diary
    • Courses
    • Groups
  • Contact us

Just like Mum made

28/8/2019

1 Comment

 
Picture
By Jan Cheshire
 
WE TRY to have at least one fish meal every week, two if possible. This lovely tuna mornay is very special, and I hope you will like it. It is very easy to make and doesn’t stretch the budget!

TUNA MORNAY serves 4
Ingredients
1½ cups milk
1 bay leaf
1 slice of an onion
5 whole peppercorns
60 grams of butter
1 onion finely chopped
1 stick of celery finely chopped
¼ cup of plain flour
425 gram can of tuna, drained (reserve liquid) and flaked
¼  teaspoon of grated nutmeg
½ cup of cream
Handful of parsley, chopped
½ cup of cheddar cheese grated
½ cup of breadcrumbs
½ cup of grated cheddar extra
Paprika and seasoning to taste
 
Method
Preheat the oven at 180
In a small pan heat milk, bay leaf, onion slice and peppercorns. Bring to the boil. Let stand for 15 minutes to infuse. Strain and reserve milk
Cook chopped onion, and celery in butter, stirring for 5 minutes. Add flour and stir until mixture is bubbly. Add the reserved milk and tuna juice slowly, stir until mixture boils. Simmer for 5 minutes
Add nutmeg, cream, parsley and grated cheese. Stir for 2 minutes remove from heat and add the tuna and seasoning. Stir.
Spoon the mixture into a 3-cup greased ovenproof dish. Sprinkle with breadcrumbs and extra grated cheese and paprika. Bake for 15 minutes remove and grill for 2 minutes to brown the crumbs.
 
Enjoy!
1 Comment
Catharine Nederveen
2/9/2019 01:34:17 pm

Thanks, Jan. I've got a nice one for smoked cod as well

Reply



Leave a Reply.