Tuesday, 14 July 2015

Tuna and Pea Canneloni

It's this time of year again when fresh peas are available in the shops. I don't really like shelling them but it's a small price to pay.

(serves 4)

8 no cook canneloni tubes
500 g fresh peas in pods or 250 g frozen peas
1/2 red onion
2 garlic cloves
1 tin chopped tomatoes
1 pointed red pepper
250 ml semi-skimmed milk
1 tbsp flour
1 egg yolk
1 tin of line-caught tuna in olive or sunflower oil
1 bay leaf
juice of 1/2 lime
sea salt
freshly ground black pepper
freshly ground nutmeg
balsamic vinegar
extra virgin olive oil

freshly grated parmesan

1. Shell the peas, place fresh or frozen peas into steamer and steam for 3 minutes. Set aside and leave to cool.

2. Drain the oil off the tuna and drizzle with the lime juice.

3. Chop the onion and garlic. Half and slice the pepper. Heat some fresh olive oil or a little of the oil from the tuna in a frying pan. Sauté onion, garlic and pepper for a few minutes until they start to soften. Add the tinned tomatoes, balsamic vinegar and the bay leaf. Season with pepper and salt. Simmer for about 10 minutes, then transfer into an oven-proof dish.

4. While the sauce is cooking mix the peas and tuna with a fork. Season with a little salt and pepper. Fill the canneloni tubes with this mix and place into the tomato sauce. Sprinkle any left-over filling onto the tomato sauce.

5. Now make the bechamel. Start by heating a couple of tablespoons of olive oil in a frying pan. Sprinkle the flour into the oil. Once it's "dissolved" gradually add the milk, bring to the boil, then remove from the heat. Beat in the egg yolk. Season with salt, pepper and nutmeg. Pour the bechamel over the canneloni. Cover with tin foil and bake in the oven at 175 °C/gas mark 4 for 30 minutes.

6. Remove the tin foil, grate some parmesan and scatter over the top. Bake for a further 10 minutes at 200 °C/gas mark 6.

Wednesday, 1 July 2015

Pineapple Salsa

1/4 fresh pineapple, very finely diced
1 heaped tbsp fresh coriander, finely chopped
1 spring onion, finely chopped
juice of 1/2 lime, or more to taste
1/2 red chili incl. seeds, very finely chopped
sea salt
freshly ground black pepper

Mix all the ingredients and marinate for approx. 30 minutes.

Sautéed Savoy Cabbage with Balsamic Glaze

My other half loves cabbage and I have to admit the savoy cabbage looked great at the store last week – dark green, very curly leaves on the outside, tender yellow on the inside. Still it's supposed to be summer and cabbage in summer. I wasn't too happy but in the end came up with something light and very tasty.

1 savoy cabbage
sea salt
freshly ground black pepper
extra virgin olive oil
balsamic glaze

Finely shred the leaves of a savoy cabbage, removing the stalks. Heat a generous amount of olive oil in a frying pan and sautée the savoy until it starts to brown. Season with pepper and salt. Add a little water and simmer adding water as necessary
until the savoy is cooked to your liking. There should be very little cooking liquid left. Transfer to a bowl and leave to cool until tepid or at room temperature. Drizzle over some balsamic glaze, toss, check the seasoning and enjoy.