Wednesday, March 02, 2011

Balancing Act

The first recipe today - particularly useful (to me) as one of the ingredients is canned tuna (having just bought some), also a means of making use of those pancakes stored in the freezer.
Again, this is the type of recipe we can adapt, perhaps using cooked chicken instead of tuna, or canned salmon. An alternative way to bake is make twice the quantity of cheese sauce, and spread half over the rolled pancakes before sprinkling the cheese on top (this helps to keep the pancakes from drying out).
If the pancakes were filled with left-over spag.bol sauce, and then covered with a rich tomato sauce or cheese sauce before topping with grated cheese, this dish will then end up similar to a pasta 'cannelloni'.

Tuna and Sweetcorn Pancakes: serves 4
6 oz (175g) frozen peas, lightly cooked
half a pint (300ml) ready-made cheese sauce
2 x 185 cans tuna, drained and flaked
6 oz (175g) canned (or frozen and cooked) sweetcorn, drained
8 ready-made pancakes
3 oz (75g) Cheddar cheese (pref mature) grated
Heat the cheese sauce (or use it freshly made) and fold in the tuna, peas and sweetcorn. Divide this between 8 pancakes, spooning the mixture along the centre, then roll up and place - side by side - in a lightly greased shallow ovenproof dish. Sprinkle the grated cheese on top and bake at 180C, 350F, gas 4 for about half an hour or until piping hot. Suggest serving with a crisp salad of your choice.

This next recipe is a Scandinavian 'Hash'. Made with left-over cooked meat (ham, bacon and sausages are traditional but use what you have - corned beef at a pinch) and potatoes (alternatively other root vegetables can be used instead such as sweet potatoes, turnip, swede, celeriac...). Topped with an egg, this makes a simple but tasty meal cooked in 20 minutes.
Swedish Hash: serves 3 -4
1 oz (25g) butter
1 tsp sunflower oil
1 large onion, chopped
1 lb (450gg) cold boiled potatoes, cubed
1 lb (500g) cooked meat (see above), cubed
salt and pepper
2 oz (40g) breadcrumbs, lightly toasted in frying pan
3 -4 eggs, fried when ready to serve
Melt the butter in a frying pan with the oil (the oil helps to prevent the butter burning), add the onions and potatoes and fry until golden. Stir in the meat, and when heated through (thoroughly!!), add seasoning to taste, and scatter the breadcrumbs over the top. Remove from heat but keep warm whilst frying the eggs (or do these in separate pan while the Hash is being completed). Then serve in individual bowl with the fried egg on top.