| Stufat Tat-Tunnagg
- Fish
(Fresh Tuna Casserole)
Cooking Recipes Ingredients:
6 x 115 g/4 oz tuna steaks
salt
freshly ground black pepper
1 leek
4 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
675 g/1-1/2 lb potatoes, thinly sliced
450 g/1 lb ripe tomatoes, peeled and sliced
1 tablespoon capers, drained and rinsed
2 tablespoons chopped black olives
1 teaspoon finely chopped fresh mint
175 ml/6 fl oz water
parsley, finely chopped flat-leaf, to garnish
Cooking Recipes Directions
Preheat the oven to 180 C/350F/gas mark 4. Remove and discard
the skin from the tuna if present. Wipe the tuna with damp
kitchen paper. Season lightly with salt and pepper. Trim the
root and most of green leaves from the leek; cut in half lengthwise,
wash well and slice finely.
Heat half the oil in a frying pan. Add the onion and garlic
and cook gently for about 10 minutes, until the onion is transparent.
Stir in the leek and cook for 5 minutes.
Lightly oil a baking dish and place a layer of potato slices
over the base. Tip with half the tomatoes and half the onion
mixture, and season with salt and pepper. Place the fish on
top in a single layer, and spread with the remaining tomatoes
and mint, season lightly with salt and pepper and cover with
the remaining potatoes. Pour the water over and drizzle with
the remaining oil. Cover the dish with a lid or foil and bake
for about 45 minutes, until the potatoes are tender. Remove
the cover in the final 10 minutes to brown the top. Sprinkle
with chopped parsley and serve directly from the dish.
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Pulpettun
- Main
(Meat Loaf)
Cooking Recipes Ingredients:
1 large onion, grated
85g/3 oz soft breadcrumbs
125ml/4 fl oz red wine
3 tablespoons chopped parsley
2 eggs, beaten
2 tablespoons grated hard cheese
1-1/2 teaspoons salt
freshly ground black pepper
900g/2 lb finely minced beef
3 hard-boiled eggs, shelled
2 tablespoons olive oil
2 tablespoons tomato puree
175ml/6 fl oz hot water
1 clove garlic, crushed
1/2 teaspoon sugar
Cooking Recipes Directions
Preheat the oven to 180 C/350 F./gas mark 3.
Combine the onion, breadcrumbs, half the wine, the parsley, beaten
eggs, cheese, and salt and pepper in a large bowl. Add the beef
and mix well by hand.
Dampen a board with water and place the beef mixture on it. Shape
into a thick loaf, press to flatten, then place the whole eggs along
the middle. Bring the beef mixture up over the eggs and shape into
a roll. Use moistened hands to smooth the roll.
Pour the oil into a baking dish and carefully put in the beef roll.
Brush all over with the oil. Bake for 20 minutes.
Meanwhile, combine the remaining wine, tomato puree, hot water,
garlic, sugar, and salt and pepper to taste in a jug and pour over
the roll. Bake for about 40 minutes until cooked through, basting
occasionally-add a little water if the sauce begins to scorch. Lift
the roll onto a platter, slice and serve with sauce from the dish.
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