Thursday, January 14, 2010

Feeding a Family for a Fiver

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8 comments:

  1. Lyle's 365 photo projectJanuary 14, 2010 at 11:24 AM

    Janet and I are doing a cooking demo for the parents of Finaghy Primary School tonight - as part of ChristChurch's - Church, Community, Channge initiative. Jan is doing Sausages cooked with Peaches and served with Mash. I'm doing a Pasta Tuna bake - these are the ingredients that I will be using. Should be a lot of fun...!!??

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  2. Etta January 14, 2010 at 11:37 AM

    Sounds delicious - recipes next? Great primary school too - possibly the best? (No bias of course because I'm an ex pupil and ex student teacher there!)

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  3. AnonymousJanuary 14, 2010 at 12:43 PM

    it looks delicious - yes receipt please - I have a 22 yr old fussy son who will only eat chicken or tuna

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  4. Lyle's 365 photo projectJanuary 14, 2010 at 2:57 PM

    TUNA PASTA BAKE
    250g pasta shapes, e.g. spirals or any left over pasta
    2 cans tuna chunks in oil
    1 onion, finely chopped
    2 stalks celery, finely chopped
    1 small red pepper, sliced into strips
    1 can [400 g] cream of mushroom soup
    100 ml milk
    1 can [420 g] sweet corn
    10 ml [2 tsp] mixed chopped herbs
    180 ml [¾ cup] grated Cheddar cheese
    Salt and freshly ground pepper
    Fresh breadcrumbs [slices of white bread, without the crusts]
    Knob of butter

    • Preheat the oven grill
    • Boil the pasta until cooked and drain [as per instructions on packet]. Transfer to ovenproof dish
    • Drain the tuna and pour the oil from one of the cans into a large saucepan
    • Heat, add the onion, celery and red pepper and stir-fry until soft
    • Add the soup and the milk and bring to the boil
    • Flake the tuna into fairly large chunks and add to the sauce along with the sweet corn and two-thirds of the cheese
    • Stir until melted and pour over the pasta in the ovenproof dish.
    • Mix the remaining cheese with the bread crumbs and sprinkle on top.
    • Dot a few small knobs of butter over the top
    • Place in preheated oven grill until golden brown and bubbling
    • Serve hot




    PORK SAUSAGE WITH PEACHES
    1 kg pork cocktail sausages
    1 large onion, chopped
    Sunflower oil
    50 ml tomato sauce
    50 ml Worcester sauce
    50 ml chutney
    1 can [410g] sliced peaches

    • Fry the sausage and onion in a little oil in a heavy-based frying pan until cooked

    • Add the tomato sauce, Worcester sauce and chutney and fry lightly

    • Add the peach slices and syrup and simmer the sausages in the sauce for about 10 minutes

    • Serve hot

    • Makes 6 servings

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  5. AliJanuary 14, 2010 at 7:39 PM

    Yum, must try those sausages. Would make a change from honey and wholegrain mustard. Quite a Foodie theme going on today!

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  6. Etta January 14, 2010 at 9:14 PM

    Great thanks Lyle.

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  7. AnonymousJanuary 15, 2010 at 11:10 AM

    Thanks Lyle have copied and pasted

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  8. AliJanuary 16, 2010 at 7:14 PM

    Just tried your sausage recipe - delicious!!

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