Milowise

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TUNA CASSEROLE

Date: Author:

You will need :

          1 x 420g can cream of asparagus soup

          3 x 95g cans lemon pepper tuna

          2 cups cooked rice

          1 x 375g can light and creamy evaporated milk

          1 onion, chopped

          salt

          1 cup fresh breadcrumbs

          60g butter, melted

Method :

 Mix all ingredients, except breadcrumbs and butter, in camp oven.  Combine breadcrumbs and butter and sprinkle on top of mix.  Place lid on camp oven and place in coals. Shovel some coals onto lid.  Cook for 20-30 minutes or until top is golden and casserole is bubbling around sides.

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TUNA PUTTANESCA

Date: Author:

You will need :

 250g (½ pkt) spaghetti

425g can tuna in olive oil

1 large brown onion, halved and sliced thinly

2 garlic cloves, crushed

1 teaspoon minced chilli

400g can diced tomatoes

½ cup kalamata olives

Method :

 Cook pasta in a large saucepan of boiling, salted water.  Drain and set aside. 

Drain tuna, reserving 2 tablespoons oil.  Flake tuna into a bowl. Heat reserved oil in a large frying pan on cooking rack over coals.  Add onion and cook, stirring, for 5 minutes or till translucent.  Add garlic and chilli.  Cook, stirring, for 1 minute.  Add tomatoes.  Bring to boil, then move to less heat and simmer for 15 minutes or until sauce has thickened.  Season with pepper.  Stir in tuna and olives.  Add to pasta and toss carefully.  Serve.

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THAI FISH CAKES

Date: Author:

(makes about 3 dozen)

 You will need :

 500g fish fillets, boned and skinned, chopped into small bits

1 egg, beaten

¼ cup cornflour

1 tablespoon each of fish sauce and red curry paste

2 tablespoons coriander, leaves and stems, chopped

1 small red chilli, finely chopped

8 green beans, thinly sliced

3 shallots, thinly sliced

salt and pepper

Oil for shallow fryin 

Method :

Blend all but the oil in a bowl.  Form small balls, about a tablespoon, then flatten slightly.  Heat oil in a large pan on rack over coals and cook at least 12 minutes each side, maybe 15, depending on heat in coals.  Drain on paper towel.  Serve with sauce of choice.

Potato and Pumpkin in foil to accompany.

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THAI SEAFOOD STIR FRY

Date: Author:

You will need :

1 tablespoon butter

2 tablespoons oil

2 cloves garlic, chopped

500g green medium size prawns

1 large squid body, cut into 4cm strips, or 2 small bodies

cut into rings

1 small red capsicum, cut into strips

1 bunch asparagus, cut into 2cm chunks

3 shallots, cut into 2cm strips

salt and pepper

2 cups cooked spaghetti

½ cup Thai sweet chilli sauce (if you like it sweet) OR

½ cup light soy sauce and 1 teaspoon chilli paste       

Method :

 Heat butter in a large pan or wok and par cook garlic.  After a short time add 1 tablespoon of oil and the vegies and stir fry for a couple of minutes.  Then add the remainder of the oil, squid and prawns.  Stirring all the time.  When almost cooked, add spaghetti and soy sauce and, when heated through, serve. 

 Mike loves this dish!

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PRAWN / CHERABIN PASTA – EASY

Date: Author:

You will need :

 500g cherabin, peeled and deveined

2 cups spiral pasta

1 stick celery, finely chopped (or 1 cup finely shredded cabbage)

½ bunch fresh coriander (or 1 tablespoon dried)

200g bottle chunky salsa

1 dessertspoon each minced garlic and ginger

Juice of ½ large lemon

 Method :

 Put pasta on to boil.
Combine coriander, salsa, juice, ginger and garlic.  Bring to simmer.  Add cheriban and celery or cabbage.  Cook for 3-5 minutes.  Add pasta and serve. 

 PS  If cherabin are large, cut in half.  Also, if they are really large, sometimes it pays to break the sinews with a meat tenderiser. 

 Same applies to painted crays and abalone.   It really works.

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FONDUE CURRY SAUCE FOR 4

Date: Author:

You will need :

          ¾ cup whole egg mayonnaise

          2 tablespoons olive oil

          1 tablespoon mild curry powder

          1½ tablespoons brandy

          1 heaped dessertspoon cornflour

          1 cup milk

          Salt

 Method :

Heat milk in saucepan and thicken with cornflour.  Set aside to cool.
Heat oil in pan, fry curry powder till fragrant.  Add all ingredients to curry and stir well.  Store covered in fridge till required.

Note : This is the sauce we use all the time for a prawn fondue.

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THE OLD GIRL’S GARLIC PRAWNS

Date: Author:

You will need :

 500g raw prawns, peeled and deveined

4 cloves garlic, finely chopped

1 tblspn oil and 1 tblspn real butter

Salt  and pepper

 Method :

 Mix together in a bowl and cook on the barbie, lifting and turning constantly for three minutes or until prawns are cooked. 

 Serve with French stick slices, toasted and sop up the juice, yummm.   

 How easy is that?

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FISH IN FOIL

Date: Author:

You will need :

 2 x 400g whole bream, cleaned, scaled and beheaded

Juice of 1 lemon

1 tablespoon spreadable butter

salt and pepper

 Method :

Sit empty camp oven (with trivet) on rack over coals to heat.  Score each side of the fish, then rub butter over skin and lay each on a length of foil.   Season and share lemon juice between them.  Make loose but well sealed parcels with the foil.   Place on trivet in camp oven, cover and shovel coals on lid.  Bake 10-15 minutes, depending on size and thickness of the fish.  Oven baked chips can share the camp oven if desired – Just lay them on a piece of foil beside the fish.

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EASY PRAWN CURRY (or Fish, Cherabin or Red Claw Yabby)

Date: Author:

You will need :

 500g uncooked prawns, peeled and de-veined

1 tablespoon rice bran oil

1 brown onion, finely chopped

1 clove garlic, chopped

1 teaspoon minced ginger

1 tablespoon curry powder

½ cup fish stock

½ cup coconut milk

A pinch of sugar

¼ cup coriander leaves, chopped

 Method :

 Heat oil in a large saucepan.  Cook onion, garlic and ginger until onion is soft.  Add curry powder and cook, stirring, until fragrant.
Add prawns and cook, stirring for about a minute.  Stir in stock, coconut milk and sugar.  Bring to boil, then simmer, uncovered, for about 5 minutes or until prawns are cooked and sauce has thickened a little.   Serve over rice, topped with coriander.

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SEAFOOD OMELETTES ON THE BARBIE

Date: Author:

You will need :

2 dozen large green prawns, peeled, deveined and quartered

          6 eggs

          200ml reduced fat cream

          ½ cup chopped parsley

          salt and pepper

Method :

Whisk eggs, cream and parsley
Heat barbie to medium and cook prawns in a half oil/half butter mix.
Grease large egg rings and sit on barbie plate.
Spoon seafood evenly into the rings then pour the egg mixture over, but don’t fill to top.
Turn barbie to low, cook, covered.  Turn to seal other side.  Should make about 8.

 Great served on toasted Turkish bread.

PS.  This recipe can also be cooked in a frying pan with a lid, on the rack over coals.

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