SALLY REED’S TUNA SCONE RECIPE

This dish is easy to make, looks good, tastes wonderful and is cheap to produce.  Ideal for summer or winter lunches, BBQs or suppers.

Ingredients

SCONE BASE.
40g (1 ½oz) butter or margarine
175g (6oz) self-raising flour (Gateau farine)
1 teaspoon salt
5-6 tablespoons milk

TOPPING
25g (1oz) butter or margarine
2 medium/large onions chopped
500g tin of Tuna in brine, drained and flaked
1 teaspoon dried Basil
100g (4oz) Cheddar (Comte) grated
1 or more Tomatoes sliced

1.         To make the scone base, sieve the flour into a bowl, add the salt, cut the butter/marg into small pieces and rub into the flour with cool hands.

2.         Add enough milk to form a soft dough and mix with a knife. Make into a ball shape.

3.         Roll out the dough to a 20cm (8 inch) round and place it on a large buttered/marg greased proof baking sheet.

4.         Top make the topping, melt the butter/marg in a frying pan and fry the onions until soft but do not allow to brown.  Spread evenly over the scone base.

5.         Top the onion with the Tuna fish.  Mix the basil and cheese together and place over the tuna.  Arrange the sliced tomatoes on top as few or as many as you prefer.

6.         Bake in the centre of a pre-heated oven for EXACTLY 20 minutes.  If the scone is left longer in the oven the dough base will become hard.

OVEN:  220C.  425F.  Gas mark 7.  Fan oven 180C

7.         When cooked sprinkle the top of the scone and around the serving plate with something green chopped (a fresh herb, preferably Basil).

Bon Appetit

 

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DAVID SMITH’S TASTY PASTA DISH

Serves 4

Put 110g pasta shells on to boil with a little salt.

Fry 2 good quality packets of Lardons in their own juice (no added oil).  Remove from the pan before the Lardons brown, dispose of the juice and set aside.

Fry a few shallots with 3 or 4 Courgettes cut into strips.

Put the Lardons back in the pan with the onions and Courgettes.  Stir in drained pasta and add one packet of Parmesan cheese and a tub of crème fraiche.

Make sure all are warmed through and serve with crusty bread.

 

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SUE WILSON’S 1960’s STUCK IN SCOTLAND BEEF OR CHICKEN CURRY

Ingredients

1 lb cooked or raw meat.  If using raw meat fry on all sides to seal.

1 ½ teaspoons of turmeric fenugreek cinnamon corriander

¼ teaspoon of cumin
1 – 3 teaspoons of chilli ginger

Mix all the above spices together

1 large onion
2 cloves of garlic
2oz dessicated unsweetened coconut
1-2 Cups of boiling water
1 Stock cube
1 dessert spoon of tomato puree
2-3 shakes of Worcester sauce
salt and pepper to taste.

Put the coconut in a cup of boiling water and leave for 15 minutes.

peel and chop the onion and fry in a little butter or marg for 1-2 minutes. Add the crushed garlic and the curry spice mix. When the fat has been soaked up, remove from the heat.

Dissolve the stock cube in1/2 a cup of boiling/hot water and stir into the onion and curry mix. Return to a low heat and add the tomato puree and worcester sauce. Strain the coconut to extract the milk and add the coconut to the pan.

Bring to the boil to reduce and thicken, add the meat, transfer to a casserole dish and cook in the oven - 1 hour for pre-cooked meat and 2 hours for raw meat.

Oven:  gas 5-6   -  electric 190° -  fan oven 180°