TAMALE PIE

Level of difficulty - Easy

Set oven to 250 (U S) 200 convection fan assisted (U K)

Ingredients

• 300 grams ground steak or beef (lean please)
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 1 red bell pepper
• 2 vine ripe tomatoes
• 3 med. jalapeno peppers (optional)
• 1 bunch fresh cilantro or corriander
• 3 sprigs fresh basil and 3 sprigs fresh oregano (dried will suffice)
• 3 sprigs fresh parsley
• 2 small minced chiles (hot) (optional)
• 1 large jar favorite spaghetti sauce
• 3 tsp ground cumin
• 1 tsp mild chili powder
• 1 1/2 cups grated cheddar cheese
• 1/8 cup sugar
• approx. 400 grams canned chopped tomatoes
• 1/4 cup red wine (Italian)
  

For Topping

• 2 cups yellow corn meal
• 2 cups reg. flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 table spoon ground cumin
• 1 table spoon salt
• 1 table spoons sugar
• 1 1/2 cups milk
• splash cooking oil 2 teaspoons
  

Dice vegetables and herbs, chiles, saute in large skillet with 2 tablespoons of olive oil, don't forget garlic! Saute untill tender, add spices, cumin salt,pepper. then add meat ( for vegans, Quorn makes a lovely soy based mince, a dead ringer for ground beef). Cook fo 20 min or so giving it a good stir (your kitchen should be smelling pretty good by now). Now dice those vine ripened tomatoes, add spaghetti sauce, add can tomatoes, sprinkle sugar (to cut the sharpness of the tomatoes) and a healthy splash of wine. Simmer for about 20 min, stirring occasionally and please TASTE as you go along, it makes perfect sense to me. Cover and set aside.

In separate large bowl, combine corn meal (polenta), plain flour, cumin, baking powder, baking soda, salt, sugar, eggs, milk and cooking oil. Give a good whisk, your batter should be of a thickish consistency.

In a deep casserole dish pour meat sauce evenly in the bottom, sprinkle cheese liberally over
meat sauce. Pour cornmeal batter over the top, spreading evenly. You should have 1 layer
of delicious Mexican meat sauce, a layer of cheese, and the cornmeal batter on top. For good measure (and I believe in good measure) sprinkle a handful of yellow cheddar cheese on top!

Pop in the oven and bake until golden brown and the meat sauce is bubbling around the edges.
Remove and let it sit for 15 to 20 min and serve with plain yogurt or sour cream. I find it works best when cut into chunky squares. As always serve with a green leafy salad and a nice glass of Cabernet or Kool Aid with ice! Can't top it people!

THIS DISH IS EASY TO MAKE, QUICK TO MAKE AND REALLY REALLY GOOD!
ENJOY!
any?s
hit me up
good eating
taka






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TUNA CASSEROLE

Level of difficulty - Easy

This recipe goes back generations in my family. It's yummy, filling, and a good way to get the three major food groups in one setting. Kids adore this dish as well as adults and served with warm bread and a light salad, there's nothing else like it. It's got delicate flavors of fresh herbs running through it and topped with with a crunchy cheesy breadcrumb mixture, it's absolutely delightful!

Pre-heat oven( 300 U.S ) (2oo convection fan U.K)

Ingredients

• 500 grams macaroni or pasta of your choice


• 2 small cans tuna approx 185 grams each


• 2 cans cream of mushroom and chicken (one of each) soup 400 grams each


• 250 grams med. cheddar cheese (grated)


• 500 grams frozen mixed vegetables


• 1 small can of sweet corn


• 3 sprigs fresh parsley


• 3 sprigs fresh basil


• 3 sprigs fresh corriander or cilantro


• 50 grams mozzarella cheese (grated)


• 1/2 tsp cayenne pepper
  

Boil pasta until tender and drain, set aside. Drain tuna, empty pasta into large bowl, add tuna, soup, grated cheeses, frozen vegetables ,corn and finely chopped herbs. Mix ingredients together and add pepper and salt to taste. Fold into large greased casserole dish. Sprinkle 1 cup of breadcrumbs mixed with 1/4 cup of grated parmesan cheese and sprinkle on top. Bake 25 to 30 min until bubbly and golden brown. Serve with warm granary bread and mixed salad.

ENJOY! THIS IS WHOLESOME EATING PEOPLE!
Any ?s Just ask.