The Australian Women’s Weekly New Zealand Edition — May 2017

MAY 2017 129

Tuna mornay

and potato bake

Julie’s tip

This recipe yields quite a lot of Tuna

Mornay and would feed my family

of five. Leftovers can be kept in the

fridge for a few days and reheated to

eat with rice. The Tuna Mornay can

be stirred through cooked pasta and

baked for a change.

Tuna mornay and potato bake
SERVES 4 PREP AND COOK TIME40 MINUTES

50g butter
1 large (400g) corn cob, kernels removed
1 medium (120g) carrot, chopped finely
1 medium (150g) brown onion,
chopped finely
¼ cup (35g) plain flour
1½ cups (375ml) milk
2 tablespoons Dijon mustard
1 cup (120g) grated tasty cheese
425g can tuna in brine, drained
25g butter, extra, chopped

POTATO TOPPING

1kg all-purpose potatoes, peeled, halved

50gbutter

½ cup (125ml) hot milk

1 Melt the butter in a large saucepan over

medium heat. Add the corn, carrot and

onion; cook, stirring for about 8 minutes

or until the carrot is soft.

2 Sprinkle in the flour and stir to coat all

the vegetables well. Gradually stir in the

milk; cook, stirring, until the mixture boils

and thickens. Simmer, stirring, for 1 minute.

3 Remove the pan from the heat and stir

in the mustard and cheese. Add the tuna;

break up any large lumps, but don’t stir

too much or the tuna will disintegrate and

become mushy. Season to taste with salt

and freshly ground white pepper.

4 POTATO TOPPINGPlace potatoes in a

large saucepan of salted water; bring to

the boil. Reduce heat slightly; cook until

potatoes are very tender. Drain potatoes.

Using a ricer or potato masher, mash

potatoes. Add butter and hot milk; stir

until smooth. Season to taste with salt

and freshly ground white pepper. Potato

should be a good spreading consistency.

5 Preheat oven to 200°C (180°C fan-

forced). Spoon the tuna mixture between

four x 450ml-capacity ovenproof dishes.

Divide the Potato Topping between the

dishes; rough the potato up with a fork

and dot with the extra butter. Bake for

25 minutes or until browned and crispy.

Serve with salad, if desired.

Not suitable to freeze or microwave.

Chicken and broccolini
with oyster sauce
SERVES 4 PREP AND COOK TIME30 MINUTES

1½ tablespoons vegetable oil
6 large (750g) chicken thigh fillets,
sliced thinly
3cm piece fresh ginger, peeled,
chopped finely
2 cloves garlic, chopped finely
1 medium (170g) red onion, cut into
wedges
1 medium (200g) red capsicum,
seeded, cut into strips
1 bunch (200g) broccolini, cut in half
crossways, then stems cut in half
lengthways (see Julie’s tip)
⅓ cup (100g) oyster sauce
2 tablespoons salt reduced soy sauce

1 Place a large wok or frying pan over
medium-high heat. Add oil; stir-fry
chicken for about 8 minutes until
browned and cooked through. Remove
from wok; set aside in a bowl.
2 Lower heat to medium. Add ginger and
garlic, stirring constantly, for 1 minute. Place
vegetables in wok; stir-fry for 1-2 minutes.
Addsaucestowok,withcookedchicken
and any juices in the bowl. Stir-fry until
hot. Serve with jasmine rice, if desired.
Not suitable to freeze or microwave.

Julie’s tip

Most green vegetables – such as

beans, broccoli, Asian greens –

in season and on special can be

used in place of the broccolini.