Sometimes the cupboard can be looking pretty bare around dinner time and it can be a struggle to pull a meal together.  Luckily there are always a few staples that most of us have such as tinned tuna, vegetables (fresh, frozen or canned) and rice.  With that combination, it is actually easy to pull a dish together and create a version of this Creamy Tuna Mornay.

Last time I made this there were a few scraps of fresh vegetables around so I used those.  However, frozen and canned work just as well particularly for things like corn and peas.  So mix and match according to what you have on hand.

Creamy Tuna Mornay

Ingredients

1 tablespoon butter

1 tablespoon oil

1 onion, chopped

1 large stick celery, chopped

1 x 425g can of tuna in springwater

1 1/2 cups milk (approx)

2 tablespoons flour

3 cups vegies – here’s what I used:

1/2 head broccoli, cut into small florets

1 medium carrot, chopped

1 cob corn, kernels removed

Method:

Cook vegetables until just tender using a microwave or steaming.  Set aside.

Drain the tuna juices into a jug and make it up to 2 cups with the milk.

Heat butter and oil over low heat and saute onion and celery until soft.  Add flour and stir for 1 minute to make a paste.  Gradually add the tuna juice and milk while stirring.  Continue to stir while the sauce comes to the boil and thickens.

Once nice and thick, stir through cooked vegetables and flaked tuna.  Season to taste.  Serve with rice.

The Klutzy Cook Notes

• As mentioned, use whatever vegies are on hand – fresh, frozen or canned.
• Tinned salmon can be used instead of the tuna.

So next time you think the cupboard is bare, whip up this recipe to feed the family.  If you have any questions or comments, please leave them below.  Plus, tell your friends on Facebook (click the icon below) so they can try it too!

Since I’ve been on a bit of a curry bent lately (My Roti Recipe,  Slow Cooker Chicken Curry) and I thought I’d finish off the ‘series’ with a family favourite – Prawn Curry.  This Prawn Cury Recipe is an oldie, but a goodie that has been made many, many times and enjoyed many, many times.  In fact, last time I made it, my daughter turned to me and said “You can make this all the time if you want Mum”.  Can’t ask for a better endorsement than that.

The prawns have been in plentiful supply lately with great quality and prices to match.  In Australia we are lucky to have many different varieties to choose from and this time I used Banana Prawns.  They were big, fat and juicy – lucky my two little helpers were keen to peel them for me (although I got the deveining job).

While the recipe calls for fresh, green prawns, it works just as well with cooked, peeled prawns.

Prawn Curry Recipe

50g butter

4 shallots, sliced

1 tablespoon curry powder

2 tablespoons flour

2 cups milk

1kg prawns, peeled, deveined and halved lengthwise

1 large tomato, chopped

2 tablespoons lemon juice

2 teaspoons brown sugar

2 tablespoons chopped parsley

Method

The first step is to make a curry flavoured white sauce.   Over medium heat, melt the butter in a frying pan and saute the shallots and curry powder for 1 minute – until nice and fragrant.  Stir in the flour to make a paste and cook stirring for 1 minute.

Remove the pan from the heat and stir or whisk in the milk gradually.  It is important to keep stirring to minimise lumps forming.  Season to taste at this stage and then return the pan to the heat.  Continue to cook while stirring.  The sauce will gradually boil and thicken.  Reduce the heat and simmer for a few minutes, stirring occasionally.

Add the prawns, tomato, lemon juice and sugar.  Cook, stirring for another 2 to 3 minutes.  Stir in the parsley.  Serve straight away with some steamed rice and/or bread of choice (try My Roti Recipe).

Serves 4

Recipe adapted from Super Food Ideas

The Klutzy Cook Notes

• As mentioned, this recipe can be done using cooked and peeled prawns.  In this case, the prawns only need reheating so reduce the cooking time.
• For different flavours, this recipe also works well with chicken or any firm, white fish.

If you have any comments or questions on this Prawn Curry Recipe, please leave them below.

I love it when a recipe plan comes together – particularly a fish cakes recipe plan.  Recently in my quest to find some alternative ways to buy fish (that don’t cost an arm and a leg) I purchased a packet of frozen whiting fillets.  We like whiting and I thought this looked like a potential way to get more fish on the table.

Unfortunately, the first attempt at cooking them (according to the packet directions) was a disaster.  The flavour of the fish wasn’t bad, but the texture was awful.  There seemed to be a lot of moisture in the fillets and lightly pan fried on their own, they weren’t that great.

So in my wisdom I devised a plan to use the rest of the fillets in fish cakes.  That way the texture wasn’t such an issue and the flavour of the fish was still good enough to do justice to the cakes.

I have an old fish cakes recipe that’s been used religiously over the years.  The recipe uses canned tuna, so I simply tried a variation of that – and it worked fabulously.  The only tiny mistake was I forgot to add the onions this time (I knew there was something missing, should have looked at the recipe).

The fish cakes were well received by all and the best part is you can really make them using whatever fish you have on hand – canned or fresh.

Fish Cakes Recipe

400-500g fish

3 medium potatoes, peeled

1 onion, chopped

2 eggs

2 tablespoons chopped parsley

Salt and pepper

1/3 cup plain flour

1 cup breadcrumbs

Oil for shallow frying

Method

Chop potatoes and cook in boiling salted water until tender.  Drain, mash and set aside.

If using fresh fish, skin and pin bone if necessary then cook.  It can be poached (place in a pan of simmering water and cook for 4-5 minutes) or steamed over boiling water.  Once cooked, flake the fish into small pieces.

Combine the mashed potato, fish, onion, parsley and 1 well beaten egg in a large bowl.  Season to taste with salt and pepper.  Take a small handful of mixture at a time and shape into patties or ‘cakes’.

In 3 separate bowls place the flour, remaining beaten egg and breadcrumbs.   Dip the patties in the flour, then the egg, then the breadcrumbs shaking off the excess.

Heat 5mm oil in a large frying pan over medium heat.  Once the oil is hot enough, add the patties, being careful not to overcrowd the pan.  Cook for a few minutes on each side until golden brown.  Drain on paper towel.

Serve with some sauces or chutneys and a salad.

Serves 5

The Klutzy Cook Notes

• As mentioned, any fish can be used.  Canned tuna and salmon will work just as well and you can simply eliminate the step to cook the fish.  This is a great option for saving time.
• Try using different herbs.  Some that go well with seafood are dill, lemon thyme, marjoram and chervil.
• While my cakes have been’patty shaped, these could also be shaped into croquettes.
• Remember to get the oil nice and hot (but not so hot it burns), that way only minimal oil is actually absorbed by the patties.  Test the oil by dropping a few breadcrumbs in – if they sizzle, you’re good to go
• Try any leftovers on sandwiches with a bit of fresh lettuce and tomato – yum.

You might also like my Tuna Patties and other Seafood recipes.

If you have any questions or comments on the Fish Cakes Recipe, please leave them below.

This Easy Salmon & Corn Tart is a new recipe in my “fatty fish” arsenal, and a good one. It checks the quick and easy boxes using ingredients that are usually on hand.

The tart is a bit like a quiche except the base is puff pastry instead of short crust. Not only was it great served warm for dinner, I had it cold for lunch the next day – it tasted just as good. The tart would be great sliced up and taken to a picnic as well.

Easy Salmon & Corn Tart

Easy Salmon & Corn Tart

Ingredients

2 sheets (approx. 20cm x 20cm) frozen puff pastry, thawed
415g can salmon
1 cob of corn, kernels removed
4 shallots, sliced
2/3 cup grated tasty cheese
5 eggs
½ cup milk

Method

Preheat oven to 200C (390F). Lightly oil a 20cm square non-stick cake tin.

Line the base of the tin with one sheet of pastry. Cut the other sheet into 4 equal strips and press around the side of the tin to form a shell. Press into the corners well also.

Tart Shell

Sprinkle salmon, corn kernels, shallots and cheese over the base of the pastry shell. Whisk together the eggs and milk and pour over the other ingredients. Trim excess pastry from the sides if necessary so that they are not too high.

Bake in preheated oven for 35 minutes. The tart should be golden brown and set. Allow to stand for 5 minutes before slicing and serving. If serving cold, it can be allowed to cool in the pan and then sliced.

The Klutzy Cook Notes

• Tinned corn can be substituted for fresh corn kernels.
• Use whatever canned fish is on hand – pink salmon, red salmon or tuna.

If you have any questions or comments about this recipe or ingredients, please leave them below.

Well I have to admit, it’s a long time since filo pastry and I have worked together.  Past experiences have not been good, mainly because I always forget to cover it up, keep it moist etc, etc.  So of course what happens, I end up with filo ‘paper’ on my hands – nice and dry and impossible to work with.

However, when I came across this Salmon and Herb Filo Parcels recipe, I decided it was time to delve in again.  Boy, am I glad I did – I’ve conquered my ‘filo fears’ and added another baked salmon recipe to my repertoire.

Salmon and Herb Filo Parcels

Adapted from Delicious

Salmon & Herb Filo Parcels

Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
3 tablespoons chopped fresh herbs (see Notes)
1 tablespoon lemon juice
4 sheets filo pastry
Olive oil spray
4 skinless salmon fillets

Method

Preheat the oven to 200C.  Line a baking tray with baking paper.

Combine oil, garlic, herbs and lemon juice in a bowl and mix together well.

Working with one filo sheet at a time (keep the others covered with a moist tea towel), spray the sheet with olive oil.  Place a salmon fillet on the end of one of the shorter sides, leaving a 3cm border.

Spread a quarter of the herb mixture on top of the fillet then fold it up in a parcel.  Place it onto the baking tray, seam side down.

Once all the fillets are done, spray them with some olive oil spray and bake for suggested time (see notes).

The Klutzy Cook Notes

• Use good the best quality olive oil available when making the herb mixture for maximum flavor.
• Several herbs work well with this recipe and a combination is ideal.  I used dill and parsley.  Other suggestions are basil, mint and thyme.
• Cooking time will depend on the size of the fillets.  Fillets around 180-200g will require 18-20 minutes cooking.  Larger fillets (mine were 250g) will require a bit longer, around 25 minutes.

Please feel free to leave any questions or comments on this recipe below.

Squid or calamari is relatively inexpensive seafood and has been immortalized in this dish – Salt and Pepper Squid.  Wherever we go to eat these days, there seems to be some sort of version of it on the menu.  It’s a bit like in the 1980’s when nachos seemed to rise in popularity and started to appear everywhere.

It’s popularity is well justified as a good Salt and Pepper Squid dish is a delight.  But like anything, there are always good and bad versions.

Of course cooking it at home ensures you can serve it exactly how you like and my version is shown in the video below.  Just watch out for flying peppercorns!

Salt and Pepper Squid

Salt & Pepper Squid

Ingredients

750g squid hoods
3 kiwifruit, mashed (optional)
2 tablespoons black peppercorns
1 ½ tablespoons sea salt
1 cup flour

Method

Slice the squid into rings.  Combine well with kiwifruit in a glass or ceramic bowl.  Cover and refrigerate for 20 minutes.

Grind peppercorns and salt in a mortar and pestle.  Combine with flour in a bowl.

Rinse squid well under cold water and pat dry with paper towel.  Toss in seasoned flour mix in batches.

Pour enough oil into the bottom of a frying pan to allow shallow frying of the squid – about ½ cm in depth.   Heat the oil over medium-high heat.

Cook the squid in batches until golden brown.  It will only take a couple of minutes on each side for it to be cooked.  Drain on paper towel.  Serve with chips and salad.

The Klutzy Cook Notes

• Combining the squid with kiwifruit is not essential, it just helps to tenderize it and bring out the natural sweetness.
• Szechuan peppercorns also work nicely in this recipe, or a mix of both.

Please feel free to leave comments or questions about this recipe below.

Tuna Patties are an old favourite of mine and I have several different recipes to call on. However, this one has snuck it’s way into first position for two reasons. The main one is that these are the family favourite (by quite a long way).

The second reason is the patties are dipped in flour and egg so there is no ‘crumbing’ involved. The crumbs are actually on the inside and this just makes them a little less messy and faster to make.

These Tuna Patties were on the menu a few weeks ago (Menu Plan #2) and the original recipe came from Super Food Ideas. What drew me to the recipe was that there were no potatoes, which seem to feature in every other tuna patty recipe I’ve seen. Also, the addition of tomato and Worcestershire sauces sounded interesting.

Having canned tuna (or salmon) in the pantry as a standby is a must. It means you always have a meal close at hand, and these Tuna Patties are a great example of this.

Tuna Patties

Adapted from Super Food Ideas, October 2004

Tuna Patties

Ingredients

1 tablespoon olive oil
1 brown onion, grated
3 cups fresh breadcrumbs
400g can tuna in springwater, drained and flaked
2 tablespoons lemon juice
2 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
3 eggs
1/3 cup parsley, chopped
¼ cup plain flour

Method

Heat oil in a small frying pan and cook the onion until soft. Set aside to cool slightly.

Put 2 ½ cups breadcrumbs, tuna, lemon juice, sauces, 1 egg and parsley into a bowl. Mix together well – use your hands to combine ingredients thoroughly. If the mixture is too moist, add more breadcrumbs.

Place the flour onto a plate. Beat the other 2 eggs together in a shallow bowl.

Form the tuna mixture into 8 patties. Pour enough oil into a frying pan to cover the base and place over a medium heat.

Once the oil is hot, dip each patty into the flour, then the egg mixture and place in the pan. Cook the tuna patties until they are golden on each side. Drain on paper towel.  Serve with salad and chips.

The Klutzy Cook Notes

• Fresh breadcrumbs can be easily prepared by placing bread into a food processor and processing until fine crumbs form. As a rule of thumb, you will need 1 slice of bread per cup of fresh breadcrumbs required.  I use a processing attachment for my hand held blender that makes this job really simple. (See photos below)
• It doesn’t matter what type of bread you use -I regularly use wholemeal or multi-grain bread rather than standard white bread.

Bread ready to be 'crumbed'

Fresh Breadcrumbs

Please feel free to leave a comment about this recipe or ingredients below.

I don’t know why, but I always feel really decadent when I eat this baked salmon recipe.  Granted, salmon isn’t cheap which probably contributes to the feeling of decadence, but there is something else (and I’m not sure what) that induces the feeling of real indulgence.  Maybe because it always tastes so good, it’s like you’re at a great restaurant and not your own dining table.  Or maybe it’s because it tastes so great and is secretly good for you too.  Or maybe it’s because it looks so fantastic, even uncooked.  Whatever it is, salmon is always a joy to eat.

Although I’m happy to eat salmon any way (even canned salmon is a staple in my kitchen), this is my favourite baked salmon recipe.  I make it as often as I can and the whole family loves it.  Another bonus is how easy and quick it is to make.

Baked Salmon Ingredients

Baked Salmon Recipe

Ingredients

4 salmon steaks
6 slices of bread, crusts removed
2 tablespoons pesto

Method

Preheat oven to 200C.  Grease or line a baking dish of sufficient size to hold the salmon.

Place the bread in a food processor and process until it is a fine crumb mixture.  Combine pesto with the crumbs.

Place salmon into dish and gently press pesto crumb mixture onto the top of the salmon.  Bake for 25 to 30 minutes, depending on the thickness of the fish.  The crumb mixture should be golden and the fish cooked through.  Serve with crispy potatoes and salad.

Crumbed Salmon

The Klutzy Cook Notes

• Pesto can be freshly made or the jar variety, whatever suits best.
• Take the effort to make the fresh breadcrumbs, they are essential for this recipe.  You can use any bread – I usually use multigrain.

Enjoy!