CURRIED FISH SLICE
INGREDIENTS
1-pkt potato gems (defrosted)
1 large tin tuna, in brine
1  cups milk
1 onion
1oz butter (30 g)
2 tbsp curry powder
2 tbsp flour
Parsley
1 egg
Lemon juice
1 stick celery
3 oz cheese (enough to cover the entire top)
Paprika
METHOD
Oil the base of an electric frypan. Press the gems down flat to form the base. 
Cover base with flaked tuna, chop celery and sprinkle over tuna and season. 
In a saucepan cook diced onion in butter until soft, add curry powder and 
cook one minute, add flour, stir one minute. 
Take pan off heat and gradually add the milk also add the reserved tuna brine. 
Return to heat and bring to boil stirring constantly, simmer 2 minutes. 
Remove from heat when cooked and add parsley, lemon juice and egg, 
pour over tuna. Grate cheese and sprinkle evenly over curried fish. 
Cook on high 10 minutes reduce heat and sprinkle paprika,
cook a further 10 minutes on medium heat, let stand for 15 minutes before cutting.
 
FOOTNOTE
The Curried fish slice is a favourite with the kids.
This recipe is great to freeze. Serve on its own or with salad.
 


TUNA CANNELLONI
INGREDIENTS
White sauce
370 g can tuna (drained)
2 tbs. snipped chives
2 tbs. Mayonnaise
8 cooked cannelloni tubes
60 g grated tasty cheese
METHOD
Place Tuna, chives, mayonnaise and  4 tbs. white sauce in a bowl and mix to combine. 
Fill cannelloni tubes with tuna mixture and place tubes in a greased ovenproof dish. 
Pour remaining white sauce over tubes and sprinkle with cheese. 
Bake for 10 minutes or until heated and cheese has melted.

LOBSTER THERMIDOR
INGREDIENTS
2 Cooked Lobsters
1 cup milk
1 small onion, finely sliced
1 bay leaf
30g butter
2 tbsp plain flour
300ml cream
 cup grated tasty cheese
2 tsp French mustard
30g butter, extra
4 green shallots, finely chopped
 cup dry white wine
2 tbsp grated parmesan
1 tbsp chopped parsley
METHOD
Cut lobster in half lengthwise, remove tail meat in one piece and clean.
Chop lobster into bite sized pieces. Rinse shell under cold water and dry thoroughly. 
Combine milk, onion and bay leaf in saucepan, bring to the boil, 
strain, discard onion and bay leaf. 
Melt butter in saucepan, stir in flour, stir over heat one minute. 
Gradually stir in hot milk, stir constantly until mixture boils and thickens. 
Remove mixture from heat, stir in cream, tasty cheese and mustard. 
Melt extra butter in frying pan, add shallots, stir over heat one minute, 
stir in wine and boil rapidly until quantity is reduced by half. 
Stir in white sauce mixture and lobster, heat through gently, stirring constantly.
Spoon mixture into lobster shells, sprinkle with combined parmesan and parsley. 
Place under hot griller, grill until cheese has melted and lightly browned

SERVES FOUR

DILL FISH WITH LEMON BUTTER SAUCE
INGREDIENTS
4 boneless white fish fillets (perch, whiting or rockling)
6 tsp. lemon pepper seasoning
1-2 tbs. chopped fresh dill
1/3 cup lemon juice
LEMON BUTTER SAUCE
Ingredients:
2 tbs. lemon juice
 cup cream
40 gr. butter chopped
2 tbs. chopped fresh chives
METHOD

Rinse fish under cold water. 
Place fish in a single layer in a non metal dish, 
sprinkle the lemon pepper all aver the fish. 
Combine dill & lemon juice and pour over fish, 
cover with plastic wrap and store in refrigerator for several  hours.
Cook fish on a lightly greased flat plate or frying pan for 2-3 minutes each side 
or until flesh flakes back easily with a fork. 
Serve with lemon butter sauce
TO MAKE LEMON BUTTER SAUCE
Simmer lemon juice in a small pan until reduced by half, 
add cream stir until mixed through, whisk in butter a little at a time 
until all the butter has melted, stir in chives.