Tuna phyllo samoosas with cucumber raita
2 x 170g cans Lucky Star Tuna, drained
Vegetable oil, for frying
1 large onion, peeled and sliced
2 cloves fresh garlic, chopped
250 g button mushrooms, sliced
1 cup (250 ml) fresh cream
1 handful fresh parsley, finely chopped
250g feta cheese, drained and crumbled
Salt and black pepper, to taste
1 x 500 g box phyllo pastry, defrosted
100 g butter, melted
½ English cucumber, grated
1 cup (250ml) plain yoghurt
2 sprigs fresh mint, stalk removed and leaves sliced
½ tsp (2.5ml) ground cumin
Pinch cayenne pepper (optional)
Heat a little oil in a saucepan and add the onion and garlic.
Fry over a medium heatuntil softened and golden. Add the mushrooms and brown slightly.
Stir in the cream and parsley and allow to bubble and thicken for a minute or two.
Remove from heat and stir in the feta cheese and tuna.
Season with salt and pepper. Set aside to cool. Preheat the oven to 180°C and line a baking tray with greaseproof paper.
Brush one sheet of phyllo pastry with butter and place another sheet on top.
Cut into four equal strips.
Place a spoonful of filling at one end of each strip, brush the pastry with butter, fold the pastry
over the filling on the diagonal and continue folding to the end of the pastry strip.
Repeat until all the mixture is used up. Place the triangles onto the baking tray.
Brush with butter and sprinkle with sesame seeds.
Bake for 15-20 minutes until golden.
Wrap the grated cucumber in a tea towel and squeeze out any excess water.
Mix together the drained cucumber, yoghurt, mint, cumin and cayenne pepper (if using) and chill for an hour or two.
Serve the samoosas warm with the cucumber raita.
Recipe: Tuna melt muffins
1 x 170g can Lucky Star Tuna, drained
1 cup (250 ml) flour
1½ tsp (7.5 ml) baking powder
1 cup (250 ml) milk
2 tsp (10 ml) mustard
1 cup (250 ml) frozen cubed
Vegetable mix or chopped leftover vegetables
1 cup (250ml) Cheddar cheese, grated
Preheat oven to 180°C and lightly grease a 12-hole muffin pan.
Sift together the flour and baking powder in a large bowl. In a smaller bowl, whisk together the eggs, milk and mustard.
Stir the wet ingredients into the flour mix and combine. Add the tuna, vegetables and half the cheese, stirring until just combined (do not over mix).
The mixture must be quite thin.
Pour the mixture into the muffin pan and top with the remaining cheese.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool slightly before removing from the pan. Transfer to a cooling rack.
Recipe: Sweet chilli Asian-style coleslaw with Pilchards
1 x 400g can Lucky Star Pilchards in Sweet Chilli
1 onion, peeled and thinly sliced
1 large carrot, peeled and grated
1 yellow pepper, deseeded and thinly sliced
1 green apple, cored, sliced and cut into thin strips
1 baby red cabbage, thinly sliced
1 baby green cabbage, thinly sliced
2 spring onions, sliced on the diagonal
Handful fresh coriander, chopped
2 Tbsp (30 ml) peanuts, roughly chopped (optional)
2 Tbsp (30 ml) honey
¼ cup (60 ml) grapeseed or canola oil
¼ cup (60 ml) apple cider vinegar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) smooth peanut butter
1 clove fresh garlic
1 cm piece fresh ginger, peeled
Drain the pilchards, separate them and set the sauce aside.
In a large salad bowl, toss together the onion, carrot, yellow pepper, apple, red and green cabbage, spring onions and half the coriander.
Add all the dressing ingredients and the reserved pilchard sauce to a food processor and blitz until well combined.
Pour over the salad ingredients and stir to combine.
Arrange the pilchards on top and garnish with the remaining coriander leaves and peanuts, if using.