Tag-Archive for » Mornay «
This is a super quick, easy to throw together mid week meal, that is also budget friendly. I usually make this topped with potato but tried a new recipe which turned out really well and is much lighter than potato topped. I added some chopped dill as I had some I wanted to use up, I also added some garlic which I cooked with the onion and celery. I also topped with panko flakes instead of regular breadcrumbs as I love the way these crisp up. If you want to view the original recipe please click here.
Ingredients
1 Large onion, chopped fine
2 Cloves garlic, crushed
2 1/2 Tablespoons butter or margarine
3 Tablespoons plain flour
400ml Milk
150g Cheddar cheese, grated
50g Tasty cheese, grated (I used a mix of swiss mountain cheeses.)
2 (425 g) Cans tuna in water
1 1/2 Cups corn kernels
1 Cup peas
1/2 Cup celery, thinly sliced
2 Tablespoons chopped fresh parsley
2 Tablespoons lemon juice
1/2 Teaspoon curry powder
Salt and pepper to taste
2 Cups breadcrumbs (I used panko flakes)
1 Tablespoon butter, melted
11/2 Tablespoons dill (My addition)
spring onion, to serve
Method
1. Melt butter in a medium pan and fry the onion until tender. (I added the garlic here and also cooked off the celery instead of adding in step 5.)
2. Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
3. Remove pan from heat once again and gradually stir in the milk, return the pan to the heat and stir until it becomes a white sauce and thickens.
4. Add the cheese’s and stir until its melted.
5. Place tuna in a casserole dish and mix in corn, peas, celery, parsley, lemon juice and curry powder. Stir ingredients until combined and then season to taste.
6. Mix breadcrumbs with melted butter (I make fresh breadcrums in the processor and add the butter to make it easier). and top the mornay with breadcrumbs.
7. Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.
All photos taken by me unless otherwise stated.
This is a wonderful seafood dish, I guess you could call it a casserole recipe. It tastes wonderful and everyone I have made this for just loves it . It is not the quickest recipe I have posted lately as it has a few different stages and then the final oven cooking time, but it is by no means time intensive and the end result is yummo. I used prawns, white fish fillets and scallops but I am sure you could play around with the ingredients on this one. I mixed up the prawns in that I used some salad prawns and some medium sized prawns, this was just to save a little on cost, instead of buying all medium (more expensive), so feel free to do what you want.
Ingredients
Olive oil
1 Onion, diced
3 Cloves garlic, crushed
1/2 Cup dry white wine
3 Teaspoons cornflour
11/2 Cups milk
11/2 Teaspoons fish stock granules
1 Cup Gruyere cheese, grated, firmly packed
2 Tablespoons dill, chopped
1 Cup cream
100g Salad prawns
100g Medium prawns
650g White fish fillets, chopped into cubes
150g Scallops, quartered
40g Butter
2 Cups panko flakes (Japanese breadcrumbs)
2 Tablespoons parsley, finely chopped
3 Tablespoons Gruyere, extra
Method
1. Heat a small amount of olive oil in a pan, add onion and garlic, cook until onion softens, add wine, stir until hot.
2. Mix some water with the cornflour, add some of the cornflour to the onion, garlic mix, just enough to thicken slightly, add milk, fish stock, cheese and dill, cook stirring until cheese melts, add remaining cornflour mix and stir until mixture thickens. (don’t worry if it seems real thick as you still have to add the cream)
3. Add fish, prawns, scallops and spinach, cook stirring gently until spinach wilts about 3 minutes, add cream stir to combine.Remove from heat.
4. In a fry pan melt butter, add panko flakes and parsley, stir to combine.
5. Pour fish mixture into an oven proof dish, top with panko mix and sprinkle extra cheese over the top. Bake in a moderate oven (180c) for about 20 Min’s or until golden brown.
To Serve: Place in serving bowls and garnish with dill if desired.
All photos taken by me unless otherwise stated.
