food

Compiled Recipe – Tuna Roll Ups

Tuna Roll Ups

Ingredients:
* 1 cucumber
* 1 (180 gram) can canned tuna chunks in oil, drained
* 2 tbsp pickle relish
* ¼ cup mayonnaise
* 1 tbsp red onion, finely chopped
* ½ tsp mustard
* 3 small 6-inch tortillas
* 6 slices cheese, chilled
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Use a vegetable peeler to make about 9 thin cucumber strips. Place on a paper towel to absorb excess moisture. Set aside.

2) Mix tuna, pickle relish, mayonnaise, onion and mustard in a small bowl. Season with salt and pepper to taste and mix again.

3) Lay a tortilla on a chopping board. Remove wrapper and place 2 slices of cheese in the middle of the tortilla. Spread tuna mixture over cheese then top with cucumber slices. Roll tortilla, and using toothpicks or barbecue sticks, secure closed. Slice and serve immediately , or chill before slicing and serving.

 

 

food

Compiled Recipe – Grilled Morcons

Grilled Morcons

Ingredients:
* ½ kilo flank steak
* ¼ cup sun-dried tomatoes, pesto, divided
* ¾ cup pickle relish, drained
* 3 small red bell peppers, steam and seeds removed, finely chopped
* 2 small green bell peppers, steam and seeds removed, finely chopped
* 2 tbsp oil
* 2 cloves garlic, finely chopped
* 1 (400 gram) can tomatoes, diced
* ½ cup water
* 1 tbsp soy sauce
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Lay beef flat on a cutting board. Slice beef horizontally to open into a large thin layer of meat. Season both sides with salt and ground black pepper to taste. Reserve 1 tablespoon of pesto, then spread remaining pesto over meat. Spread pickle relish and bell peppers over meat, keeping about an inch on one long side free of the vegetables.

2) Roll meat tightly starting from the border, without any vegetables. Place seam side down. Using butcher’s twine, tie in 2-inch sections along the length of the meat. Once tied, cut between the tied-off sections. Set aside. Start up the grill.

3) Meanwhile, make the sun-dried tomato sauce: In a pot over medium heat, heat oil. Add garlic and cook, until softened. Stir in reserved pesto. Then add diced tomatoes and water. Bring to a boil, then simmer until slightly thickened. Season with soy sauce. Remove from heat. Set aside.

4) Place morcon pieces on the grill. Grill both sides, about 12 minutes, until just cooked through. Remove from the grill and serve with tomato sauce on the side.

 

food

Compiled Recipe – Chicken, Ham and Potato Salad

Chicken, Ham and Potato Salad

Ingredients:
* ¼ cup mayonnaise
* 2 tbsp pickle relish
* salt (to taste)
* pepper (to taste)
* 1 tsp sugar
* 2 large potatoes, boiled and sliced into cubes
* ½ cup cooked ham, diced
* ½ cup chicken, use breast part, cooked and sliced into strips

Preparations:
1) In a mixing bowl, combine the mayonnaise, pickle relish , sugar and season with salt and pepper then set aside.

2) In a large bowl, combine the potatoes, ham and chicken. Drizzle with the mayonnaise mixture. Toss lightly and arrange in a serving bowl.