Fusion At My Table: Sriracha Tuna Melt Tortilla Pie

As you’d expect, I have slavishly followed the TV series and cooked numerous recipes from Nigella Lawson’s latest book, At My Table, which for my reckoning, is superior to its predecessor Simply.

A very popular recipe, for me at least, is the gloriously easy but very satisfying to eat Egg Tortilla Pie, essentially a ‘pie’ made not from pastry, but tortilla wraps and baked in a dish (in my case a sandwich tin) until crisp on the outside and warmingly savoury goo within. And it’s one of those recipes you can infinitely adapt to what’s in the fridge – known amongst thrifty food bloggers as ‘fridge cleaners’, much like soup and quiche are.

This is go with the flow cookery at its most satisfyingly simple and highly rewarding eating.

I’ve essentially played fast and loose, keeping the tortilla, hot sauce and egg but gotten much more inventive (I think) with the meat and cheese elements.  It’s only loosely related to the recipe that spawned it now so I feel I can call it my own! Satisfyingly savoury, gooey stringiness and just enough heat and bite from the ramped-up sriracha (itself a fabulous condiment that will enhance ANYTHING it’s anointing), and the smell as it cooks is almost pizza-like. The tuna doesn’t invade and absorbs the rasp of the sriracha sauce wonderfully.

I desribe this as the lovechild of a pizza and spanakopita (owing to how crisp the outer edges of the tortilla shell become) and indeed you could throw in tomato of some sort.

 

Sriracha Tuna Melt Tortilla Pie

IMG_5441

 

2 x plain flour tortilla wraps (the kind you get from the bread aisle, not the small ones for fajitas etc)

1 tin tuna chunks in brine, drained and lightly broken up with a fork.

1 large egg

Grated mozzarella (I use the ready grated stuff in pouches and went by eye, use as much or as little as you want)

Grated Cheddar (any strength, as above)

Sriracha chilli sauce, to taste

Thyme leaves

Garlic-infused olive oil

  1. Preheat oven to 200C. Grease a small round ovenproof dish or 20cm sandwich tin (preferably lined with parchment) with some garlic oil.
  2. Lay one of the tortillas in the greased tin/dish, letting it come up the sides like a pie crust. Fork out and level it with the tin of tuna.
  3. Crack the egg on top of the fish, season with salt and pepper before sprinkling generously with the mozzarella cheese and anointing with a Jackson Pollock of Sriracha.
  4. Oil the other tortilla and then place, oiled side facing down (so facing the filling) and lightly press to the sides of the first wrap, attempting to make a full-crust pie shape. Top with grated cheddar, strew with thyme leaves and more gaily-squirted sriracha before placing in the oven for 15 minutes, until golden and crisp.
  5. Serve hot, either whole and eaten politely with a knife and fork, or simply slice into spindly wedges like a pizza and eat gratifyingly by hand.
Advertisements

Making Mincemeat Of You: Mincemeat

IMG_5284

Firstly, sorry I’ve left this until December 12 to put up a Christmas recipe. Other stuff has gotten in the way. But I’m back now.

I don’t need to tell you what mincemeat is – I’ve made my own for a good few years now; utilising various recipes and trying to get it right. I’ve used Nigella, Delia, the Ministry Of Food from 1945 and going back a bit further, a 1934 recipe. This year I simply couldn’t decide what to do, so I combined elements from Fanny Cradock’s Royal Mincemeat (yes, the same stuff she thinks is most excellent as an undercooked omelette filling) and the Ministry Of Food as these were what matched my budget and in-cupboard availabilities the most, and decided to go it alone.

I also took inspiration from the ingredients list on the box of Waitrose 1 Mince Pies as I found these to be particularly excellent for bought ones, which is why there’s some unusual ingredients like golden syrup in this, and I used glacé cherries and dried apricots in the mixed fruit as that’s what Waitrose used. But honestly, use whatever combo of dried fruit takes your fancy – just make sure it’s 1lb. I must also highly recommend the dark raisiny tones of Pedro Ximinez sherry as one of your boozes of choice – honestly, makes a real difference.

I’m fairly old-school when it comes to mincemeat – it must contain suet, and I prefer to make it just by combining ingredients and jarring; no cooking necessary as it gets cooked in the pies.

Bramley apples are the best to use, but you can use whatever you like – I actually used Royal Galas as I had some in the fridge that I’d gotten reduced and in bulk. The only work involved is some grating and snipping for the dried apricots (if using), and it takes mere minutes before you have your own homemade mincemeat ready to lock and load.

 

Mincemeat

IMG_5285

8oz brown sugar

4-5oz shredded suet (vegetable if you want)

8oz apples, grated (any variety you desire – leave the skin on)

1lb mixed dried fruit (any you like – I recommend dried apricots and glacé cherries to be a part of the mix)

Zest 1 orange and 1 lemon

2tbsp marmalade (any you like)

1tbsp golden syrup

1tsp ground cinnamon

1tsp grated nutmeg

1/2 tsp mixed spice

3tbsp brandy

2tbsp Pedro Ximinez sherry

OPTIONAL: Juice of 1/2 a lemon, especially if you’re using eating apples. Plus extra liquid helps dissolve the sugar, syrup and marmalade.

  1. Combine ingredients in a large bowl.
  2.  Pack into sterilised jars and seal. Add brandy (or any spirit) from time to time to keep it going. 

    IMG_5287

IMG_5292