| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cook, Ready, Steady |
2 |
Servings |
INGREDIENTS
| 175 |
g |
Fusilli dried pasta |
| 175 |
g |
Cherry tomatoes on the vine |
| 7 1/2 |
T |
Olive oil |
| 1 |
|
Yellow courgette, top |
|
|
tailed sliced |
| 1 |
|
200 gram can tuna steak |
|
|
drained |
| 1/2 |
|
Red onion, finely chopped |
| 1 |
|
Clove garlic, chopped |
| 1 |
|
Red chilli, seeded and |
|
|
finely |
|
|
chopped |
| 3 |
|
Eggs, beaten |
| 2 |
T |
Roughly chopped mixed fresh |
|
|
parsley basil and chives |
| 1 |
|
Handful fresh parsley, basil |
|
|
and chives |
| 1 |
|
67 grams pac chocolate |
|
|
mousse mix |
|
|
Milk and cream to mix |
| 1 |
T |
Honey |
| 1 |
|
Orange, peeled and |
|
|
segmented |
|
|
Salt and pepper |
|
|
Icing sugar to dust |
| 2 |
T |
Double cream |
INSTRUCTIONS
Cook the pasta in unsalted boiling water according to the instructions
and drain. Place half the tomatoes on a baking tray, drizzle over 1
tbsp olive oil, season and roast in the oven for about 10 minutes, or
until just tender. 2 Heat a griddle pan, add the courgette slices and
drizzle over 1 tbsp olive oil. Cook for about 2-3 minutes on each
side, or until just tender. Place two cooking rings on a baking sheet
and place a layer of courgette in the base of each. 3 Mix a third of
the pasta with the drained tuna and 1 tbsp olive oil, season and spoon
on top of the courgettes to fill the ring. Top with more courgette.
Drizzle over 1 tbsp olive oil and heat through in the oven for about
10 minutes. 4 Heat 1 tbsp olive oil in a pan. Add the onion and cook
gently for a few minutes to soften. Quarter the rest of the tomatoes,
add to the onions with the garlic and chilli and cook gently for about
five minutes. 5 Place the courgette towers on a plate and carefully
remove the rings. Spoon the tomato and onion mixture around the edge.
6 For the Omelette: Place one third of the pasta in a bowl, add the
beaten eggs, chopped herbs, season and mix together. Heat 2 tbsp olive
oil in an omelette or frying pan, pour in the pasta mixture and cook
gently, stirring the mixture from the edges of the pan to the centre
as it sets. 7 Turn out onto an oiled plate and slide back into the
pan to cook for a couple of minutes on the other side. Mix together
the herb leaves in a small bowl, drizzle over 1/2 tbsp olive oil and
season. Slide the omelette onto a plate, add the roasted tomatoes and
pile the herb salad on top. 8 For the Chocolate Dessert: Make up the
chocolate mousse according to the packet using half milk and half
cream. Place in the fridge and allow to chill until almost set. 9 Mix
the remaining pasta with the honey, orange and half the chocolate
mousse and spoon into sundae dishes. Spoon the remaining mousse on
top, dust with icing sugar and drizzle over the cream. Converted by
MC_Buster. NOTES : Chef: Brian Turner Recipe by: Ready Steay Cook
Converted by MM_Buster v2.0l.
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