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Add page to: Add page to: I made Meat Puffs on Friday night... took me an episode of the Simpsons, plus the entirity of Lara Croft: Tomb Raider to do (all hail Angelina's pneumatic breasts)... but DAMN they were worth it.... I needed to make smaller meatballs and add more relish.... but that is definately a recipie that will be added to the list of "Things What We Make".... YUMMO!
To follow is a recipie I think I mentioned around the time we were discussing the Meat Puffs, for my Thermonuclear Tuna Morney... nay... neigh... whatever...
I may also have to forward you the recipie for "Fishy Crisps" since they end up looking exactly like the Meat Puffs, only bigger, but they could be scaled down...
And so.... may I present... (it was originally written for a friend of mine in the States... but it has a similar tone to the way you wrote your recipie for Meat Puffs)
Amounts can be adjusted, since it makes a VERY large amount...
Melt butter in REALLY BIG saucepan, when bubbly add flour. Stir (I use a whisk, coz I like whisks... and it breaks it up nicely) until all crumbly... may need more flour... it depends.
About " " much milk.... actually I have no idea and play it by ear.... add a little bit first and make a smooth sauce with the flour/butter then add.. ummm.. well a litre is too much, but between half to three quarters is about right..... depending on the size of the saucepan it should be about half to three quarters full too.
Stir sauce until it gets nice and thick and bubbly, making sure you get all the sticky bits off the bottom or they'll.... well.... stick!
Remove from heat and raid the herb/spice cupboard..... ummm... my "must haves" are pepper (quite a bit), curry powder (lots), mustard powder (some), garlic powder (you could use fresh too I guess)..... cayenne pepper (some), a good "handful" of parsley (the herb of the gods), basil, a dash of tabasco if you have it.... and a good whack of paprika
Taste with a WOODEN spoon.... metal makes it taste funny..... it should be subtle at first and then creep up and WHACK you in the back of the head and yell "HELLLLLOOOOOOOOOOOOOOOO" or words to that effect. It should also be a nice curry yellow/papprika red colour.... with green-ey bits
DON'T add any salt.... that we will deal with momentarily....
Next.....
Two large cans tuna (in brine.... none of that oil crap)... undrained One can sliced mushrooms (and you can add fresh ones if you have them)... undrained
Drain the liquid from all three cans into the mix, then stir and return to the heat.... cook until it becomes thick again.... taste test again and add anything (herb, spice, pepper) you think is missing.
Then add the tuna and mushrooms.... plus:
One can corn (kernels, baby spears.... anything but creamed basically... I prefer kernels)... drained!! Random vegetables..... string beans, onion (cooked first), capsicum, anything around the place really
Stir through on the heat, and then remove and repeat taste/spice routine.....
Place in BLOODY big casserole dish.....
Bake in an oven that's been preheating....... I have no idea what temperature..... probably about 250 degrees C for as long as it takes to get all hot and bubbly and the cheese/potato to get golden brown..... it should be a "bit" burned around the edge and all bubbly.
Serves lots of fuckers if you make something with it....
This recipe was received via email from a work colleague who shall remain nameless (but who may go by the alias Yani) in response to the meat puff recipe. Copyright belongs to him/her.
With the exception of some headings to help you find your way all language, wording and spelling is as it was received.
Since receiving advice the recipe was on the site, he says, 'YAAAAAAAAAAAAAAAY I'm famous :P infamous... whatever... hehehehe'