MICHELLE FENECH
15 Sep, 2010 02:27 PM
Raquel Wood’s mum may have moved on to more complicated recipes, but her daughter says she can’t go past the old faithfuls.
This week Mrs Wood has shared her mum’s no-fuss recipe for tuna rice bake, which she loved to eat as a child.
She said it was a family favourite that she had added to and improved over the years.
‘‘It’s super-easy to make and you can adjust it,’’ she said.
‘‘My husband hates tuna so I make a separate one for him with diced bacon instead and he loves it.
‘‘It was a recipe that Mum gave us because we didn’t like our vegies much, so she’d hide them in there.’’
Mrs Wood is the owner of celebrity dog Myron Wood, who has more than 4400 friends on Facebook.
She said her husband had very simple tastes so she shared a lot of her favourite home-cooked meals with Myron.
‘‘My husband loves baked beans so if I’m feeling like a nice creamy dish or casserole he’ll eat his beans and I’ll share with Myron,’’ she said.
‘‘My mum always had a few family favourites up her sleeve. I can still remember her honey lamb chops, tuna casserole and fish cakes: they were our favourite.
‘‘She still cooks today but she’s advanced to all her gourmet cook books and I still love her old faithfuls.’’
TUNA RICE BAKE
Ingredients:
4 cups of pre-cooked rice (best if cooked the day before)
Small tin of corn kernels
185g tine of tuna in brine (drained)
4 green shallots
1 grated carrot
METHOD
Combine all ingredients and pour into an oven-proof dish.
Sprinkle tasty cheese on the top and layer sliced red capsicum on cheese. Cook until cheese is golden brown (about 35 minutes in 180-degree oven).
Best served with a squeeze of lemon juice.
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