Tuna and red pepper pie

I can’t believe that I really feel like blogging again! Maybe catching up with Greek foodblogger Ivy Liacopoulou triggered something for me as well as Fiona Doyle! 

So tonight on New Year’s Eve I am cooking a simple pie with fresh tuna, red pepper, coriander and ginger all put together in puff pastry. I know, unbelievably for me, that there are people who abhor coriander but I love the taste so that’s what we have today.

Ingredients 

280 gr fresh tuna

1/2 red pepper

Handful coriander

1 handful coriander

1 teaspoon crushed ginger

2 sheets puff pastry

Poppy seeds

Mode

Take frozen pastry sheets out of freezer

Turn on oven to preheat to 180c

Chop red pepper into large pieces 

Roughly chop coriander

Crush ginger

Place bottom sheet of thawed pastry on base of baking dish

Add tuna fillet

Arrange around tuna the red capsicum 

Sprinkle over chopped coriander

Add crushed ginger

Place second sheet of pastry over  and seal to form pie

Place in oven

Bake for 45 minutes

Serves two! 

Rhubarb, orange and ginger

On Christmas Day I found myself the grateful recipient of a large bunch of rhubarb from my sister’s garden. I am not sure what the variety is, but someone suggested from the photo that it was “ruby red” and it may well be so. I decided I would cook it in orange juice and add some ginger for an extra bit of flavour. Yum!

And the blogpost? I have been slack about blogging in recent times in part due to Google not keeping its Blogger app up to date as I had found this an easy way to work with my photos and text in one place on my phone. But for years I had participated in #blog12dayschristmas and when I saw posts this week from someone with whom I had participated in the past,  I thought of blogging again. As a result, I have found a third party app for Blogger and this is my first  experiment with it.

Ingredients 

4 cups rhubarb 

2 oranges

2 teaspoons crushed ginger root

Mode

Remove all the leaves from the tops of the rhubarb and dispose of carefully

Slice the bottom to clean off

Slice the rhubarb stalks into pieces about two inches long

Place in a saucepan

Squeeze the oranges and add the juice to saucepan

Crush the ginger and add

Bring mixture to a boil

Then simmer for about 5 minutes

Cover and allow to cool