Kai Lelei - Recipes for Large Families - Health Navigator NZ

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FISHCurried Fish LoafServes 8 – 101T canola oil2 onions, peeled and chopped2t curry powder2 c milk1 slice thick white bread,crusts removed4 eggs2 x 425g cans tuna in water1. Preheat oven to 180˚C2. Heat oil in a saucepan, add the onion and cookover moderate heat until soft3. Stir in curry powder and cook for 2 minutes4. Add milk and bread, remove from heat and mixwith fork until soft5. Add the eggs and beat well with the fork6. Mix in the tuna and liquid from the can7. Pour into greased baking dish8. Bake in oven at 180˚C for 35 – 40 minutes until theloaf is set and golden brown9. Serve with a saladtuna and TaroPattiesServes 10Tuna & MacaroniCasseroleServes 4 - 6A tip from Mele:If using coconut cream when preparingfish dishes, use reduced fat or litecoconut cream.1 ½ c dried pasta (macaroni, spirals,shells etc)2 x 225g cans tuna in water1 (30g) packet of powder mushroom soup1 c reduced fat milk1 tsp Worcester sauce½ c crushed weetbix1. Cook the pasta in plenty of boiling water untiltender (about 10-12 minutes). Drain and place in alarge baking dish2. In a mixing bowl add the dry soup mix, milk,Worcester sauce and tuna with all the liquid fromthe tins. Mix well. Stir thoroughly through thepasta and top with the crumbled weetbix3. Bake at 180°C for 30 minutes. Serve immediatly(or all the liquid will be absorbed) with coleslaw orsalad3L water2 x 400g large taros, peeled and cut into 82 x 425 g cans tuna in water, drained and mashed1T chopped parsley1 onion, finely choppedpepper2 c dry breadcrumbs1T canola oil1. Bring the water to the boil in a large saucepan.2. Add the taro and cook until tender when testedwith a skewer or fork. Drain and leave to cool3. Grate the cooked taro and place in a large bowl4. Add the tuna, parsley, onion and mix thoroughly5. Season with pepper6. Shape spoonfuls into patties and coat withbreadcrumbs7. Cook in a lightly greased non-stick frying pan for30 - 40 minutes, or bake on a tray in the oven at180˚C for 30 - 40 minutes8. Turn halfway through cooking to brown on bothsides9. Serve with salad14 Kai Lelei Recipes for Large Families - 2nd Edition
Fish CakesServes 8½ onion, finely chopped2 eggs, beaten2 x 310g can smoked fish, drained and flaked1T lemon juice2T chopped parsley2 c mashed potato1. Combine all ingredients2. Roll in a little flour and form into flat cakes3. Heat a little oil in a frying pan4. Add the fish cakes and brown on both sidesMARINATED RAW FISHServes 8 – 101kg fresh fish fillets1c lemon juice½ c reduced fat or lite coconut cream¼ c reduced fat milk3 spring onions, sliced½ cucumber, seeds removed andchopped into bite-sized pieces2 tomatoes, diced1 green or yellow pepper, deseededand diced1 stalk celery, finely diced1. Place the fish in a bowl, add lemon juice, mix well,cover and refrigerate for at least 2 hours or untilthe fish is white2. Drain the fish and return to a clean bowl3. Mix the coconut cream and the low fat milktogether, add to the fish, and mix well4. Add the spring onions, cucumber, tomatoes,peppers, and celery5. Cover and chill6. Serve in pepper shells or bowlsKai Lelei Recipes for Large Families - 2nd Edition 15
Page 1 and 2: RECIPES FORLARGE FAMILIES2ND EDITIO
Page 3 and 4: aFamily is ahealthier familyKai Lel
Page 5 and 6: CONTENTSRECIPESPAGESALADSOrange and
Page 7 and 8: a tip from bob:Soups can be the bas
Page 9 and 10: Mutton BakeServes 8 - 10½ c flour
Page 11 and 12: Island Chop SueyServes 8 - 101 pack
Page 13: SAUSAGESSaucy SausagesServes 5 - 66
Page 17 and 18: PASTASpaghettiServes 8 - 10A Tip Fr
Page 19 and 20: Chicken andMushroomCasseroleServes
Page 21 and 22: saladsOrange and GreenPepper SaladS
Page 23 and 24: DESSERTSStewing FruitWash and / or
Page 25 and 26: Kai Lelei Recipes for Large Familie
Page 27 and 28: sconesMakes 12a tip from bob:Margar
Page 29 and 30: Eat a varietyof foodsthe food group
Page 35: aFamily is ahealthier family

Kai Lelei - Recipes for Large Families - Health Navigator NZ

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