Hentie Burger
Foodies
FISHERMAN’S PIE CRUST 250 ml cake flour 7.5 ml baking powder
INSTRUCTIONS •
Pinch of salt 50 ml oil 75 ml buttermilk
FILLING 1 x 410 g tin tomatoes, chopped 15 ml olive oil 1 clove garlic, crushed 1 medium onion, finely chopped 5 ml dried oregano 200 g tin tuna, drained and flaked 100 ml cheddar cheese, grated 3 eggs 250 ml cream (or ½ milk and ½ cream) Pinch of salt Freshly ground black pepper
• • • • • • • • • •
Place all the ingredients for the crust into the bowl of a food processor and blend only until the dough holds together. Alternatively, mix and knead lightly by hand. Grease a round ovenproof pie dish generously with butter and press the dough evenly into the dish. Trim the edges neatly and refrigerate until the filling has cooled. Sauté the onion and garlic in oil for 5 minutes, stirring from time to time until soft. Add the tomato and oregano and continue to cook until most of the moisture has evaporated. Stir in the tuna and cool to room temperature. Sprinkle half of the cheese over the crust, cover with the tomato and tuna mixture and sprinkle with the remaining cheese. Beat together the eggs, cream (or milk and cream) and salt and pour over the filling. Arrange olives and anchovy fillets on the top, if used. Bake at 180°C for about 60 minutes or until the crust is golden and crisp and the filling has set. Cut into wedges and serve hot.
12 Kalamata olives, pitted 1 x 45 g tin of flat fillets of anchovies (optional) Sprig of parsley or fresh herbs to garnish
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
FLYNAMIBIA NOVEMBER 2023
13
