Recipe - Id Kale For Some Haggis

175 g Fusilli dried pasta
175 g Cherry tomatoes on the vine
7 One half tablespoon Olive oil
1 Yellow courgette; top,
tailed, cut or sliced up
1 200 gram can tuna steak;
drained
One half Red onion; finely chopped
1 Clove garlic; chopped
1 Red chilli; seeded and
finely
; chopped
3 Eggs; beaten
2 tablespoon Roughly chopped mixed fresh
parsley; basil and chives
1 Handful fresh parsley; basil
and chives
1 67 grams pac chocolate
mousse mix
Milk and cream to mix
1 tablespoon Honey
1 Orange; peeled and
; segmented
Salt and pepper
Icing sugar to dust
2 tablespoon Double cream

1 Cook the pasta in unsalted boiling water according to the instructions
and drain. Place half the tomatoes on a baking tray, drizzle over 1 tbsp
olive oil, season and roast in the oven for about 10 minutes, or until just
tender.

2 Heat a griddle pan, add the courgette slices and drizzle over 1 tbsp
olive oil. Cook for about 23 minutes on each side, or until just tender.

Place two cooking rings on a baking sheet and place a layer of courgette in
the base of each.

3 Mix a third of the pasta with the drained tuna and 1 tbsp olive oil,
season and spoon on top of the courgettes to fill the ring. Top with more

courgette. Drizzle over 1 tbsp olive oil and heat through in the oven for

about 10 minutes.

4 Heat 1 tbsp olive oil in a pan. Add the onion and cook gently for a few

minutes to soften. Quarter the rest of the tomatoes, add to the onions with
the garlic and chilli and cook gently for about five minutes.

5 Place the courgette towers on a plate and carefully remove the rings.
Spoon the tomato and onion mixture around the edge.

6 For the Omelette: Place one third of the pasta in a bowl, add the beaten

eggs, chopped herbs, season and mix together. Heat 2 tbsp olive oil in an

omelette or frying pan, pour in the pasta mixture and cook gently, stirring
the mixture from the edges of the pan to the centre as it sets.

7 Turn out onto an oiled plate and slide back into the pan to cook for a
couple of minutes on the other side. Mix together the herb leaves in a
small bowl, drizzle over One half tbsp olive oil and season. Slide the omelette
onto a plate, add the roasted tomatoes and pile the herb salad on

top.

8 For the Chocolate Dessert: Make up the chocolate mousse according to the

packet using half milk and half cream. Place in the fridge and allow to
chill until almost set.

9 Mix the remaining pasta with the honey, orange and half the chocolate
mousse and spoon into sundae dishes. Spoon the remaining mousse on top,
dust with icing sugar and drizzle over the cream.

Converted by MC_Buster.

NOTES : Chef: Brian Turner

Recipe by: Ready Steay Cook

Converted by MM_Buster v2.0l.