In this – the inaugural episode of the Gastrobogans podcast – we’ll revisit a classic family recipe. But that’s not all we’ll be bringing up. Hold on to your stomachs folks as Paul and Melon chat about chunks, lumps and a condition known as Freddie Mercury Mouth.
MAKE TUNA GLOP AT HOME
Haven’t lost your appetite? Then you have a constitution fit for Tuna Glop. So grab your tins, packets and utter contempt for dietary fibre and get cooking.
Minimal cooking, minimal chopping, maximal tinned ingredients – tuna glop is a terrific crowd-pleasing casserole when crowds drop in and demand pleasure. Don’t be put off by the name – this is a Glop of Distinction.
- 300g pasta spirals or similar
- 100g butter
- 1 brown onion, chopped
- ¼ tsp minced garlic
- 4 tbsp flour
- 600ml milk
- 400g tin tuna, drained
- 400g tin corn kernels, drained
- 1 tbsp dijon or any mild mustard
- 200g grated cheese
- Salt and pepper
- 550g pack plain potato chips (don’t let guests see this, it will ruin the magic)
- Handful of extra grated cheese
- Cook pasta as per packet directions but add an extra minute – you don’t want to risk having anything to chew.
- Melt butter in a large heavy-based saucepan over medium heat. Add onion and soften, stirring for 2-3 minutes. Add garlic and stir for another minute. Enjoy the aroma and convenience of garlic in a jar.
- Reduce heat and add flour. Stir for a minute until it looks a bit like runny glue, but not Supa Glue. More Perkins Paste.
- Stir in the milk, about a third at a time. Each time stir for a few minutes until the mixture simmers and thickens. (If you want to make the sauce cheesier, add extra milk). At this stage it is effectively a milk onion soup. Why not have a taste? Sounds – and is – delicious.
- Add the tuna, corn and mustard, stir to combine. Add the pasta plus 200g grated cheese (or even more if you like it highly cheesy), and stir until it’s a thick mess of glop. Season to taste.
- Slop mixture into casserole dish.
- Pop bag of chips (wow your guests by do this in front of them) then crunch them up in the bag. Sprinkle evenly over the glop.
- Add extra grated cheese on top.
- Place under hot grill until top turns brown, crispy and irresistible. Serve immediately to astonished guests.
DOWN THE HATCH
A cold, crisp white will go perfectly with this top-shelf seafood dish. In memory of beloved favourite Houghton’s White Burgundy, we went with its descendant, Houghton’s White Classic, which can be snapped up for as little as $5.95.