Ceviche in Morea

Back in February on the beautiful island of Morea in French Polynesia, we were on a lunch cruise to swim with stingrays, sharks and other beautiful sea life. At the picnic area, I was selected by our guide, Seeki, to help make Ceviche, so delicious. I am the last person to help make food, anyway it was fun and the 25 other people on the cruise enjoyed the show. Seeki referred to me as Mum. Here is the recipe:

Ceviche prepared by Seeki and Mum

4 lb Ahi cubed
Salt
4 liters of water
lime or lemon juice
cucumber cubed
onion diced
tomatoes cubed
1-2 cups of coconut milk fresh squeezed

Place cubed Ahi in a large stainless steel bowl. Add water, stir and rinse. Add other incredients stirring up and down at each point. Serves 25-30

Will's all time favorite and ours too

Shepard's (Cottage) Pie
Recipe from cousin Barbara Raven, Sheffield England
Ingredients:
1 1/2lbs mashed potato (I use one package of frozen mash from TJ)
Fat to fry
1 onion chopped
2lb ground lamb (beef for cottage pie)
2Tbsp all purpose flour
1/2pint beef stock
large tsp gravy salt
1tsp Lea and Perrins (Worcester sauce)
2Tbsp Tomato Ketchup
1Tbsp chopped parsley
grated cheese
1 tin Heinz beans (optional)
Directions:
1. Boil and mash potatoes
2. Fry ground meat
3. Add and brown onions
4. Stir in flour
5. Stir in beef stock in which gravy salt has been dissolved and other condiments added
6. Place in baking dish
7. Cover with mashed potatoes
8. Sprinkle cheese on top of mash
9. Cook for 30 minutes @ gas mark 5, 160 deg C, or 350 deg F

Turkey Tetrazzini

INGREDIENTS
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese
2 Tbsp lemon juiceSalt and PepperGround nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)
METHOD
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.Garnish individual servings with chopped parsley.Serves 4 to 6.