It does sound nice doesn't it Cookie.  All we get here are cats wandering through our property on their way home. We do have some magpies at the moment though - how I love to hear their warbling and they seem to have taken over from the family of crows who used to hang around.  Much prefer the sound of the magpies to the crows.  Ha, just realised what I said - I am a Port supporter (magpies) and the crows are our other team here in S.A. (but I don't mind them either)

Some more ideas to think about here isi

http://www.thechillijamman.com/?show=recipes

Thanks for this review Cookie1.  At the festive cooking class we had so many bits and pieces on our plate to try that I couldn't work out if I liked this one or not.  I decided I didn't but that may have been because of all the other flavours I was mixing with it.  Obviously served on it's own, it is very nice. At least now I would give it a go if I was looking for a slice of some description thanks to your review. 

Tuna & Rice Pie - serves 4-6

Shell - 2 cups cooked rice (270g)
         1 small onion cut in half
         20g butter
         1 egg
         S & P to taste

Filling - Small can tuna (around 200g) - reserve liquid
          120g cheese
          small handful parsley
          1 small onion, cut in half
          15g butter
          2 eggs
          200 mls milk
          1/4 tspn dry mustard
          S & P to taste
        
                
Preparation of the shell

Chop onion for 2 seconds/speed 5. Add butter and saute 3 mins/100^oC/speed 1.
Add cooked rice and egg.  Mix on reverse/speed 2/30 seconds.
Press up the sides and base of a 24cm greased pie plate, leaving a 2cm space at the top of the dish.
Spoon the flaked tuna over the shell and set aside whilst you make the rest of the filling.

Filling

Grate the cheese and parsley for 5 seconds/speed 7. Set aside.
Grate the onion for 2 seconds/speed 5. Saute in the butter for 3 mins/100^oC/speed 2.
Add the reserved liquid, milk, cheese/parsley mixture, eggs and mustard & mix for 30 seconds/speed 3.
Pour over the tuna, making sure the rice is covered with the liquid.
Bake for approx. 50-55 minutes on 180^oC or until set.

I like to use Bron's steamed garlic rice for this recipe as it adds so much flavour but you can use leftover plain rice.
I always did it with plain tuna in brine but there are so many flavoured versions of tuna on the market now and it is worthwhile trying some of them.  Today I used 2 x 95g cans Safcol chilli and roasted garlic tuna.

Members' comments
Merlin - Thanks for another great recipe. Made this tonight but used tinned salmon instead of the tuna and it is a fantastic recipe for us coeliacs with the rice crust. I also cooked it for 50 minutes and the smell and the taste was divine.

Chelsea - Yummo! Good work JD! Tasty and economical! This is a regular dish at our house.


cookie1 - We had this for dinner last night with vegies. Very nice and even better today with salad.

faffa 70 - Made this for dinner tonight and DH declared it a winner. Made double and there was a fair bit left over for his lunch tomorrow so he is happy. Served it with some steamed veg.



 

  Men have their uses Thermomixer - I think 

Lucky you Karen.  Kids can be so darn fussy.

Thanks Chookie - I owe everything I do in the kitchen these days to this forum which inspires me so much. I have become a very willing slave to my TMX    I should have said my weber has a gas conversion fitted - I just presume everyone has one but when I think about it, no they don't.  It is the only way to go as far as I am concerned - quick, clean and easy.  So in answer to your question Thermomixer,  fire ban days are not off limits to gas BBQ's as long as they are used in a clear & safe area.
I can't speak for the rules in the country areas though, this is just the city & suburbs I am referring to.

Sounds nice for summer with a salad Chookie.