Tuna, artichoke and mushroom cobbler
Tuna, artichoke and mushroom cobbler
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ |  Serves ~ 4 |
Tip ~
Ingredients
2 tbsp olive oil
3 celery sticks
1 onion, chopped
1 tbsp chopped fresh tarragon
2 tbsp plain flour
200ml / 7floz hot chicken stock
50ml / 2floz dry white wine or vermouth
150ml / 5floz single cream
Grated zest and juice of 1 lemon
200g / 7oz mushrooms, roughly chopped
25g / 1oz butter
2 x 200g tins tuna, well drained
260g jar of artichokes in oil, well drained
Salt and pepper
For the cobbler topping:
150g / 5oz plain flour
1 heaped teaspoon baking powder
¼ teaspoon salt
2 tbsp olive oil
1 egg, beaten
50ml / 2floz milk
Method
- Heat the oil in a saucepan, add the celery and onion and fry gently for about 5 minutes, then stir in the tarragon.
- Add the flour and cook for 1 minute, stirring, then add the hot stock, wine or vermouth and cream.
- Cook stirring, for about 4 - 5 minutes until thickened.
- Season with salt and pepper, then stir in the lemon juice and zest. Remove from the heat.
- In a separate pan, cook the mushrooms in the butter for about 5 minutes, until tender. Spoon the drained tuna into a 1.5 litre / 2 ½ pint ovenproof dish. Top with the mushrooms and drained artichokes. Spoon over the sauce and smooth the surface.
- Now make the cobbler topping: sift flour, baking powder and salt into a bowl. Make a well in the centre and add the oil, egg and milk. Mix to a soft dough with a wooden spoon, do not beat.
- Using 2 spoons, drop 4 spoonfuls of the mixture on to the sauce.
- Place at once in an oven preheated to 220C, Gas 7 and bake for 20 minutes, or until the cobbler topping is risen and golden brown and the filling is piping hot. Serve at once.