2014 Disaster Chef Winner

Spicy Tuna Cakes with Tex Mex Rice
Sandy Woolfrey-Fahey

Spicy Tuna Cakes
2 170g cans yellowfin Chunk Tuna in water (170gx2)
10 salted crackers crushed
¼ - 1/3 cup evaporated milk (for soaking crackers. Add milk slowly to moisten and create thick paste (do not make too wet).
2.5 tsp canned chopped green chilies
½ tsp garlic powder
1 tsp onion powder
1.5 Tbs ketchup
1.5 tsp of mustard
½ tsp red pepper flakes
½ tsp salt
¼ tsp pepper
4 Tbs of Canola oil for frying

For breading tuna cakes
½ cup flour
1 tsp salt
½ tsp pepper
½ tsp onion powder
¼ tsp garlic powder

Tex Mex Rice
2 cups of liquid from juice of can tomatoes +juice of can corn+ water to equal 2 cups
2 ¼ cups rice
4 Tbs of canola oil for frying
1 Tbs onion flakes
½ tsp of red pepper flakes
1.5 tsp of canned chopped green chilies
½ cup + 1/8 cup of rinsed black beans
½ cup +1/8 cup corn
½ tsp of garlic powder
½ tsp of onion powder
5 whole canned tomatoes diced

On a plate gently mix breading ingredients for tuna cakes. Set aside.
Open all canned ingredients (tuna, chilies, milk, tomatoes, corn, black beans). Reserve juice of tomatoes and corn. Drain tuna. Pour brine off black beans. Fill can with water. Stir to rinse black beans (pour water off and repeat if necessary). Set aside. Pour corn juice in a small pot, set corn aside in a bowl. Save corn can to help with measurement and mixing. Pour corn juice into measuring cup (or back into corn can to use as measuring device if no measuring utensils provided), top up the can with juice of the tomatoes and add water to small pot to equal 2 cups.

Place the pot on a burner on high to boil. While waiting for the pot to boil, crush the crackers.

Once tomato liquid is boiled add the rice. Cover and set aside off the heat. Let sit for at least 5 minutes or until all water is absorbed before using to make tex mex rice.

Place crushed crackers in the corn can and slowly add milk. Stir crackers and milk until it just starts to make a paste (you may not need all the milk).

Begin to prepare tuna cake mixture. In a large pot add cans of tuna, cracker mixture, green chilies, garlic powder, onion powder, ketchup, mustard, red pepper flakes, salt and pepper. Mash tuna with back of slotted spoon and mix tuna cake ingredients until they are all well mixed and come together. Divide mixture into five portions and form five cakes using your hands.

Heat 4 Tbs of oil and onion flakes in pan on medium-medium high flame.
Bread the cakes on both sides in the flour mixture. Fry in pan for 3-4 minutes on each side until golden brown (adjust heat if necessary). Remove from pan and place on a plate and cover with another plate to maintain heat. In the same pan on medium-medium high heat add 4 Tbs of oil.

Sauté onion flakes, red pepper flakes, green chilies, black beans and corn (save the 1/8 cup of each for garnish). Slowly add the rice to pan to fry. Add a few spoonfuls at a time and gently stir.

When rice is all (or enough for 5 servings) added to the pan and fried (approx. 3-5 mins), add onion powder, garlic powder. Dice and add tomatoes. Stir and heat for 2 minutes. Divide rice in 5 servings on plates. Quickly heat reserved corn and beans in pan for garnish and reheat tuna cakes in the pan if necessary.

Plate tuna cakes with rice and add corn/black bean garnish.

2014 Runner Up

Protein In a Pinch Peanut Stew
Andrew Bullen

Peanut Butter (500 g)
Purity Canned Salt Fish (397 g)
Canned Potatoes (425 g)
Canned Mushrooms (425 g)
Canned Corn Niblets (198 g)
Canned Mixed Vegetables (425 g)
Canned Chopped Green Chilies (127 ml)
Minute Rice (White) (350 g)
Evaporated Milk (370 ml)
Garlic Powder
Onion Powder
Red Pepper Flakes
Canola oil
salted crackers (optional)

Heat 1 teaspoon of canola oil in 9.5" fry pan.

Drain canned salt fish (397g) of any liquid and rinse using 250ml of water stores to reduce overall saltiness (rinsing optional but encouraged).

Press rinsed fish using slotted spoon or ladle to remove excess liquid (if paper towels are unavailable)

Fry dried fish in canola oil with 1/4 teaspoon each garlic powder, onion powder, and pepper until browned. While fish is frying bring 750 mL of water to a simmer in the 4.5L saucepan with 1/2 cup of rice and the drained cans of mushrooms (425g), potatoes (425g, chopped roughly into ~1cm cubes with utility knife), mixed vegetables (425g) and corn niblets (198g).

Add water to vegetable and rice mixture until covered with approximately .5 inches of water (~500 ml water depending on vessel dimensions.
Once mixture has simmered for 5-10 minutes reduce heat and add fish followed by 1/4 cup each of evaporated milk and drained canned chopped green chilies. Followed by 2-3 tablespoons of the reserved canning liquid from the chilies (depending on spice preference) and 1/2 teaspoon each of red pepper flakes and honey.

Mix to combine, check seasoning (spiciness) and add 3-5 tablespoons of peanut butter one at a time, checking seasoning in between each tablespoon after the third and stopping when desired thickness, allow to heat (approx 5-10 minutes) until rice is tender and serve with crackers if desired.

2014 2nd Runner Up

Emergency Macaroni w/ Rosee Cross Sauce
Dale Humphries

2 tins Vienna Sausages or 1 tin black beans
1 tin canned mushrooms
1 tin canned tomatoes
500g macaroni
1/2 tin Evaporated Milk (~185 ml)
1/2 tin Cheddar Cheese Soup
Canola Oil
Garlic Powder
Italian Seasoning
Onion Flakes
Red Pepper Flakes
Salt and Pepper

1) Bring 1L water to a boil in 4.5 L Saucepan. When water is boiling, add 500g macaroni. Reduce heat and cook until macaroni is al dente. Drain, remove from heat and cover with a plate or saucepan cover.

2) Heat some canola oil in 1.5L Saucepan pan to medium heat on your camp stove.

3) Open 2 tins Vienna sausages. Drain, then cut into 1/2 in. chunks. Fry sausage in oil until browned. Remove sausage with slotted spoon and lay aside in a bowl. (If cooking with black beans (vegetarian option), skip sausage frying.)

4) Open 1 tin mushrooms, 1 tin canned tomatoes(and 1 tin black beans if vegetarian). Add to hot oil.

5) Add 0.5 tsp garlic powder (approx. a nickel-sized amt of powder in your palm), 3 tbsp onion flakes (approx. three twoonie-sized amts of flakes in your palm), 1 tbsp Italian seasoning (see onion flakes), salt and pepper to taste, red pepper flakes to taste, ketchup to taste.

6) Bring tomato sauce to a boil, then add 1/2 tin evaporated milk, 1/2 tin cheese soup. Mix well and bring to a boil.

7) Once sauce has been brought to a boil, add sausage and reduce heat to a low simmer. Simmer for at least 10 mins. If vegetarian, skip add sausage and simmer for at least 10 mins.

8) Remove from heat and add to macaroni in 4.5L saucepan.

9) Serve in bowls and enjoy!