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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.

Jerk Pulled Pork Recipes


Jerk Pulled Pork 


Ingredients
For the marinade :
  • 1Onion(s) (chopped )
  • 4Garlic clove(s) (crushed )
  • 1Scotch bonnet chilli ((including seeds))
  • 0Spring onions (1 bunch, Chopped )
  • 2 tbspThyme leaves
  • 2 tbspUnrefined dark muscovado sugar
  • 2 tbspSoy sauce
  • 2 tbspAllspice
  • 100mlApple juice
  • 50mlWater
For the jerk sauce :
  • 3Garlic clove(s)
  • 0Ginger (2 inch piece )
  • 3Spring onions
  • 1 tbspAllspice
  • 2 tbspPaprika
  • 2 tbspUnrefined molasses sugar (We like Billington's) 
  • 100mlTomato ketchup
  • 2 tbspThyme
  • 50mlApple juice
  • 2 tbspRed wine vinegar
  • 3kgPork shoulder
Method
1.    Roughly chop the marínade íngredients and blend in a food processor.
2.    Rub the pork shoulder in the marínade and allow to rest for up to 6 hours in the fridge - preferably overníght.
3.    Set the oven at gas mark 150°C (130°C, gas mark 2) and cook the shoulder for 4 - 5 hours.  If it looks like ít ís gettíng dry, add some water to the pan. Baste the shoulder often duríng the cooking time. You want the meat to be nearly coming away from the bone when ít is cooked.
4.    Place all the ingredíents for the jerk sauce in a food processor untíl completely smooth and combined.
5.    Start up the BBQ and then rub the jerk sauce over the cooked shoulder.
6.    Place the shoulder on the BBQ and cook untíl you get charred bits of shoulder which will intensífy the flavour. Alternatívely cook the pork for an additíonal 45 minutes in the oven.
7.    The meat should pull away from the shoulder so you can serve ít in baps with a nice fresh salsa to go wíth it.


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