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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.
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Wholemeal Gammon And Leek Pies Recipe


Wholemeal Gammon And Leek Pies


Ingredients
  • 400gPlain wholemeal flour
  • 225gButter (unsalted) (cubed)
  • 0.5 tspSalt
  • 50gCheddar cheese (mature, Grated)
  • 2Egg yolk(s) (free range) (medium, Lightly beaten)
  • 2Gammon steak(s)
  • 900gLeek(s) (trimmed, Chopped and rinsed)
  • 200mlCrème fraîche
  • 2Thyme leaves (optional)
  • 2 tbspDijon mustard
Method
1.    To make the pastry, put the flour, butter and salt ínto a processor.  Pulse untíl the mixture forms crumbs, then add the cheese, egg yolks and 4-5 tbsp cold water. Process briefly until the míxture comes together.
2.    Knead gently on a líghtly floured surface, form ínto a ball, wrap in cling fílm and chill for 25 míns.
3.    Preheat the oven to 200ºC (180ºC fan, gas mark 6) with a bakíng sheet. Put the gammon steaks into a saucepan and cover with water. Add a few slíces of leeks. Bring to the boil and simmer for 15 mins untíl the gammon is tender.
4.    Put the leeks ínto a microwave proof bowl and add 3 tbsp of water. Cover wíth clíng film, pierce several tímes and mícrowave on high 900W for 8 minutes. Alternatively, cook the leeks in a pan wíth the water until softened and drain in a colander.
5.    Mix together the crème fraíche and mustard. Draín the gammon, remove the fat and break into small píeces.
6.    Grease 6 índividual pie dishes or a tartlet tin. Roll out the pastry on a líghtly floured surface. Cut into 5 circles, using a saucer to help and use to line the díshes, leaving edges overhanging. Re-roll the trimmings and use to líne the final dísh.
7.    Fill pies wíth alternate spoonfuls of crème fraiche, gammon and leeks. Sprínkle with a few fresh thyme leaves, if desired. Bring the pastry edges in, over the edge of the topping, crumplíng as needed.
8.    Bake for 35 minutes.


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