Monthly Archives: October 2013

cheese-filled cannelloni

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The other day I found a packet of dry cannelloni tubes in the pantry, & decided we’d have cannelloni for tea. The sauce was going to be easy: we’re slowly working through the packets of tomato sauce that I froze last summer, so out came one of those, plus there was a 450g packet of beef mince in the freezer. So I turned the oven to heat to 180 C and next, once the meat was defrosted (microwaves are a wonderful invention) I browned it in a frying pan over medium heat, stirring to break it up, & then added a packet of sauce & left it to simmer very gently. But what to put in the tubes of pasta?

In the fridge were eggs, a block of parmesan cheese, and 250g tubs of ricotta cheese & sour cream. I emptied the 2 tubs into a bowl & beat them together with a wooden spoon, before beating in the egg and some grated parmesan. Next I chopped together fresh parsley, basil mint (because I still don’t have any basil) and lemon thyme & mixed that into the cheese mixture. I used a teaspoon to fill the pasta tubes, standing each on its end to do this. In retrospect I could have used a piping bag, but oh well…

I spooned a little of the sauce over the base of an oblong casserole dish, then arranged a layer of filled cannelloni over the top. More sauce on the pasta, and then the next layer of cheese-filled tubes, and finally the rest of the sauce. Because I felt like a cheese overload I sprinkled a little more parmesan over the top before putting the dish into the oven – it took about 35 minutes to cook, by which time the sauce was bubbling & the cheese golden. (You can check that it’s cooked by pushing a skewer into the pasta – there should be very little resistance.)

We had it with salad & some steamed broccoli from the garden – there was plenty for 4 with leftovers for lunch the next day.

 

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not yer usual garlic prawns

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Last week the husband & I spent a very pleasant few days down in Napier. The sun shone, the wind didn’t blow, the temperature was balmy, & the food was terrific. One of several memorable dinners (memorable for all the right reasons) was eaten at Indigo, a most excellent Indian restaurant, We started off with a shared dish of vegetarian entrees, which we knew full well we didn’t need to eat but they sounded rather good & turned out to be so. I followed that with Kashmiri gustaba (a delightfully fragrant dish of lamb meatballs in a saffron & yoghurt-based sauce), & the husband indulged in jingha lasooni, which turned out to be garlic prawns & was probably the best dish of the evening (& you’ll have gathered that all of them were pretty darn good).

Anyway, ever since there have been small murmurings that perhaps I might like to make those prawns at home. So today was the day. I’d looked at quite a few recipes but, apart from prawns & garlic, they seemed more different than similar, so as usual I Made Stuff Up.

First, I minced a thumb-sized piece of raw ginger & put that in a large-ish bowl with 6 cloves of garlic, peeled & also minced. I’d have mixed them with a tub of natural yoghurt if we’d had any in the fridge, but we didn’t so I used 1/2 a tub of sour cream instead. For the spices I used 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric powder, 1/4 tsp ground chili, a pinch of salt, & 1 tsp garam masala. Because I could, & also because I wanted a sauce/marinade somewhat runnier than things were looking right then, I steeped a pinch of saffron in 2 Tblsp boiling water for a few minutes & added that to the bowl, then mixed everything well to combine. I also added a handful of golden raisins, because I sort of remembered something in the jingha lasooni that had that same sweet mouth-feel. The final step at this stage was to add 400g of prawn tails and stir well so that each tail was well coated with the marinade.

Coming up to dinner time, I melted 50g butter in a heavy frying pan with 1 Tblsp oil, then added 2 brown onions (peeled and finely chopped – oh how I love my slice-y dice-y mandoline!) and cooked them, stirring occasionally, till they were softened & golden. Then I tipped in the prawns & their marinade, raised the heat, & simmered it all together until the prawn flesh was white & cooked through. (I cheated with the accompaniments: the rice was ‘Uncle Ben’s & the naan – this time – were some that I’d bought at the market a couple of weeks ago & frozen.)

Served over rice, with chopped coriander leaves on top & with naan on the side, it looked – & smelled – pretty good really, albeit quite a different meal from that Napier dinner 😀