Rachel’s Pork and Spinach Cannelloni
- 12 instant cannelloni tubes
- 350 gm minced pork
- 1 large onion
- 50 g button mushrooms
- 50 g fresh spinach or silverbeet
- 2 tbsp sherry (optional)
- ½ tsp salt
- 1 Tbsp butter
- 1 tsp chicken stock
- ½ c boiling water
- 2 tbsp sherry
- 1 c tomato puree or pasta sauce
Chop the filling in a food processor and then stuff the cannelloni tubes. Place in one layer in an oven proof dish. For the sauce, add the boiling water to the butter and stock. Stir in the sherry and tomato puree. Pour over the tubes and cover with tin foil.
Bake at 180C. After 15 mins add an extra ½ cup of boiling water. After 45 mins remove the cover and sprinkle with grated cheese or parmesan and grill lightly until golden. Serves 4-6 with a delicious green salad and fresh bread stick..
Greek Lemon Chicken (serves 4)
- 8 chicken thigh cutlets
- 300g small potatoes cut in half
- 1 red onion cut in wedges
- 1 red capsicum cut in strips
- 4 cloves of garlic unpeeled
- ½ c chicken stock
- 2 med lemons
- 250 g small tomatoes
- 1/3 c black olives
- Feta cheese
- Flat leaf parsley, basil leaves
Preheat the oven to 180C. Place the chicken, potato, onion, capsicum, and garlic in a large roasting pan and pour over the stock.
Reserve the finely grated rind of one lemon. Juice this lemon and add juice along with the chopped wedges of the remaining lemon to the pan and season with salt and pepper.
Roast for 15 mins or until the chicken starts to brown. Reduce the temperature to 160C and cook for a further 25 mins. Add the tomatoes and olives and cook for a further 10-15mins until the tomatoes are starting to collapse. Sprinkle with the chopped herbs and grated lemon rind and top with crumbled feta. Delicious!