RECIPES

 
Chicken Cannelloni with Tomato and Parsley Sauce


Ingredients:

Cannelloni shells 12, chicken mince 800 gm, chopped fresh parsley 2 tbsp, tomato puree 400 ml, usgar 1/2 tsp, salt and pepper to taste, chopped garlic 2 tsp, onion 100 gms, olive oil 40 ml, fresh cream 50 ml.

For Garnishing
Gouda cheese 60 gm, few springs of fresh parsley.

Method:
Boil cannelloni according to the instructions on the packet.  Drain and rinse it with hot water, sprinkle it with a tsp of olive oil, heat 20 ml olive oil in a saucepan.  Add 1 tsp garlic and 50 gms onion.  Saute for a minute on medium flame, add puree, salt, pepper and sugar.  Stir it till it reduces to 3/4.  Then add fresh cream and chopped parsley.  Remove it from fire, heat 10 ml olive oil in a non-stick frying pan.  Add 1 tsp garlic, 50 gms onion.  Saute for a minute, add chicken mince, salt, pepper and parsley and mix well.  Cover and cook on medium heat, mixing occasionally with wooden spatula.  Fill the cannelloni shells with prepared chicken mixture.  Arrange 3 pieces on a dinner plate.  Pour over the prepared sauce to cover them.  Sprinkle grated gouda and bake it in a pre heated oven for 4-5 minutes at 180 degree centigrade.  Serve hot garnished with parsley sprigs and remaining grated cheese.

Curried Chicken Drumsticks

 

Ingredients

Chicken drumsticks - 2, paprika - 1/2 tsp, juice of 1/2 lemon, ground coriander -1/2 tsp, crushed garlic - 1 large, plain yogut - 45 ml, peeled and chopped  root ginger - a small piece, a pinch of chilli powder, a pinch of ground cumin, lemon slice to garnish

Method
Wipe the drumsticks with absorbed kitchen paper, then score with a sharp knife in several places.  Sprinkle with half the lemon juice and place in a shallow dish.  Mix together the remaining except the lemon slice in a bowl and then spread the mixture evenly over the chicken.  Cover the dish and and leave to marinate overnight in the refrigerator.  Transfer the chicken to a foil-baking tin and cook, uncovered, in a preheated, turning and basting frequently until very brown.  Serve hot or cold, garnished with lemon slices.

 

 

 


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