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Beef Mince Cannelloni

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The ingredients for this were

  • grated mozzarella
  • dried cannelloni
  • mushrooms
  • breadcrumbs (optional)
  • 2 jars of pasta sauce
  • 1 pack beef mince
  • and some fresh chilli (I used some love bomb which is a Spanish jar of preserved diced chilli)

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to start with I took the pack of mushrooms and separated out 75% of them to one side to fry up and the other 25% to dice up very small to mix in with the mince while it is cooking so when you are filling the cannelloni it all goes in easily.

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next in a wok (I prefer using a wok as it cooks evenly) I put the diced mushrooms and mince and cooked on a medium heat until it was cooked evenly and all the way through, while on a low heat the 75% of the mushrooms that have been chopped up are slowly cooking in some water to soften them up.

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next I put half a jar of sauce and a large spoonful of the chilli paste or 1 or 2 fresh chilli peppers (diced up small like the mushrooms)

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I used piping bag but if you have a strong heatproof bag or you can spoon the mince, mushroom, sauce, and chilli.

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Then after filling the cannelloni laying the cannelloni I poured the rest of the 2 sauces over the cannelloni and put the softened mushrooms in with it so when served up it has something a little extra in the bowl or plate.

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Then before adding the cheese put the dish into the oven for around 20 mins at about 350 farenheight (or 180 Celsius) then add the mozzarella and breadcrumbs (to give a crispy cheesy topping) and put back into the oven and after about 15 mins the cheese should be golden and melted evenly. This can be used to feed around 4 people with garlic bread or 2 if you just want to eat the cannelloni.

Chicken Camembert Pasta

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This is a creation I have been making for a long time for special occasions as it can be expensive to make but most certainty well worth the little extra it costs to make. It may not look very good but the taste is divine and addictive to eat. I cooked it this time for my fiancées birthday as she wanted it, so more than happily I cooked it.

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The ingredients are

  • 1 pack of bacon (smoked or unsmoked)
  • 1 whole chicken (1.2-.15kg will feed 2-4 people)
  • 1 jar of pesto (I used a red pesto that had chilli in)
  • 2 tins of whole button mushrooms (can use fresh if so use 1 pack of fresh mushrooms usually 150g)
  • 1 whole pack of camembert cheese
  • 200g of pasta (I find that smaller pasta shapes (like shells or spirals) works best but not mini pasta shapes)
  • and gravy to cook the chicken in the slow cooker (if you want to roast the chicken the gravy is unneeded and a roasting bag is recommended as the chicken needs to be very soft and juicy)

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I started off by slow cooking the chicken in the slow cooker for 5 hours to make sure the chicken was as soft and juicy and perfectly cooked as possible.

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Next came 3 stages I got a pan of water boiling for the pasta and got the pasta boiling, also I cut up the bacon and removed the outer edge of the white on the camembert but leaving the top and bottom white then cutting it up into smallish equal sized pieces. Then putting the cheese and bacon back in the fridge for a few mins while I sorted the mushrooms out. And also I cut up the mushrooms leaving some of the smaller ones whole so they would also be a rough uniform size.

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Next came taking all the chicken off the whole cooked chicken this can be tricky to avoid getting any bones in or burning your hands on the chicken as it will still be very hot but with a fork and knife it can be done after the chicken is off it needs to be roughly the same size pieces, usually I try for around and inch cube.

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I used a wok but a large pan can also be used I cooked the mushrooms then added the bacon making sure it is well mixed through to avoid the bacon bits sticking together, also before adding the bacon any water needs to be drained from the pan as the mushrooms will leave some water in the pan during the cooking process.

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Next you add the cooked pasta to the pan and mix through.

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And the pesto comes next and again make sure it is well mixed through so all the pasta is covered.

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Then the same with the chicken, at this point the heat under the pan needs to be turned down from hot to medium so nothing burns. this step will take longer as the chicken will be harder to mix through and get covered.

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The camembert comes in last and is a lot harder to mix in as it needs to melt in the pan sticking everything together this will take a couple of mins and will add the creamy taste to the dish that makes it addictive.

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once all mixed together you get to enjoy, if you need this to feed 3-4 people either add some fresh bead or some garlic bread because to extend the pasta for more people requires a second jar of pesto, a bigger chicken and more bacon so its easier to do some bread and the bread compliments the meal nicely.