This started out by combining my 4 favourite foods Smoked bacon, meatballs, mozzarella and fresh bread.
To start I followed the instructions on the Hovis bread mix until the bread has risen.
Then after separating the bread into 12 pieces to make 12 mini bread rolls flatten the 12 meatballs and put them into the oven with the breadrolls for about 20 mins until cooked. Then just before the meatballs come out lightly cook the bacon
Then once the bread has cooked put a piece of bacon (bacon rounds here) then 2 meatballs (as they shrink in the oven) and some cheese on each roll. If you want to make 12 burgers you will need 24 meatballs, but I found it nice to have 6 fresh rolls filled with melted mozzarella. Once the burgers have been prepared I put them back in the oven for 5 mins until the cheese has melted, then enjoy.
The ingredients for this were
- grated mozzarella
- dried cannelloni
- 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)
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.
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.
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)
I used piping bag but if you have a strong heatproof bag or you can spoon the mince, mushroom, sauce, and chilli.
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.
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.
These were made from the leftover chicken from the cheating Christmas dinner (or the chicken pies) they were made very easy by breaking down the leftover chicken into small bits and adding a medium covering of grated cheese (I prefer mozzarella but any cheese that melts easily can be used)
Then I use a small George foreman grill but any form of toastie maker can be used for this, you could add some butter to the outside and use a frying pan to toast the outside of the bread and melt the cheese that way but each gives a tasty lunchtime meal or small dinner that can be enjoyed as they are or as a main piece with chips (French/home fries)
For the meatball subs I started off with a fresh baguette (2ft or large baguette) 700g of sausage meat, some tomato puree, mozzarella, a fresh chilli and a simple tomato pasta sauce (only half was used)
And a preheated oven at 180 Celcius (or 350 farenheight)
To start using a pair of desert spoons I separated the sausage meat into equal balls (also using a little flour on my hands to help shape the balls – the flour is to stop the meat sticking to your hands) and placing them into the oven for around 15 mins on the middle shelf.
Next is the sauce this is around half a jar of a simple tomato based pasta sauce (any can be used including ones with garlic or chilli in to give added flavors) and a whole tube of tomato puree with the optional extra of a fresh chilli to give a kick of flavor. You heat this slowly and evenly on a low heat for the last 5-10 mins of the cooking of the meatballs so you do not burn the sauce.
once the meatballs are a golden colour and cooked all the way through (you can check this by cutting one in half and making sure that it is not pink inside then it you are ready for making the subs.
I cut the baguette into 4 equal pieces and put 3 meatballs into each piece as I made large meatballs, if you made small meatballs then more may be needed to fill the sub fully.
once the meatballs are in pour some of the sauce over them but not too much so the bread dosent get to soggy. Also to add to the flavor I added mozzarella, then put the subs back into the oven until the cheese has melted then enjoy.
This is great snack food or dinner if you don’t like doing bread/pizza base mixes for doing your own pizzas they are also really quick and fun to make and extremely versatile in what you can put on them.
The ingredients were a pack of crusty white bread rolls (pack of 6 makes 12 mini pizzas) 1 bag of mozzarella (about half used), 1 pack of deli chicken (can be pepperoni or bacon or ham or any other loved pizza topping) and a tube of tomato puree (again not all of it is used)
I started off by cutting all the rolls in half and spreading the puree over the bread upto the edges but not making it too thick (this is a personal preference and you can put as much as you feel like on the bread). You will need to preheat the oven to 180 Celsius (350 Fahrenheit)
Next I put the mozzarella on putting enough on that when it melts you get a good covering but not so much that it will run off the bread in the oven taking the toppings with it.
Next i put the chicken (or topping) onto the pizza in small pieces so when you eat it it dosent take all the toppings with it in the first bite, I also added a small amount of extra mozzarella on top of the topping which helps keep the toppings in place when cooking. And I added a fresh chilli (large one) onto half of the pizzas (as I wanted chilli but my fiancee didn’t) I cut it up using a pair of kitchen scissors as its easier and quicker than cutting it up with a knife.
After around 10-15 mins in the oven when the cheese has melted and started going brown they are perfect to take out and enjoy.