Sunday, November 11, 2012

Chicken and butternut Cannelloni

This has become a favourite...

You will need:
250gr box cannelloni tubes
4 free range chicken breast - chopped finely
1 small butternut - cubed
1 onion - sliced
1 small red pepper - chopped
 10 - 15 baby tomatoes - halved
150gr feta (approx) - crumbled
black pepper
2 tsp brown sugar
1- 2  tsp veg stock or seasoning of your choice

Chop the onions and soften with a tsp or 2 of brown sugar and glug of  olive oil, add the finely chopped free range chicken breasts. Saute for a few minutes. Add the butternut, red pepper and tomatoes. Add seasoning, I like the Woolworth's veg stock and use this as seasoning along with salt and ground black pepper.
Add water and let it simmer away until cooked through...
Allow to cool, so it is manageable to work with and add the crumbled feta.
Fill the cannelloni tubes with this mixture and place in an oven dish...lay side by side and on top of each other.
(This is quite a messy process...we used a spoon and our hands to fill the tubes.)

Make the cheese sauce
 750ml full cream milk
80 - 100gr butter
1 tsp Dijon mustard
salt pepper
2 - 3 Tbsp cornflour to thicken(mix to a paste with water)

Place the milk and butter in a pot and bring to boil, add salt and pepper and mustard (if using)...add the cornflour paste and whisk continuously to avoid getting lumps, turn down heat and add grated really depends on you, how much you add, if you like a really cheesy sauce then add quite a lot... if you like just a hint of cheese add a little...taste as you go...
Once the cheese is melted and the sauce nicely cooked...
Pour the sauce over the cannelloni tubes and shake the dish gently to allow the sauce to get in between all the tubes.
Sprinkle with some grated cheese and place in a preheated oven at 180 degrees Celsius.
Allow to cook through until bubbling and nicely browned on top...

Enjoy with a salad or steamed green veg...