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Chicken and Walnut Cannelloni HT MC 55mins Serves 4 Hot Leftovers Poultry Pasta Nuts Vegetables Spices Main Course Ingredients 50g/2oz Chopped Walnuts 175g/6oz Cooked (leftover) Chicken meat, finely chopped 1/4 teasp Ground Mace 100g/4oz Ricotta Cheese 100g/4oz Cottage Cheese 12 Tubes Cannelloni 25g/1oz Butter 25g/1oz Plain Flour Salt and Black Pepper 420ml/14fl.oz. Milk 1 Bay Leaf 1 x 400g/14oz tin Chopped Tomatoes 25g/1oz Cheddar Cheese, grated
Instructions 1. Preheat the oven to 180C, 350F, Gas mark 4. Reserve 1 tablespoon of the walnuts and mix the rest with the chicken, mace, ricotta and cottage cheese. Fill the cannelloni with the mixture. 2. Melt the butter in a saucepan, stir in the flour, season with pepper, and cook for 1 minute. Gradually add the milk, stirring all the time. Add the bay leaf and bring to the boil, stirring until the sauce thickens. Discard the bay leaf. 3. Spread the tomatoes in a large shallow ovenproof dish and lay the cannelloni in one layer on top. Cover with the sauce and sprinkle the Cheddar and reserved walnuts over the top. Cover with foil and bake in the oven for 15 minutes.
4. Uncover and cook for a further 20 minutes, or until browned on top. Serve hot. |