SEAT OF MY SOUL

The quality of the picture is not so good 😦

INGREDIENTS

Tomato Passata

6 vine-ripened tomatoes
2 tablespoons olive oil
1 clove garlic, thinly sliced
¼ cup fresh basil leaves, torn
¼ cup water
1 teaspoon sugar

Filling

1 tablespoon olive oil
 500g chicken breast fillets, cut into thick strips
20g butter
1 leek, finely chopped
1 teaspoon fresh thyme leaves
1 tablespoon plain flour
¼ cup chicken stock
¼ cup cream milk
¼ cup pure cream
2 tablespoons grated parmesan cheese

Crepes

2/3 cup plain flour
2 eggs
1 cup full cream milk
Butter for frying
¼ cup pure cream
½ cup grated parmesan cheese
Fennel, orange and radicchio salad
½ cup thinly shaved fennel
½ cup shredded radicchio
½ orange, segmented and cut into cubes
½ teaspoon honey
2 tablespoons orange juice
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar
Fresh parsley leaves to garnish

METHOD

1. Preheat oven to 200’C.

2. For tomato passata, half fill a medium saucepan with water and bring to the boil. Add tomatoes and cook until skin begins to peel away from flesh. Drain, peel skin and deseed. Slice flesh into quarters.

3. Place a medium saucepan over a high heat. Add oil and garlic and cook for 30 seconds. Add tomatoes, basil leaves, water and sugar and season with salt and pepper. Stir to combine. Bring to the boil, reduce heat to low and simmer until sauce has reduced and thickened.

4. For filling, heat olive oil in a large frying pan. Panfry chicken until golden, remove from heat and shred. Add butter, leek and thyme to the pan and cook over a medium high heat until leeks have softened. Stir in flour and cook for one minute. Add stock and milk and cook, stirring continuously until mixture has thickened. Pour in cream and shredded chicken and stir well to combine. Add salt and pepper to taste and set aside to cool.

5. For crepes, sift flour into a medium bowl. Whisk eggs and milk in a jug and gradually pour mixture into flour, whisking continuously. Heat a large frying pan or crepe pan and add a knob of butter. Spoon 2-3 tablespoons of batter into pan and quickly swirl to cover base. Cook until golden, flip and cook for one minute. Repeat with remaining batter.

6. Grease the base of a large baking dish with oil and spread ¼ cup of tomato passata over base. Place a crepe on a large board and spread approximately ¼ cup of chicken mixture down the center. Roll up and place in baking dish. Repeat with remaining crepes and chicken mixture. Pour tomato passata over finished cannelloni and pour over cream. Top with parmesan cheese and for 25-30 minutes.

7. For salad, combine shaved fennel, radicchio and orange pieces in a medium bowl. Place honey, orange juice, oil and white balsamic in a small bowl or jug and whisk to combine.

8. Serve cannelloni with fennel salad, a drizzle of orange dressing and garnish with a sprig of parsley.

This entry was posted on October 5, 2010 at 3:24 pm and is filed under Cooking, Family, Musings, Random, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.