Chicken cannelloni (for six)
12 cannelloni pasta tubes
2 oz. butter or substitute
3 shallots, chopped
3 cloves garlic, mashed with 1 teaspoon salt
3 celery stalks (or spinach stalks), chopped
2 small onions, chopped
4 oz. raw spinach
1/4 teaspoon pepper
3 bay leaves
1/4 teaspoon dried oregano
1 lb. cooked chicken meat, finely chopped
2 egg yolks
1 cup rice cooked in chicken stock
Grated parmesan cheese
Cook canneloni in salted water only until still firm. Remove, drain; dry with towels or cheesecloth. Cover from air.
Saute shallots, garlic, celery, onion, until soft. Add spinach, pepper, bay leaves, oregano, rice; simmer, covered, ten minutes. Add chicken meat, egg yolks. Remove from heat. Discard bay leaves. Chop again.
Fill cannelloni loosely with mixture. Arrange in greased, shallow casseroles, or place two each in individual ramekins.
Spoon bolognese sauce around and over cannelloni. Cover with foil; bake until heated through, and sauce is bubbling (about 1 hour). Sprinkle generously with parmesan.
If cannelloni is not available, make very thin pancakes, about 6 inches across. Spoon filling across centre. Roll up; place loose edge down in baking dish.
Bolognese sauce for cannelloni
Make early; it improves with standing.
3 tablespoons butter
1/2 cup cooked ham, finely chopped
1 small onion, chopped
1/4 cup grated carrot
8 oz. beef mince
1 piece lemon zest
1/3 teaspoon nutmeg
1 tablespoon tomato paste
2 cups beef broth (cubes)
1 teaspoon salt
Pepper
2 tablespoons cream or top milk
Brown ham, onions, carrot, mince, in butter. Add other ingredients. Simmer uncovered one hour, or until reduced by half, stirring occasionally. Remove lemon zest; add cream or top milk.
Turkey croquettes
2 oz. butter
2 1/2 oz. flour
1 cup milk and 1 cup reduced turkey stock, heated to boiling (or two cups hot milk)
3/4 teasapoon salt ,nutmeg and cayenne
1 egg yolk
1 lb. cooked turkey meat, chopped fine
2 tablespoons red and green capsicum, peeled and chopped
Flour
2 eggs, beaten with 2 tablespoons milk
Seasoned breadcrumbs
Melt butter, add flour; cook 2-3 minutes. Remove from heat. Stir in boiling stock-milk and seasonings. Boil one minute. Sauce should be very thick. Add egg yolk, beat well. Add turkey meat, chopped capsicums. Blend thoroughly.
Turn onto greased flat dish. Chill. Mark into even sections. Roll up into croquettes.
Dust with flour; dip into beaten egg and milk mixture, then into seasoned breadcrumbs, covering well. Repeat, let stand one hour.
Deep fry until golden brown. Drain well. Garnish with capsicum rings. Serve with sauce made from 2 cups chicken or turkey stock, flavoured with one dessertspoon tomato paste. Add 1 tablespoon cream and juice of half a lemon before serving.
Cumberland ham rolls
12 long narrow slices ham
Wooden picks
2 oz. butter or substitute
1 1/2 cups red currant jelly
1 dessertspoon prepared mustard
1 dessertspoon lemon juice
1 dessertspoon orange juice
Rind of 1 orange, cut julienne
2 tablespoons currants
Melt jelly over medium heat; add mustard mixed with juices, rind, currants.
Trim fat from ham. Roll up, fasten with picks. Saute in butter until browned. Remove, drain; cover and keep warm.
Remove picks. Arrange ham rolls in pyramid on heated serving platter; spoon a little sauce over each roll.