Canneloni

Mains, Mum
Shafiq Pandor

Ingredients

  • 1 box cannelloni shells
  • 4 chicken baby breasts, finely cubed
  • 1 red pepper, finely cubed
  • 2 tins chopped tomato, crushed
  • 1 large onion, ground
  • mixed herbs
  • 1 tsp chicken seasoning
  • few tsp fresh red chilli-garlic chutney
  • 1 tsp garlic
  • ground black pepper
  • chilli aromat
  • salt
  • olive oil
  • few tbsp tomato sauce

White sauce

  • 4 tbsp flour
  • butter or ghee
  • 4 cups milk
  • salt
  • pepper
  • mixed herbs
  • 1 cup grated cheese

Instructions

  1. Braise onions and garlic in olive oil until softened
  2. Add chicken, peppers, all seasoning and spices, and chilli sauce
  3. Sauté until chicken is cooked
  4. Add crushed tomatoes and tomato sauce
  5. Simmer on low heat, for roughly 10 minutes until thickened
  6. Taste and add more seasoning if needed
  7. Cool
  8. Place thin layer of sauce in dish
  9. Place chicken in cannelloni shells, with a little sauce
  10. Lay in dish leaving a little space to expand when cooked
  11. Pour any remaining sauce on top
  12. Make white sauce (cook flour and butter, add milk slowly, thicken, add a bit of cheese and seasoning)
  13. Pour white sauce generously over filled tubes
  14. Sprinkle quite a bit of grated cheese
  15. Sprinkle a little seasoning and mixed herbs
  16. Baked about 1 hour till cooked and pasts has soaked up most of the white sauce
  17. Serve with garlic bread