Chicken Cannelloni with Prawn Sauce
Cannelloni
40g butter
300g finely chopped cooked chicken
¼ cup plain flour
12 cannelloni
1 cup water
extra plain flour
1 small chicken stock cube crumbled
1 egg, lightly beaten
3 tsp mustard
breadcrumbs
¾ cup frozen peas
oil for deep frying
Prawn Sauce
40g butter
1 small chicken stock cube crumbled
2 tblsp plain flour
1 green shallot, finely chopped
2 tsp tomato paste
12 uncooked king prawns, shelled
¼ cup dry red wine
1 tblsp chopped fresh thyme
1 ½ cups water
Melt butter in pan, add flour and stir over heat until lightly browned.
Remove from heat. Gradually stir in combined water, stock cube and mustard, bring to boil
Stir in peas, simmer uncovered for two minutes.
Stir in chicken and cool.
Cool pasta in boiling water until just tender. Drain.
Using piping bag, pipe chicken into cannelloni.
Roll pasta lightly in extra flour, dip in egg, then breadcrumbs. Place on tray, cover and refrigerate for 20 minutes.
JUST BEFORE SERVING: Deep fry pasta in hot oil until well browned; drain on absorbent paper. Serve hot.
PRAWN SAUCE: Melt butter in pan, add flour, stir over heat until bubbling.
Remove from heat. Gradually stir in paste, wine, water and stock cube.
Stir over heat until mixture boils and thickens. Simmer uncovered for five minutes.
Stir in shallots and prawns, simmer for a further five minutes or until prawns are tender. Stir in thyme.
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Me Donna 35, DH Rohan 39
DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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