Ingredients
8 Cannelloni pasta tubes
1 kilo mixed wild mushrooms, chopped
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 sprigs tarragon, chopped
170g butter
1 kilo spinach
Vegetable oil
Butte
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3 egg yolks
1pt Bechamel sauce
50g Gruyere cheese
Salt, pepper and ground nutmeg
MethodBoil a large pan of salted water with a splash of oil, add cannelloni tubes and cook according to time on packet instructions. Refresh under cold water, drain and set aside.
Gently heat 100g butter in pan, add butter, shallots, garlic, mushrooms and seasoning. Sweat off until mushrooms are cooked, then add parsley and tarragon. Set aside to cool. Tube the wild mushroom mixture in the cannelloni.
Heat 70g butter in a wide pot, add spinach, season and add nutmeg. Sweat off and mix until spinach softens. Remove from heat, drain off on to a cloth and absorb excess water.
Butter a large baking dish, arrange spinach on bottom, and arrange stuffed cannelloni tubes on top. Warm béchamel sauce and add Gruyere cheese into sauce until melted. Pour over cannelloni evenly to ensure all is covered. Sprinkle remaining cheese on top, and add parmesan. Place in oven at 180C and bake for 30 minutes.
Fettuccine pasta with king prawns, chilli and tomatoIngredients500g fettuccine pasta
Splash vegetable oil
Pinch of salt
20 raw tiger prawns
2 punnets cherry tomatoes, cut in half
1 fresh red chilli, finely chopped
2 shallots, finely chopped
8 sprigs fresh chives, finely chopped
100ml white wine
Large pinch saffron
100mls olive oil
Salt and pepper.
MethodPlace fettuccine in large pan of salted boiling water with splash of oil. Cook for around ten minutes then refresh under cold water and keep aside with a little oil to keep moist.
Saute shallots, chilli, saffron, tiger prawns, cherry tomatoes in hot pan with olive oil. Slowly add 100ml wine and olive oil. Cook for a few minutes. Add warm pasta and mix. Add seasoning, chives and serve.
The full article contains 346 words and appears in Edinburgh Evening News newspaper.
