Drum – 01 August 2019

BOBOTIECANNELLONI

60ml(¼c)chutney

saltandfreshlyground

pepper

500g cannelloni tubes

(seetip)

TOFINISH

500ml(2c)milk

4 eggs

2,5ml(½t)salt

4 bay leaves

Preheat the oven to 190°C.

Grease a deep medium

oven proof dish with non-

stick spray.

1 Mince Heat the oil and

fry the onions, garlic

and ginger until soft.

Add the turmeric, cumin

seeds and curry powder

and stir-fry until

fragrant.

2 Add the mince and stir-

fry until brown, then

add the stock and

chutney, stir and

simmer until half the

liquid has evaporated.

Season with salt and

freshly ground pepper.

SERVES 6
PREPARATION: 30 MIN
COOKING: ABOUT 1 HR

MINCE
15ml(1T)oil
2 onions,chopped
2 garliccloves,chopped
5cmfreshginger,grated
5ml(1t)turmeric
2,5ml(½t)cuminseeds
30ml(2T)roastedcurry
powder
400gleanbeefmince
125ml (½c) beef stock

If you can’t find cannel-

loni tubes, use lasagne

sheets instead. Alter-

nate layers of the mince

and lasagne sheets in

the ovenproof dish. Pre-

pare half the quantity

of egg custard and pour

overthelasagne.Bake

for45-50minutes.

3 Fill the cannelloni tubes

with the mince mixture

and arrange upright in

the ovenproof dish,

or arrange horizontally

if you prefer.

4 To finish Whisk the

milk, eggs and salt

together and pour over

the cannelloni. Arrange

the bay leaves on top

and bake for 40-45

minutes or until the

egg custard has set

and the pasta is done.

http://www.drum.co.za 1 AUGUST 2019 | (^25)
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