This is a time of year for sharing fun and laughter. If you’d like to bring a smile to the faces of your family and friends with your dishes, here are the three recipes shown in the video… because there can be no better Christmas gift than happiness.
filled with chicken and tomato sauce
1 h 4 0m
filled with textured vegetable protein in pumpkin sauce
1 h 35 m
meat-filled christmas cannelloni
1 h 30 m
Courgette cannelloni filled with chicken and tomato sauce
1 h 40 m
3 chicken quarters (thigh and breast) 2 kg courgettes 1 onion 200 g shiitake mushrooms 3 bay leaves 3 garlic cloves Salt Pepper Extra virgin olive oil 30 ml white wine Grated cheese
For the tomato sauce
2 medium onions 5 g fresh basil leaves 1 garlic clove 700 g crushed tomatoes Vegetable stock
Preheat the oven to 180ºC. Season the chicken and put in an ovenproof dish. Add the bay leaves, garlic cloves, a drizzle of oil and the wine. Place in the oven and cook for around 25 minutes. Once cooked through and cooled slightly, remove any bones and flake the chicken.
Meanwhile, heat the oil in a pan and fry the onion gently until transparent. Add the finely chopped garlic, cook for another minute or so, then add the chopped shiitake mushrooms. Season to taste and cook for a few minutes. Add the chicken, mix thoroughly and season to taste. Finally, whizz in a blender.
Slice the courgettes lengthwise using a mandoline at a thickness of about 3-4 mm. Put a pan of water on to boil and then blanch them for one minute. Immerse them quickly in ice-cold water to stop the cooking process and dry on a clean tea towel.
Meanwhile, make the tomato sauce. Finely chop the onion, heat the oil in a frying pan and fry gently until transparent. Add the finely chopped garlic, cook for another minute or so, then add the crushed tomatoes. If you like, you can add a teaspoon of sugar to counteract any acidity. Simmer for 20/25 minutes and, if it needs thinning, add a little vegetable stock. Season to taste.
Once the sauce is cooked, add some chopped basil leaves to flavour.
Make the cannelloni by overlapping two or three slices of courgettes lengthwise. Sprinkle with salt and pepper, then arrange a little of the filling horizontally across them and carefully roll them up to form a cannelloni shape. Repeat until you have used up all the courgette slices and the filling.
Spread some of the tomato sauce on the bottom of an ovenproof dish, arrange the cannelloni on top and finish off with the rest of the sauce on top. Scatter with the grated cheese.
Heat the oven to 180ºC and cook the cannelloni until the cheese topping is golden.
Cabbage cannelloni filled with textured vegetable protein in pumpkin sauce
1 h 35 m
1 cabbage 3 onions 300 g spinach 400 g textured vegetable protein Herbes de Provence 50 g raisins Grated vegan cheese Extra virgin olive oil Salt Pepper
For the sauce
1 butternut squash 2 medium onions 1 l rice milk Salt Nutmeg Pepper
Separate the cabbage leaves and blanch them for one minute in boiling water. Immerse them immediately in ice-cold water to stop the cooking process, then dry with a clean tea towel and set aside.
Preheat the oven to 200ºC and roast the butternut squash (whole) and the onions (wrapped in aluminium foil) for around 30 minutes
In a frying pan, heat the oil and gently fry the finely chopped onion until transparent, then add the finely chopped garlic and mix together. Add the textured vegetable protein and the herbes de Provence, season to taste and cook for a few minutes.
Julienne the spinach leaves and sauté quickly in a clean frying pan, then add the raisins and the vegetable protein mix. Mix everything together well and leave to cook for a few minutes to blend the flavours.
To make the sauce, remove the flesh from the cooked butternut squash. Mix it with the rice milk in a pan, heat through and season to taste. Blend in a food processor or with a stick blender.
Make the cannelloni by spreading out the cabbage leaves, removing the thick central stem, and slightly overlapping them. Sprinkle with salt and pepper. Arrange a little filling on top of each leaf and roll up to form a cannelloni shape.
Preheat the oven to 180ºC. Spread some of the sauce on the bottom of a low-sided oven dish and arrange the cannelloni on top. Spread the rest of the sauce over and top with the grated vegan cheese. Bake in the oven until the top is golden.
Traditional meat-filled christmas cannelloni
1 h 30 m
400 g lean minced pork 400 g minced beef 1 chicken thigh, boned 1 chicken breast 4 onions 2 garlic cloves 3 bay leaves 50 ml brandy 200 ml meat stock Nutmeg Grated cheese 1 pack cannelloni sheets
For the béchamel sauce
60 g butter 60 g flour 1 l milk Salt Pepper Nutmeg
Preheat the oven to 180ºC. In an ovenproof casserole, place the minced beef, minced pork, chopped chicken, chopped onions, bay leaves, crushed garlic cloves, a drizzle of olive oil and the brandy. Season and roast for around 30 minutes, stirring occasionally.
Put the cannelloni sheets in warm water to soak, if pre-cooked, or boil them in plenty of salted water according to the instructions on the packet if not. Spread them out to dry on a clean tea towel.
Once the meat is cooked, remove the bay leaves and garlic. Grate a little nutmeg into the mixture, adjust the seasoning if necessary, and blend everything in a food processor. If the mixture looks too dry, add a little stock.
For the béchamel sauce, make a roux by heating the butter and flour together in a pan, stirring constantly for around 3 minutes until you have a smooth, golden paste. Do not let it burn. Add the milk gradually, stirring constantly, until you have a thick sauce. Season with salt, pepper and nutmeg to taste.
Preheat the oven to 180ºC and make the cannelloni by laying a little filling across each one horizontally and rolling them up. Arrange them in a low-sided oven dish and pour over the béchamel sauce so they are completely covered. Scatter the grated cheese over the top and bake until the sauce is bubbling and the top is golden.