Instructions
1.
Combine defrosted spinach, ricotta and garlic together.
Season with pepper.
2.
Fill cannelloni tubes with ricotta filling, making sure not to
overfill the tubes.
3.
Spoon ½ cup of pasta sauce into the base of the slow
cooker. Arrange one row of cannelloni tubes over the
sauce then pour over enough sauce to just cover the layer
of cannelloni. Repeat with remaining cannelloni and sauce.
4.
Cover and allow to cook on HIGH 1-1 ½ hours or on LOW
2-2 ½ hours.
5.
Season to taste and sprinkle with parmesan.
THAI CHICKEN RED CURRY
Serves 8
Ingredients
3 tablespoons vegetable oil
2kg chicken thigh cutlets, skin and fat removed
1 large onion, chopped into wedges
1 cloves garlic, crushed
1 tablespoon grated fresh ginger
400g sweet potato, cut into 3cm pieces
125g fresh baby corn
250g cauliflower, cut into florets
2-3 tablespoons Thai red curry paste
2 cups chicken stock
1 red capsicum, sliced thickly
200g green beans, trimmed
1 x 270ml can coconut cream
4 kaffir lime leaves, shredded
2 tablespoons fish sauce
2 teaspoons palm sugar
Sea salt
Steamed jasmine rice to serve
Coriander to garnish
Instructions
1.
Heat 2 tablespoons of the oil in a fry pan until hot; cook
chicken in batches until browned and then remove.
2.
Heat remaining oil in fry pan, add onions, garlic and ginger
and cook until onions have softened. Add sweet potato,
corn, cauliflower, red curry paste and chicken and cook
until the vegetables and chicken are just coated in the
paste. Transfer in to the slow cooker.
3.
Add stock to fry pan and cook, covered, on HIGH for 3
hours. Remove lid, stir through remaining ingredients and
cook, covered, for a further 30 minutes or until beans and
capsicum are tender.
4.
Garnish with coriander sprigs and serve with steamed
jasmine rice.
CREAMY CHICKEN
2 or 3 chicken breasts cut in half.
Sprinkle with a bit of salt, pepper and paprika.
Mix half a cup of white wine, tin of cream of chicken soup and a
cup of sliced mushrooms.
Pour over chicken then add a bit more paprika on top.
Cook on Auto for 6 hours.
In the last half hour of cooking add half a carton of sour cream
and turn to high.
Serve with rice and steamed vegies.
