Tulip's Kitchen: Corned beef Cannelloni for Breakfast

Wednesday, 27 February 2008

Corned beef Cannelloni for Breakfast

I made these for breakfast today. Now I'm not sure if my slices of corned beef were smaller than Bee's but I only used half of the filling in mine??!! They were pretty full and not the easiest to roll (I'm not a very patient person in the kitchen!) so I couldn't have added any more filling.

Ready for the oven

Just out of the oven!

Not the easiest thing to moved from baking sheet to plate!

I was unsure about this recipe to begin with, having too much filling left, fiddling with the rolling then having to be careful taking them off the baking sheet. BUT WOW the flavour certainly made up for it. Loved the crunch that the green pepper gave it, the creamy sauce and the lovely taste of corned beef (which I haven't had for years and years) I am so glad I have more filling left...I will be definitely having this again tomorrow morning.

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.