Segment 3 Part III - Jerry's Kitchen!
Jerry Says:
Woofello vgchartzers! I am darth's dog Jerry and I'll be giving you some of BBC's kitchen secrets (Darth here guys...Jerry blatantly copy pasted the recipe from bbc's site!)...go away Darth this is my segment!
The cuisine for today is GREEK! This happens to be our interviewee, woofgnome's, furrvourite cuisine!
Cuisine - Greek
Lamb cannelloni
Ingredients
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450g/1lb lamb mince
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1 onion, peeled, sliced
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1 garlic clove, peeled, crushed
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2 tbsp tomato purée
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1 tsp cinnamon
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1 tsp freshly grated nutmeg
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1 tbsp chopped fresh parsley
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1 tbsp chopped fresh mint
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1 red chili, finely chopped
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16 x 12cmx16cm/6inx8in lasagne sheets, blanched, drained
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toasted pitta
Preparation method
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Preheat the oven to 200C/400F/Gas 6.
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Fry the lamb mince in a frying pan over a medium heat, turning frequently, for 4-5 minutes, or until browned all over. Remove the lamb from the pan and set aside.
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Fry the onion and garlic in the frying pan used to brown the lamb for 4-5 minutes, or until softened.
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Stir in the cooked lamb and tomato purée and cook for a further 4-5 minutes. Stir in the spices and cook for a further 3-4 minutes, or until fragrant. Stir in the fresh herbs and chilli.
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Spoon some of lamb along the long edge of a sheet of pasta, roll the pasta up into a cylinder and place into a greased ovenproof dish. Repeat with the remaining lamb mince and pasta sheets.
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For the topping, mix the ricotta, Greek-style yoghurt and eggs together in a bowl until well combined. Spoon the mixture on top of the lamb rolls and season, to taste, with grated nutmeg.
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Bake in the oven for 15-20 minutes, or until the top in golden-brown.
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Serve with toasted pitta and hummus.
