Mediterranean chicken and pepper bake

Serves 4-6

Ingredients

  • 4 chicken breast, boned and skinned
  • 1 large green and 1 large red pepper, cored and seeded
  • 1 large onion
  • 4 tbsp olive oil
  • 2 clove of garlic, peeled and crushed
  • 1 tbsp flour
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • 150 ml strong chicken stock
  • 300 ml double cream
  • grated zest of half a lemon
  • 2 egg yolks, beaten
  • salt and black pepper
  • 1 tsp ground nutmeg
  • 75 g parmesan cheese, grated

Preparation

  1. Preheat the oven to 160 C/ 300F/ Gas 2
  2. Thinly slice peppers and onion. Heat 2 tbsp of the olive oil in a frying-pan and cook the peppers for 5 minutes, until softened. Remove from the pan with a slotted spoon. Add the onion and garlic and cook for 5 minutes to soften. Remove from the pan.
  3. Add remaining olive oil to the pan and heat. Cut chicken into 205 cm/1 in pieces and add to pan. Cook for 5 minutes, until browned. Gradually stir in the flour and cook for 2 minutes. Add the herbs and stock. Bring to the boil.
  4. Remove from heat.
  5. Arrange a layer of peppers and onions in the bottom of a large ovenproof dish.Top with the chicken and peppers.
  6. Stir  the cream, lemon zest, egg yolks, salt, pepper and nutmeg together in a bowl and pour over the meat. Sprinkle with the cheese. Bake in the oven for 35 mins. Remove from the heat and serve with mix salad, rice or mashed potatoes.

Cannelloni with spinach and tuna

Serves 5

20 cannelloni tubes or lasagne sheets

1 kg frozen spinach

100g canned tuna, drained and  flaked

2 hard -boiled eggs finely chopped

1 onion chopped finely

2 tbsp olive oil

1 tsp mustard powder

1 tsp papríka

1/2  vegetable stock cube

Parmesan cheese, finely grated

 salt and freshly ground black pepper

Bechamel sauce

300 ml milk

1 brown onion

5 peppercorns

50 g flour

50 g butter or margarine

2 bay leaves

salt

1 tsp nutmeg

Preheat the oven to Gas 5, 375ºF, 190ºC, 10 min before baking the cannelloni.

 To make  the bechamel sauce

1.  Place the milk in a saucepan. Peel 1 onion.

2.  Place the onion into the milk with the peppercorns and bay leaves.

3.  Heat gently to just bellow boiling point. Remove from heat, cover and leave to infuse for 30 min. Strain, reserving the milk.

4.  Melt the butter or margarine in a small saucepan, stir in the flour, cook for 1 min. Remove from heat then gradually stir in the reserved milk.

5.  Return pan to heat and cook, stiring, until the sauce thickens. Add salt and nutmeg to taste.

Tuna and spinach filling

1-   Place the spinach in a glass baking dish. Cover  with transparent film  and make a few holes in the plastic for vents, and heat for five min in the microwave, or until cooked. Remove, strain all the liquids and reserve.

2-    Heat oil in  large saucepan; cook onion until soft, add spinach, tuna, chopped boiled eggs. Seasoning with mustard, papríka, ½ cube vegetable stock, salt and ground black pepper to taste. Cook for more 2 min and reserve.

3-   To cook the cannelloni, follow the instructions on the package.

4-   Fill the cannelloni with the mixture and place them in an ovenproof dish.

5-   Pour over the pasta and sprinkle the top with the Parmesan cheese.

6-   Cook in the oven for 20-30 min until golden brown.

Serve with a green salad.