Issue link: https://maltatoday.uberflip.com/i/767061
maltatoday, SATURDAY, 24 DECEMBER 2016 33 Food Ingredients • 100ml fresh cream • 2 tbsp olive oil • 2 onions, finely chopped • 2 cloves garlic, finely chopped • 600g turkey, mince • 200g mushrooms, sliced • 400g ricotta • 100g mozzarella, shredded • Handful parsley, finely chopped • 500g dry cannelloni pasta • 500g basic tomato sauce • 200ml chicken stock • 2 tsp table salt • 2 tsp crushed peppercorns Method 1. Fry the turkey mince until start- ing to brown. 2. Add the onions, garlic, mush- rooms and herbs and keep stir- ring. 3. Add the chicken stock and stir again. 4. Once all the liquid is absorbed, season with salt and pepper and set aside to cool. 5. When cold, fill the cannelloni with the turkey mix. 6. Place some fresh cream at the bottom of a baking dish and top with the filled cannelloni. 7. Top with the mozzarella and ricotta. 8. Pour the tomato sauce on the cheese and finish with the re- maining cream. 9. Cook in the oven at 180°C for 30 mins till the pasta is cooked through. Ingredients • 100g pearl barley • 2 litres chicken stock • 3 zucchini, dice • 2 tsp curry powder • 300g turkey, minced • 3 onions, diced • 2 sticks celery diced • 3 carrots diced • Handful chopped parsley • 1 cauliflower, chopped • 2 tsp table salt • 2 tsp crushed peppercorns • 2 tbsp olive oil • 100g pumpkin, diced • 2 tbsp tomato paste • 3 potatoes, diced Method 1. Fry the turkey mince in a hot pan and stir until the turkey starts to brown. 2. Add all the vegetables and the curry and stir well. 3. Add the tomato paste and the chicken stock and bring to the boil. 4. Add the pearl barley and sim- mer for one hr. 5. Season and serve. Curried turkey and barley minestrone Turkey and mushroom cannelloni PHOTOGRAPHY BY STEPH SCICLUNA