Weekly News
FEEDBACK FROM OUR CUSTOMERS
“Thank you for the beautiful and very delicious birthday cake!
Weekly Take-Out Menu
Click here for both our weekly & lunch box menu's
WE SUPPORT ...
Dogtown SA : Please Visit Dogtown and meet there awesome dogs who are all looking for homes.
They welcome volunteers.
Egg Plant (Aubergine) Beef Cannelloni
Ingredients
Mince
- 2 large aubergines
- 2 tbsp olive oil
- 2 large brown onions finely chopped
- 0.5 kg beef mince
- 2 tins Whole, Peeled Tomatoes
- 4 Garlic Cloves finely chopped
- 1/2 cup Water
- Salt & Pepper to taste
Cannelloni
- 2 cups cannelloni
- 2 cups Cheddar Cheese grated
- Fresh Parsley chopped
- fresh basil leaves chopped
Servings: people
Instructions
- Steam the aubergines with the skins on for about 20 minutes, until soft. Slice them in half long-ways and pull off the skin and dice into small pieces. (need to fit into the cannelloni tubes)
- Fry the onion and garlic until glassy and fragrant. Add the mince and fry until cooked, breaking up with a wooden spoon. Add the tins of tomato, water, aubergine and salt and pepper. Simmer for about 20 minutes until the sauce reduces and thickens.
- Preheat oven to 180°C. Fill the cannelloni, holding the cannelloni tube upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.
- When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer. Keep just enough mince to top the cannelloni with a thin layer of mince and sauce. Set aside for 20 minutes to allow the pasta to soften.
- Sprinkle with the grated cheese and bake for 30 - 35 minutes until the pasta is cooked and the cheese is golden.
- Garnish with the chopped parsley and basil and serve.
Share this Recipe
Peri-Peri Chicken Livers
Ingredients
- 500 gms Chicken Livers
- 2 tbsp olive oil
- 1 onion Finely Chopped
- 2 cloves garlic Crushed
- 3 cm Knob Fresh Ginger Grated
- 4 Green Chillies Chopped (according to taste)
- 1 tbsp Peri-Peri Powder According to taste
- 1 tbsp Tomato Paste
- 1 can Whole, Peeled Tomatoes
- 1 tbsp Chutney
- 1 cup Cream
- Salt And Freshly Ground Black Pepper To Serve
Servings:
Instructions
- Wash chicken livers.
- Heat oil in a pan and fry onion until golden brown.
- Add garlic, ginger, chili and fry for one minute.
- Stir in peri-peri powder and tomato paste and cook for a minute.
- Add tomatoes and chutney and simmer for 5 minutes.
- Add livers and cook for 5 minutes.
- Add cream and cook for 1-2 minutes.
- Adjust seasoning. Sprinkle with parsley.
Recipe Notes
Need something to warm you up in the cold weather? Try is easy to make and budget beating chicken liver recipe which can be served with baked potatoes, mash, polenta or cous cous.
Share this Recipe