kaberett: Overlaid Mars & Venus symbols, with Swiss Army knife tools at other positions around the central circle. (Default)
[personal profile] kaberett
... by request of [personal profile] sebastienne. I haven't written this one up because it basically arose from me pointing out to an ex-housemate that it was fine that we were out of spice mix, we did in fact have all the components and could recombine things ourselves adjusted to taste.

Miscellaneous misc
8 large tortillas (this is, conveniently, one pack in the UK)
a small pile of grated cheese

Tomato misc
LIMES. I like 3, A prefers none, we tend to end up at 1.5.
A Thing of passata (jars are ~600ml or Tetrapaks are ~500ml, it doesn't really matter which)
chilli to taste (I tend to use a mixture of dried ancho chillis + chilli flakes + occasionally a bit of cayenne)
Mixed Dried Herbs (because oregano and we have a pack to use up)

Filling misc
a couple of tablespoons of oil
2tbsp ground cumin
2tbsp ground coriander
2tsp (yes that's different) paprika (I like smoked, A emphatically does not)
1 large onion, chopped into large-ish cubes depending on your preferred texture
3-6 cloves of garlic, minced (depending on taste)
about a thumb of root ginger, minced
mince of your preference (we normally use frozen Quorn mince, typically the 300g bags but sometimes the 500g bags depending on what was cheaper)
a couple of roughly-chopped peppers (this is an EXCELLENT way to use up green peppers)
Optionally A Courgette (chopped into cubes)
Optionally Whatever Other Chilli Ingredients You Think Are A Good Idea


Pre-heat oven to 200degc, at some point, according to how long your oven takes to heat up.

Zest the lime(s) into a small pan; add chilli and passata. Halve and juice the limes; use the juice to rinse the end of the tomato out of the passata container and into the saucepan. Set over low heat while you do everything else.

Toast the spices in a large dry frying pan over medium-high heat; once aromatic add the oil/onion/garlic/ginger. Fry until softened, then add the mince. Cook until most of the way to browned; add the peppers (and any other vegetables). (You can add them sooner but I do them here because I like them to retain some crunchiness.)

Once the mince is Cooked To Taste, turn off all the heat. Add somewhere between a couple of ladlefuls and half the lime-passata to the mince, stirring well to combine; it should all absorb, get more flavourful, and leave you with a fairly dry mince mix.

Get out your roasting dish, oil it lightly if you can face the hassle, and then place the tortillas in it next to each other, folded in half. You are going for a Sydney Opera House sort of an effect.

Put about an eighth of the mince mixture in the middle of each tortilla; once you've got to the end, redistribute as seems appropriate so each is approximately equally filled. Now work from end to end, wrapping them up into rolls and working the final edge round to the bottom. You should end up with eight happy tortilla canneloni.

Pour the rest of the tomato sauce over the top and distribute across the whole. I like leaving the ends un-sauced so that they go crunchy and provide a textural contrast.

Dump the grated cheese reasonably evenly over the top. (We use vintage cheddar, because of course we do.)

Bung in the oven for 15-30 minutes, until the edges have gone crunchy and the cheese is as done as you want it to be.

If you've used a stoneware roasting dish and haven't bothered oiling it, this will serve much more easily if you leave it to cool for ten minutes after removing it from the oven.

We tend to serve with white-folk guacamole & soured cream, & additional salad bits if we're feeling enthusiastic.
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kaberett: Overlaid Mars & Venus symbols, with Swiss Army knife tools at other positions around the central circle. (Default)

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