Beef Cannelloni - Gluten Free

Ingredients - Cannelloni

250g lean minced beef

20g gluten free breadcrumbs

1 egg

2 tbsp low fat milk

¼ medium onion, finely chopped

1 tbsp chopped fresh coriander

1 tbsp coarsely chopped fresh parsley

½ tsp chopped fresh thyme

Salt & freshly ground black pepper

16 rice paper sheets (approximately 21.5ck in diameter)

Ingredients - Tomato Sauce

2 tsp extra virgin olive oil

¾ medium onion, finely chopped

1 large garlic clove, finely chopped

400g can diced tomatoes

1 small red chili, seeded and finely chopped

½ tsp balsamic vinegar

½ tsp white sugar

Method

Combine cannelloni ingredients (except rice paper sheets) together in a large mixing bowl and season with freshly ground salt & pepper.

Soak one sheet of rice paper in a large dish of warm water for 30 seconds or until it becomes soft and pliable. Drain on kitchen paper and place on a clean work surface. Spoon approximately 1 tablespoon of beef filling along the centre of the sheet of rice paper, leaving ends free. Fold up both ends and roll firmly to enclose filling. Place in a steamer basket seam-side down. Repeat with remaining rice paper sheets and filling.

Heat oil in a *Calphalon One 22cm/2.8Lt Chef's Pan over medium heat, add ¾ medium onion, finely chopped and cook for 5 minutes or until soft, stir in garlic and continue to cook for a further 30 seconds. Add remaining sauce ingredients and simmer for 20 minutes or until sauce thickens slightly.

After sauce has cooked for 10 minutes, bring a large saucepan of water to the boil for Steaming. Steam cannelloni covered for 5 minutes or until cooked through. Remove from steamer basket and transfer to serving plates. Spoon over hot tomato sauce and sprinkle with extra chopped parsley to garnish.

SERVES 4

*Calphalon One 22cm/2.8Lt Chef's Pan. RRP $279.00