Ingredients for the Chicken Cannelloni:
4 Courgettes (in ribbons)
2-3 Chicken breasts
8 Chestnut mushrooms
2 Celery sticks (diced)
1 Carrot (diced)
1 Garlic clove (creamed)
1 Onion (diced)
2 tsp Mixed herbs
Knob of butter
Fresh basil (handful
Ingredients for the Pesto Sauce:
125g Pine nuts
125g Parmesan cheese
Fresh basil leaves (large bunch)
2-3 Garlic cloves (crushed)
200ml Extra virgin olive oil
1tsp Lemon juice
Get out the magimix and pop in the mushrooms, carrots, herbs and chicken breasts. Turn on and make into a fine mince but pulsing the mixture. Once you have a mince-like consistancy you are ready to start cooking. In a saucepan, melt the butter and then sweat the onions, celery and garlic gently for 3 minutes. Turn up the heat so that the edges start to brown and add in the minced chicken mixture, stir so that all is combined and cook the mixture through. Season the chicken mixture and taste. Then set aside to cool.
Whilst cooling, it's time to start creating the courgette cannelloni. Lay a piece of cling-film out on the counter and then lay the first ribbon down flat, lay the next ribbon down so that one edge is overlapping the first courgette ribbon. Continue laying down the courgette ribbons overlapping as you go until the width is about 8-10 centimetres. Now, take a spoonful of the chicken mixture and place it in a strip abut 3 centimetres from the short edge. Then take the cling film and use it to roll the courgettes ribbons around the chicken mixture so that they look like pasta cannelloni. Using a palette knife, gently ease underneath the courgette cannelloni (roll) and place into the shallow roasting dish. Continue creating the courgette cannelloni until all 8 are completed.
For the pesto sauce, heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil and blend for a few seconds until it begins to come together and is a smooth paste. Season to taste with salt, freshly ground black pepper and lemon juice.
Brush the tops of the Courgette Cannelloni with olive oil and then generously drizzle the pesto sauce over all of them and pop into the oven at 18-c/gas 4 for 15-20 minutes until golden brown.
Voila ... serve on a bed of white rice or fried polenta.