Chicken, Mushroom and Tarragon Cannelloni
Photography by Josh Griggs.
You can roast a chicken for this recipe, but I usually take the quicker option and buy a cooked chicken and strip off the meat. Using sheets of lasagne makes it much easier to fill and assemble.
Serves: 4
INGREDIENTS
FILLING
2 tablespoons olive oil
30 grams butter
400 grams button
mushrooms, sliced
sea salt and ground pepper
2 teaspoons dried tarragon
2 cloves garlic, crushed
2 tablespoons plain flour
1¼ cups chicken stock
¼ cup cream
1 tablespoon Dijon mustard
3 cups chopped cooked chicken
finely grated zest 1 lemon
BÉCHAMEL SAUCE
2 tablespoons butter
2 tablespoons plain flour
1½ cups milk
1 cup grated parmesan
½ teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard
TO ASSEMBLE
250 grams fresh egg lasagne sheets (I used Rana)
¾ cup chicken stock parmesan for grating
EQUIPMENT: Large shallow baking dish.
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil and butter in a large sauté pan over a high heat. Add the mushrooms and season with salt. Cook, turning occasionally, until they are well coloured and tender.
Stir in the tarragon and garlic then the flour. Cook for 2 minutes then stir in the stock and cream. Simmer for 5 minutes until thickened then add the mustard, chicken and lemon zest. Season well then set aside to cool.
Béchamel: Melt the butter in a saucepan and stir in the flour. Whisk in the milk in 3 lots, stirring continuously until smooth. Bring to the boil and continue whisking until it’s thickened and glossy. Stir in the parmesan, nutmeg and mustard. Season well.
To assemble: If the lasagne sheets are large, cut to approximately 18cm x 16 cm. Divide the chicken mixture evenly between them, rolling each sheet to make a cannelloni tube. You should have 8 cannelloni. Pour the stock into the baking dish then arrange the cannelloni, seam side down, on top. Spoon over the bechamel sauce and a generous grating of parmesan. Bake for 30 minutes until golden and bubbling.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.