Recipe by: chef ssentongo#cookingideas62

* – STUFFED CANNELLONI IN WHITE SAUCE

Ingredients:

• 8 cannelloni tubes
• Filling: 300g minced beef/chicken, 1 onion, 2 garlic, 1/2 cup tomato sauce, salt, pepper, oil
• Sauce: 1 tbsp butter, 1 tbsp flour, 1.5 cups milk/cream, 1/2 cup mozzarella
• Garnish: parsley, cherry tomatoes

Method:

1. Filling: Sauté onion + garlic, add mince, salt, pepper, cook till brown. Add tomato sauce, simmer 5 mins. Cool.
2. Sauce: Melt butter, add flour, whisk, add milk, whisk till thick. Salt, pepper.
3. Assemble: Stuff tubes with filling. Pour little sauce in dish, place tubes, cover with rest of sauce + cheese.
4. Bake: 180°C for 25-30 mins till golden. Top with parsley + fresh tomatoes.

* – TERIYAKI CHICKEN FRIED RICE STACK

Ingredients:

• Rice: 2 cups cooked rice, 1 egg, diced carrot, green onion, soy sauce, oil
• Chicken: 300g thigh/breast cubes, salt, pepper, teriyaki sauce
• Topping: diced avocado, sesame seeds, green onion, extra teriyaki glaze

Method:

1. Chicken: Season, pan-sear till charred, glaze with teriyaki, cook till sticky.
2. Fried Rice: Oil in wok, scramble egg, add carrot + rice + soy + green onion, fry 3 mins.
3. Stack: Use a ring mold/cups – press fried rice base, layer avocado, top with teriyaki chicken.
4. Serve: Drizzle glaze, sprinkle sesame + scallions.

* – GARLIC HERB TOMAHAWK PORK CHOP

Ingredients:

• 1 thick tomahawk pork chop, salt, pepper
• 2 tbsp butter, 3 garlic minced, 1 tsp thyme + rosemary chopped, oil

Method:

1. Prep: Salt chop 30 mins at room temp. Pat dry.
2. Sear: Hot pan + oil, sear 3-4 mins/side till deep golden.
3. Baste: Add butter, garlic, herbs. Spoon melted butter over chop 2 mins till 63°C inside.
4. Rest: 5 mins, spoon pan juices + garlic on top.