From katsu to cannelloni – today on Daily Brunch with Ocado

Kicking off Week 3 of Daily Brunch with Ocado, we have two classic dishes from opposite sides of the Globe. From Italy we have a mouthwatering veggie cannelloni, and from Japan crispy katsu curry.

Goat’s Cheese Cannelloni with Cherry Tomatoes

Goat's Cheese Cannelloni recipe

Simon’s Goats Cheese Cannelloni is a delicious vegetarian meal that meat-eaters will love too. As well as being a deeply satisfying comfort food dish, it is also full of healthy vegetables, making it an ideal family dinner. It is also a great dish for entertaining because you can prepare it ahead of time and bake when ready to eat.

* Serves 4
* Preparation Time: 20 minutes
* Cooking Time: 30 minutes

Ingredients

* 400g/14oz cherry tomatoes, halved
* 125ml/4fl oz extra virgin olive oil
* 1 tbsp fresh thyme leaves
* Salt and freshly ground black pepper
* 400g/14oz ricotta
* 100g/3?oz goat’s cheese
* 30g/1oz parmesan (or a vegetarian alternative), grated
* 200g/7oz baby spinach, shredded
* 2 garlic cloves, crushed
* 12 x 12cm/5in x 10cm/4in sheets fresh pasta

Method

1. Preheat the oven to 180˚C/365˚F/Gas 4.
2. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
3. Place the ricotta, goat’s cheese and parmesan into a clean bowl and mix well.
4. Add the spinach and garlic and season well with salt and freshly ground black pepper.
5. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
6. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
7. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
8. Transfer to the oven to bake for 30 minutes, or until cooked through.
9. To serve, place three cannelloni each onto four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.

Pork Katsu Curry

Image of Pork Katsu Curry

This is Simon’s interpretation of the famous Japanese Katsu Curry. Interestingly, curry was introduced to Japan by the British, and was long considered a Western dish but is now a part of Japanese national cuisine. Simon is making the dish with pork loin but you could use chicken breast instead. Panko breadcrumbs are a crispy Japanese type of breadcrumb, which add a delicious crunchy texture to the dish.

* Serves 4
* Preparation Time: 20 minutes
* Cooking Time: 30 minutes

For the sauce

* 1 tsp cumin seeds
* 1 tsp coriander seeds
* 1 tsp fennel seeds
* 1 tsp fenugreek seeds
* 2 cardamom pods
* 2 tbsp vegetable oil
* 2 onions, sliced
* 2 garlic cloves, sliced
* 2 small red bird’s eye chillies
* 1 x 400g/14oz tin chopped tomatoes
* 2.5cm/1in piece root ginger, peeled and grated
* 1 tbsp ground turmeric
* 250ml/9fl oz chicken stock
* 2 tbsp honey
* 1 tbsp soy sauce

For the katsu curry

* 150g/5oz plain flour, seasoned with salt and freshly ground black pepper
* 200g/7oz Japanese panko breadcrumbs
* 2 free-range eggs
* 600g pork loin cut into strips
* 4 tbsp vegetable oil
* 3 carrots, sliced
* 2 spring onions, chopped

Method

1. For the sauce, fry the spices in a dry frying pan for 2-3 minutes, then grind to a powder in a mortar and pestle.
2. Heat the oil in the same frying pan used to the fry the spices, and fry the onions for 8-10 minutes, or until golden-brown. Add the garlic, chilli, chopped tomatoes, ginger and turmeric.
3. Bring the mixture to the boil, then add the stock and simmer for 25 minutes.
4. Leave to cool slightly, then blend the mixture until smooth, then stir in the honey and soy sauce. Keep warm.
5. Meanwhile, for the katsu curry, sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in a bowl.
6. Dredge the pork pieces in the flour, then dip in the egg and coat in the breadcrumbs, shaking off any excess.
7. Heat the oil in a frying pan over a medium heat and fry the pork pieces for 2-3 minutes on each side, or until golden-brown. Remove from the pan and set aside to drain on kitchen paper.
8. Meanwhile, cook the sliced carrots in a pan of boiling water for 4-5 minutes, or until tender. Drain.
9. To serve, stir the cooked carrots and spring onions into the curry sauce. Spoon the cooked rice onto serving plates, spoon over some sauce and top with the fried pork pieces.

The katsu was served on Royal Doulton Gordon Ramsay Maze Pasta Bowl.

Also, you can find all the recipes so far in our Recipes section.

Happy cooking!

Naomi, PR and Social Media Executive

3 thoughts on “From katsu to cannelloni – today on Daily Brunch with Ocado

  1. Pingback: From katsu to cannelloni – today on Daily Brunch with … – Ocado blog » webindex24.ch - News aus dem Web

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