TOMATO CANNELLONI

The flavours of a fresh salad reinvented into an unbelievably light and gorgeous
summers day starter. This dish uses techniques that will wow the family with a stellar presentation while creating that reminiscent feeling for amazingly simple and familiar flavour combinations while teaching you a little bit about Promichi Kuzu. The best part about it, the recipe is completely vegan and so bright and colourful that the kids won’t even notice there’s no meat! It will make you feel healthy and have the kids eating almost enough veggies for the whole week! So what are you waiting for, test out your culinary skills and impress the family.

Difficulty: A LITTLE EFFORT
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes

TOMATO SOUP
25ml (5 tsp) olive oil
¼ (60g) onion, chopped
¼ (50g) carrot, sliced
¼ (20g) celery, sliced
25ml (5 tsp) tomato paste
3 (250g) tomatoes, cored and chopped
250ml (1 cup) vegetable stock
OIL
310ml (1¼ cup) coriander
60ml (¼ cup) sunflower oil
BROTH
1 (300g) medium cucumber, roughly chopped
430ml (1¾ cup) mint
310ml (1¼ cup) coriander
5ml (1 tsp) sherry vinegar
pinch salt
drizzle of tabasco sauce

CANNELLONI
500ml (2 cups) water
100ml Promichi Kuzu
40ml (8 tsp) prepared tomato soup

FILLING
250ml (1 cup / 125g) feta, crumbled

5ml (1 tsp) thyme leaves, finely chopped
black pepper, finely ground

TO SERVE
1 (27g) baby cucumber, sliced
handful fresh coriander

  1. For the tomato soup, heat the oil in a pot over medium heat. Add the onions,
    carrots and celery. Cook vegetables until brown while stirring constantly, 10
    minutes. Add the tomato paste and cook, 5 minutes. Add the tomatoes and
    cook, 15 minutes. Add the stock and simmer, 30 minutes. Blend until
    smooth.
  2. For the oil, bring a pot of water up to a boil over medium heat, aff the
    coriander and cook, 30 seconds. Refresh in ice water. Squeeze out all excess
    liquid, combine with oil and blend until smooth, 5 minutes. Strain.
  3. For the broth, combine all of the ingredients and blend until smooth. Strain
    and refrigerate until needed.
  4. For the cannelloni, mix 100ml of water with the Kuzu to form a thin paste.
    Add 400ml of water, 40ml tomato soup and the Kuzu paste to a medium
    saucepan and bring up to a gentle boil until the mixture firms up and pulls
    away from the sides. Transfer the mixture to a large sheet of cling wrap and
    fold the wrap over the dough, there should be a sheet above and bellow the
    dough with about 20cm of cling wrap in leeway either side of the dough. Roll
    the dough out a thickness of 2mm and cut into 8cm x 8cm squares. Set aside.
  5. For the filling, combine all of the ingredients.
  6. Fill the cannelloni squares with some filling and roll-up. Repeat with the rest.
  7. To serve, pour the broth into serving bowls, place 2-3 cannelloni in each
    bowl and garnish with mini cucumber slices, coriander and a drizzle of the
    coriander oil.

Tip: Promichi Kuzu can be replaced with Agar Agra while still keeping the recipe vegan. In this case, you will need a silicone mat and 4g of Agar Agar. Once you’ve made the soup place 20g of tomato soup and 400ml of water in a medium saucepan with the Agar Agar and bring to a boil while constantly mixing, 2 minutes. Pour the mixture onto the silicone mat and spread it out evenly ensuring it’s 2mm thick all around. Allow the gel to cool to room temperature and then refrigerate. Cut into squares and fill as desired.

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