Slow cooked lamb, silverbeet and fetta cannelloni, side of lamb-part 8


Tablespoon flour
700 grams Lamb chops
1 onion
3 cloves garlic
1 tablespoon basil
1 tablespoon oregano
pinch salt and pepper
400 grams tomatoes
teaspoon rosemary
teaspoon thyme

1 ½ cups flour
2 eggs

1 cup silver beet
100 grams fetta
100 grams cheddar

Roll the chops in the flour and brown in a pan on the stove then transfer them to the slow cooker. Peel and dice the onion, crush the garlic and chop the herbs and tomatoes and put this all in the slow cooker, add a good pinch of salt and pepper and cook on low for 5 ½ hours or until the meat is falling off the bone.  Put it in another container and the fridge to cool down. When cool remove the fat from the top and discard. Remove the bones and discard.

Separate most of the sauce from the meat and put this sauce aside this will be your sauce for the top of the cannelloni it does not matter if there are a few bits of meat still in it.

Shred the silver beet and mix this with the cheeses and the meat.


To make the pasta, either in the food processor or a bowl mix the egg into the flour and knead well. Roll out on the pasta machine to number 6 and cut into 15 cm long sheets. Cook for about 3 minutes in boiling water and cool.


Lay the filling in the middle of each sheet and roll, lay in a baking tray and top with the sauce and parmesan cheese. Bake for about 25 minutes in a moderate (180 C) oven.




Tomato sauce


This is the same size as the batch I made last year, I probably gave half of it away, but I ran out in September so it is not a excessive size batch for a family. Hope it last the full year this year! I’m still getting 1/2 kilo plus of tomatoes most days, we each them in most meals and we all love to snack on the small ones. Maggie takes them in her lunch every day. The Roma tomatoes from the seeds I collected last year where the best preforming tomato plant again this year a a ‘tiny tommy’ variety that I planted from seed did quite well too. I did make the easy-sauce sauce a few years back, but last year I read the ingredients label on the bottle, it was a bit scary, and decided not too use it anymore!

6 kilos of tomatoes
1 kilo onions
2 bulbs garlic
1 tablespoon pepper
750 grams sugar
30 grams salt
1/2 tablespoon cloves
1/2 tablespoon mustard powder
1 tablespoon cumin
1/2 tablespoon chilli
1 kilo apples
1 cup brown vinegar
1 cup white vinegar

Peel and chop the onions and garlic, chop the apple and tomatoes, put all the ingredients in a heavy based pot and bring to a gentle boil, simmer for about 25 minutes until all ingredients are cooked and blend well with a stick blender. simmer for a further hour and the sauce should soon reach setting point (put a spoonful on a plate in the fridge and when cold it should have the desired sauce consistency). Pour into hot sterilised jars and cover and seal.