ShotGun Shells
Cannelloni tubes stuffed with spiced beef and mozzarella, wrapped in smoked bacon and glazed with barbecue sauce on the grill.
ā±ļø Prep: 30 minš³ Cook: 50 min
Ingredients
| 10 | cannelloni tubes | |
| 10 | mini mozzarella balls | |
| 20 | smoked bacon slices | |
| 150 ml | barbecue sauce | |
| 10 | chive stalks | |
| 100 g | cheddar | |
| 1 | shallot | |
| 1 clove | garlic | |
| 500 g | minced beef | |
| 1 | egg | |
| 1 tsp | 5 ml | smoked paprika |
| Ā½ tsp | 2.5 ml | Madras curry powder |
| Ā½ tsp | 2.5 ml | ground cumin |
Instructions
- Put a mini mozzarella ball in the centre of each cannelloni. Dice the cheddar into 5 mm cubes; peel and slice the shallot and garlic.
- Knead the cheddar, shallot, garlic, minced beef, egg, smoked paprika, curry powder, cumin, salt and pepper into a smooth filling.
- Pipe the filling into each cannelloni on both sides of the mozzarella. Lay a stuffed cannelloni on a bacon slice, fold the ends over, then wrap a second slice around it so it is fully covered. Repeat.
- Light the grill (Big Green Egg) and heat to 130Ā°C with indirect setup. Place the shells on the grid and dry the bacon for about 15 minutes until firm.
- Brush generously with barbecue sauce, raise the temperature to 160Ā°C and cook 30-35 minutes more, glazing with sauce every 10 minutes.
- Remove, plate and sprinkle with chopped chives.