Lasagne

Lasagne

by | Jan 4, 2025 | LUNCH

RECIPES

LASAGNE
with PANCETTA AND ITALIAN SAUSAGE.

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SERVES

8

PREP TIME

30 minutes

COOKING TIME
3.5 hours

OVEN TEMP
180 °c


Ingredients

500g of 5% mince beef
500g good quality pork sausage
200g of pancetta
25g of beef dripping
1 pack of shop bought fresh pasta sheets
100g Bovril
1 garlic bulb
75g leek
75g carrot
75g celery
75g onion
800g of chopped tinned tomatoes
100g of semi dried tomatoes ( roughly chopped)
2tsp of fennel seeds
A few sprigs of fresh thyme
1 lge bunch of basil
A few sprigs of Italian parsley

500g of ricotta cheese
3 egg yolks
125ml of full fat milk
100g of grated parmesan cheese


Equipment

Deep roasting tin 32cm x 26cm
Casserole dish
Thick wooden chopping board
Sharp cooks knife
Spatula
Scales
Measuring jug
Mixing bowl
Food processor with blade


method

Peel the celery, carrots and onion. Cut into chunks with the leek and place in the food processor and pulse into to small chunks. (sofritto)

Cut the pancetta up into smallish chunks and fry in the casserole dish until the fat has rendered down and the meat is crispy and well browned. Remove the pancetta with a slotted spoon and set aside. Add the beef dripping and the sofritto mix (celery, carrot, onion + added leek). Sweat the vegetables off until the onions are translucent then remove with the slotted spoon and add to the pancetta. Roughly chop the garlic and fry gently in the dripping then add to the pancetta and veg.

Fry off the minced beef breaking up with the spatula as it cooks to ensure you don’t get large lumps, once browning add in the sausage meat and break this up also to get an even distribution.

Once the meat has browned add the pancetta and vegetables back in with the tomatoes, fennel seeds and thyme. Simmer for 2.5 hours with the lid slightly off to allow some steam to escape. Stir occasionally. When the sauce is ready add in the fresh parsley, basil and bovril and stir in.

Whilst the sauce is cooking mix the ricotta, egg, milk and parmesan and mix well.

Once you have all the elements ready layer the roasting tin in order of beef sauce, pasta sheet, ricotta, beef sauce, pasta sheet finishing with the ricotta sauce on top then grate parmesan and nutmeg over the top.

Cook the lasagne for 45 minutes at 200oC (variable depending on your oven)

Allow to cool for 20 minutes which allows it to set making it easier to portion.

Whilst it is resting on the side put pre-made chips in the oven. Serve with a crispy side salad dressed with vinaigrette and garlic ciabatta.

see my other pages for sides

Cauli Kedgeree

Cauli Kedgeree

by | Dec 1, 2024 | BREAKFAST, DINNER, LUNCH, RECIPES

RECIPES

CAULIFLOWER KEDGEREE
with SMOKED HADDOCK, SPINACH AND COURGETTE.

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SERVES

4

PREP TIME

5 minutes

COOKING TIME
40 mins approx

OVEN TEMP
180 °c


Ingredients

600g of smoked haddock
1 small cauliflower
1 courgette
1 white onion
50g of ghee or avocado oil
2 tbsp of madras curry powder
1/2 tsp of turmeric
250ml of wine or water
1/2 knorr chicken or vegetable jelly stock
100g of golden raisins
1 tbsp of chia seeds (optional)
Handful of baby spinach
Small bunch of coriander (optional)
8 good quality eggs
1 lemon


Equipment

Skillet , frying pan or sautee pan
Stirring Spoon
Chopping board
Cooks knife
Measuring spoons
Scales
Measuring jug


method

Check the haddock for any bones and remove if you find any. Place the haddock on a baking sheet with some parchment paper underneath. Cook in the oven for about 12 minutes and then allow to cool a little before taking the flesh off the skin.

In a frying or sautee pan add the ghee or oil and heat on medium adding the onion wedges first, once the onion is starting to soften add in the diced courgette and the blitzed cauliflower and allow to cook for about 10 miniutes.

Add in the raisins, stock jelly and white wine or water and simmer until half of the liquid has evaporated and then add in the curry powder and turmeric.

While this is happening boil the eggs for 6 minutes then allow to cool little before shelling.

Taste the cauliflower to check if it is soft and then add in the haddock with a few squeezes of lemon juice. Allow this to simmer for about 5 minutes to heat the fish then to finish ready for serving stir in a good handful of fresh spinach leaves and once plated add 2 eggs cut in half on each dish. Finish with some fresh coriander if you have it or some finely sliced tips of spring onions.