The Ultimate Lasagne with Extra Mature Cheddar Sauce

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Make The Ultimate Lasagne with Extra Mature Cheddar Sauce

The Ultimate Lasagne with Extra Mature Cheddar Sauce

Delicious - what more can I say!

Serves 6

Prep time: 45 minutes

Cooking time:  50-60 minutes

Ingredients

For the tomato sauce

2 tbsp olive oil

1 x 400g can chopped tomatoes

1 garlic clove, peeled & crushed

Pinch of caster sugar

1 sprig fresh thyme, leaves only, chopped

1 bay leaf

Sea salt & freshly ground pepper

For the meat sauce

2 tbsp olive oil

4 shallots, peeled & finely chopped

1 carrot, peeled & finely chopped

1 celery stalk, finely chopped

500g lean minced beef

1 sprig fresh thyme, stalks removed

2 bay leaves

5 basil leaves, torn

375ml red wine, Chianti or merlot

Pinch of caster sugar

2 tsp tomato puree

For the cheese sauce:

600ml milk

1 bay leaf

6 black peppercorns

Slice of onion

60g butter

60g plain flour

2 tsp Dijon Mustard

200g Pilgrims Choice Extra Mature Cheddar cheese, grated

Salt & pepper

12 pre-cooked lasagne sheets

75g Pilgrims Choice Extra Mature Cheddar cheese, grated

Preparation method

1.  To make the tomato sauce, heat the oil in a pan and add the tomatoes and garlic for 3-4 minutes.  Now add the sugar, thyme, bay leaf and seasoning. Cook over a gentle heat for 10 minutes, or until the tomatoes have reduced.

2.  For the meat sauce, heat the oil in a frying pan and sauté the shallots, carrots and celery for 5 minutes until softened but not coloured.  Add the mince and cook for 5-8 minutes until the meat is browned.  Add the thyme, bay leaves, basil and red wine.  Reduce slowly over a gentle heat until thick.  Season to taste, and add the sugar to taste, now stir in the tomato puree and take out the bay leaves.

3.  To make the cheese sauce, pour the milk into a saucepan and add the bay leaf peppercorns and onion.  Heat gently to just below boiling point, then remove from the heat, cover and allow to infuse for 10 minutes.  Strain the milk into a jug.  In a separate pan melt the butter and sprinkle in the flour and cook over a low heat, stirring constantly for 1 minute.  Remove from the heat and gradually stir in the warm milk.  Return to the heat and bring to the boil, stirring.  Cook, stirring until thickened and smooth.  Stir in the mustard and cheese, then season to taste with salt and pepper.

4.  Remove the bay leaf from the tomato sauce and combine this with the meat sauce.  Combine the meat sauce with a quarter of the cheese sauce.

5.  Preheat the oven to 160°C/140°C/Gas mark 3.

6.  To assemble the lasagne, grease an oven proof dish, spread a spoonful of meat sauce over the base of the dish. Add a layer of lasagne sheets and top with one third of the meat sauce, then drizzle over some cheese sauce.  Repeat this and top with a final layer of lasagne sheets and cover with the cheese sauce.  Sprinkle over the cheese and place in the oven for 35-45 minutes until golden brown.

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Penne Amatriciana

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Make Penne Amatriciana

Penne Amatriciana

A simple but classic pasta dish with a rich tomato sauce and a good chilli kick!

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour 15 minutes

Ingredients

A splash of olive oil

250g pancetta or smoked bacon, thickly sliced

1 ½ red onions, finely chopped

2 fresh red chillies, deseeded and finely chopped

1 (2 if you like it hot) small dried chillies, finely chopped and crumbled

1 tbsp fresh rosemary, finely chopped

2 cloves of garlic finely chopped

200ml red wine

2x400g tins of chopped tomatoes

300g penne pasta

2 handfuls of freshly grated parmesan cheese

(plus extra for serving)

Freshly ground salt & pepper

Method

1.  Heat the olive oil in a large heavy based pan or wok and fry the pancetta on a high heat for 4-5 minutes or until crisp.  Add the onions and gently fry for about 8-10 minutes stirring occasionally.

2.  Add the chilli, garlic and rosemary and stir for 1-2 minutes.  Pour in the wine and turn up the heat so that the alcohol evaporates.  Then add the chopped tomatoes.  Reduce the heat to low and gently simmer uncovered for about 1 hour stirring occasionally until the sauce has reduced to a very thick consistency.

3.  Meanwhile cook the pasta as to packet instructions in salted water until al dente.

4.  Stir in 2 handfuls of Parmesan into the sauce and cook for a further minute and season to taste. Drain the pasta and mix with the sauce.  Serve on warm plates and scatter with Parmesan.

Cooks Tips

* Instead of rosemary you can use basil or oregano to change the taste.

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The Ultimate Spaghetti Bolognese

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Make The Ultimate Spaghetti Bolognese

The Ultimate Spaghetti Bolognese

A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours 15 minutes

Ingredients

2tbsp olive oil

100g pancetta, chopped into lardons

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, peeled & grated

600g lean minced steak

125g button mushrooms, sliced

350ml red wine

2 tbsp tomato puree

400g tin of chopped tomatoes

1 tsp dried oregano

1 good pinch of sugar

2 tbsp balsamic vinegar

Salt & freshly ground pepper

100ml double cream

450g spaghetti, cooked as per packet instructions

Freshly grated parmesan, to serve

Small handful of fresh basil

Preparation method

1.  Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes.  Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.

2.  Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute.  Now add the wine, tomato puree, tomatoes, oregano, sugar, balsamic vinegar and season well to taste and bring to the boil.

3.  Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally.  Pour in the cream, stir through, cover and simmer for a further 30 minutes.

4.  Cook the spaghetti as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese and a few sprigs of basil.

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The Best Lasagne with Mature Cheddar & Gruyere Cheese Sauce

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Make The Best Lasagne with Mature Cheddar & Gruyere Cheese Sauce

The Best Lasagne with Mature Cheddar & Gruyere Cheese Sauce

The ultimate homemade lasagne!

Serves 6

Prep time: 45 minutes

Cooking time:  50-60 minutes

Ingredients

For the tomato sauce

2 tbsp olive oil

1 x 400g can chopped tomatoes

1 garlic clove, peeled & crushed

Pinch of caster sugar

1 sprig fresh thyme, leaves only, chopped

1 bay leaf

Sea salt & freshly ground pepper

For the meat sauce

2 tbsp olive oil

4 shallots, peeled & finely chopped

1 carrot, peeled & finely chopped

1 celery stalk, finely chopped

500g lean minced beef

1 sprig fresh thyme, stalks removed

2 bay leaves

5 basil leaves, torn

375ml red wine, Chianti or merlot

Pinch of caster sugar

2 tsp tomato puree

For the cheese sauce:

600ml milk

1 bay leaf

6 black peppercorns

Slice of onion

60g butter

60g plain flour

2 tsp Dijon Mustard

100g mature cheddar cheese, grated

100g Gruyere cheese, grated

Salt & pepper

12 pre-cooked lasagne sheets

100g Parmesan Cheese

Preparation method

1.  To make the tomato sauce, heat the oil in a pan and add the tomatoes and garlic for 3-4 minutes.  Now add the sugar, thyme, bay leaf and seasoning. Cook over a gentle heat for 10 minutes, or until the tomatoes have reduced.

2.  For the meat sauce, heat the oil in a frying pan and sauté the shallots, carrots and celery for 5 minutes until softened but not coloured.  Add the mince and cook for 5-8 minutes until the meat is browned.  Add the thyme, bay leaves, basil and red wine.  Reduce slowly over a gentle heat until thick.  Season to taste, and add the sugar to taste, now stir in the tomato puree and take out the bay leaves.

3.  To make the cheese sauce, pour the milk into a saucepan and add the bay leaf peppercorns and onion.  Heat gently to just below boiling point, then remove from the heat, cover and allow to infuse for 10 minutes.  Strain the milk into a jug.  In a separate pan melt the butter and sprinkle in the flour and cook over a low heat, stirring constantly for 1 minute.  Remove from the heat and gradually stir in the warm milk.  Return to the heat and bring to the boil, stirring.  Cook, stirring until thickened and smooth.  Stir in the mustard and both cheeses, then season to taste with salt and pepper.

4.  Remove the bay leaf from the tomato sauce and combine this with the meat sauce.  Combine the meat sauce with a quarter of the cheese sauce.

5.  Preheat the oven to 160°C/Gas mark 3.

6.  To assemble the lasagne, grease a oven proof dish, spread a spoonful of meat sauce over the base of the dish. Add a layer of lasagne sheets and top with one third of the meat sauce, then drizzle over some cheese sauce.  Repeat this and top with a final layer of lasagne sheets and cover with the cheese sauce.  Sprinkle over the parmesan cheese and place in the oven for 35-45 minutes until golden brown.

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Cannelloni with Beef, Spinach & Ricotta

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Make Cannelloni with Beef, Spinach & Ricotta

Cannelloni with Beef, Spinach & Ricotta

This has to be the best Cannelloni that I have ever tasted – absolutely delicious you have to give it a try!

Serves 4

Prep time:  15 minutes

Cooking time: 30 minutes

Ingredients

18-20 pasta sheets (approx 13cm x 10cm/5in x 4in)

5 shallots, finely chopped

1 clove of garlic finely chopped

2 tbsp olive oil

500g/17oz minced beef

200g spinach

250g/17oz ricotta cheese

100g/3oz freshly grated parmesan cheese

Salt & freshly ground pepper

700g/24oz passata

Small handful of fresh basil leaves

160ml/5 ½ fl oz double cream

Drizzle of extra virgin olive oil

To serve

Freshly shaved parmesan

Italian salad leaves (if preferred)

Method

1.  Preheat oven to 200°C/400°F/gas mark 6.

2.  Add the olive oil to a large frying pan and gently fry the shallots and garlic until softened.  Now add the mince and gently fry until browned, set aside to cool.

3.  Place the spinach into a large bowl and cover with boiling water, drain and roughly chop, set aside. 

4.  In a large bowl add the ricotta, parmesan and the cooled mince and spinach.  Mix thoroughly and season to taste.

4.  In a large deep baking tray drizzle some of the passata so that you lightly cover the base.

4.  Take a sheet of pasta and place two heaped tablespoons at one end and roll to form a tube and place in the baking tray.  Repeat the process until the baking tray is full and all the pasta sheets have been used.

5.  Pour over the remaining passata and scatter with the basil leaves, drizzle over the cream and season with salt and pepper.

6.  Finally drizzle over some extra virgin olive oil and place in the oven for 20 minutes.  Cover with foil for the first 10 minutes and then remove for the final 10 minutes.

7.  To serve, divide between the serving plates and top with shavings of parmesan and pour yourself a glass of Italian red wine, enjoy!

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Learn how to do Pappardelle alla Bolognese for your friends and family. this revenue from Pappardelle alla Bolognese it is delicious

Make Pappardelle alla Bolognese

Pappardelle alla Bolognese

A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours 15 minutes

Ingredients

2 tbsp olive oil

100g pancetta, chopped into lardons

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, peeled & grated

3 garlic cloves, peeled & crushed

600g lean minced steak

125g button mushrooms, sliced

300ml red wine

2 tbsp tomato puree

400g tin of chopped tomatoes

1 tsp dried oregano

1 good pinch of sugar

Salt & freshly ground pepper

100ml double cream

450g pappardelle, cooked as per packet instructions

Freshly grated parmesan, to serve

Preparation method

1.  Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes.  Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.

2.  Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute.  Now add the wine, tomato puree, tomatoes, oregano, sugar and season to taste and bring to the boil.

3.  Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally.  Pour in the cream, stir through, cover and simmer for a further 30 minutes.

4.  Cook the pappardelle as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese.

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Stuffed Focaccia

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Make Stuffed Focaccia

Stuffed Focaccia

A most warming and fragrant rustic bread stuffed with Spinach, Parmesan, Olives, Mozzarella & Herbs... I can only describe this as moreish – you can’t get enough of it!

Serves 6

Prep time: 2 hours

Cooking time: 30 minutes

Ingredients

450g/16oz Strong Plain White Flour, sifted

7g/2 tsp dried yeast

4 tbsp extra virgin olive oil

300 ml warm water

100g/3 ½ oz spinach

125g/4 ½ oz mozzarella cheese, chopped

2 tbsp parmesan cheese

4 tbsp/16 kalamata olives, pitted & chopped

2 tsp thyme leaves

1 tsp rosemary, chopped (plus extra for decoration)

Salt & freshly ground pepper

Sea salt for sprinkling

Method

1.  Place the flour in a large bowl and mix in the yeast, make a well in the centre and pour in the oil and water.  Mix together.

2.  Do not worry if the dough is too wet and sticky just add extra flour.  Knead the mixture on to a floured surface for at least 10 minutes until you have smooth and elastic dough.  Put the dough into an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 ½ hours until it has almost doubled in size.

3.  Meanwhile blanch the spinach in boiling water for 1-2 minutes, drain and rinse with cold water.  Squeeze the spinach to remove all excess water and place in a bowl with the mozzarella, olives, thyme and rosemary. Season and mix well.

4.  Preheat the oven to 220°C/425°F/gas mark 7.  Brush a 25cm loose cake tin with oil.  Punch the dough and divide it into two pieces, roll one piece slightly bigger than the other.  Place the larger piece on the bottom of the tin and mould the dough around the sides so it is slightly higher than the base.

5.  Spread the spinach mixture over the base and leave a gap 1cm from the edge.  Brush the edge with water and place the other rolled piece of dough on top pressing the edges to seal.

6.  With your finger press the dough all over and pierce in places with small snips of rosemary and then brush with extra virgin olive oil.  Sprinkle the bread with sea salt and place in the oven for 30 minutes until risen and firm.

7.  Remove the focaccia from the oven and let rest for 10 minutes in the tin and then place on a wire rack to cool slightly.  Serve whilst warm.

Cooks Tips

*  If you are lucky to have some focaccia leftover it will make a delicious lunch.

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Penne Amatriciana

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Penne Amatriciana

A simple but classic pasta dish!  Rich tomato sauce with smoky pancetta and hot, hot, hot!!

Serves 2

Prep time: 15 minutes

Cooking time: 2 hours
Ingredients

A splash of olive oil

250g pancetta or smoked bacon, thickly sliced

1 ½ red onions, finely chopped

2 fresh red chillies, deseeded and finely chopped

1 (2 if you like it hot) small dried chillies, finely chopped and crumbled

1 tbsp fresh rosemary, finely chopped

2 cloves of garlic finely chopped

100ml red wine

2x400g tins of chopped tomatoes

250g penne pasta

2 handfuls of freshly grated parmesan cheese

(plus extra for serving)

Freshly ground salt & pepper

Method

1.  Heat the olive oil in a large heavy based pan or wok and fry the pancetta on a high heat for 6-8 minutes or until crisp.  Add the onions and gently fry for about 15 minutes stirring occasionally.

2.  Add the chilli, garlic and rosemary and stir for 1-2 minutes.  Pour in the wine and turn up the heat so that the alcohol evaporates.  Then add the chopped tomatoes.  Reduce the heat to low and gently simmer uncovered for about 1 ½ hours stirring occasionally until the sauce has reduced to a very thick consistency.

3.  Meanwhile cook the pasta as to packet instructions in salted water until al dente.

4.  Stir in 2 handfuls of Parmesan into the sauce and cook for a further minute and season to taste.  Drain the pasta and mix with the sauce.  Serve on warm plates and scatter with Parmesan.

Cooks Tips

v  Instead of rosemary you can use basil or oregano to change the taste.

 

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The Best Ever Lasagne Recipe

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Make The Best Ever Lasagne Recipe

The Best Ever Lasagne

I have tried so many different lasagne recipes over the years, and have now perfected the ULTIMATE Lasagne recipe!!

Serves 4-6

Ingredients

Tomato Sauce

1 tbsp olive oil

1 onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

½ fresh red chilli, deseeded and finely chopped

4 tomatoes, peeled and chopped

1 x 400g tin of chopped tomatoes

Few sprigs of thyme, leaves removed and finely chopped

1 x star anise

2 x bay leaves

Splash of Worcestershire sauce

½ tsp caster sugar

Freshly ground salt & pepper

Meat Sauce

1 tbsp olive oil

70g diced pancetta

1 onion, peeled and finely chopped

1 carrot, peeled and finely chopped

2 celery sticks, finely chopped

2 garlic cloves, peeled and finely chopped

500g lean minced beef

2 tbsp tomato puree

375ml red wine

200ml beef stock

3 sprigs of oregano, leaves removed and chopped

2 bay leaves

Pinch of caster sugar

Freshly ground salt & pepper

Cheese Sauce

75g butter

3 heaped tbsp plain flour

1 ½ pints/ ¾ litre of milk

2 heaped tsp mustard

Freshly ground salt & pepper

250g mature cheddar cheese, grated

12 sheets fresh lasagne

235g mozzarella cheese, sliced

Grated parmesan topping

 Method

1.  Firstly make the tomato sauce.  Heat the oil in a heavy-based pan and add the onion, garlic and chilli and fry over a gentle heat until lightly golden.  Add the fresh and chopped tomatoes.  When the tomatoes begin to release their juices add the sugar, thyme, star anise, splash of Worcestershire sauce and season to taste.

2.  Cook over a gentle heat for 10-15 minutes until the tomato sauce is reduced and thick.  Remove the bay leaves and star anise and set aside.

3.  Meanwhile make the meat sauce.  Heat the oil in a heavy based frying pan or wok.  Fry the pancetta until golden and then add the onion, carrot, garlic and celery and sauté for 3-5 minutes until soft but not coloured.

4.  Add the beef and cook for 5-8 minutes or until the meat is browned.  Add the tomato puree and stir for 1 minute then add the red wine.  Reduce the liquid slowly over a gentle heat until thick.  Do not allow to boil so that the meat can fully absorb the wine.

5.  Add the ready prepared tomato sauce and beef stock, oregano, bay leaves, sugar and season to taste.  Let the sauce cook for 1½ - 2 hours on a low heat with the lid on.  Once cooked remove the bay leaves.

6.  Preheat oven to 200°C/Gas mark 6.

7.  To make the cheese sauce melt the butter in a large heavy based pan, remove from the heat and add the flour.  Replace the pan on to a low heat and gradually add the milk whilst continuously whisking.  Once all the milk is in the sauce add the mustard continuously stir the sauce until it starts to thicken.  Add the cheese and then season to taste.

8.  Now it is time to construct the lasagne.  Spoon a fine layer of meat sauce on the base of the lasagne dish then place 3 lasagne sheets on top.  Spoon a third of the meat sauce on top of the sheets and add 3 spoonfuls of cheese sauce and a third of the mozzarella slices.  Repeat this step twice more and then add another layer of lasagne sheets.  Add the remainder of the cheese sauce and sprinkle with freshly grated parmesan.

9.  Place lasagne dish in the oven for 30 minutes until golden and bubbling.  Turn off the oven and let rest for 10-15 minutes.  The lasagne is now ready to serve!

Cooks Tips

v  You can prepare the Bolognese sauce the day before; this will give it extra time for all the flavours to marinade.

 

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