Lasagne recipes vary. I’ve made this a few times and like it. Credit to Maria, aged 92 (sadly passed) who shows us how to make it in this video on the Pasta Grannies channel!
4 -6 people:
For the ragù:
2 garlic cloves
3 sage leaves (wrapped in muslin)
200g unsmoked pancetta, diced
1.5 kg minced pork (loin or shoulder)
1 litre beef stock
1 heaping tbsp of tomato paste
400 g passata
Salt, pepper
For the béchamel:
30 g butter
30 g flour
1/2 litre whole milk
1/2 a nutmeg, grated
For sprinkling: 50g Parmesan
Use a deep dish.
Layer in this sequence, ragu, bechamel, sprinkle of parmesan, lasagna. Repeat 4 times and finish with a layer of ragu, bechamel and parmesan. The ragu has a lot of seasoning so don’t over do the parmesan.
Delicious way to eat fish with Asian flavours. Quick to prepare. Credit to Weekday Pescatarian
750g Cod or any mild white fish cut into small 3 cm slices 1/2 tsp salt 1/4 tsp white pepper 2 tbsp flour 2 tbsp vegetable oil
For the sauce: 1/2 cup light soy sauce 4 tbsp fresh ginger, julienned 4 tbsp water 2 tbsp sesame oil 2 tbsp rice wine vinegar 4 tsp sugar 2 tsp chili flakes
Garnish: 4 green onions, julienned 3 tbsp fresh coriander leaves, no need to chop 2 red chili, sliced Fresh lime wedges
Make the sauce by combining julienned ginger, soy sauce, water, sesame oil, sugar, rice wine vinegar and chili flakes. Mix to combine and set aside.
Dust the fish in mixture of flour salt and pepper and set aside Heat oil in a pan on medium heat Fry the fish turning after 2/3 minutes, then turn fish and add the sauce. Bring to a simmer for c 3 mins. Remove fish to a heated platter and garnish with green onions, chilli, coriander.
• Garlic, 4 cloves fin chopped • 200g Bean Sprout • 250g Dried Egg Noodles • 100g Chives (optional) • 5 x Green Onions, separate the green part, cut in half. And white part, cut in half along length. • 1 x Onion, cut in 1/8th • Sesame Seeds • Sesame Oil • Vegetable oil • White pepper
Sauce • 80ml Water • ½ tsp Sugar • 2 Tbsp light soya sauce • 1 Tbsp dark soya sauce l 1 later • 1 Tbsp oyster sauce
Prepare the sauce. Mix all ingredients in a bowl and set aside.
Prepare noodles by cooking in simmering water for a few minutes as per pack instructions. Remove from water, drain off water and place all noodles on kitchen towel to ensure they dry out properly. Drying the noodles properly will ensure they take on the sauce properly later in the process.
Bring water to boil in the wok and blanche the bean sprout for a minute or two. Strain and rinse in some cold water and set aside.
Wipe wok clean, add vegetable oil to wok and bring to high heat. Add Onion on white part of green onion and fry for 2 mins, then add the garlic and fry until it starts to brown. Add the noodles, and stir in onion and garlic. Add chives, green onion and bean sprouts. Stir in sauce. Add extra dark soya if you want a darker colour. Add some sesame oil and stir. Sprinkle on some sesame seeds. Add some white pepper.
This is a crowd pleaser, and not that difficult once you get your head around working with delicious chicken thighs
12 Chicken Thighs, with skin on
400 ml Sake (or Sherry or Chinese Rice Wine)
400 ml Mirin
400 ml Soy Sauce
Ginger – Fine chopped
4 Cloves Garlic – Fine chopped
Sesame Seeds
Sugar
Cornflour
Vegetable Oil
Salt
Pepper
Broccoli, cutting floret in half to leave a nice flat surface for frying.
Basmati Rice
Make Sauce
Heat a pan with a little vegetable oil, add the ginger and garlic and cook a while to infuse the oil. Add Sake, Mirin and Soy and reduce by a 1/3rd. Make a slurry of cornflour and water and add to sauce to thicken it. Stir in the sesame seeds to the finished sauce. Adding sugar is optional, the sauce should be sweet from the Mirin, but taste and add sugar if it is needed.
Fry Chicken
Debone the chicken thighs and then flatten the thigh with a cleaver or a pot. Season well with salt and pepper on both sides. Leave the thighs in the fridge overnight and the skin will dry out a bit adding to the crispiness when fried, this is optional, and you can also move to cooking straight away.
Heat a pan and place the chicken thighs skin side down and cook until golden brown usually taking about 5 minutes. Turn and cook for another 3 or 4 minutes. Remove from pan and place on a baking tray skin side up. Save the chicken fat and wipe pan clean and cook another batch of thighs.
Place tray in oven for about 10 minutes before you want to serve.
Fry Broccoli
In the same pan as used to the chicken, reintroduce some of the fat, add some ginger and garlic and fry the broccoli, turning when it starts to brown.
Dip each chicken thigh in the sauce, place on a board, slice it and place on top of some rice. Put broccoli to the side and serve. Put bowl of sauce on table and drizzle extra over chicken thigh if you wish.
Slice chicken thinly and pan fry in vegetable oil till brown on both sides. Set aside.
In a pot or wok, heat a little oil, add the curry paste and some of the coconut milk. Fry until it bubbles and becomes fragrant. Add the sugar and fish sauce and stir well and cook for a few mins. Add the rest of the coconut milk and cook for 15 mins on low heat letting it reduce and thicken.
Rough chop the ginger, red chilli and lemon grass. Add to a blitzer with some water and reduce to a paste.
Add the cooked chicken to the sauce and stir. Then add the ginger, lemongrass and chilli paste and stir in.
Cut chicken breast open like a book. Place in bowl, add garlic powder, onion powder, paprika and olive oil and mix. In hot pan (not a non-stick), add some olive oil and fry chicken for 3 mins each side, or until brown. Remove to plate.
Add the onion and garlic to pan and fry for a few minutes till it starts to brown. Add tomato paste, sundried tomato, and oregano. Fry till tomato puree starts to leave a fond on base of pan.
Add stock and cream and reduce by half. Add the parmesan and stir in. Add the chicken and heat through. Add the basil and spinach.
Serve with roasted new potatoes and a green vegetable.
Loosely based on a recipe of John and Lisa’s Saturday Kitchen, see full recipe here.
Serves 4
1 kg of chicken
100g red curry paste (Mae Ploy brand is good)
30g brown sugar
2 tins of coconut milk
1 tbsp Thai fish sauce
2cm ginger
2 lemon grass stalks
1 red chilli
2 garlic cloves
Potatoe and peppers (optional)
Limes
Jasmine rice
Slice chicken thinly and pan fry in vegetable oil till brown on both sides. Set aside.
Rough chop the ginger, red chilli, garlic cloves and lemon grass. Add to a blitzer with some water and reduce to a paste.
In a pot or wok, heat a little oil, add 2 tbsp of coconut milk fry until bubbles. Then add the curry paste and fry until it bubbles and becomes fragrant. Then add the sugar and fish sauce and stir well and cook for a few mins. Then add the ginger, lemongrass, garlic and chilli paste and stir in. Add the rest of the coconut milk and cook for 15 mins on low heat letting it reduce and thicken. At this stage you could add some sliced peppers and cubed potato, the potato alone with help thicken the sauce. Add the cooked chicken to the sauce and stir.
A hardy perennial round these parts. The recipe on the BBC does it well. I made a big batch with 2.5kg of mince which made c. 5kg of Bolognese for the freezer packed into 4 packs, sufficient for four dinners for our family for 7. The recipe below is for 500g mince. Multiple as you want for a big freezer batch.
Ingredients
1 tbsp olive oil
4 streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
For the Bolognese sauce
2 x 400g tins plum tomatoes, blitz
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped
125ml red wine
To season and serve
75g parmesan grated, plus extra to serve
400g spaghetti
crusty garlic bread
On high heat, fry the bacon in the olive oil till golden crispy.
Reduce the heat a little, then add the sofrito (onion, celery, and carrot), the garlic and rosemary and then fry for 10 mins. Stir the veg often until it softens. Add the tomato puree and stir until it starts to caramelise.
Increase the heat and add the mince and brown using a spoon to make sure it is well separated.
Then add the tomatoes, basil, oregano, bay leaves, stock cube, chilli, wine.
Stir and simmer for up to 4 hours if doing a large batch. The sauce will thicken and change to brown but delicious tomatoey colour.
Serve with spaghetti and parmesan cheese and maybe some garlic bread.
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