Tuesday, October 14, 2008

Pasta/Lasagna and Bechamel Sauces - Our Old Family Recipe


Pasta/Lasagna Sauce

Ingredients
700g Mince (pork and veal mix 50/50 ratio)
2 Bottles of Passata(fill each 1/2 again with water) nb: each bottle is 680g
2 teaspoons sugar
1 chicken stock cube
2 cloves of minced garlic (optional)
1/2 teaspoon of ground chilli
1 branch of Basil
1 large brown onion

Method
- Chop onion finely and cook until translucent.
- Add in mince and brown it off.
- Add in 2 bottles of passata, filling each half again with water to "rinse" out the bottle into the sauce.
- Add 1/2 teaspoon of ground chilli (nb: this doesnt affect the taste, it is purely to retain the bright red colour - if you want spicy, add more chilli)
- Add 2 teaspoons of sugar.

- Crumble 1 chicken stock cube in.
- Add garlic (optional)
- Let simmer for at least 1/2 hour.
- Taste. Add salt/pepper to taste.
- Add in whole (washed) branch of Basil. Remove before serving.

NB:
- Sauce can be simmered for longer for a thicker sauce.
- The longer this is cooked, the better it can taste.
- This recipe freezes well, for up to 3 months.
- Recipe can be made without meat for Vegetarians.
- Use only jars/bottles of Italian crushed tomatoes, or home made.
- Do not use any other sort of mince. Pork/Veal mix or nothing!


Bechamel Sauce

Ingredients
1/4 cup plain flour
1/4 cup butter
2.5 cups milk (Must be whole milk)
Salt - to taste
1/2 teaspoon ground nutmeg

Method
- Fry the flour in butter (at moderate heat) - Roux method.
- Heat milk in a microwave until warm.
- Add milk a little bit at a time, making sure to remove any lumps.
- Keep stirring while sauce cooks and thickens.
- Sprinkle nutmeg over the top and stir in.

NB:
- If Storing or not using immediately, wrap with clingfilm right down onto the surface of the sauce.
- I strongly recommend pouring/using this sauce while it is warm and still relatively runny.
- In lasagne, sprinkle very lightly with cheese (parmesan) during construction.

Thursday, October 9, 2008

Spicy Potato and Leek Soup with Caramelised garlic and lemon myrtle


Spicy Potato and Leek Soup with caramelised garlic and lemon myrtle

Ingredients
1 bulb garlic (peeled and left whole)
2 medium onions (peeled and left whole)
3 red/purple sweet potatoes
1 carrot
1 stick celery
1 pint cream (570ml)
Spice Mix – TOASTED TOGETHER (cummin, marsala, curry and cardamon)Ground Cummin 2 tsp
Garam Marsala 2tsp
Curry Powder 1tsp
Cardamon 1tsp

Chicken/Vegetable Stock
Brown Sugar
Lemon Myrtle 1tsp
1 bunch coriander (root and leaves)
1 or 2 Leeks
2 royal blue potatoes

Method
Caramelise onions with garlic, butter and brown sugar.
Add peeled chopped sweet potato, royal blue potato, carrot, celery and toasted spices.
Add cream, stock, coriander and lemon myrtle.
Simmer until all is tender, then puree.
Slice leek and add to soup.
Simmer again for 10 minutes and serve hot with crème fraiche and toasted leek (green part of stalk) as garnish (shred).