Lasagna

I love lasagna, it's one of those really comforting foods that makes you feel all cosy however some lasagne's are so heavy they leave you feeling like you have rocks in your stomach.  Last night I decided to throw some vegetables into the layers to reduce the meat intake and as well as adding to the taste it didn't feel like you had just eaten a bag of cement.

Ingredients
1x 575g jar of pasta sauce
1kg of premium beef mince
1/4 head of broccoli cut into small florets
1/4 pumpkin cut into thin slices
1 courgette halved and then cut into thin slices
1 cup cheese, grated
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1x 400g packet of fresh pasta lasagna sheets
Parmesan cheese
Olive oil

Directions
Heat a heavy based pan till it is hot.  Add the olive oil and the mince and brown through.  Once the mince is cooked add the jar of pasta sauce and simmer over a low heat.
In a small saucepan melt the butter over low heat.  Add the butter and cook for a minute until the flour is cooked.  Slowly add the milk and stir continuously until the sauce thickens.  Once the sauce has thickened take the pan off of the heat and add the cheese.  Stir until the cheese has completely melted.
In a saucepan bring a small amount of water to the boil and place the pumpkin slices in the water.  When the pumpkin is almost cooked add the broccoli and courgette.  When all of the vegetables are cooked but still slightly hard and still holding their shape, drain them.
In a 36cm x 21cm x 8cm (length x width x height) dish place one sheet of lasagna.  On top of the lasagna place a layer (half) of mince.  On top of the mince layer the pumpkin.  Place another sheet of lasagna on top of the pumpkin.  On top of the pasta sheet pour half of the cheese sauce.  Repeat the process again replacing the pumpkin with the broccoli and courgette.  On top of the last layer of cheese sauce sprinkle over the Parmesan cheese.  Bake at 180 degrees Celsius for 35-40 minutes until the lasagna sheets have cooked through.
ENJOY!

Beef Curry

Tonight for dinner I made a beautiful beef curry.  The meat was so tender and tasty and was loved by all!

Ingredients

50 grams unsalted butter

1 tablespoon extra virgin olive oil

2 medium onions, finely chopped

4 cloves garlic, finely chopped

1 thumb fresh ginger, finely grated

3 tablespoons curry powder (use mild or hot depending on taste, I used mild)

1 teaspoon each: yellow mustard seeds, salt

1 tablespoon white vinegar

1.5kg rump steak, cut into 2.5cm cubes

1 teaspoon chilli paste

400g tin of chopped tomatoes

Directions

Heat the butter and the oil in a heavey-based saucepan over a gentle heat and cook the onion, garlic and ginger until soft.  Add the curry powder and mustard seeds and cook until fragrant.  Add the salt and vinegar and stir well.

Increase the heat slightly and add the meat, tossing to to coat well.  Add the chilli paste and tomatoes, bring to the boil, then lower heat to a simmer.  Cover the pan and cook for about 1 hour, stirring occasionally, until the meat is tender.  If you have too much juice at the end of cooking, remove the lid from the pan and cook on a high heat until the juice has reduced.  Serve with white rice.

Beef Stew

Yesterday was Mr PTP's birthday and when asked what he wanted for birthday dinner, he requested stew.

Below is a recipe adapted from Ina Gartens 'Parker's Beef Stew' recipe.



Ingredients 1kg good quality chuck beef, cut into 2cm cubes
1 (750-ml bottle) good red wine
3 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 2cm cubes
450 grams carrots, peeled and cut diagonally in 2cm chunks
1 tablespoon minced garlic (3 cloves)
2 cups chicken stock
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce


Directions
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper.

Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade.

In batches, dredge the cubes of beef in the flour mixture and then shake off the excess.

Heat 2 tablespoons of olive oil in a large sauté and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly.

Place the beef in a large crockpot and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.)

Place all the beef in the crockpot.

Heat another 2 tablespoons of oil to the large pot and add the onions and carrots. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes.
Place all the vegetables in the crockpot over the beef.


Add 2 1/2 cups of the reserved marinade to the empty pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.

Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the crockpot and bring to a simmer over medium heat on top of the stove.


Put the lid on the slow cooker and turn on to low for 6 to 8 hours.


Serve with creamy mashed potatoes and peas.