Prep: 10 mins Cook: 30 mins Total: 40 mins
Serves: 1
42g Chorizo, finely chopped
3 tsp (15ml) Extra Virgin Olive Oil
2 tsp (10ml) Lemon Juice
117g Fennel, diced
1 tbs (20ml) White Wine
3/4 cup (180ml) Chicken Stock
8g Parmesan, finely grated
50g Spaghetti
3 Cherry Tomatoes or 1/2 Tomato, diced
1 1/4 Cup (310ml) Water
Place Chorizo and 1/2 the oil into a large saucepan over medium high heat. Cook, stirring occasionally, until golden and crispy (about 5 Mins). Add Lemon juice and stir to combine, transfer to bowl and keep warm.
Chop the Fennel into approx. 2cm pieces, add fennel and remaining oil into the same saucepan the chorizo was cooked in. Cook until slightly softened and golden (about 5 mins). Add Wine and cook down until reduced (approx 2 mins), transfer into the same pot as cooked chorizo and keep warm.
Add stock and water to the saucepan, add the pasta and cook until tender (about 12 mins). Add the cheese and tomatoes and cook untill sauce thickens, just before serving toss the chorizo and fennel to combine and warm through.
Serve
"καλύτερα από τους Ιταλούς" - Otto Baros
Not one to notate a recipe with a long-winded story but this one deserves some context. Otto is an ex-boyfriends grandfather, a man who will stay in my heart long after the ex is gone. When he sat me down to make the recipe with me I was told explicitly to not leave anything out... So here it is the lasagna that is better than the Italians! Otto's notes in Blue.
Prep: 20 Mins - Cook: 1 Hr 45 Mins - Total: 2 Hrs 5 Mins
Serves 6
1/2 Tbs Olive Oil (don't worry with the measuring spoon; just sploosh it in)
1 onion (fineish chop; don't be finicky)
1/2 Carrot (finer dice than the onion; the smaller you chop it the less you can see it - good for picky children)
1/2 Celery (the same dice as the carrot; not necessary, creates the 2:1:1 ratio for Mirepoix but as you hate celery don’t bother)
2 Garlic Cloves (minced; use the pre-minced stuff after its all mixed together it tastes about the same)
500g Minced Meat (any kind of mince is good; beef is traditional but I'm partial to some pork... you could probably use a meat replacement although I haven't tried that)
340g Tomato Paste or Puree (I usually use two small cans but when I can't find those I use the 400g tube thing, doesn't make that much of a difference... one day I must try your tomato soup method)
210g Crushed Tomatoes (there is only one company I have found that size tin... good luck)
1 Beef/Vegetable Bouillon Cube (crush it up; again optional, I don't think it adds much but I always add it if I have one)
1/2 Tsp Dried Oregano
1/2 Tsp Dried Basil (just because we have it use the Masterfoods pizza seasoning; its all the same stuff plus extras)
1/4 Tsp Sugar (I use brown but I think the original recipe said caster)
*After tasting add a slash of ACV for acidity if the tomatoes aren't too acidic.
(just buy it if you're lazy)
3 Tbs Butter
2 Tbs All Purpose Flour
1 Cup Milk
1/2 cup Parmesan (FRESHLY grated parm only, the pre-shredded stuff messes with the mix ratios too much)
*The milk, flour and butter can be added in any 3:2:1 ratio, but I find the addition of cheese means the sauce gets too thick and needs more milk if it gets to thin I add more flour, simple.
180g Lasagna Sheets (really you just need enough in regards to the filling, judge it by eye)
250g Mozzarella (fresh and shredded)
*Fresh parsley if your fancy
Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened (no browning). Add in the garlic and sauté for about 1 minute, until fragrant.
Add minced meat and cook while breaking it up with the end of your spoon, until browned.
Pour in the Tomato paste/puree, crushed tomatoes, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer (small and occasional bubble). Season with desired amount of salt and pepper (about 6 cracks of each) and sugar if needed (this is where to add the vinegar too). Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
Place pot back onto stove, reduce heat down to low and slowly whisk in 1/2 of the milk until well combined. Once well blended, add the remaining milk in small increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. (If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.)
Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
Preheat oven to 180°C
Spoon a thin, even layer on the bottom of the dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with a medium coat of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
Let it stand for 10 mins before serving.
Prep: 30 Mins Cook: 40 Mins Total: 1Hr 10 mins
Serves 4
1 Large Red Capsicum, cut into 2 cm pieces
1 Red Onion, cut into 6-8 wedges
12 Cherry Tomatoes
12 Button Mushrooms
1 Potato (1/2 Large Sweet Potato), cut into 2 cm pieces
3 Small Zucchini, cut into 1 cm pieces
3 tbs Extra Virgin Olive Oil
3 tbs Butter, Melted
Salt & Pepper, to taste
1 Large Lime, juiced (2 tbs bottled lime juice)
2 tbs Soy Sauce
2 Cups Sweet Chilli Sauce
1 tbs Brown Sugar
Steamed Rice, to serve
Preheat oven to 200°C. Line 2 large baking trays with baking paper.
Prep the Potato, toss in seasoned oil mix and place it in the oven for 40 mins. Prep the remaining ingredients, toss in seasoned oil mix and place in oven for 25 mins.
While the vegetables are roasting combine chilli sauce, lime juice, soy sauce, and brown sugar in a bowl.
Serve Veggies over steamed rice and spoon the sauce over.
Serves 4 10mins prep 30mins cook
1 tbs oil
1 onion, chopped
2 cloves garlic, crushed
500 gm beef mince
1 x 500g can Rosella Condensed Tomato Soup (other condensed soup can be used- make upthe weight dif with tomato paste)
Salt and Pepper, to taste
400g dry spaghetti, cooked