The Hungry buck’s ultimate 12 hour lasagne

As you might guess from the title this one is a big recipe for me as it takes one of my favourite dishes and elevates it to a whole new level. A level in which a simple lasagne becomes an experience that warms the soul and soothes whatever worries you may well have… sounds dramatic right? wait until you try it! Beef that melts away from the fork in a rich tomato sauce paired with enough cheese to give a cartoon mouse a migraine and a silky bechamel sauce to glue it all together.

The problem is it all sounds a little run of the mill in terms of lasagne as lets be fair, that’s what they all have going for them and it is the reason everybody tends to love it. The thing that differentiates this lasagne from any old chucked together pasta dish is the ragu… a 12 hour labour of love that makes all the difference!

What you’ll need:

  • 1kg beef brisket/ roasting joint
  • 500ml vegetable stock
  • 2 tbsp dried oregano
  • 1 can chopped tomatoes
  • 1/2 jar of red pesto
  • 3 tbsp tomato puree
  • 2 sticks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 large red onion, diced
  • 4 smoked streaky bacon rashers, diced
  • Large handful of basil, roughly chopped or torn
  • 2 mozzarella balls, diced
  • 100g grated red Leicester
  • 100g grated strong cheddar
  • 16 lasagne sheets (I use wholemeal but not essential!)
  • Olive oil
  • Salt and pepper

and for the white sauce:

  • 25g butter
  • 30g tbsp plain flour
  • 1 pint milk
  • Salt and pepper

Method:

  1. First of all prep the beef by removing any string or packaging and preheating your slow cooker on low. (You can use your oven on a low equivalent temperature but a slow cooker uses less energy and is so much easier to monitor)
  2. Put the beef in the slow cooker and add the stock and dried oregano… walk away and leave it for 12 hours.
  3. After 12 hours remove the beef. In a tray or bowl, gently tear the meat apart with two forks until it is all shredded. Leave to stand for a minute.
  4. Preheat a pan on a medium/low heat with the olive oil and add the bacon. Fry until browned then add the garlic, celery and onion and keep on a low heat until softened.
  5. Add the beef to the pan with the tomatoes, tomato puree and 2-3 ladles of the cooking broth from the slow cooker, making sure the ragu doesn’t get too loose then stir to combine, turn the heat up slightly and simmer for 10 minutes. If the mixture starts to dry up add more cooking broth.
  6. Preheat the oven to 160 degrees or gas mark 4 and in your chosen lasagne dish spread your pesto evenly across the bottom and layer your first four lasagne sheets across the bottom of the dish.
  7. Put another saucepan on the hob on a low/medium heat and add the butter, when it just starts to melt shake in the flour and whisk well until it comes together completely (it will look a bit lumpy but don’t worry) then slowly start to add the milk, about a quarter at a time until it thickens then add more. Once it has all combined season to taste but I would recommend plenty of pepper!
  8. Take the now bubbling molten ragu and put a thin layer all the way across the pasta. Sprinkle a few little bits of the red Leicester and cheddar across it and drizzle the bechamel evenly to create a thin quilting across the meat. Repeat this to create four even layers and finish off with the last of the white sauce and scatter all of the cheese across the top of the lasagne. Put into the oven for 45 minutes or until the cheese has browned and the pasta has cooked through.
  9. Eat it and forget about any kind of calorie counting for the duration of the meal! I recommend serving with a glass of red wine, a few slices of garlic bread or like I did with some baked stuffed gnocchi and a salad.

IMG_1554
Serving suggestion: Lots of garlic bread, some baked filled gnocchi and a glass of Cabernet Sauvignon.

Advertisements

Hungry buck cookies

Happy Friday everyone! The weekend is just around the corner, bake off is in full swing and it looks like we are due some good weather this weekend.

This week the BBC’s popular show ‘The Great British bake off’ held their biscuit week, showing off the bakers skills in three specific challenges that incorporate a wide range of biscuit making techniques to show that they deserve another week on the show. My fiancé adores the program and as she is a Teacher, she has time off around the time that the show airs for her summer break, so she likes to bake on ‘Bake off’ day something that relates to the corresponding week on the show.

This week I was treated to a chunky, oat biscuit that was sweet, nutty and filling. Great with a coffee first thing at work!

Heres the recipe for you to try making our new favourite biscuit at home…

Ingredients:

125g butter, Softened, plus extra to grease
100 g soft light brown sugar
50 g golden syrup
140 g plain flour
1 medium egg
100g large rolled oats
1 tsp ground cinnamon
75 g pecan halves, roughly chopped to decorate
40 g Dark chocolate, melted

Method:

Preheat oven to 170°C (150°C fan) mark 3. Lightly grease two large baking sheets. In a large bowl, mix together the cookie ingredients until well combined. Put large tablespoonfuls of the mixture on to the prepared baking sheets, spacing them well apart. Bake for 12-15min until golden. Leave to cool for 10min on the baking sheet, then drizzle with melted chocolate. Serve immediately, or leave to set first.

image

And that is how easy it is! Seriously! Enjoy you weekends all.

Puff pastry tarts

This weekend made me realise something quite alarming. I haven’t given myself the time recently to have a good session in the kitchen and more so, put anything on the blog. So I made sure I could make something nice for lunch on Saturday for me and the other half that I could share with you all. I have been rather preoccupied as of late due to getting a new job and having a lot of information and new things to process as I have moved to a totally different industry, so Ive been having to prioritise that as you can imagine. Although it is definitely a positive thing as I now work for Marston’s brewery and in all honesty it is a huge step for me as I can now say that I work in an industry I am passionate about. Kind of a dream job as it involves the food and drink industry, its a huge, huge move for me and opens up a whole world of knowledge to me. (Beer/ food combinations are a very interesting topic!)

So anyway back on topic, the good lady has been on at me for a while to make her something from the old blog that I always harp on about as being one of my favourite recipes, and I felt this weekend was quite fitting as on Monday I start a new fitness regime in preparation for our holiday in France. If your going to treat yourself to something you might as well go all out anyway right?

Goats cheese and balsamic onion puff pastry tart

What you’ll need

1/2 roll of shop bought puff pastry

100g goats cheese

1 red onion finely chopped

balsamic dressing

green pesto

handful of rocket

small sprinkle of lemon juice

salt

pepper

olive oil

egg wash

Chorizo jam and spring onion puff pastry tart

1/2 roll shop bought puff pastry

1 jar chorizo jam

3 finely chopped spring onions

handful grated mozzarella

salt pepper

egg wash

Method

  1. Unload the pastry out of the box and roll out flat. Leave out of the fridge for 2 minutes before use. Preheat your oven at 200 degrees. Put a little oil in a frying pan and on a medium heat, lightly fry down the onion until translucent and soft, add 1.5 tablespoons of balsamic, the lemon juice and a good helping of salt and pepper. Turn the heat down to the lowest heat and stir well. The onions will take on the balsamic and become dark and aromatic. Take off the heat and leave to rest.
  2. cut into two equal square parts and fold over around all edges to create a barrier and a bit of a wall around each tart.
  3. lightly prick with a fork in the middle/base of the tart and brush both down with the egg wash.
  4. Place in the oven for 5 minutes until the starts to rise. When this happens remove them from the oven and on the first one add a tablespoon of pesto, spread evenly over the pastry. Followed by the onions and a few big slices of goats cheese… On the second tart spread the chorizo jam (dont be shy with it!) around then add the cheese, followed by the spring onions.
  5. Place back in the oven for 20 minutes at 160 degrees or until golden/brown.
  6. Remove and serve with a big salad and dress the goats cheese tart with a few spring of rocket

wpid-20150509_122851.jpgwpid-img_20150509_132312.jpg

As always a simple concept that makes for a really satisfying meal for you and the rest of the family… me and my fiance ate both on our own so be warned, if you have a family of four or more, double the volume. You will need it!

I will hopefully get round to doing that second part of the York article I promised this week so I will do my best to sort it out!

Have a great week everybody!

Phil

wpid-20150509_130932.jpg

Simple cod burger with gnocchi sardi salad

So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.

All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.

It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.

wpid-20150406_131016.jpg

Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.

wpid-20150328_165439.jpg

Try this recipe on for size next time your feeling lazy on one of these warmer evenings.

Serves 4

For the burger:

  • 2 cod loins. Both halved.
  • 4 wholemeal buns.
  • Tartar sauce.
  • Soy sauce.
  • Pepper.
  • Few salad leaves of your choice.
  • Olive oil.

Pasta salad:

  • 400g gnocchi sardi.
  • 1 small box of cherry or small variety of tomatoes, all halved.
  • 1 courgette, diced.
  • 1 red and 1 orange pepper, diced.
  • 1 small can of sweetcorn.
  • 3 spring onions, finely chopped.
  • handful fresh parsley, finely chopped.
  • 5 tablespoons of zero fat Greek yoghurt.
  • 5 tablespoons light mayonnaise.
  • 1 tablespoons dijon mustard.
  • salt and pepper to taste.

Method:

  1. Cook the pasta to pack instructions.
  2. Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
  3. Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
  4. Give a good few turns on a salt and pepper mill.
  5. Chill for 20 minutes.
  6. Use the preheated pan and add a little more oil.
  7. Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
  8. Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
  9. Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
  10. Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.

wpid-20150328_175149.jpg

Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!

Ultimate baked pasta

Hi all, today I find myself in the peculiar position of sitting in a Mcdonald’s eating breakfast (Only some porridge and a tea) waiting for my ride to work and taking advantage of their free WIFI facility. Peculiar only due to the fact that I am present in one of their ‘restaurant’s’ as I usually find their take on food as totally abhorrent and something I would never partake in, however I feel I’m safe with tea and porridge. Possibly. Cue the e-mails about their porridge oats being genetically manufactured in Scotland by mad scientists dressed as clowns.

9050857a3026239871b805296724l

I am finding it hard to find slots in my time to physically sit down and write blog posts at present as I commute long distances for work but this is a good example of how I’m trying to fit it all in, between lifts and shifts. one could say I have an undying commitment to the cause, although this may possibly be a minor over-dramatization to the alternative of ‘fitting it in when I can’, so at present I would say a post every few weeks is a realistic target.

As some of my older posts have shown I am really keen on Italian food, I have always found its ability to combine artistry with simplicity incredibly attractive. Whether your an outright novice or an experienced veteran in the kitchen its a type of cooking that offers something for everybody. This dish present you with a relatively simple method but offers a show stopping flavour and combination of textures that elevate it beyond the typical ‘Pasta bakes’ of Homepride and Dolmio fame. The ingredients can be as cheap or as expensive as you can make them and you can finish the entire dish in around an hour, definitely one to please a few house guests at the weekend.

What you’ll need:

300g short tube pasta (Macaroni, ziti etc)
200g lamb mince
1 heaped Tbspn dried oregano
100g sliced salami
100g sliced pepperoni
Handful of red Leicester cheese
Large handful of fresh spinach
1 ball of mozzarella cheese
3 large fresh eggs
olive oil
salt
pepper

For the sauce:
2 tablespoons of red pesto
1 tin chopped Tomatoes
1 Tbspn mascarpone
handful of basil leaves
Salt
Pepper

Method:

1: In a bowl, add the lamb mince and the oregano with a little salt and pepper to taste. Combine well and roll into small meatballs. Around 1.5 inches in diameter.

2:Add pasta to a pan of boiling water and cook to packet instructions. Approximately 20 minutes in salted, boiling water.

3: Heat a tablespoon of olive oil to a frying pan and on a medium heat, lightly fry the meatballs until browned. This will take roughly 3 minutes. You don’t want to fully cook them yet. Remove from the pan to rest, leaving the fat in the pan. (We need it shortly)

4: In a blender blitz the tomatoes with the basil leaves. Add it to the frying pan on a medium heat with the reserved lamb fat. Add the pesto and the mascarpone, stirring well until well combined then leave to simmer for 5 minutes.

5: By now the pasta should be cooked, drain the pasta while reserving a little of the cooking water. Reintroduce the pasta to the pan with the reserved water and add the sauce and spinach. Mix thoroughly.

6: Preheat oven at 180 degrees or equivalent temperature. Beat the eggs together well in a cup or bowl.

7: In a medium to large lasagne dish, add a few tablespoons of the sauce to the bottom and create a layer of the pepperoni and salami in nice tidy rows. Add a big spoon of the pasta and spread evenly. Repeat until the dish is full, ending with a layer of pasta. This usually covers around 3-4 layers dependant on how big your dish is!

8: Add the meatballs to the top of the pasta and push in so they are half submerged in the pasta. Tear the mozzarella and scatter around the meatballs, then sprinkle on your red Leicester.

9: Take the beaten eggs and pour over the whole dish nice and evenly, it should seep through all the gaps and go down the sides of the pasta. Gives a few prods with a fork so it totally penetrates the pasta, it will bind together into a perfect harmony of cheesy, pasta goodness. Now add it to the oven and bake for around 30-40 minutes.

10: Remove from the oven and check the eggs are cooked through with a skewer or a knife, it should come out without any raw egg on. If still not cooked cook for further 3-5 minutes and check regularly.

11: Indulge it with your family and friends. Your onto a winner. Guarantee you’ll make it more than once. Best thing is it’s adaptable so make it your own, go to town add what you want and experiment.

11044982_614958041982138_704759098835030133_n

One pot: Part one – Sausages

I realise I have been fairly quiet for a few weeks but I hope you will agree, for good reason, as I have been developing some new recipes for the blog. As I mentioned in an earlier post I received a cast iron pot for Christmas from my future in-laws, and thought as I seem to be using it a hell of a lot that I should share some of the things that are coming out of it.

So this will be a series of three recipes all in made in under an hour in one pot, keeping the washing up down and keeping the whole family happy… I’m struggling to see a downside on this one! Unless you don’t like sausage. Then that’s a big downside.

Ingredients:

  • 8 good quality, pork sausages. (95% pork or more)
  • 1 can of Butterbeans
  •  2 red peppers, finely sliced
  • 1 red onion, finely chopped
  • 3 cloves of garlic, crushed
  • sliced button mushrooms
  • 4 sage leaves
  • 2 tbsp. tomato puree
  • 1 tbsp. Worcester sauce
  • 1 tbsp. olive oil
  • salt
  • pepper
  • A little water (about a 1/4 of a cup)

Method:

  1. Start by putting the pot on a medium heat and adding the oil.
  2. Add the sausages in and cook for 5 minutes until browned.
  3. Remove the sausages and add the onion, garlic, peppers, sage, mushrooms, worcs. sauce and tomato puree, season well with the salt and pepper (to taste) and keep on a low heat for a couple of minutes.
  4. Add the water, reintroduce the sausages and pop the butter beans in. Stir well.
  5. Put the lid on and leave to simmer on a low heat for 15 minutes. Check the pot every now and then and stir to stop any sticking or burning. Add a splash more water if really needed. (Be careful not to over do it)
  6. Serve with brown rice or potatoes and dig in!

1533901_594845423993400_8021582271524644848_n

As you can see it is superbly easy and it is honestly really good, hearty food. One down, two more to come. The next recipe is a chilli that is packed full of veg and has heaps of everything good to keep you ticking over nicely as we start to creep towards the slightly warmer, brighter, spring months.

Peanut butter pie (And the discovery of Brighton)

During the transitional period from the old blog and my change in circumstances that forced me to have some downtime from writing, I visited Brighton to see my fiancés best friend and her partner in Brighton. Id never been there before and thought it would just be the usual sort of British seaside town brimming with rock shops, amusements and novelty gifts, albeit with a more southern twang in the dialect. I usually despise being wrong but I must say I’m quite happy to say that I couldn’t have been more wrong about Brighton.

SAM_1293

Barring London, I genuinely don’t believe I have been to a better melting pot of modern, youthful culture, foreign flavours, gastronomic innovation and classic heritage. It just boggles the mind as to how diverse Brighton is when it comes to the people, the food and the experiences available to you. You can have fish and chips if your looking for the traditional seaside Heron gull enticing flavours or you can go crazy and have chilli and lime fish with sweet potato fries, a plethora of vegetarian restaurants (which were fantastic!), confectionery you have never even thought of before and vendors that push the boundaries of what you think you can buy from a stall. Not forgetting that this is the spiritual and physical home of choccywoccydoodah. Spell check is going mad at me for that but if you haven’t seen the TV show it’s a business that build the most ridiculous chocolate creations you have ever seen. http://www.choccywoccydoodah.com

When we arrived the weather was, in a word, horrific. I have never heard thunder like it and the rain was hitting the window so hard it was like a swarm of furious birds frantically scratching at the window to get at us as we tried to sleep. However we were blessed to wake up to beautiful blue skies and a heat that had the potential to burn my ridiculously sunshine shy skin to a level that can only be compared to a well-done baked potato. The combination of the amazing food that surrounded me during my trip combined with the crisp, blue sky and crystal clear seas left me with a lot of inspiration to come home with. Summer in Brighton had taken me from someone who had a few ideas to someone who was ravenously clamouring to create….with a sweet tooth to satisfy. This recipe is the perfect fit for someone who wants to give their family a treat for a day or give themselves a treat for a few days!

So we made the following recipe. A peanut butter pie sounds a bit rich and chewy doesn’t it? Don’t worry you don’t just tip a jar of peanut butter into a flan case! See below for the recipe for this funky little number.

SAM_1323  

What you’ll need:

For the base –

  • 25 oat based biscuits (Finely crushed) but any plain biscuit will do!
  • 70g melted butter

Tip: Preheat your oven at 170 degrees.

For the filling –

  • 225g peanut butter (We used smooth but nothing wrong with using chunky)
  • 225g cream cheese
  • 175g icing sugar
  • 225g double cream (Well whipped)

Method:

  1. In a food processor blitz the biscuits into a fine sandy texture, add the melted butter and whiz into a lumpy consistency. Ensuring all biscuits and butter and mixed together.
  2. Put the mix into a medium pie dish and cover the base and sides well. Bake for 5-7 minutes in the oven.
  3. Mix the peanut butter and cream cheese together until its smooth. Add the icing sugar and mix well until combined.
  4. Once this is done, add the cream to the peanut butter mix and stir through until again, well combined.
  5. Pour the filling into the base (preferably by now it has cooled) and spread evenly.
  6. Chill for at least an hour before serving.

Note – Always mix the ingredients for the filling separately and not at the same time to achieve the best consistency!