cooking

Burger science – What makes the perfect burger?
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Burger science – What makes the perfect burger?

I have been meaning to write this for some time however work has been somewhat hectic in light of a recent role change, luckily I am staying away tonight and there are limited distractions now I have finished my daily follow ups. So for the first time in what seems like forever I am able to pontificate about one of the biggest problems in our society. An issue so controversial it divides people daily, creates arguments among friends, family and even work colleagues. When looking at this conundrum objectively even Brexit seems easier to solve… at least that has a rough timeline. This particular argument is timeless and could go on forever – but for today I am wading in with a keenly placed size 8.5 to cut through the confusion and give clarity to anyone reading this post…

What makes the perfect burger?

I know. Heavy right?…

Is it multiple patties? exotic additional toppings? certain types of bread or 4 different types of cheese? Well I have a theory about this but I am going to tackle it by looking at the common problems that I feel ruin a burger and then tie it up with a solution. There are a few things that royally ruin any marriage of bread and meat and to me it feels so simple! So the most common ways to ruin your burger are…

  • Shit bread

There is nothing worse than ordering a burger and receiving it in the wrong vessel. It can define the experience just as much as the meat or cheese, while also being able to cancel out any positives those two essential pillars might bring to the meal. The most common bread faux pas is a style that is too tough or structurally solid, meaning when you bite it, all of the contents just fly out onto the plate or into the paper if your a hipster king at a food truck. You cannot reinvent the wheel with shit bread so just accept that brioche buns were made for a reason. There are exceptions to the rule, as with the right meat and cheese combo a fresh pretzel roll or toasted wholemeal roll can be a beast of a beef holder but generally the brioche reigns supreme. Oh and if it’s in a wrap it’s not a burger. Not having it.

Solution: Stop trying to be niche and use French bread etc. It doesn’t work. Softer breads create better burgers.   

 

 

  • More than 2 type of cheese

I will accept 2 applications of the same cheese but if you are served or are considering putting multiple type of cheese on one burger your making a mistake. Especially if they just don’t go together in texture or in taste such as brie and cheddar. Not only will you ruin the stability of the upper part of your burger but you will also be setting yourself up for an overly messy catastrophe that doesn’t really know what it’s going for. Now I like a messy burger like anyone does as when its good. It’s good. BUT if it’s sliding all over the place and becoming a case of annoying rather than enjoying, you have a problem. The taste of confusion is not pleasurable. Oh and stop using raw cheddar. I asked for a burger not a cheese sandwich with a hot beef add on. MELT IT AT THE VERY LEAST. Match your cheese to the meat and topping combo.

Solution: 1 type of cheese based on the other contents. Fast melting creamy cheese such as American, Monterey Jack, blue or Brie for your average burger, spiced cheese for a beef/ pork spiced patty, rarely use cheddar unless it’s melted to the top bun but just make a decision and stick to it. Commit to your cheese choice.

  • Open burgers

….

Solution: Stop.

  • Overcomplicating your patty

I learned this pretty early on while I was competing in Battle of the burgers way back in 2013. Over seasoning or over spicing can be a weight that your burger simply can’t break free from and it’s strongest properties will simply not be able to come to the surface. My personal mistake was over spicing a lamb burger which I still believe to this day is the only reason I didn’t hit first place and it bugs me to this day. If your patty is made from lamb, beef, pork or a mixture of meat you need to be able to taste that within it, not just a handful of paprika you threw into the mix last minute or a double shot of harissa you tried to get clever with. If I am using 500g of meat I will only add a tablespoon of additional flavourings maximum, not including salt and pepper. I also have a secret binding agent to guarantee a great, juicy burger even after freezing and defrosting in sausage meat. However you obviously wouldn’t want to be cooking them medium rare!

Solution: Keep your seasoning simple. Don’t get excited and pour in your spice cabinet. A dash will do and a hint won’t hinder… but a shit load will ruin your burger.

  • Overloading toppings

Very similar to the multiple cheese issue is banging everything you have left in the pantry on top of the burger and sending it out looking like someone has already started chewing it or just spooned out the U-bend of a sink. There is a limit to a topping line up in my opinion and it’s 2. One additional meat and a none meat option. For example: Bacon and pickles to add contrast, balsamic onions and slices of cooked chorizo, freshly sliced chilies and pulled pork, a runny egg and crispy onions… you get the idea.

Solution: Slow down a bit and just give it some thought. Which additions work well and pull it all together ?

 

The simple way of summarising it is the best way to make your burger to best it can be is to keep it simple. The science is simple and it gives us an easy to understand formula to follow which is:

 

Soft but well structured bread

PLUS

Well balanced and seasoned patty

PLUS

One type of cheese

PLUS

A maximum of 2 topping. One meat and one none meat

OPTIONAL

1 sauce

=

A perfect burger

 

 

So just keep it simple and you can’t go wrong! It isn’t a complicated problem to solve just don’t get too clever or ambitious as the star of the burger is the burger in it’s entirety. Keep this in mind and you can create true harmony between bread, calm between cob and won’t fall into a trap in a bap.

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How to smoke… the easy version Part 1: Buying your smoker
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How to smoke… the easy version Part 1: Buying your smoker

Using a smoker and smoking your own food can be a nightmare of a task to get round for the first timer. It is super easy to google ‘Smoking food’ and disappear down about 4 or 5 different rabbits holes simultaneously. Electric smokers, coal fires, offset, upright, chamber smokers, smoker box, liquid smoke (don’t.) the list goes on. With this article I am aiming to simplify it a little bit for you if you were looking to get started as at it’s core… it’s fairly straight forward. Two main areas are vital for success, managing and understanding your pit and timing. Get these two aspects down and you are going to get at the very least, results you can be happy with.

First of all it’s about buying a smoker that suits you. For beginners I would advise not spending too much as you don’t need to spend around £1000 on a unit that you might not actually like using. I bought my offset smoker for £80 and there are a variety of ways you can modify your cheaper unit to get the results of a smoker worth 5 or 6 times its value, but I will go into more detail on this at a later date. There are plenty of places jumping on the bandwagon and selling upright and offset smokers which is great for anybody looking to get going as you can go to your local Range or garden centre and pick up a fairly functional unit for under £100 like I did.

So to bust some serious amounts of jargon and give you two easy to digest recommendation I will explain it as best I can! So if you are asking yourself, what should I buy? why? how do I decide? Hopefully this will help you come to a decision and get you started.

Upright smoker/ Water smoker

So I haven’t actually got one of these (at the moment) but it’s on order and I am well versed enough in how to use one so bare with me. These smokers rely more of providing a levelled environment for your food with a steam element that should keep your food moist throughout the cooking process while still giving it a great platform for the smoke to penetrate the food.

Construction: Usually these smokers consist of two levels of cooking grates, a level for a water pan and then finally at the bottom your coal basket. Sometimes they will have hooks in the lid if they are big enough to hang meat from and utilise the space better.

Function: Lighting the coals/ wood chunks in the basket will heat up the water pan and create steam that will engulf the food and add an element of moisture not present in all smoker types, so a great option for those worried about drying their food out. A temperature gauge is usually located at the tip of the lid for central heat reading and an air flow valve at the bottom of the unit, aligned with the coal basket.

Beginner rating 0/5:

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Offset smoker

Old faithful. I have been using my offset smoker for just over a year now and it has been an interesting learning curve but I can now get some brilliant results from this pit and it is literally my prized possession. Controlling and managing your fire is paramount in an offset as it is in any smoker but get it wrong and you will have a lot of wasted food. It is all about creating a levelled heat that can spread across the chamber gradually rather than a huge blast at 300+ degrees that just dies a death really quickly, which can be challenging to begin with but aside from this, it is a great way to get started.

Construction: A large main chamber for cooking with one or two grills, lined up next to a fire box and a chimney at opposite ends of the cooking chamber. Airflow valves will be located on the fire box as well as a cap on top of the chimney to allow you to control the heat via the air through flow. A temp gauge is more often than not located further towards the chimney rather than in the middle of the actual cooking chamber, which pissed me right off so I added another one pretty easily (£15 from Ebay delivered) and now I get much better readings. Usually you will have a good solid frame with two legs and a few wheels to help you in moving the unit around.

Function: Adding your pre lit coals to your fire box and closing the door will provide you with a good enclosed cooking environment, this will gently smoke and caress your food with indirect heat from one side, so rotation meat during a cook can be essential for good results. Closing and opening your valves to adjust the temperature is also essential as I alluded to above. In its purest form it is pretty straight forward in its function really! Sometimes a water pan can be added near the entrance of the firebox but I have found this isn’t as effective as in an upright smoker. Lining the bottom of the unit with foil is advised for simplifying cleaning up any excess fat.

Beginner rating 0/5:

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Hopefully, this makes it a little bit easier to understand WHAT you are actually looking at when shopping for your pit. In the next part I will cover what kit you need to get started, then how to actually use an offset smoker in more detail and how to manage your fire to get the best results… so make sure you subscribe and keep your ear to the ground. Next chapter will be up next week!

Phil.

Local heroes: Feast Foods
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Local heroes: Feast Foods

Something that has always really bothered me in Wolverhampton is the lack of choice when it comes to food and I am mainly referring to the city center, as there are a few small independent businesses that have fashioned a place for themselves within the boundaries of WV, but the city centre has always been a bit of a joke. If your satisfied with KFC, McDonald’s and Subway then you’re going to love it here but the majority of us (millennial’s especially) want and need a lot more. We are all increasingly enthusiastic to experience new things and try food and drink we maybe haven’t had access to before.

This is why I am trying to do a series of write ups centered around the few local newcomers that are trying to make a difference and offer us an element of choice, innovation and food with some heart. If you are local and you care about food enough to take a leap of faith on that idea that you have had bubbling away under the surface for as long as you can remember, then we want to speak to you. Whether your making waves in Wolverhampton or within your own town or city, you deserve as much spotlight as we can give you.

First off the bat is the wonderful Feast Foods. Feast Foods are a vegan and vegetarian food delivery service based in Wolverhampton that offer clean, natural lunches available Monday to Friday and right to your place of work. After trawling through the city streets desperate not to settle for a Sainsbury’s meal deal many times it is music to my ears knowing that someone is putting their energy into giving people a healthy alternative to the usual suspects. I caught up with the mind behind Feast foods, Nadiah to find out more.

Hi Nadiah, so How did Feast foods come about?

I have always enjoyed making a lovely lunch to look forward to – it’s all I think about and I count down the hours until I get to sit and eat something delicious. Everyone would comment on my lunch that I had rustled up and would always ask for a little taste. There was defiantly a lot of food envy going on! It wasn’t until a friend of mine approached me to make what I was going to have for lunch for him as well, that I started making extra lunches for friends and family. Before I knew it, friends of friends and colleagues were asking if they could also order a lunch from me, and so FEAST was born. It’s as simple as that.

Who are the Feast foods team?

Me, myself and I. The FEAST team simply consists of just me (Nadiah). I am the brains behind FEAST and I cook every order myself. I do everything.

Are you looking to challenge the common attitudes towards vegan and vegetarian diets? Some people might think it can be quite limiting.

 I am not necessarily trying to convert people to become a vegan or vegetarian. However, I do think it is very important for people to understand where their food has come from and what they are eating. People are not aware of the health and environmental issues eating meat and dairy have, and there’s a misconception that a meal has to contain meat or dairy to be tasty.

For me FEAST is not only about creating healthy vegetarian and vegan dishes but also a way to educate people on what they can eat with it being not only tasty but healthy too. For instance, did you know…

‘Vegetarians and vegans live, on average, six to 10 years longer than meat-eaters.’

 ‘A typical pig factory generates the same amount of raw waste as a city of 12,000 people. According to the Environmental Protection Agency, raising animals for food is the number-one source of water pollution.’

My father, who is Jordanian used to make me the most amazing home cooked Middle Eastern dishes when I was younger. I never appreciated it until I went to university in Brighton and didn’t want to eat these unhealthy, tasteless ready meals. So, I put my apron on and started to experiment in the kitchen. Everything was cooked fresh and I developed an understanding and appreciation towards food, and some very happy, well-fed flat mates! My mind and body benefited from eating well.

Given we are currently experiencing a national obesity crisis, I think it’s more important than ever to reassess what we are eating. We should be eating all these beautiful natural fruits and vegetables instead of constantly grazing on foods that have effects on our bodies and the environment.

With your concept being so unique in the area, do you think Wolverhampton has more potential when it comes to food? 

 Definitely – Wolverhampton has huge potential when it comes to food. Compared to other cities, it’s very difficult to find somewhere to eat in Wolverhampton, especially for vegetarians or vegans or those looking for a healthier option. I really struggle to eat locally and find this frustrating.

I believe we need to give people more options than always eating at fast food chains. If we only provide these unhealthy choices it is impossible to make a healthy choice. People are now interested in keeping fit and changing their food diets so we should be offering the people of Wolverhampton a chance to use their palates instead of eating processed food.

I believe FEAST is the first step towards this, and offers people in the city an affordable way to eat at least one meal a day that is meat free, fresh, healthy and delicious. I hope others start to see the potential in Wolverhampton and continue to invest in the city’s food industry.

If you could suggest one of your dishes to convert somebody who wasn’t sure about veganism, what would you pick?

I would suggest the Black Bean Chilli with Nachos. It is so tasty! It is packed with aromatic spices, rich in flavour and completely addictive. Made with crisp peppers, black beans, mixed beans and served with mini garlic nachos, it is so simple but always a satisfying lunch.

 Whats everyones personal favourite dish from your menu’s so far?

 With an exception to the Black Bean Chilli dish I get asked frequently for the Falafel Salad Box to be put on the menu. I make authentic Middle Eastern falafel, which is served with homemade houmous, soy tzatziki, flat bread and a mixed salad. I also sell this dish in my new food trailer

Where would you love to see Feast Foods in 2 years time?

 I would love to have café or coffee shop serving delicious healthy veggie and vegan food and craft coffee. I used to work for a coffee roastery in Brighton and miss having a beautiful coffee now that I have moved back home. If I could bring this to Wolverhampton too, I would be really happy for completely selfish reasons. I would also like FEAST to be doing frequent events and food festivals with our new trailer.

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Finally, anything you would like to say to the readers?

 I really believe that Wolverhampton needs and deserves new, fresh and healthy food options. At FEAST, my mission to fill this gap by designing exciting dishes with fresh and nutritious ingredients at an affordable price.

90% of my customers are meat eaters and all of them keep coming back to order FEAST lunches because they feel happy and healthy for eating natural, meat free, delicious food. FEAST gives the people of Wolverhampton the chance to have a choice to eat delicious, nutritious and healthy lunches!

I am very passionate about contributing to where I live and hope this can make a real difference. Equally, I look forward to one day being able to provide jobs to people in Wolverhampton who share the same work ethic and passion for food that I have.

 

Thanks to Nadiah for giving up her time to tell us more about Feast foods and helping to diversify options available to the local community. It’s a brave move starting any business but starting up something that goes against the grain is even more bold. I wish her the best of luck in the future and hope you all support her if you can. You can find FF on Instagram for some beautiful examples of their dishes and visit The Feast Foods website  to get involved!

 

 

 

Rainy day ribs-Smoke without fire
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Rainy day ribs-Smoke without fire

Bank holidays in the UK tend to fall foul of a particularly unfortunate pattern. The weeks leading up to it will be scorching hot with an unrelenting heat and cloudless sky, then like a flash as soon as the bank holiday is within touching distance the rain starts like a switch has been flicked. Dampening picnic and BBQ plans alike and trapping us in our houses with ITV2 and it’s one thousandth play of Jurassic park 2 or Uncle Buck.

That being said it’s not all bad. Theres nothing wrong with rolling with the tide as it were, making lemonade from the lemons we should quite frankly expect by now! Get to the butcher and get something you have fancied cooking for a while, grab a Blu-ray you fancy watching and settle in for some extreme pre-winter comfort food. It’s a win-win situation.

For me it was a rib recipe I have wanted to try for such a long time it seems crazy that I haven’t got around to making it yet. I make no secret of being a passionate advocate of year round BBQ and rain or shine I don’t think you can beat biting through the bark of a rich, crispy piece of beef or chicken that is fresh off the coals. Sometimes however it is just not possible for everybody to get out there and fire up the grill, so this is my way of bringing that kind of experience indoors without setting your moms curtains on fire.

BBQ Ribs – serves one as a meal or 2 to share.Double amounts if needed.

What you will need: 

  • 6 individual meaty pork ribs. (You can use a rack you just need to cut them into sections of four)
  • 2 stock cubes
  • salt
  • A bottle of your favourite BBQ sauce. I usually make my own but for this I had a bottle of Jim Beam Cherry bourbon BBQ sauce that I wanted to try out.
  • Saucepan
  • A slow cooker

Method:

  1. Get a large saucepan full of salted water to a rolling boil and add the stock cubes. Stir until fully dissolved. Pre-heat the slow cooker on ‘low’.
  2. Add the ribs to the boiling water and leave for 3 minutes.
  3. The water should have a white to grey froth on top of it, this process stops that fatty residue tainting your sauce.
  4. Quickly pat dry with some kitchen roll and press the meaty side of the ribs into the ‘rub’.
  5. Lay them into the slow cooker and pour in the sauce. Making sure they are well covered.
  6. Leave for 4 hours and then half remove the lid for the final 5th hour.
  7. By now the sauce will have reduced a little, exposing the end pieces of the ribs and creating a bit of a bark while leaving the meat smokey,loose and almost desperate to slide straight off the bone.
  8. Serve with corn on the cob rolled in cayenne, sweet potato fries and plenty of french’s mustard.

 

Before
After

 

 

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Homemade pasta

Some may argue that the fact that you can go and buy hundreds of varieties of pasta off the shelf in any supermarket, is motivation enough to not bother getting flour everywhere and getting your hands dirty to make your own. This is a fair logic however opening up a plastic bag doesn’t come close to the feeling of achievement you get when you are looking at a plate of fresh pasta that you made yourself from scratch, be it tagliatelle, spaghetti or a filled variety it feels great and is incredibly therapeutic.

I am, unfortunately, a known sufferer of health anxiety. Not something I tend to shout about but it stands to reason when I have an episode or period of health anxiety that sometimes I need something to give me something to focus on, take my mind off it and realign my state of mind. Making pasta is brilliant for this as I get so involved in it I do feel relief from my stress and anxiety symptoms for a time.

 

To make a Butternut squash and goats cheese filled Ravioli

What you’ll need:

  • 600g Tipo/00 flour
  • 6 large eggs
  • 1 peeled and diced squash
  • 150g soft goats cheese
  • Fine salt and some cracked black pepper
  • A little water
  • Pasta machine
  • Ravioli cutter
  • Pastry brush

Method:

  1. Put the flour into a bowl with a teaspoon of salt and make a well in the middle. Crack the eggs into the well and mix the eggs with a fork until thoroughly mixed.
  2. Slowly start to include some flour when mixing, going until the egg is combined with the flour.
  3. Now, get your hands in there and don’t be scared to get a bit messy. Start to combine the mixture with your finger tips and try and combine as much of the remaining flour as you can (Don’t worry if you don’t manage to use it all). When it starts to look less floury and more dough like, flour your work surface and place the dough on the flour.
  4. Knead, knead, knead. I can’t stress this enough. Give the dough a good bashing. Folding, pounding and stretching the dough until it starts to look smooth and silky. Form into a ball and wrap with cling film, pop into the fridge for a minimum of 30 minutes.
  5. In a pan of boiling, salted water, add the squash and boil until soft enough to slide off a skewer or fork. Drain of all water and leave to cool, then mash up and add the cheese. Mixing well with a bit of seasoning.
  6. Now for the next part I do use a pasta machine, you can hand roll the pasta but technology is there to help us after all. Cut off about a quarter of the dough and flatten it out a little. Pass through the pasta machine on the widest setting, folding at the top and bottom (A bit like an envelope) then passing it through the opposite way. repeat this about 7 or 8 times. You will notice the pasta change in texture as you do it, this might seem a little bit monotonous but it gives the pasta a much better texture and mouth feel or rather ‘Al dente’ as the Italian’s would say.
  7. Now put the pasta dough through the machine working your way through the settings until you get to the bottom or penultimate setting. If it gets too long don’t hesitate to cut the dough in half to make it easier to manage, as long as the finished piece of pasta allows you to see your hand on the other side (or read a paper through it as they say) …it should flap when you blow under it, just don’t blow too hard and loose it!
  8. The next step is to make sure you have a good piece of pasta in front of you that you are able to fold over horizontally. Simply take your filling with a teaspoon and place it around 1 inch inside the bottom left hand corner, leaving a similar gap in-between each filling right to the end of the pasta, again leaving around 1 inch remaining at the end of the pasta. Brush the bottom edges of the pasta with water and slowly bring the left hand top corner to the left hand bottom edge. Lightly press around each side of the filling to ensure no air remains before working your way along the pasta, repeating the process until finished.
  9. Take the ravioli cutter and trim the edges of the whole piece, then go between each filling, making sure its pressed down well.
  10. Repeat the process how ever many times you need to with the remaining dough. Each quart should have between an 8 or 10 ravioli yield.
  11. In a shallow pan of lightly salted, boiling water, add the pasta and cook for minutes. Pop onto a plate and drizzle with a little oil and sprinkle with a touch of salt and pepper.
  12. Enjoy with a salad or on it’s own… but they are a lovely little treat.

Tip: Any extra dough left at the end,  you can slot on the cutter to your pasta machine, roll it out 7 or 8 times as stated above, working in down to the 3rd or 4th lowest setting and put through the cutter to make tagliatelle or linguine!

 

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The hog-mornay

For the first real recipe post of 2016 I thought I might as well do something I am known for and share a seasonally appropriate burger recipe with you all, starting as I mean to go on with something a little different while also keeping it totally achievable for cooks of any level.

As the title suggests I cooked this recipe on new years eve as a final seasonal blow out before the dark cloud of January rolled in from afar to rain on our festive parade. I am not a fan of January. I just find it comes across as the killjoy of all 12 months, hitting you faster than a speeding train it takes you from the festivities of Christmas and the week that follows and shoves you straight back into the harsh light of reality. A month long Monday. The seemingly eternal dark until the post Christmas payday! It’s not all bad but I love Christmas and all the build up that comes with it so when January takes that away from us I get a bit of a grump on the first week or so.

All this considered though, I do enjoy getting together with family and celebrating new year with good food while watching the Jools Holland Hootenanny until Big Ben chimes. As I have stated previously we have just bought a new house so we were determined to have people round as much as possible as we love entertaining and cooking for people, so I developed this recipe specifically for new years eve and it was a great success.

What is it? 

Pork – three ways. A burger with a giant pig in a blanket, topped with a rich Mornay sauce on a wholemeal bun with a touch of rocket.

What do I need?

  • 500g pork mince
  • 200g diced sweet potato
  • 1 heaped tbsp. Cajun seasoning
  • 1 grated apple
  • 3 garlic cloves, minced
  • 2 red onions, finely diced
  • Rocket
  • salt and pepper
  • Olive oil
  • 4 Wholemeal rolls

For the giant pigs in blankets

  • 4 97% pork sausages. I used Heck.
  • 4 large rashers of Smoked back bacon

For the Mornay sauce

  • 2 1/2 tbsp. butter
  • 3 tbsp. white flour
  • 2 cups of warmed milk
  • 2 big handfuls grated Gruyere cheese
  • Salt and pepper

What do I do?

  1. To start with you need to bring a saucepan of lightly salted water to the boil and cook the sweet potato for 10-15 minutes, or until soft enough to slide off a skewer or fork. Then drain them and put them aside to cool, then mash them thoroughly.
  2. In a hot pan with a little oil, lightly fry the onions until soft then put aside to cool fully (Do this alongside cooking the sweet potatoes).
  3. In a bowl add the pork, apple, garlic, Cajun seasoning, onion, mash potato and season generously with the salt and pepper. Bring together well and split into 4 evenly loaded patty shapes. (If you have any left over they make great little meatballs for a pizza!) Cover in cling film and place in the fridge to chill.
  4. In a small saucepan on a low heat add the butter and wait for it to start to melt, then pop in the flour and stir until it comes together into a lumpy texture. Slowly add a little milk at a time while continuously mixing to bring together and thicken. Repeat until all the milk is used up then add the cheese and keep stirring until you get a thick cheese sauce, then season well. Add more cheese if you want it to thicken up a bit more.
  5. Heat up a grill, griddle pan or in my case I used a George Forman health grill. Butterfly the sausage and wrap it in the bacon. Place it on the hot griddle and weigh it down, either with another pan or close the lid of the health grill to avoid any major curling when the sausage starts to cook. Cook for 4-5 minutes on a medium heat and then turn over and repeat until crispy.
  6. In another hot pan, fry the burgers for 4-5 minutes a side until browned off and cooked all the way through. Serve immediately on the wholemeal rolls, on a small bed of the rocket, followed by the burger, then the pig in blanket, topped with a good helping of the sauce. Cap it with the top half of the roll and get them served before you go at them yourself!
A celebration of Pork
The finished article

hungrybuck3

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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.

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