13 Oct Lasagna with garlic bread, salad and seville orange and pineapple pudding
Posted at 08:20h
in Beef, Dessert, Fruit, Kaapse Kombuis Kuiers op Radio KC, Mains, Pasta, Recipes, Red Wine, Side dishes & Salads, White Wine
Ingredients
Bolognese sauce
- Some olive oil and butter for frying
- 1 kg Lean beef mince
- 4 large Onions peeled and chopped
- 6 Garlic cloves peeled and minced
- 100 grams Rhodes tomato paste
- 15 ml Hinds Mixed herbs
- 3 tins Rhodes peeled and chopped tomatoes
- 1 tin Rhodes tomato puree
- 250 ml Prepared chicken or beef stock
- Salt, pepper and sugar to taste
White sauce
- 2 liter Full cream milk
- 1 Onion, peeled and cut into quarters
- 4 Bay leaves
- 4 cloves
- 200 ml Butter
- 200 ml SASKO cake flour
- 10 ml Mustard
- Some grated nutmeg
- Salt and pepper to taste
To assemble
- 500 grams Lasagna sheets, soaked in boiling water for 5 minutes
- 250 grams Cheddar cheese, grated
Garlic bread
- 2 packets Sasko hotdog rolls
- 1 cup Butter
- 15 ml minced fresh garlic
- 15 ml chopped fresh parsley
- 1 cup cheese spread
- 1 cup grated cheddar cheese
- Salt and pepper to taste
To Serve
- Make a fresh seasonal salad with salad leaves, cherry tomatoes, cucumber, feta and serve with a salad dressing
Seville orange and pineapple pudding
- 1 packet Magpie short crust pastry
- 2 extra large eggs
- 1 cup sugar
- 1/2 cup oil
- 2,5 ml salt
- 1/2 cup SASKO cake flour
- 10 ml baking powder
- 1 tin Rhodes pineapple pieces
- 50 ml Rhodes Seville Orange Marmelade
Instructions
Bolognese sauce
- Heat some olive oil and butter in a large pot and fry the minced beef until browned and loose. It shouldn’t be clumpy.
- Remove from the pot and add some more butter and olive oil.
- Fry the onions until golden brown and add the meat back in.
- Add the garlic, tomato paste and dried herbs and fry until fragrant.
- Add the chopped tomatoes, puree and stock and bring to a slow boil.
- Add salt, pepper and sugar to taste and let the bolognaise simmer until it all the liquid has reduced. The whole mix shouldn’t be too dry. Keep aside.
White sauce
- Place the milk, onion, bay leaves and cloves into a saucepan and bring to the boil.
- Strain and keep the flavoured milk aside.
- Melt the butter in a saucepan and whisk in the flour. Make sure it doesn’t form any lumps.
- Slowly add the milk and whisk until the sauce is starting to thicken.
- Reduce the heat and boil the sauce for 2 minutes to make sure the flour is cooked.
- Add the mustard and nutmeg and season to taste. Keep aside until you assemble your lasagne.
To assemble
- Using a large oven dish, layer the bolognese, pasta sheets and white sauce sauce until the dish is about 3/4 full.
- The soaking of the pasta sheets will help if you need to cut them smaller to fit into the oven dish.
- Cover the lasagne with cling wrap and leave to stand at room temperature for 1 hour.
- Cover the top with the cheese and bake for 20-25 minutes or until the lasagne is golden brown on top and the pasta sheets are cooked.
Garlic bread
- Mix the butter, parsley, garlic, cheese spread and cheddar together and season to taste.
- Cut 4 slits into each bread roll and spread the butter mix inside.
- Roll into foil and place in a 180 degree Celsius for approx. 10 minutes.
- Serve hot with the lasagne and salad.
Seville orange and pineapple pudding
- Roll out the pastry into a large oven dish so that it covers the bottom and the sides.
- Prick the pastry with a fork and place in a 180-degree oven for 15 minutes.
- Whip the eggs and sugar together until pale and fluffy.
- Add the oil and mix through.
- Add the salt, cake flour and baking powder and fold through.
- Add the pineapple and marmalade and fold through.
- Pour into the pastry crust and bake for 25-30 minutes until set and golden brown.