Topic: In need of Lasagne Experts

[Secret Santa]

2 tablespoons grated grana padano cheese

Cheapskate! That's just Parmigiano Reggiano for chavs!   ;D   

[Domi]

Ssshhhh Secret satan! I'm trying me best to con folk as I've got some class! Anyways, I use Parmigiano for the top.....me mam allus said I were all top show!

[JerryM]

Panpot,

i'm pretty happy with it (been like this since the 1st go) - i have tweaked it a little though. the family have now told me to stop messing further. the only bit troubling me is to get the tomato sauce a little more liquid so that it does not dry out too much during the cooking. it's about a 9 as it is. i think i will just add a little water on the next go (tried stock and no good).

i haven't bothered with the trio of cheese. the 500g sainsbury grated mild cheese works well enough (i use same on pizza). the only other thing is that i've decided fresh tomato in the tom sauce gives the best result (over tinned toms) but i pretty much use the tins down to cost (ie only in season do i use fresh).

slight tweak's :

ragu (the meat): 300g onion, 2tsp ea of basil & oregano, no salt.
tom sauce: 300g onion, 300g carrot, no wine, herbs 2 tsp ea marjoram, oregano, basil, blend at end of cooking.

on the tom sauce it's important to caramelise the onion/well cook out the carrot before adding the rest (20mins). i then cook the sauce covered for another 40 mins.

i can post the full recipe if the additional instructions are difficult to fit into the original recipe.

976bar is a real star for sorting this for the family.

i should add the qty's make 5 lasagna size sheet "lasagnas" in my book either 5 large or 10 normal portions. there is never any left after feeding the family of 4.

[JerryM]

Domi,

just finished my 1st tin chinata (smoked paprika for those not in the know) - many many thanks.

the lasagna recipe looks like the delia version which we also make. i use fresh grated nutmeg myself.

i like the idea of the bay (and the cheese) in the sauce and the cinnamon in the ragu. i will try and sneak them in but it's my wife's dish so i'll have to tread slowly as they are getting too close for comfort in my good lady's eye's who does not share this wonderful world of curry. lancashire lass enough said.

[Domi]

You're welcome, Jerry

cinnamon works as good in bologneses it does in chilli Give it a go just once, you won't regret it

[JerryM]

Domi,

i tried the cinnamon in the bolognese (the rague for lasagna) over the weekend.

quite a surprise. with hindsight i added too much (1/2 tsp for 800g beef mince). i will reduce to 1/4 tsp next time. for me with a curry slant 1/2 tsp was fine but there are black sheep in the family.

i do like what it does though - many thanks for the idea - appreciated.

next up is chilli (and in the distance moussaka).

[Domi]

ooh! I make a cracking chilli, Jerry!

500g minced beef  (have used minced lamb too and it tastes just as good)
1 large onion, finely diced
5 cloves garlic
1 tin tomatoes (large)
3 fresh tomatoes, cut into 8
2 tsp Chilli powder
1 tsp smoked paprika
1 tsp cumin powder
1 tsp cinnamon


Method:
Fry onion until soft and just beginning to colour. Add garlic and fry for a couple of minutes then add the spice mix (using some of the juice from the tomatoes if it sticks to the pan) fry for a couple of minutes before adding mince bit by bit, stirring all the while until mince is coloured but not cooked through. Add the tinned tomatoes and fresh tomatoes, stir through and turn heat down so that it cooks on a slow simmer, partly covered for 30-45 minutes.....depending on the taste of the tomatoes (some are pretty weak) I sometimes add 1 tblsp tomato ketchup. Alternatively, stick all ingredients in a slow cooker and leave it to cook all day....I serve it with plain rice and homemade garlic bread.....any leftovers go onto french bread and made into french bread pizzas! Always goes down a treat

[976bar]

ooh! I make a cracking chilli, Jerry!

500g minced beef  (have used minced lamb too and it tastes just as good)
1 large onion, finely diced
5 cloves garlic
1 tin tomatoes (large)
3 fresh tomatoes, cut into 8
2 tsp Chilli powder
1 tsp smoked paprika
1 tsp cumin powder
1 tsp cinnamon


Method:
Fry onion until soft and just beginning to colour. Add garlic and fry for a couple of minutes then add the spice mix (using some of the juice from the tomatoes if it sticks to the pan) fry for a couple of minutes before adding mince bit by bit, stirring all the while until mince is coloured but not cooked through. Add the tinned tomatoes and fresh tomatoes, stir through and turn heat down so that it cooks on a slow simmer, partly covered for 30-45 minutes.....depending on the taste of the tomatoes (some are pretty weak) I sometimes add 1 tblsp tomato ketchup. Alternatively, stick all ingredients in a slow cooker and leave it to cook all day....I serve it with plain rice and homemade garlic bread.....any leftovers go onto french bread and made into french bread pizzas! Always goes down a treat

I always thought chilli had Kidney beans in? I use a can of mixed beans in a chilli sauce from Tesco

[Domi]

oh yeah I forgot! I add one can of kidney beans for adults or if I'm making it for picky kids I replace the kidney beans with baked beans, reduce the chilli and omit the ketchup

[Secret Santa]

if I'm making it for picky kids I replace the kidney beans with baked beans, reduce the chilli and omit the ketchup

Bloody kids have it too easy these days. If I had picky kids I'd make your chilli, only I'd leave out the:

500g minced beef  (have used minced lamb too and it tastes just as good)
1 large onion, finely diced
5 cloves garlic
1 tin tomatoes (large)
3 fresh tomatoes, cut into 8
2 tsp Chilli powder
1 tsp smoked paprika
1 tsp cumin powder
1 tsp cinnamon

Then see how picky they are!      ;D