Recipe: Lasagna

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Homemade lasagna! With cottage, mozzarella, Cheddar cheese, finished in 3 tomato sauces topped with salami.

Ingredients:

.    454 grams sweet Italian sausage

.    340 grams lean ground beef

.    1/2 cup minced onion

.    2 cloves garlic, crushed

.    1 (794 grams) can crushed tomatoes

.    2 (170 grams) cans tomato paste

.    2 (184 grams) cans canned tomato sauce

.    1/2 cup water

.    2 tablespoons white sugar

.    1 1/2 teaspoons dried basil leaves

.    1/2 teaspoon fennel seeds

.    1 teaspoon Italian seasoning

.    1 tablespoon salt

.    1/4 teaspoon ground black pepper

.    4 tablespoons chopped fresh parsley

.    12 lasagna noodles

.    454 grams ricotta cheese

.    1 egg

.    1/2 teaspoon salt

.    340 grams pound mozzarella cheese, sliced

.    3/4 cup grated Parmesan cheese

Directions:

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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Recipe: Egg roll with grilled kingklip

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Lightly spiced with pepper, herb and salt Kingklip grilled with melted Mozzarella topped with onion, tomato and parsley puree & prepared cucumber on soft butter mash. Finished with rolled spice egg filled with rich bacon and beans.

Ingredients:

  • 1 side of white fish, cleaned and scaled (approximately 2.5kg)
  • 4tbsn softened butter
  • 2tbsn fish spice of your choice
  • 2 lemons, halved
  • mozzarella cheese
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 50 ml tomato puree
  • 1 1/2 tablespoons italian mixed herbs
  • 1 tablespoon parsley
  • 60 ml tomato sauce
  • 3 small eggs
  • 1 packet of back bacon
  • 1 can of beans

For the lemon-garlic butter:

  • 1.5 cups butter
  • 4 garlic cloves, crushed
  • juice of 2 lemons
  • 2tbsn cream
  • freshly ground black pepper
  • 3tbsn freshly chopped parsley

Directions:

  1. Pre-heat the oven to 200°c.
  2. Place the fish on an oiled roasting tray and rub/brush the softened butter all over it. Sprinkle with the fish spice and cover with foil.
  3. Place in the oven and allow to bake/roast for 12-15 minutes and then remove the foil. Allow to bake/roast for another 5 minutes or until cooked throughout.
  4. Meanwhile, melt the butter, garlic and lemon juice together in a small saucepan.
  5. Add the cream and mix well (I use my handheld blender at this point but it’s not essential).
  6. Add parsley and pepper to taste.
  7. Mix onions, tomato, parsley, tomato sauce, tomato puree, Italian herbs, and garlic cloves on the frying pan and serve with kingklip when ready.
  8. Serve the fish with a generous spoonful of the lemon-garlic butter and a good sprinkling of capers.
  9. Fry an egg omelette with the 3 small eggs, then place it aside. Fry as many rashers of bacon as you’d like, and cook the canned beans. Serve together with kingklip.

Recipe: Pure Beef Sandwich

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Grilled pure ground beef with melted mozzarella, laid on Ciabatta bread along with freshly prepared root remoulade coleslaw and gherkin. Finished with cajun onion rings on the side.

Note:

6 grilled ground beef sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.

Ingredients – General:

  • 4 ciabatta breads
  • 1/2 green cabbage, white core removed, finely chopped
  •  2 tomatoes
  •  3 Gherkins
  • Mozzarella cheese

Ingredients – Grilled ground beef patties:

  • 750g beef mince
  • 1 large brown onion, grated
  • 2 garlic cloves, crushed
  • 1 tbs Worcestershire sauce
  • 2 tsp Tabasco sauce (optional), or to taste
  • 1/4 cup chopped fresh continental parsley
  • 70g (1 cup) breadcrumbs, made from day-old bread
  • 1 egg, lightly whisked
  • Salt & ground black pepper, to taste
  • 2 tbs olive oil

Ingredients – Celery root remoulade coleslaw:

  • 2 pounds celery root
  • 1 3/4 teaspoons kosher salt
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • Pinch freshly ground black pepper

Ingredients – Battered onion rings:

  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 2 tablespoons hot pepper sauce (recommended: Crystal)
  • 2 large red onions, sliced into rings
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon white pepper
  • Salt
  • 2 cups self-rising flour
  • Vegetables oil, for frying

Directions:

  1. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
  2. Divide the mixture into 6 equal portions (you can use a 125mls or 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
  3. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
  4. Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.  Once done, keep all six patties warm while you prepare the rest of the meal.
  5. Prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
  6. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  7. In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
  8. While waiting for the celery root coleslaw, the battered onion rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
  9. Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  10. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  11. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
  12. Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
  13. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The grilled ground beef patties are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.

Recipe: Crumbed Kingklip Fillet Sandwich

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Oven baked bread crumb kingklip fillet with melted mozzarella, laid on ciabatta bread along with freshly prepared celery root remoulade coleslaw. Finished with battered onion rings on the side. Battered onion rings are always best complemented with root remoulade coleslaw and fish, which is what inspired me to create this heavenly combination!

NOTE:

  • Make ahead: Cornflake crumbs are found in the spice section. Crumb chicken in advance. Store in an airtight container in the fridge for up to 2 days.
  • Preparation time excludes 6 hours marinating time.
  • 4 crumbed fish fillet sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.

 Ingredients – General:

  • 4 ciabatta breads
  • 1/2 green cabbage, white core removed, finely chopped
  •  2 tomatoes
  •  3 Gherkins
  • Mozzarella cheese

Ingredients – Crumbed kingklip fillet:

  • 1 1/2 cups buttermilk
  • 1 tablespoon cajun seasoning
  • 4 kingklip fillets
  • 3/4 cup cornflake crumbs
  • Olive oil cooking spray
  • 1/4 cup fat-free plain yoghurt
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • 3/4 cup boiling water

Ingredients – Celery root remoulade coleslaw:

  • 2 pounds celery root
  • 1 3/4 teaspoons kosher salt
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • Pinch freshly ground black pepper

Ingredients – Battered onion rings:

  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 2 tablespoons hot pepper sauce (recommended: Crystal)
  • 2 large red onions, sliced into rings
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon white pepper
  • Salt
  • 2 cups self-rising flour
  • Vegetables oil, for frying

Directions:

  1. Store cornflake crumbs (found in spice section of stores) in the fridge for up to 2 days.
  2. Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add kingklip fillets and ensure that they are completely immersed in buttermilk. Cover with plastic wrap, and refrigerate for 6 hours to marinate.
  3. Preheat oven to 220C/200C. Line a baking tray with baking paper. Take cornflake crumbs out of fridge and place in a shallow dish. Remove 1 kingklip fillet from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining kingklip fillets and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until fish is cooked through.
  4. Meanwhile, prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
  5. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  6. In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
  7. While waiting for the kingklip fillets within the oven and the celery root coleslaw, the battered onioned rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
  8. Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  9. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  10. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
  11. Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
  12. 50 minutes should have passed by now, so the kingklip fillets should be well ready. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The kingklip fillets are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.