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.

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.