MARY BERRY’S LASAGNE RECIPE - BBC FOOD
This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking. Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to160C/325F/Gas 3.
- For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
- Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
- For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
- For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
- Leave for six hours before cooking so that the pasta can start to soften.
- Preheat the oven temperature to 200C/400F/Gas 6.
- Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.
Nutrition Facts : Calories 861kcal, CarbohydrateContent 56g, FatContent 47g, FiberContent 5.5g, ProteinContent 50g, SaturatedFatContent 23g, SugarContent 17g
CHICKEN CACCIATORE RECIPE | GOOD FOOD
A simple hunter-style chicken dish is great, as it's just set and forget. All the time is in the slow cooking. I love olives in it, although they're not really traditional. Anchovies and capers wouldn't be out of place either. I use tinned tomatoes because it's easier, but fresh peeled tomatoes are good as well.
Provided by Neil Perry
Categories Dinner
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 14
Steps:
1. Heat oil in a large pan over medium to high heat. Add onions, garlic and sea salt and cook, stirring occasionally, for about 10 minutes until soft. Remove onions from the pan, add the chicken and fry, turning pieces to brown evenly.
2. Put the onions back in, add wine and cook until wine reduces to a couple of tablespoons.
3. Add tomatoes with their juice, chicken stock, olives, bay leaf and rosemary. Reduce heat to low, and simmer for 30-40 minutes.
4. The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Check the seasoning, add a good grind of pepper and fold the vinegar through. Place three chicken pieces on each of the four white plates, sprinkle with parsley and serve with soft polenta.
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