Beef Lasagne

Lasagne

Equipment

·      Pot and lid

·      Sieve

·      Sharp knife and chopping board

·      Small fry pan

·      Measuring cups/spoons

·      Oven dish/loaf tin

·      Mixing bowl

Ingredients

·      Lasagna pasta, 1 cup

·      Salt, a pinch

·      Beef mince, 1 ramekin

·      Onion, ½ sliced

·      Garlic, 1-2 cloves, crushed and chopped

·      Tomato puree, 3 tsp in ¾ cup hot water

·      Oil, a small squirt

·      Seasonings (salt/pepper/herbs)

·      Butter, 25g

·      Flour, 2 Tbsp

·      Milk. 1 cup

·      Cheese, 3 Tbsp

·      Breadcrumbs, 1/3 cup

Method

1.    Preheat oven to 175⁰C.

2.    Bring a pot ¾ full of water to the boil. Lid on.

3.    Add a pinch of salt.

4.    Add the pasta, stir and bring back to the boil.

5.    Boil, uncovered for 15 minutes or until pasta “al dente”. Drain through sieve and leave in mixing bowl. Squirt a little oil onto the pasta to stop sticking.

6.    Heat up the fry pan with a little oil (medium heat).

7.    Add the onion and fry until soft.

8.    Add the mince, garlic and seasonings and cook through (5-10 minutes). Add tomato puree with water. Leave to reduce on low heat.

9.    Place the butter in the pot and melt.

10.  Add the flour and cook for 2 minutes until frothy.

11. Take off the heat and add the milk, stirring all the time. Return to heat.

12. When the sauce is thick, add the cheese and herbs. Mix through and remove from the heat.

13. Layer the pasta, meat and sauce in the oven dish.

14. Sprinkle the breadcrumbs over the top and bake for 15 minutes.

Pumpkin Pie.

Pumpkin Pie

Equipment

·      Pie dish (flan ring)

·      Sharp knife and chopping board

·      Rolling pin

·      Small pot and lid

·      Sieve

·      Whisk

·      Measuring cups/spoons

·      Large Mixing bowl

Ingredients

·      Sweet pastry, 1 sheet or half a block

·      Pumpkin, 1/8 (peeled, boiled and dried)

·      Eggs, 2, beaten

·      Condensed milk, 2 Tbspn (or 1 heaped Tbspn)

·      Castor sugar, ¼ cup

·      Cinnamon, ½ tsp

·      Ginger, ¼ tsp

·      Cloves, pinch

Method

1.    Cut out the base of the pie from the pastry, mold into shape in the pie dish and then use the excess pastry for the sides. Chill in the fridge.

2.    Peel the pumpkin with the knife, cut into cubes and boil in 1 cup of water until soft (about 10 minutes).

3.    Drain the pumpkin through the sieve, dry on paper towels then puree with whisk or potato masher in a mixing bowl. Allow to cool down a bit.

4.    Mix the egg, condensed milk, sugar and spices into the pumpkin puree.

5.    Pour into the pastry base and bake at 180⁰C for 30 minutes. A knife should come out clean.

6.    Cool on wire rack.

Fish cakes.

Fish cakes

Equipment

·      Pot and lid

·      Chopping board

·      Sharp knife

·      Peeler

·      Potato masher (1 per table)

·      Mixing bowls

·      Measuring spoons/cups

·      Small frying pan and fish slice

·      2 Plates and 1 Bowl for crumbing

Ingredient

·      Potato, 2-3 peeled, boiled and mashed

·      Tinned fish, 1 Tbsp

·      Onion, 1/4, finely diced

·      Mixed herbs, pinch

·      Salt, good pinch

·      Parsley, a sprig, finely diced

·      Egg, 1, beaten

·      Breadcrumbs, 1/3 cup

·      Oil for frying

·      Flour, ¼ cup, for moulding fish cakes.

Method

1.    Wash, peel and wash the potato’s before cutting them up and boiling them. 

2.    Drain the potatoes when they are soft. Mash when they have dried out a bit.

3.    Dice up the onion and lightly fry in a little oil until soft

4.    Mix the fish, onion, parsley, herbs and salt in a bowl. Add the mashed potato and mix well.

5.    Set up the 3 crumbing bowls (flour, beaten egg and breadcrumbs)

6.    Divide the mix into 6-8 even portions. Shape into rounds.

7.    Carefully dip each fish cake into the flour, then the beaten egg and finally coat with breadcrumbs. Place on a plate.

8.    Heat oil in a frying pan and fry the fish cakes until golden brown on both sides.

9.    Drain on a paper towel.

10. Serve with Tartare sauce.