I quite like Master Chef and am into cooking (and eating ). Mastered the easy dishes like Stir Frys, Bolognese, Lasagne, Curries etc Trying to master more Chinese dishes, but with Chinese food half the flavour is in the using the right cooking oils. I do a mean Beef or Lamb roast dinner. Roast potatoes HAVE to be dipped in Goose or duck fat though, otherwise they just become sloppy. Cooking a beef joint is pretty easy too. My lasagne is renowned. And it gets such a bad rap by idiots who haven't got a clue. For a start, anyone use puts Bescemel sauce in their lasagne needs decapitating. A proper Lasagne is Beef ragu, hardboiled egg, Salami, Pasta slices and sweet sausage
I'm quite a good cook myself but have gotten lazy over time. That Lasagne sounds interesting where the **** did you get the idea to put hard boiled eggs, sweet sausage and salami in it?
Two of my aunts married Italians, so I have half a dozen Italian cousins. Their Nonna taught me how to make a proper Italian lasagne.
haha nah its okay, its no secret like the Buffay Nestle Tallhouse cookies. First you make your ragu with minced beef, Chopped Tomatoes, Puree, Garlic, Onion and Oregano (I find it best not to tell people how much Onion, garlic or Oregano to use, since everyone has different tastes, I like mine far more garlicky than most). But I generally use 1 whole onion, half a Garlic bulb and 3 pinches of Oregano. Cook that for 20 minutes. (Volume is dependant on how big your lasagne dish is, I tend to use 1kg of mince to make a nice big lasagne that will serve around 6 people or 4 fat bastards ). Then hard boil 3 eggs, peel and slice them. Then in the lasagne dish pour in a layer of ragu, then a layer of egg, then cover with pasta sheets, then more ragu, another layer of egg, a layer of chopped salami slices, then more pasta sheets, then the last of the ragu, and cover it with a cheese of your choice. Some people prefer Mozzarella, some like normal cheddar. Stick it in the middle of the oven at 160 degrees for 40-45 minutes (or until the cheese is nice a melted and turning brown) and voila, one kick ass lasagne.
Balls, I forgot that You add it to the bottom layer on top of the egg. So it basically goes from bottom to top Ragu Egg Sweet Sausage Pasta sheets ragu egg salami pasta sheets ragu cheese
I take it that the sausage is anything italian that I can get my hands on? So don't get too precious about it just get some nice sausages cook and slice them?
Yeah any Italian sausage will suffice. You can use the spicy one aswell if you want the dish to have a kick,.
So tempting to do one right now after the lasagne conversation. I'll resist for now. But there is one I could bring back.
If it gets traction then you'll know its a pipe and slippers not606... but if the cheese can get a following why not.
