Gordon's lasagne
This is the super-chef's version of that Italian great, given a summer twist with seasonal veg and lightly poached veal
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 10 minutes
- Bring the stock to a simmer, add the veal and poach for 1-2 minutes. Remove from the pan with a slotted spoon, cool. Continue simmering the stock and cook the leeks and carrots for 2-3 minutes, remove with a slotted spoon and refresh under cold water. Drain. cook the mangetout, courgettes and beans for 1 minute, refresh and drain as before. The green veg should still be a vibrant colour.
- Add the wine to the stock with the bay leaf and simmer for 5 minutes until you have about 5 tbsp left. Fry the mushrooms in the butter until they are browned and cooked through. They should be nice and dry so make sure any liquid they give off evaporates. Wilt the spinach in a pan for a couple of minutes, drain and squeeze out any excess water.
- Heat the oven to 200C/fan 180C/gas 6. Add the ricotta, parsley and chervil to the stock and season. Cool. Add the veal and all the vegetables to the mixture. Put a layer of lasagne sheets in a deep 20cm x 26cm dish. Spoon half the veal mixture on top, cover with more pasta and then the spinach. Cover with the remaining chicken mixture and then the final layer of pasta. Mix the egg and crème fraîche and spoon over the top, spreading the mixture out so it covers all the pasta. Sprinkle with parmesan - there should be quite a heavy layer of cheese. Bake for 20-25 minutes until the top is crisp and golden brown.
White lasagne
'A white lasagne works well in summer, so I'm using British veal and summer veg. Lasagne is quite time-consuming so try ricotta in place of the traditional white sauce. I like fresh porcini (ceps) in season or you can use chestnut mushrooms.'
Per serving
566 kcalories, protein 48.2g, carbohydrate 25.1g, fat 30.1 g, saturated fat 15.4g, fibre 3.7g, salt 2.14 g
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11743/
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Ingredients
- 500ml chicken stock
- 500g minced British rose veal (available from Waitrose, M&S and some Sainsbury's)
- 75g baby leeks , cut into small pieces
- 75g baby carrots , cut into small pieces
- 50g mangetout
- 50g baby courgettes , sliced
- 50g fine green beans , trimmed and cut into 2cm pieces
- 100ml dry white wine
- 1 bay leaf
- 150g fresh ceps or chestnut mushrooms , halved
- 25g butter
- 150g baby spinach
- 250g ricotta
- 1 tbsp chopped parsley
- 1 tbsp chopped chervil
- 225g fresh pasta sheets, cooked
- 2 egg yolks
- 2 tbsp crème fraîche
- 75g parmesan , grated
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Lemon tart with summer berries
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
31
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 10 minutes
Ingredients
- 500ml chicken stock
- 500g minced British rose veal (available from Waitrose, M&S and some Sainsbury's)
- 75g baby leeks , cut into small pieces
- 75g baby carrots , cut into small pieces
- 50g mangetout
- 50g baby courgettes , sliced
- 50g fine green beans , trimmed and cut into 2cm pieces
- 100ml dry white wine
- 1 bay leaf
- 150g fresh ceps or chestnut mushrooms , halved
- 25g butter
- 150g baby spinach
- 250g ricotta
- 1 tbsp chopped parsley
- 1 tbsp chopped chervil
- 225g fresh pasta sheets, cooked
- 2 egg yolks
- 2 tbsp crème fraîche
- 75g parmesan , grated
Per serving
566 kcalories, protein 48.2g, carbohydrate 25.1g, fat 30.1 g, saturated fat 15.4g, fibre 3.7g, salt 2.14 g
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31 July 2009
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