Whole Wheat Fusilli Bolognaise

Ingredients

• olive oil
• 6 rashers higher-welfare dry-cured smoked streaky bacon, sliced 1cm thick
• 2 sprigs of fresh rosemary, leaves picked and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• 1 onion, peeled and finely chopped
• 500 g quality British beef mince
• 200 ml red wine
• 1 x 280 g jar of sun-dried tomatoes
• 2 x 400 g tins of plum tomatoes
• 500 g dried fusilli
• Parmesan cheese
• extra virgin olive oil

Preparation

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.

First time we tried this recipe was: on April 13, 2014 after a canal walk to the aqueduct!

Beef Lasagne

Ingredients

 

For the ragu

• 4 tbsp olive oil
• 4 celery sticks, finely chopped
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 1 sprig rosemary
• 700g/1lb 9oz beef mince
• 340g/12oz pork mince
• 1 bottle red wine (750ml/26½fl oz)
• 2 x 400g/14oz cans tomatoes, roughly chopped
• 200ml/7fl oz beef stock
• salt and freshly ground black pepper

 

For the bechamel sauce

• 1 litre/1¾ pints whole milk
• 2 bay leaves
• ¼ onion
• pinch freshly grated nutmeg
• 50g/2oz butter
• 50g/2oz plain flour

 

For the lasagne

• 14 sheets fresh lasagne pasta
• 3 125g/4½oz balls mozzarella, cut into small cubes
• small handful grated parmesan
• freshly ground black pepper
• 2 tbsp butter

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
   
2. For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.
   
3. Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
   
4. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.
   
5. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.
   
6. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
   
7. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
   
8. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
   

First time we tried this recipe was: on March 4, 2014 at the Picolo Diablo after researching scene locations at the Savoy and Solomon Island languages and customs at the British Museum!


Savoy Lobby and Entrance

British Museum

 

 

Szechuan Chilli Beef

Ingredients:

• 1 pound beef (flank or sirloin steak is good)
• 2 regular carrots
• 1 tablespoon minced ginger
• 2 scallions (spring onions, green onions), white parts only
• 1 tablespoon sweet bean sauce (or substitute hoisin sauce)
• 3 teaspoons chili paste or chili sauce
• 7 1/2 tablespoons oil for stir-frying, or as needed
• 1/4 teaspoon salt
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar
• 1/2 teaspoon roasted Szechuan peppercorn (see link in recipe directions for instructions)

 

Preparation:

Cut the beef julienne style, across the grain into thin slices less than 1/4-inch thick and 2 1/2 - 3 inches long. Wash, peel and julienne the carrots into thin strips about 1/8 inch thick and 2 1/2 - 3 inches long. Mince the ginger. Cut the scallion into lengths about 2 1/2 inches long, and then into into thin shreds.

In a small bowl, combine the bean sauce and chile paste or sauce. Set aside.
Preheat the wok on medium high heat for at least 30 seconds. (The wok is ready when you can feel the heat when holding the palm of your hand 2 - 3 inches above the wok's surface).

Add 1 1/2 tablespoons oil to the preheated wok, drizzling down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots). Remove from the wok.

Heat 6 tablespoons of oil in the wok over medium high to high heat. When the oil is hot, add the beef. Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out). Splash the beef with the rice wine or dry sherry during the later stages of cooking.

Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture. Stir-fry for a few seconds, then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.
Stir in the sugar and the roasted Szechuan peppercorn. Taste and adjust seasonings if desired. Serve hot.

First time we tried (something similar to) this recipe was: on January 25, 2014 at the New Fortune Cookie restaurant in Bayswater!