Category Archives: main meals

6 May 2013

french onion soup

:: How many recipes in your repertoire begin with, ‘…heat some oil in saucepan and add chopped onion…’?

Too many to count, I’m sure. So many dishes are reliant on the starting block of the humble brown onion, that to remove it from our modus operandi is almost as bad as skipping the seasoning entirely!

Although onions provide the flavour foundation for a immeasurable number of recipes, the French have gone so far as to create a dish that celebrates the onion in its own right. Served with a crowning glory of melted Gruyère toasties, the broth of this world famous soup comprises mostly of meltingly rich, slow-cooked caramelised onions.

It might have started out as a poor man’s dish, limited to a single vegetable ingredient that was cheap and easy to grow, but now it can be seen on menus of even the poshest French restaurant for its wonderful depth of flavour.

A few notes on this dish before starting…

I use both olive oil and butter to cook the onions, as butter develops a wonderful flavour in the caramelisation process but unfortunately is not so great in the cholesterol stakes.

Also, it is really essential that you source Gruyère as it is this Swiss cheese which imparts such a distinctive sweet, earthy flavour to the cheese toasties. If you can’t track it down then I would recommend substituting Emmental (another Swiss cheese) but I urge you to scour delis and gourmet shops first!

2kg onions, cut into roughly 6mm slices
50g butter, chopped
¼ cup extra virgin olive oil
2 tbsp brown sugar
4 cups good quality beef stock (try to use homemade if you can)
1 cup hot water
Sea salt and freshly ground pepper

French baguette
1 clove garlic
50g Gruyère cheese
50g Pecorino cheese

Melt butter with the oil in a large, heavy-based saucepan over medium heat and the add onions. Cover and cook, stirring occasionally, for 20 minutes or until onions are translucent and soft.

Remove the lid, add the brown sugar and cook for about 30 minutes or until the onions are very soft and starting to caramelise. Begin to add the stock, about a cup at a time and simmer for 10 minutes in between additions, until the stock has almost evaporated. Season to taste and bring to the boil, reduce heat and simmer for a further 30 minutes.

When ready to serve, slice a baguette into rounds and toast each side. Finely grate the cheeses and mix together. Rub the tops of the toast rounds with the clove of garlic, sprinkle over a generous helping of grated cheese and place under the griller until melted and bubbling.

Place three or four rounds of baguette toasties in each bowl and ladle over the hot onion soup. Serve immediately.

2 comments | tags: easy soup recipe, food, french onion soup, french onion soup recipe, french recipe, onion soup, photography, recipe, soup, winter food | posted in main meals, recipes, soup, vegetarian meals

11 March 2013

summer angel hair pasta

By angelica | table twenty eight

:: Dusk turning to balmy evening under the stars, surrounded by pine trees and the smells of woodfired pizzas, hot from the oven, all set the backdrop for the dynamic, jazz –Latin sound fusion emanating from a simple canvased stage.

I ended my weekend on a high note with an outdoor concert on the terraced lawns of the old arts centre in Fremantle, listening to the musical force of nature that is The Cat Empire.

The band’s unique style is hard to describe but is made up of a vibrant combination of trumpet, keyboard, double bass, drums, percussion and dual vocals from trumpeteer Harry James Angus and percussionist Felix Reibl. The result is an eight man band creating a funky, jazzy and wilding alluring sound that can’t fail to capture spirits. For me, it imbides all that is summertime, fun, mischievious and enticing.

In a strange way, this dish draws abstract parallels of harmony and vibrance, with its combination of a lot of big, bold flavours. Creamy feta, spicy chroizo, salty olives, sweet caramlised onions and earthy, peppery undertones of rocket – it’s all there, married by the rich and fragrant olive oil from the marinated feta.

You might look at this list and think there are too many competing flavours, that’s there just too much going one. But like music from The Cat Empire, it just works – and it’s just damn irresistable.

500g cherry tomatoes, halved
400g angel hair pasta
200g chorizo, halved lengthways & sliced
1 small red onion, thinly sliced
1 large handful wild rocket
Zest & juice of 1 lemon
1/2 cup pitted kalamata olives
150g marinated feta
1/4 cup marinated feta oil
3 tbsp chopped flat-leaf parsley
3 tbsp chopped basil

Heat a frypan over medium-high heat and cook the chorizo slices for about a minute on each side, until crisp. Drain on paper towels. Add a tablespoon of flavoured oil from the marinated feta to the same frypan and add the the cherry tomatoes and red onion. Fry gently over low heat until the onion has softened and the tomatoes are coloured.

Meanwhile, cook the pasta until al dente, then drain and place in a large bowl. Toss through a few tablespoons of the marinated feta oil to prevent the pasta from sticking together.

Add the chorizo, onion, tomatoes, rocket, lemon juice, feta and herbs, and gently toss through angel hair until the rocket has wilted. You could add some freshly ground pepper at this point but don’t add any salt, as there is enough from the feta and the olives.

Divide the pasta amongst the bowls, top with lemon zest and serve warm.

8 comments | tags: angel hair, chorizo, easy recipe, feta, italian recipe, pasta, summer recipe | posted in light meals, main meals, pasta & noodles, recipes

3 February 2013

parmesan meatballs with linguini

By angelica | table twenty eight

:: When people ask me what my specialty is, I normally end up racking my brains for an answer because truth be told, I don’t cook a lot of things more than once or twice.

My foodie magazines are all earmarked with the recipes I want to try or be inspired by and more often than not, I’ll fill my shopping basket with whatever’s in season and just make it up as I go. The conquering of new dishes and flavour combinations is just so exciting and rewarding.

Maybe it’s for this reason that I’ve never really been drawn to those time honoured, classic menu staples. No offence intended, but meatballs have always seemed to me, well… ordinary. Balls of meat in tomato sauce – not really earth shattering, right? And not a whole lot of options of jazzing it up (or so I thought).

However, I must concede they certainly have their place after making this pretty damn delicious dish. It’s not something I was craving as such, but halfway through the first bowl (and second), all I could think of was how hearty and completely gratifying a bowl of meatballs and pasta can be. The zest in the sauce might be a bit unconventional, but it gives it real zing and kick, and the parmesan adds another flavour dimension to the mince. This might be going on the repeats list after all…

Meatballs
1.5kg beef mince (not too lean, as the natural fat will keep them nice and moist)
2 free range eggs
1/2 cup finely grated parmesan
1/4 cup fresh thyme leaves
Sea salt
Black pepper

Napolitana Sauce
2 onions, finely chopped
4 garlic cloves, finely chopped
1/2 cup tomato paste
4 tins chopped tomatoes
1 tbsp sugar
Zest from one lemon
Fresh basil leaves, about a cup

Start by pre-heating your oven to 200°C. In a large bowl, mix together the meatball ingredients and season well with sea salt and freshly ground black pepper. Use you hands to scrunch the seasonings through the mince, so that everything is thoroughly combined. If you’re a bit squeamish about this, use some light rubber gloves but it’s really important that the flavours go right through the mix.

Line two baking trays with greaseproof paper and roll small portions of the meat into walnut-sized balls with your hands. Once both trays are covered, place in the over for 10-15 minutes, until cooked all the way through and nicely browned.

For the napolitana sauce, place a large saucepan over medium heat and add a couple of tablespoons of olive oil. Add the finely chopped onions and garliic, and let them sweat, stirring often, until translucent and golden. Add the tomato paste and sugar and season generously. Turn the heat up to high and add the tins of chopped tomato, stirring them through until the mixture just reaches the boil. Turn the heat down to low and simmer gently for about 20 minutes, adding the meatballs halfway through so they can soak up some of the sauce . In the last 5 minutes, stir through the torn basil leaves and lemon zest.

Meanwhile, place enough linguini for your diners in a saucepan of boiling, salted water and cook until al dente. Twirl portions of pasta into your serving bowls and top with meatballs and a nice ladle of sauce. Top with freshly grated parmesan and some fresh basil.

Perfect for feeding a lot of mouths, or even batching up for the freezer, this easy but comforting dish is sure to hit the spot.

2 comments | tags: food, italian recipes, linguini, meatballs, parmesan, pasta recipe, photography, winter food | posted in beef & game, main meals, pasta & noodles, recipes

21 January 2013

postcards from cornwall

By angelica | table twenty eight

:: Following Wales, our travels took us to Cornwall in the South West of England.

After almost two weeks of fantastic winter weather, the legendary UK drizzle caught up with us and we were plunged into long spells of grey fog and rain. Normally I wouldn’t have minded as I’m very much a winter girl at heart, but it does rather adversely effect the venture of sightseeing as the crucial component is, well, sight…

The first stop in the Cornwall leg was the ruins of Tintagel Castle, the legendary birthplace of King Arthur. Perched atop a windswept knoll overlooking the ocean and rugged coastline, it definitely conjures up impressions of mystique and grandeur.

Padstow is a bustling little fishing port whose main industry goes back centuries. However, these days its fame is largely thanks to the chef who’s credited with kickstarting Cornwall’s fine dining scene. Rick Stein opened his now famous Seafood Restaurant in 1975 and since then has added several other restaurants, shops and a pub to the list.

With all the repute surrounding ‘Padstein’s’ seafood, I held out the entire trip to sample traditional British fish and chips with mushy peas in the town’s South Quay.

While I’m not entirely sold on the whole mushy pea idea, the freshly caught, golden battered fish and perfectly cooked chips were among the best I’ve eaten. Just as well they lived up to their celebrity reputation!

One of the things I found about the UK is that it’s overcast for such long periods that you grow to take it as entirely normal that the sky is grey. And then suddenly, the sky will break open and glorious sunshine will flood a place that hasn’t seen the sun for a few days, bathing everything in light and vivacity.

This is exactly what happened on a visit to St Ives, as you’ll see in the photos below. A popular holiday destination, St Ives is well known for its art community, galleries and beaches, as well as fishing to suppy the local restaurants.

Following the Lonely Planet guide, our lunch destination that day was a commended local burger joint but after traipsing back and forth along the harbour trying to hunt it down, we discovered it was closed for the off season.

Luckily, with appetites still firmly set on a tasty burger, we managed to find a substitute in the way of Hub, a bustling kitchen joint selling burgers, hotdogs and craft beers. And even more luckily, these burgers were GOOD! – towers of fresh bun, juicy patties, melted aged Cheddar and seasoned mushrooms, served with a huge side of fries and slaw. Eaten with great satisfaction watching harbour life roll by.

One foodie destination I’d had on the list since the beginning of the trip was River Cottage. River Cottage’s humble beginnings go back to the stone cottage in Dorset where Hugh Fearnley-Whittingstall moved to in 1998 to start growing and rearing his own produce.

The River Cottage ideology is a sprawling project, with two canteen-restaurants and delis in Plymouth and Axminster, as well as running landshare opportunities and community campaigns for more eco friendly farming.

Plymouth’s River Cottage canteen is located in a stunning waterside heritage building in the Royal William Yard. Dinner commenced with fresh bread and quality butter, which although a simple thing, can often indicate the calibre of the rest of the meal. We weren’t to be disappointed.

For my main I had the roast duck breast with red cabbage, roast potatoes, confit shallots and red wine sauce. The duck was cooked to perfection (blooming pink in the centre with a delectable crispy skin) and was paired with the heavenly sweet sour red cabbage and melt-in-your-mouth shallots.

Simply inspirational.

And finally, it wouldn’t be a trip to Cornwall without sampling their global export – Cornish pasties. Although the traditional pasty is vegetarian, these days they are filled with anything from steak, lamb or venison to cheese, onion and chutney. I ate mine sitting in the rain on the docks of Polperro, relishing the warm and hearty treat.

cornish pasties

3 comments | tags: coast, cornwall, food, king arthur, photography, rick stein, river cottage, st ives, tintagel, travel | posted in accompaniments & sides, baked things, beef & game, main meals, restaurant reviews, seafood, travel

15 January 2013

postcards from wales

By angelica | table twenty eight

:: Wales – land of the red dragon, castles, slate, cheese and vast numbers of fluffy white sheep. I can say without a doubt that it is the most beautiful place I have ever been to.

And it’s not just the breathtaking landscape which I fell in love with but the charming little pubs with their cosy fireplaces and rustic wooden beams; the towns so tiny that there’s only one, one-way road through the entire place; the bracing (ok, at times freezing) wind that is ever present and ever refreshing; and the warm openness of the locals who are always ready to stop for a chat and share their stories.

Not to mention the rich history that envelopes the country and provides layer upon layer of antiquity and mythology. Many sites throughout Wales are connected with King Arthur and his legendary deeds, as well as the Roman and Saxon invaders.

With all the photos I captured it was very hard to choose which ones to share but hopefully these will convey the best of the Welsh atmosphere…

I was delighted to discover that Wales boasts a strong gastronomic streak bolstered by a wealth of fresh, local produce. One of our first stops was to Madame Fromage in Cardiff, a delicatessen style cafe which is known as one of the best specialty cheese shops in the country.

Castell Coch is a glorious gothic masterpiece located on a steep, wooded hillside north of Cardiff. It was commissioned by the third marquess of Bute, who desired a rural retreat to complement his main residence, Cardiff Castle. Although I visited several castles during the trip, this was certainly my favourite.

The best meal I ate in Wales was served at the Hardwick in Abergavenny, South Wales. Chef Stephen Terry’s menu embraces British cuisine with French, Spanish and Italian twists but ensures that local produce and tradition shines through. Everything we ate, from the baked-that-day bread to the hearty pudding, was just divine.

For starters I had carpaccio of rare roast Herefordshire beef with anchovy, garlic and rosemary dressing.

Main was the roasted salmon on braised greens with mashed potato and creamy chive sauce.

A wonderfully indulgent dessert of medjool date loaf with toffee sauce and crème fraîche.

Cream tea has long been a tradition of Britain, and Wales has its own version. Along with the customary scones with jam and clotted cream, tea is served with Welsh cakes (small cakes a little like pikelets cooked in a griddle pan) and bara brith (a bread made of yeast and dried fruit).

This cream tea was eaten in the postcard perfect village of Betws-y-coed, a beautiful place characterised by flowing water, ancient woodlands and an abundance of charming bridges. Pont-y-Pair (below) was built in 1468 and translates as ‘the bridge of the cauldron’.

After Betws-y-coed I spent a couple of days in Llangollen, a lovely town in North Wales situated on the fast-flowing River Dee. The town boasts many sights and activities, including white-water rafting, the canal with horse-drawn boats and the Llangollen Steam Railway with their holiday ‘Mince Pie Special’ that runs along the Dee Valley.

I had dinner at Gales Wine Bar, an inviting little nook opposite the B & B in which I was staying. The menu offers a range of tapas-style starters and hearty mains that changes daily based on the availability of local ingredients. I began with marinated artichokes and golden, molten croquettes of Caerfilly cheese (a white, crumbly cheese made from cow’s milk) before moving on to a main of linguini with wild mushrooms finished with fresh parmesan and truffle oil.

Sausages feature on just about every British menu and I got my fix at the Corn Mill, just off Llangollen’s main street and perched on the River Dee. After a day of sight-seeing and exploration, a hearty meal of sausages, braised greens, mash and onion gravy goes down a treat.

This is quite possibly my favourite view from the trip – the patchwork panorama from atop Dinas Brân.

The ruins of the medieval castle Dinas Brân stand high on a hill above the town of Llangollen. After buying some tasty bites from the local delicatessen and cheese monger’s, I sweated the climb up the almost vertical hill, passing masterfully agile sheep and watching the view grow more and more spectacular with each ascension.

And voilà – my picnic on top of the world!

4 comments | tags: castle, cheese, food, photography, travel, wales, welsh food, winter food | posted in accompaniments & sides, beef & game, main meals, restaurant reviews, seafood, sweet things, travel, vegetarian meals

14 August 2012

pizza with goats cheese, thyme & sweet potato

By angelica | table twenty eight

:: Very little beats a hot wood-fired pizza, fresh from the oven. However, pizza for me is also the ultimate convenience food and I wouldn’t normally eat it other than when it happens to be delivered to my door. I rarely get takeaway and even if I’m not in the mood to cook dinner I will normally resort to something simple from my pantry, like cheese and crackers or a bowl of popcorn and a glass of shiraz (the latter is actually a pretty regular fallback).

But if I feel like something more indulgent or I’ve been out and had a few to drink, there are a number of great wood-fired pizza places close to my neighbourhood who deliver, which means there’s no need to even get out of my pyjamas and ugg boots!

The one exception I will make is for Bar Pizza on Glyde’s amazing sweet potato and goats cheese pizza. They don’t deliver (crazy!) but believe me, this pizza is worth it. The flavours of roasted sweet potato and tangy goats cheese are genius and so this weekend I attempted to replicate the combination myself.

Pizza Crust
3 x sachets 7g dried yeast
30g sugar
500g plain flour
500g semolina flour (use all plain flour if you can’t find semolina)
1/2 tsp salt
625ml tepid water

Topping
1/2 sweet potato, peeled and cut into 2mm slices
75g goats cheese
50g freshly grated parmesan
Kalamata olives
Sun-dried tomatoes, sliced
Bunch of fresh thyme, leaves picked
Napolitana sauce for the base

Pour the tepid water into a bowl and pour in the sugar, stirring until all the crystals have dissolved. Sprinkle the yeast on top and wait until it has all been absorbed by the water.

In a large bowl or on a large dry surface, make a well in the flour, pour in the yeast mixture and start working the flour towards the centre. I used my Kitchenaid mixer with the dough hook attachment for this part but you can just as easily use your hands. If you’re using a mixer for the initial part, mix only until combined and the slightly wet dough forms a ball.

Now it’s time to start kneading! You need to work the dough for at least five minutes until you can feel the gluten starting to activate and the dough becomes more stretchy and workable. You also need to make sure that the dough is evenly combined. Once it has been brought together and kneaded sufficiently, place in a bowl and score a cross in the top with a knife, which will allow the dough to relax more quickly. Place the dough in a warm, draught-free nook for 40 minutes to prove.

Now is the time to preheat the oven to 250°C.

dough before & after proving

The dough should have doubled in size and needs to be kneaded for a second time. Punch all the air out and knead again for about ten minutes.

This recipe makes about six medium-sized pizzas but you can divide your dough depending on the thickness and diameter you prefer. Remember that the dough will rise, so even if you think you’ve rolled it thin enough, give it another going over to stretch it out a bit more and it should cook to the perfect thickness.

sweet potato, sun-dried tomatoes & kalamata olives

Spread the base with a thin layer of Napolitana sauce and sprinkle with three quarters of the grated parmesan. Top with some sliced sun-dried tomatoes, sweet potato slices, olives, thyme and dollops of goats cheese. Sprinkle with the remaining parmesan and place in the oven until the crust is crispy and the toppings are golden brown.

5 comments | tags: food photography, goats cheese, photography, pizza, pizza dough recipe, recipe | posted in baked things, goats cheese, main meals, recipes, vegetarian meals

15 July 2012

rendang daging | indonesian beef curry

By angelica | table twenty eight

I’ve been battling a particularly stubborn head cold for the past three weeks, which is why I haven’t attended to my blog for a while. After a lot of time spent in bed and zero desire for more than hot cups of soup and toast, my appetite’s finally returned and I haven’t been able to stop thinking about hot, hearty, melt-in-your-mouth beef curry – a curry hot enough to blast my sense of taste back!

If there was a bible in my house growing up, it was Charmaine Solomon’s Complete Asian Cookbook. It’s an encyclopaedic volume with regional recipes from each major Asian province, encompassing India, through the central countries to the coasts of Japan and down to the islands of South East Asia. Our copy was stained with splatters from many meals and the binding was only just holding the book together – a testament to its place in the kitchen.

Rendang daging is a dry fried beef curry from Indonesia. Curries from this part of the world bring together sweet, sour and salty tastes; gentle coconut-milk sauces fragrant with lemon grass and spices, piqued with chillies.

1.5kg chuck, blade or round steak
2 medium onions, roughly chopped
6 cloves garlic
1 tbsp chopped fresh ginger
4 fresh red chillies
2 cups thick coconut milk
1 1/2 tsp salt
1 tsp ground tumeric
3 tsp chilli powder (optional)
2 tsp ground coriander
6 curry leaves
1 stem fresh lemon grass
1 tsp laos powder
1/2 cup tamarind liquid (3 tbsp tamarind paste mixed with 1/2 cup hot water)
2 tsp sugar

Cut the beef into cubes, about 2.5 centimetres wide and set aside.

Place onions, garlic, ginger and chillies in a blender with half a cup of coconut milk. Cover and blend to a smooth paste. Pour into a large saucepan over medium heat and wash out the blender with the remaining coconut milk to ensure you get every last bit of the paste. Add to the saucepan with all remaining ingredients except the tamarind liquid and sugar. Mix well, add meat and bring quickly to the boil.

Reduce heat to medium, add the tamarind liquid and cook uncovered, stirring occasionally, until the gravy is thick. Turn the heat to low and continue cooking for about two and a half hours, until the gravy is almost dry, stirring frequently to ensure that the mixture doesn’t stick to the pan.

At the end of the cooking time, when the oil from the coconut milk has separated from the gravy, add the sugar and stir constantly to combine. Allow the meat to fry in the gravy until it is dark brown.

rendang daging (indonesian beef curry)

Serve with white rice, pappadums and a variety of traditional Indonesian sambals. Although cucumber raita isn’t traditional, I love having creamy, cool yogurt to serve alongside hot curry. Any leftover curry will keep well and will develop even more flavour each day.

7 comments | tags: beef curry, curry recipe, food photography, indonesian food, photography, winter food | posted in beef & game, main meals, recipes

25 June 2012

pappardelle with rabbit ragu

By angelica | table twenty eight

:: Rabbit is one of my favourite meats to cook. Because it’s so lean, it does need to be cooked on the bone and preferably in a slow oven to ensure it remains moist but it’s very versatile in the number of flavours it can be paired with.

As kids we ate rabbit from a fairly young age, even though we had pet rabbits roaming the garden throughout our childhood. It’s a pity that a lot of people are put off eating it because of the cute bunny factor because it’s so lovely and lean with a subtle wild flavour.

1/4 cup olive oil
1.6kg rabbit, jointed
1 onion, finely chopped
1 carrot, chopped
1 celery stalk, chopped
1 leek, white part sliced
400ml dry sherry
1 star anise
1 tsp each juniper berries, coriander seeds and whole black peppercorns
6 garlic cloves
2L good quality chicken stock
1/2 bunch of thyme
400g can borlotti beans, drained
1 cup chestnut flesh
500g fresh pappardelle
50g unsalted butter
Chopped flat-leaf parsely and grated fresh parmesan to serve

When purchasing rabbit, you can ask to have it jointed at the same time. It’s easy enough to joint it yourself (just divide into the two hindlegs, saddle pieces, forelegs and neck) but it saves a bit of time asking your butcher to do it for you.

Preheat your oven to 100°C. Heat two tablespoons of oil in a flameproof casserole over medium-high heat. Cook rabbit for 5-6 minutes until golden and starting to brown. Remove meat from pan and reduce heat to medium.

Add remaining oil and cook onion, carrot, leek and celery until golden. Add sherry and simmer for 7-8 minutes or until reduced by half. Add spices, garlic, stock and thyme and bring to the boil.

Cover and place in the preheated oven for one and a half to two hours until the meat is tender and separates easily from the bone.

Whilst rabbit is cooking, you’ll need to prepare the chestnuts. Slice either a horizontal slash or a large cross along the flat side before boiling.

Place chestnuts in a small saucepan, cover with cold water, bring to the boil, and simmer for three minutes. Remove from the heat. Scoop out a few at a time and using a small knife, peel off the shell and inner skin. This is a particularly tedious process and as they cool they become more difficult to peel, so keep them in hot water until you are ready.

Once the rabbit is cooked and completely tender, remove from the stewing liquid. Strain liquid and pour into a clean saucepan over medium-high heat. Simmer rapidly for about 45 minutes or until reduced by half, then add butter and stir until melted and combined.

Pick meat from the the rabbit, shedding larger pieces, and add to the reduced cooking liquid with the beans and chestnuts. Cook over medium heat for 10 minutes until slightly reduced and the ragu is just binding the meat.

Cook the pappardelle until al dente and then toss with the ragu sauce until all the pasta is coated. Place in serving bowls and top with chopped parsley and parmesan.

Leave a comment | tags: comfort food, food photography, pasta, pasta recipe, photography, rabbit, rabbit recipe, winter | posted in beef & game, main meals, pasta & noodles, recipes

10 June 2012

lasagna with roasted vegetables & garlic bechamel

By angelica | table twenty eight

:: Winter is well and truly here. This week the skies have barely cleared, remaining grey and dark from dawn until early dusk. Time spent outside is kept as minimal as possible to avoid the chill wind & heavy downpours. I’ve been yearning for hot soup and other hearty meals, so I set aside a big portion of the weekend to cook up a good store for the freezer.

Lasagna is a great comfort food but it’s often so heavy with the meat, cheese and creamy sauce. In this version, the roasted vegetables are the heroes and even the bolognaise filling is bulked up with field mushrooms and spinach. It does take quite a bit of preparation time to get this into the oven, but the result is completely worth it.

12 ready made lasagna sheets
1 cup grated cheddar cheese
2 large aubergines, sliced into 2.5cm disks
2 red capsicums
1/2 butternut pumpkin, seeds removed and cut into 2.5cm slices
4 large field mushrooms, sliced
1 onion, finely chopped
4 cloves garlic, chopped
500g lean beef mince
2 x 400g tins chopped tomatoes
Couple of handfuls of baby spinach
1 tbsp balsamic vinegar
1/3 cup tomato paste
1 tsp sugar
5 sprigs fresh thyme, leave removed
1/4 cup fresh basil leaves, chopped
Sea salt and pepper
Extra virgin olive oil

Garlic Bechamel Sauce
2 cloves garlic, finely chopped
125g butter
3/4 cup plain flour
1 1/4 cups full cream milk
1/3 cup grated parmesan cheese

Preheat the oven to 220°C. Place the capsicums in the oven for 30-40 minutes until blackened and charred. Once they’re done, place in a plastic bag to cool and sweat. Once cool enough to handle, remove the skin and seeds from each capsicum and tear into large pieces.

Place aubergine disks on an oiled baking tray, brush generously with olive oil and roast until browned. Flip slices and roast for another 10 minutes. Remove and set aside.

Repeat the process with the pumpkin slices, until the corners start to blacken and the flesh is completely soft. Remove and set aside.

For the bolognaise sauce, heat a couple of tablespoons of olive oil in a large saucepan over medium-high heat. Fry onions until soft and golden. Add mushrooms and garlic and fry until sweated down. Add the mince and cook, stirring regularly until the meat is browned and the majority of the moisture has evaporated. Finally, add the tinned tomatoes, balsamic, tomato paste and sugar.

Season generously, bring to the boil and simmer for 20 minutes until reduced. Add the fresh herbs and spinach, stirring through until the spinach has wilted.

To make the bechamel sauce, melt butter in a saucepan over very low heat. Add the garlic and cook for a minute, stirring constantly. You don’t want the garlic or butter to brown but to gently infuse with flavour. Add the flour, a quarter of a cup at a time, whisking to evenly combine the butter and flour until you have a crumbly consistency. Now you need to add the milk, little by little, whisking constantly to maintain a smooth, even consistency. Once evenly whisked, add the parmesan and continue whisking until the sauce is free of any lumps.

Reduce your oven heat to 160°C. To assemble the lasagna, place four pasta sheets in the bottom of a large baking dish. Add half the bolognaise sauce and top with the roasted aubergine. Layer another four pasta sheets over the top, add the remaining bolognaise and top with roasted pumpkin slices and capsicum pieces. Place the final four pasta sheets on top, pour over the bechamel sauce in an even layer and sprinkle over the cheese.

Place in the oven for 45 minutes to an hour, until the top is melted and brown, and the pasta layers are cooked through. Serve with a simple green salad and fresh basil. Belissimo!

Leave a comment | tags: comfort food, homemade pasta, lasagna, main meals, pasta, photography, recipes, roasted vegetables | posted in baked things, main meals, pasta & noodles, recipes

22 May 2012

ravishing ravioli

By angelica | table twenty eight

:: There’s nothing quite like homemade pasta. And it’s not just the end results – be it silky, rich strands of pappardelle or little surprise-filled purses of tortellini – but the whole pasta making process which is a joy. Ravioli tends to take the longest, as you need to fill and handcraft each one, but I find it relaxing and almost therapeutic to spend a lazy hour or two getting lost in its creation.

Jamie Oliver is a chef who is really passionate about homemade pasta and his books provide a great reference point when it comes to making, flavouring and cooking the huge number of varieties out there. I still go by the dough recipe I first used from The Naked Chef, although it has taken me a while to get it just right!

The important thing about ravioli is getting the perfect thickness and making sure they are sealed completely. You don’t want any water leaking in and diluting your filing or worse, your ravioli bursting in the boiling water midway through cooking.

These ravioli are filled with a mixture of torn bocconcini, sundried tomatoes, basil and lemon zest wrapped in thinly sliced proscuitto. It’s important to match the right sauce with your creation, as the flavours in the filing are the heroes of the dish and you don’t want to overpower them. For these, I made a subtle Napolitana sauce and topped with a little grated parmesan and basil, it makes for a classic combination.

3 comments | tags: comfort food, cooking, dinner recipes, food photography, homemade pasta, pasta, photography, ravioli, recipes, winter, winter food | posted in main meals, pasta & noodles, recipes

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table twenty eight

Category Archives: main meals

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