Well, it's the 1st of December and time to seriously think about all things Christmas. In New Zealand Christmas has traditionally marked the beginning of summer. School is out, the beach beckons, the temperature is climbing and it really does seem that the endless days of summer lay ahead.
Oh, how times have changed... apart from there now being more of us (my family has grown, and of course the global population is growing exponentially). But the climate is now so much more unpredictable than ever before, on a local level with small localised storms and sudden hot spots appearing. (Segway) Have you taken a look at our latest addition to the Toque range that includes the fabulous Milford, a beautiful beanie with a tightly knitted woolen outer shell, of 80% Marino wool and a fully waterproof inner liner of Polartec/Neoshell
Time for a Winter warmer...
CRAIG'S BEST EVER LASAGNA
INCREDIENTS
1kg Beef mince
2 Onions finely chopped
5 Cloves garlic, crushed
1 Large carrot, grated
2 Sticks celery, finely chopped
½ cup Tomato paste
2 cups Real Stock - Beef
1 cup red or white wine (or use stock)
2 x 400g Cans chopped tomatoes
2 Tbsp dried oregano
1 Tbsp brown sugar
2 Anchovies, very finely chopped (optional)
2 Tbsp Balsamic vinegar
2 cups spinach, chopped
400g packet of lasagna sheets
Cheese Sauce
100g Butter
½ cup Flour
3 ½ cups Whole milk, warmed
1 cup Cheddar cheese, grated plus extra for topping
1 Tbsp Dijon mustard
METHOD
For the Mince Sauce:
In your largest frying pan, heat a little oil over a high heat. When the pan is hot, add half the mince, breaking up the big lumps quickly with a wooden spoon. Leave the mince to sizzle until the underside is browned, then stir and brown the other side. Set aside and repeat with the remaining mince.
Discard any excess fat from the pan, replace over a medium heat and add a dash of oil. Add the onions, garlic, carrot, and celery, and cook, stirring for about 10 minutes until soft. Add the mince back into the pan with the tomato paste, stock, wine, tomatoes, oregano, sugar, anchovies (if using), and balsamic vinegar. Simmer gently for 25-30 minutes or until reduced to a thick sauce. Add the spinach with 5 minutes to go. Season to taste.
Preheat the oven to 180 ֯c conventional oven setting.
Cheese sauce:
Melt butter in a large saucepan over a medium-low heat. Add flour and cook for 3-5 minutes, (stirring continuously so it doesn’t burn). Remove from heat and slowly add all the warmed milk in a thin stream, whisking all the time, until smooth. Return to heat and cook, stirring, until thickened. Add the cheese and mustard, stir until smooth.
Remove from heat and season to taste.
Assemble:
Grease your largest baking dish (or two small). Add a layer of lasagna sheets to the bottom and spread over a third of the meat sauce followed by a third of the cheese sauce. Repeat until ingredients are used up, finishing with a layer of white sauce.
Sprinkle with extra cheese. Cover with tin foil (with a couple of steam holes) and bake for 35 minutes. Remove the foil and cook a further 10 minutes or until the top is golden brown and bubbling (you can grill it at the end to give it extra colour).
Transfer to a wooden board and rest for at least 10 minutes before cutting and serving.
Bon Apatite