This week our Chef's Corner alum, Imtiyaaz Hart, whips up 2 more delicious recipes for us from our Mediterranean Fiesta Box.
As is happens, today is "International Men Make Dinner Day" and Imtiyaaz has certainly risen to the occasion. He has created a hearty and healthy version of Lasagne together with an exotic after dinner treat of Greek Sesame Ring Biscuits.
Try your hand and creating these scrumptious dishes today.
BEEF LASAGNA GLUTEN FREE
Adapted from a recipe by Helen Tzouganatos
The ultimate comfort food filled with rich flavours and a creamy texture. Whether you’re cooking for your family or need to conjure up a meal to feed a crowd, this beef lasanga is sure to be a winner.
Prep Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Serves: Serves 6-8
¼ cup extra virgin olive oil
1 brown onion, finely diced
1 carrot, peeled and finely diced
1 celery stick, finely diced
2 cloves garlic, finely diced
150g pancetta, finely diced
500g organic beef mince
2 tablespoons tomato paste
2 x 400g tin crushed tomato (alternative – Ina Paarman tomato and parmesan pasta sauce)
125ml (1/2 cup) red wine
1 teaspoon dried oregano
Pinch of grated nutmeg
Sea salt flakes and cracked pepper
Handful of fresh basil, finely chopped
200g gluten free lasagne sheets
100g gluten free plain flour
800 ml full cream milk
100g parmigiana reggiano, grated (plus extra for layers)
1 beaten egg
Pinch of cinnamon and sea salt flakes
Heat a large saucepan over low - medium heat. Add the olive oil, onion, carrot and celery with a pinch of salt and sauté for 5 minutes until vegetables are softened. Add the garlic and pancetta and sauté for another minute.
Add mince and brown for a few minutes, breaking up with a wooden spoon. Add tomato paste and stir for another minute.
Add the crushed tomato, wine, oregano, cinnamon, nutmeg, salt and pepper and simmer covered on low heat for 1 hour or until your sauce is thick and rich. Once cooked adjust seasoning if necessary and stir in fresh basil. Set aside.
For the béchamel, melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed. Cook off the flour for 30 seconds before slowly pour in the milk stirring simultaneously for a thick sauce. Add cheeses and stir to combine. Remove from heat and whisk in beaten egg and a pinch of cinnamon. Season to taste.
To assemble the lasagna grease a rectangular baking tray with olive oil. Place a thin layer of bolognese on the base. Place lasagna sheets in a single layer on the sauce, top with bolognese and a layer of béchamel. Grate over extra cheese. Repeat process.
Bake in a 180C (fan forced) oven for 45 minutes or until golden.
Gluten Free Greek Sesame Ring Biscuit
Adapted from the recipe of Helen Tzouganatos
These crunchy, aromatic biscuits will be the perfect companion with some afternoon tea. Not overly sweet but decadently moreish, the combination of orange, cinnamon and vanilla will have you coming back for more, without the guilt.
Prep time: 20 minutes
Cooking time: 15 minutes
Serves: Makes 30 biscuits
250g unsalted butter, room temperature
1 cup raw sugar
1 tsp ouzo (alterative - anise flavoured syrup)
1 tsp vanilla extract
390g or 3 cups plain gluten free flour
1 tsp baking powder
1 tsp cinnamon
3/4 tsp bicarbonate of soda
Zest and juice of one orange
1 egg, beaten
Sesame seeds for sprinkling
Demerara sugar for sprinkling
Preheat oven to 190C. Line a baking tray with baking paper or prepare a silicone mat.
Beat butter and sugar until pale and fluffy in mixer for 3 minutes.
Add egg, vanilla and ouzo and beat to combine.
Add all dry ingredients, orange juice and zest. Mix until just combined.
Roll a small ball of dough into a log and twist to create a circle. Pinch end to seal.
Brush with beaten egg. Sprinkle with sesame and demerara sugar.
Bake for 15 minutes or until golden.