Smoked Chicken Lasagne

“Lasagne – Lasagne, my kingdom for a good Lasagne” is what Richard III would have said it he was less obsessed by finding that damn horse.  And I’m sure a great many people have said this since.   However, while I love Lasagne – proper ‘like your mama used to make it’ Lasagne, occasionally, I play with the recipe.

Yes, small amount of sacrilege for a great amount of gain.   Thus last weekend I made, Smoked chicken Lasagne which was ‘if I say so myself’ pretty excellent.

First, brown two chopped onions with two cloves of finely chopped garlic in a little oil.   Add about 200g of lean mince and about 100g of diced smoked chicken.   We don’t get a huge amount of smoked chicken in the UK but you can normally find it in your local Polish shop.

Once this has browned a little, add a good glug of wine (red or white depending on your preference) and 5 finely chopped tomatoes.   I then added paprika (love a little spice), 5 finely sliced sundried tomatoes and some oregano as well as pepper and salt before letting the sauce cook down.  Don’t be scared if at first it looks a little like a meaty mess as the tomato can take a while to cook down.   Also, add more wine, tomato juice or a little water if you think the sauce looks dry.

Then make a basic cheese sauce.   About 200g butter melted down in a pan and then add the plain flour until it forms a roux.   Add about 200ml of milk a little at a time until it forms a sauce and add grated cheddar cheese.    I put in about 100g as well as a few shavings of parmesan but this is really to taste.   I then also add just a pinch of paprika for kick. 

Now assemble your lasagne in a glass A4 sized baking dish (or to be honest what every type of oven proof dish you have that is not metal).  Meat, pasta and cheese sauce.  Rinse and repeat until you have filled your dish – finishing with cheese sauce on top.  I always puff a little paprika on top to create a pattern but that is a trick taught to me by my mum so lord only knows if this is authentic.

With regards to the pasta, I used long macaroni tubes but you can use the flat lasagne sheets or indeed just some penne.  While I know this isn’t authentic, I do prescribe to the ‘what do I have in the cupboard’ school of cooking.

Cook for about 30 minutes on 180 degrees or until a knife slides through the pasta and the top is nice an bubbly. 

Enjoy

L xx

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Not impressed with little portions - Trullo

As a foodie, I walk into a restaurant wanting to love it!   I know mind if the concept isn’t new or – even, said in a hushed tone, if it is a chain if the food is prepared with love, tastes good and I enjoy the company.

Therefore, I had high hopes for Trullo in Islington (London).  I liked the concept, upstairs simple Italian seasonal food done well and down stairs Italian sharing plates.  Unfortunately, it fell rather short of expectation due to the pricing.

So what happened - we arrived on the Saturday evening and dutifully trooped down stairs to what looked a little wine cellar and were popped in our table for 6 which was in an alcove.  Thankfully, no-one was too tall (although I did manage to brain myself on the low ceiling several times over the course of the evening)

And then we looked at the menu - £3 for olives rising to £6 for cannellini beans with bacon to £8.5 for grilled quail.    And this is where is started to go wrong – I don’t mind paying for food but I do mind paying over the odds for very small portions.  We were told to order 2 each but the person ordering went for 3 and I am glad they did. 

Everything was v. small and if that was £6 worth of cannellini beans, then I sir am a monkeys uncle.  This got me thinking – right it is Islington, it has trendy connotations and it serves seasonal food but WTF?   

I’m not knocking the cooking, it was excellent and I loved the artichoke with anchovy mayo (£4) and the special which was flattened lamb deep-fried (the Italian name was better) but I did object to the prices.

We walked out of there having paid £50 each (no dessert but it did included 4 bottles of the more inexpensive wine) so all in all while it tasted nice, I felt ripped off.

 Trullo you have the potential to be a really lovely restaurant but remember foodies are fickle and it is the regulars you want to entice and they don’t keep coming back if they feel you are taking them for a ride.

L xxx

Follow me on twitter @alittleofwhatyouwant

Ugh - Old El Paso Epic Fail

I love guacamole.  Yes, what is there not to love?  Creamy vegetable dip with a touch of spice - woo hoo.  Wicked with tortilla crisps and - incidentally - roast chicken (honestly try it). 

Now my recipe for guacamole requires 3 ripe avos which I crush with a little lime, pinch of fresh coriander and finely chopped chili.  Some times a little finely chopped onions and even very finely diced tomato.  All mixed and serve - glorious.

However, at the minute, I'm having some real issues finding soft avocados so I was utterly delighted to see that Old El Paso had come out with Chunky Guacamole sauce.  Wow, how excited was I when I saw it in the World Foods aisle at Tesco.  I had plans for this sauce.

Yes, big plans.  Unfortunately, these died when I tasted it.  I honestly don't think I have ever tried anything quite as nasty - it just had a really vile herby taste.  Far too much coriander, I think.  Or perhaps it was just the preservatives or someone added Fairy Liquid.  Whatever, it was just awful! 

And I was so very disappointed.  Why?  You had the opportunity to make something so very nice and you've produced this evil sludge.  Old El Paso, you've knocked my confidence in pre-prepared food - come on I know you can do better.

Lx

Follow me on twitter @ alittleofwhatyouwant

Make a Date with this Salad

I love curry! Not the healthiest food if you go down the butter chicken route or indeed stock up on Chicken Tikka Masala but otherwise, if cooked without too much ghee or fat not too bad. My mom used to do a curry out of Sonia Allisons 'Love of Cooking'.

I’ve since expanded my repertoire but I also quite like to serve the little sambals that she did. Sliced banana, tinned pineapple and Mrs Balls Chutney so nothing too exotic but somehow they just make curry taste nice. Yes, I know this is comfort food of the highest order but I don’t care.

One thing I have added to my list of approved sambals is date salad which is a Cape Malay dish and a perfect accompanyment to bredies and curries.

So lets get started, first take 500g of stoned dates and chop them. If you buy them at an ethnic food store like I did, ask if they are stoned if it doesn’t say so you don’t have do stone them (like I did when I first make this recipee).

Chop two large onions and soak in boiling water for five minutes before draining and allowing to cool. This seems to take the burn out of the onions so don’t miss this step.

Layer chopped dates with the onions in a glass bowl. Then mix 5ml crushed chilli and 250ml brown vinegar with salt and sugar to taste. Pour this mixture over the date and onions. Allow to stand for about two hours to allow the flavours to develop.

Then serve with the curry of your choice.

L xx

Don’t forget to follow me on twitter @alittleofwhatyouwant