Welcome to the New Zealand Foodies Forums!
Your forum for New Zealand Restaurant Reviews, Recipes and general Food Discussion.
- » Been to an NZ Restaurant and want to share your thoughts?
- » Looking for a Restaurant Review?
- » Have a Recipe to share?
- » Something on your mind?
...then you have come to the right place!
NZEating is here for all these things.
YES! I want to register an account for free right now!
P.S: When you Register, this box vanishes!
Dinner
by Published on 17 Apr 2010 06:25 PM
Description: The Italian classic for the New Zealand cook.
Serving Size: 6-8
Time: 2 hours
Difficulty: Easy
Ingredients:- 500g dry pasta (*dried* pasta if you really can't be bothered making your own)
- 400g minced NZ Beef
- 100g minced NZ Lamb
- 2T olive oil
- 50g tomato paste
- 3-4 medium tomatoes
- 1t sugar
- 2 large mushrooms
- 1C mixed vegetables
- herbs (thyme/rosemary/bay leaves/whatever)
- 1T butter
- 1T standard flour
- 1C milk
- 1/2C grated tasty cheese
- another 1/2C grated tasty cheese
- salt
- pepper
- Chop the tomatoes into rough chunks.
- Chop the mushrooms.
- Defrost the mixed veges.
- Heat oven to 190 degrees Celsius.
- Meat Sauce:
- Brown the minced beef and lamb in the oil.
- Add the tomatoes and paste.
- Add the sugar. Stir well.
- Add the mushrooms and herbs.
- Simmer gently while you prepare the cheese sauce:
- In a fresh pot, melt the butter until it is bubbling.
- Add the flour and stir well.
- When the flour/butter is foaming, add the milk, continue to stir until thickened.
- Remove from the heat and add the grated cheese. Stir.
- In an oven dish, layer the lasagne as follows: Pasta - Meat Sauce - Cheese Sauce.
- The final layer must be pasta, with the second 1/2C of grated cheese on top.
- Cover the dish and bake at ~190 degrees Celsius for 45 minutes.
- Allowing the Lasagne to cool for 15 minutes before serving will let it set and improve the dish, but it can be eaten right away (if you want to seriously burn your mouth).
- Serve with garlic bread or plain white rolls with butter
by Published on 27 Dec 2009 09:03 AM
Wrap each piece of clean monkfish with bacon, skewer if necessary.
Melt 150g butter in a pan and bring to a foamy sizzle.
Place the monkfish into the pan and turn once the bacon has crisped.
Turn the pan to low/off and put on the lid.
Put the asparagus into the steamer.
Keeping an eye on the monkfish, steam the asparagus until al dente.
Cut the monkfish into medallions and stack in the center of the plate.
Plate the asparagus in a row, with some of the pan butter over it and the fish.
-
Article Sections 
Categories
GoodFood Widget