12 hour lasagna
Ingredients
280- 300g portion Lasagna
35g Chicken demi
10g Parmasan
MOP
In a non-stick pan, heat some vegetabke oil unil medium-high temp and then place the lasagne portion into the warmed pan
-Sear the lasagna on the one side for 90 seconds - 2 minutes. Note: if your pan is too hot your lasagne will burn so be careful with your temp
-Keeping the lasagne in the pan, flip this over using a fish slice ensuring the seared side is now facing upwards
- Place the pan with the lasagne portion in it into the rational oven and bake for 9 minutes. Keeping the lasagne the same side down will allow this side of the lasagne to sear and caramelise
-During this time warm the chicken demi until it coats the back of a spoon and mount this with the butter to form a glossy, viscous sauce. Note: The chicken demi needs to be at the perfect viscosity and not be too watery so please ensure we have this right
- After 9 minutes, remove the lasagne from the oven and top top this with freshly microplaned parmesan BEFORE plating
-To plate, place the lasagne (that has already been topped with the parmesan) into the large bowl and then finish with with the chicken demi ensuring there is enough demi to have with each spoon of lasagne
Bolognese.
Ingredients
1500g. Carrots, peeled & fine diced
1500g Celery, fine diced
1500g Onion, finely chopped
10kg Beef mince, coarse ground
500g Corvina (house red wine)
20g Rosemary, chopped (no stalks)
20g Thyme, chopped (no stalks)
20g Oregano, chopped
20g Sage
10kg Tomato sauce
MOP
- In a large, heavy based pot sweat the onions, carrrots & celery until soft. Once soft remove from the pot
- Add the beef mince and brown. Ensure there are no large chunks of cooked mince.
- Cook the mince until all juices have reduced.
- Deglaze the pan with port and reduce
- Add the soften vegetables, beef mince back to the pan
- Add the herbs, tomato sauce and chicken demi
- On a low heat simmer for 3 hours, the sauce should be thick and rich in flavor.
- Season to taste with salt & pepper
- Cool in the blast chiller.
Cheese sauce
Ingredients
3kg Whole milk
250g Unsalted butter
250g Plain flour
1500g Mozzarella
1500g Cheddar cheese
Method:Heat the milk until it starts to simmer. In a large based pan melt the butter and add the flour and cook for 2 minutes. Add the milk gradually to the flour and butter and cook out for 30 minutes. After this add all the cheese and cook and stir until cheese has slightly melted but still extremely
MOP
- Heat the milk until it starts to simmer.
- In a large based pan melt the butter and add the flour and cook for 2 minutes. Add the warmed milk gradually to the flour and butter and cook out for 20 minutes once all the milk has been added.
- After this add all the cheese and stir until the cheese has only slightly melted but still extremely stringy
- remove to a gastro tray and allow to cool
Building and cooking the lasagna
Ingredients
2000g Bolognese
1000g Cheese sauce
500g Pasta sheets
MOP
- Using the deep 1/3 gastro, line with baking parchment, start with a layer of pasta sheet followed by bolognese, then cheese sauce. Ensure the sides are coved with lasagna sheets.
- Keep going until you are 2/3 up the tin.
- Wrap completely in foil and bake for 45 minute at 180 degrees.
- After the 45 minutes, remove the foil and put back into the oven for another 20 minutes.
- Check the Lasagna is thoroughly cook.
- Add another 1/3 gastro onto of the lasagna and press until cool.
- Once cool this can be sliced into portions and frozen.
Chicken demi (48hour process).
Ingredients
20kg Chicken bones
10kg Meat trimmings (chicken/beef/lamb) (if you have)
3l White wine
3kg White onions (1/2 large cut, ½ finely diced)
3kg Carrots (1/2 large cut, ½ finely diced)
700g Celery (1/2 large cut, ½ finely diced)
300g Thyme
100g Rosemary
200g Garlic
2kg Leeks (1/2 large cut, ½ finely diced)
160g Tomato paste
MOP
- Roast off all the bones until dark brown.
- In the tilt skillet/stock pot sweat off the large cut half of the vegetables and deglaze with 1.5l of white wine
- Reduce the wine and then add all the browned bones
- Cover with water and leave to gently cook for 24 hours skimming every time you walk past. note. the stock must never boil at this stage
- The next day strain the stock, without cleaning the skillet/pan fry off the smaller cut veg 1 by 1 till golden brown
- Add the meat trimmings and colour
- Add the tomato paste and fry for 5 minutes
- Deglaze with 1.5l of white wine and reduce.
- Add the stock and simmer gently for 5 hours making sure to skim every time you walk past.
- Bring the liquid up to a boil and reduce till it lightly coats the back of a spoon.
- Once ready strain through muslin cloth and portion into quart containers
- Note: the chicken demi should have a glossy finish but not be too oily
Waiters Notes
Housemade bolognese with Beef, Pork & Lamb tossed with an eggs pappardelle and served on buffalo ricotta
Allergies Eggs, Gluten, Celery, Dairy, sulphites