NEW this month on our ‘foodie calendar’ is a Great British Beef Week, which runs from April 23-30. The aim is to celebrate the “iconic” flavours and versatility of British beef and the sustainable practices of beef farmers.
Thankfully, the National Beef Association website – nationalbeefassociation.com –
has some interesting recipes using every cut of beef imaginable…
so we offer you two of them.
Lasagna di Agnello
Ingredients
- Lasagna di Agnello
500g lamb mince
100g white onion, finely diced
70g carrot, finely diced
60g celery, finely diced
10g garlic, crushed
1 small sprig fresh rosemary
1 small sprig fresh thyme
1-2 bay leaves
30g tomato paste
240g tomato passata
120ml red wine
200ml litre veal stock
Salt and freshly ground black pepper
The Béchamel700ml whole milk
60g butter
60g plain flour
7g salt
Freshly grated nutmeg, to taste
30g Parmesan, finely grated
Method
- Lasagna di Agnello
- Begin by gently sweating the onion, carrot, celery and garlic in olive oil over a medium heat until softened and fragrant. Add the lamb mince, increasing the heat to allow the meat to brown well and develop depth of flavour.
- Pour in the red wine, scraping the base of the pan, and allow it to reduce completely. Stir through the tomato paste and passata, then add the rosemary, thyme, bay leaves and veal stock.
- Reduce the heat and allow the ragù to simmer slowly for around two to two and a half hours, until the sauce becomes thick, rich and deeply flavoured. Season to taste and remove the herbs before assembling the lasagna.
- The Béchamel
- Melt the butter in a large saucepan, then whisk in the flour to form a smooth roux. Gradually add the warm milk, whisking continuously until the sauce becomes smooth and thick.
- Season with salt and a little grated nutmeg, then stir through the Parmesan until melted and glossy.
- Assembling the Lasagna
- Begin with a thin layer of béchamel spread across the base of the dish. Add a layer of pasta sheets, followed by lamb ragù, then béchamel and a scattering of Parmesan.
- Repeat the layering process five to six times, finishing with a generous layer of béchamel and a final dusting of Parmesan for a beautifully golden top.
- Baking
- Bake in a 165°C oven for around 60 minutes, until bubbling and lightly caramelised on the surface. Allow the lasagna to rest briefly before serving, this helps the layers settle and makes for cleaner slices.
Notes
- CHEF'S SUGGESTION
Serve with garlic bread and a green salad.
Salad of beef tongue, green vegetables, wild garlic vinaigrette
4
servingsIngredients
320g of finely sliced cooked beef tongue
100g of wild garlic leaves
100g of olive oil
1 bunch of watercress
1 bunch of green asparagus
1 small head of broccoli
Juice of 1 lemon
4 small spring radish
40g parmesan shavings
Directions
- Prepare the wild garlic puree: Blanche the wild garlic leaves in boiling water and refresh by dipping in cold water. Remove excess water. Mix the olive oil with the wild garlic and pass through a fine sieve. Put aside.
- Prepare a vinaigrette with the lemon juice, the wild garlic puree and the wild garlic oil.
- Prepare the vegetables: Using a mandolin or a grater, finely grate the raw broccoli florets into rice-sized pieces. Wash the watercress and remove the excess water. Blanche the green asparagus in salted boiling water for 10 minutes and refresh in iced cold water. Slice each asparagus long ways in four.
- To finish: Use a plate for each person and spoon some of the wild garlic vinaigrette onto the centre of each plate. Arrange slices of beef tongue on each plate. Sprinkle the broccoli over the beef. Place the green asparagus in a bowl and toss in a little of the vinaigrette until coated. Arrange nicely on the top of the meat.
Decorate with some of the watercress and parmesan shavings. Finish by spooning a little more of the vinaigrette.