Wednesday, 11 July 2012
Lasagna a la Roger
I am happy to say that all three of my boys have followed my love of cuisine and producing special meals. Roger is a talented Wild Life Artist and his artistic streak has affected his cooking too! Visit his blog , Roger Brown Art of The Wild. It is in my links on the right hand side of this page.
There are many cultural influences that have caused the slow evolution of uniquely Southern African food, and Italian is one of them. There are many Italians in Southern Africa. However in the early years many of the real Italian ingredients were not always found very easily. Things like Roma tomatoes, the proper pungent purple garlic, fresh pesto ingredients and even the right flour to make Pasta.
South African cooks improvised. Here is Rogers version of Lasagna. His addition of pork sausage meat makes this particularly tasty. He has used easily available dried herbs and canned tomatoes.
500 g lean beef mince
500g pork sausages
800g tin chopped tomatoes
Heaped tespoon dried Origanum (half cup chopped fresh if available)
Sweet basil (half cup chopped fresh if available)
3 cloves garlic
250g Lasagne sheets
1 litre milk
2 large table spoons butter
2 table spoons cake flour
Black pepper heaped teaspoon.
Half cup grated mozarella and cheddar mixed.
Start off frying the onions in a little olive oil
Add chopped up pork sausages and then the mince ,brown them well.
Add garlic, origanum and sweet basil and the salt and a tablespoon of sugar
Once all brown add the tinned tomatoes, tomatoe paste and tomatoe sauce
Let it simmer for about 30 min or more.
While that is simmering make the white sauce..
I do this by making a roux. Melt 2 tablespoons of butter on low heat ,then add 2 table spoons cake flour. Add the milk very slowly, adding more only when all lumps have been mixed out. Keep stirring continuously until thick then add salt and pepper and the grated cheese.
Put 3 cm layer of meat sauce in the bottom of a large rectangular baking dish. Then layer the lasagne sheets (Soak them in warm water for 5 min beforehand to soften)
Next layer white sauce then meat sauce then sheets and continue as many times possible. I normally get two layers of each. Finish layer should be white sauce with cheese on top. Grind fresh parmesan cheese over the top if you can get it. Bake in oven for 30 min or until top is well browned at 250C (480F)