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Foodie Thursday

Resident cook Nigel Barden serves up gluten-free lasagne for Foodie Thursday. Plus another listener Confession and much marvellous music.

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish - gluten free lasagne! Simon has another one of your confessions for the collective to mull over.

Plus there's the usual Travel and Sports updates from Bobbie and Matt, and much marvellous music including an All-Request Rollover track.

1 hour, 55 minutes

Last on

Thu 7 Jan 2016 17:05
麻豆约拍 Radio 2

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Music Played

  • Dexys Midnight Runners

    Come On Eileen

    • Fantastic 80's Disc 1 (Various Artis.
    • Columbia.

  • Jeff Lynne's ELO

    One Step At A Time

    • Alone In The Universe.
    • Columbia.

  • Fiddler鈥檚 Dram

    Day Trip To Bangor (Didn't We Have A Lovely Time)

    • Single - Dingles SID 211.

  • Pet Shop Boys

    Thursday (feat. Example)

    • (CD Single).
    • x2 Recordings.
    • 001.

  • Gibson Brothers

    Cuba

    • Disco & Dance Party Hits (Various Artists).
    • BMG.

  • Dodgy

    Good Enough

    • Now That's What I Call Music! 34 (Various Artists).
    • Now.

  • Charlie Puth

    One Call Away

    • (CD Single).
    • Atlantic.

  • Barry Manilow

    Copacabana

    • (Single).
    • Arista.

  • CeeLo Green

    Bright Lights Bigger City (feat. Wiz Khalifa)

    • (CD Single).
    • Warner Bros.
    • 1.

  • Reuben James Richards

    A.S.A.P.

    • (CD Single).
    • Jigsaw.

  • Eagles

    Hotel California

    • The Best Of Eagles.
    • Asylum.

  • Grace

    You Don't Own Me (feat. 骋鈥怑补锄测)

    • Memo E.P..
    • Columbia.

  • Bobby Bloom

    Montego Bay

  • Bellowhead

    London Town

    • Folk Awards 2007 (Various Artists).
    • Proper Music.

  • Elvis Presley & Royal Philharmonic Orchestra

    Fever (feat. Michael Bubl茅)

    • If I Can Dream.
    • Sony Music Entertainment.
    • 14.

  • The Chicks

    Everybody Knows

    • Taking The Long Way.
    • Columbia.
    • 4.

Lasagne

by Naomi Devlin from River Cottage Gluten Free (Bloomsbury)

听

Although lasagne can seem quite a production process, if you prepare the elements at a leisurely pace, fitting them around your day, the whole thing can be assembled & ready to go with a minimum of fuss.听 I like to use my buckwheat pasta, as the darker nutty flavour goes well with beef, but shop bought pasta will do.听 Buy good quality meat from a butcher 鈥� it will make all the difference.听 Also consider doubling up the quantity, to bake & freeze the extra lasagne in portions for healthy ready meals.

Serves 6

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Prep time 20 mins

Cooking time 2 - 3hrs

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Ingredients

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For the meat sauce

2 tsp butter

4 rashers of back bacon, snipped into pieces

2 medium carrots, diced

1-2 celery stick, diced

2 garlic cloves, finely chopped

400g beef mince

200g pork mince

a pinch of ground cinnamon

2 x 400g tins plum tomatoes

about 400ml red wine (optional)

a small handful of oregano or few sprigs of thyme

sea salt & black pepper

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For the b茅chamel sauce

60g salted butter

800ml whole milk

1 bay leaf

50g cornflour or tapioca starch

Freshly grated nutmeg

120g Parmesan or Grana Padano, grated

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For the pasta

1 quantity buckwheat pasta (see bonus听recipe below)

or 1 x 250g pack of shop bought gluten-free lasagne sheets

听

Equipment

23cm square deep roasting tin.

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Method

To make the meat sauce, melt the butter in a large saucepan, then add the bacon & cook gently for a few mins.听

Tip in the carrots, celery & garlic & sweat for a few mins more.

Now add the beef & pork mince to the pan, along with a pinch of cinnamon & turn up the heat a little.听

Allow the meat to take on a little colour, stirring occasionally; do not allow the garlic to catch & go brown.

Add the tomatoes to the pan with their juice.听

Half fill one of the tomato tins with wine (or water if you prefer) & tip this into the pan too.听

Add the herbs, then cover & leave to simmer very gently for 2-3hrs.

Once the sauce is cooked, check that it is the right consistency by scraping a spoon across the bottom of the pan.听

If the sauce is thick enough, the spoon will leave a clear channel.听If it fills in immediately, there is too much liquid, so take the lid off & turn up the heat to drive off the excess moisture.听

Season the sauce with salt & pepper to taste.听 Set aside to cool.

To make the b茅chamel sauce, melt the butter in a medium saucepan & add 700ml of the milk, along with the bay leaf.听 Heat until just below boiling, then take out the bay leaf.

Mix the remaining milk with the cornflour or tapioca starch to a loose paste.听

Add to the pan in a thin trickle, stirring as you do so.听

Continue to stir until the sauce thickens.听

Take off the heat & season with salt & a little grated nutmeg.听

Set aside until you are ready to assemble the lasagne.

Preheat the oven to 220C/fan 200C/gas 7.

If making the buckwheat pasta, roll out & break the dough into 3 pieces & roll out each one between 2 sheets of cling film dusted with tapioca starch until very thin (ideally 2mm thick).听 If it鈥檚 sticking, take off the top sheet & dust the dough lightly with tapioca starch.听

Replace the cling film, flip the dough over & repeat with the other side, then continue to roll.听

Cut each of the 3 pasta sheets into 4 rectangles鈥� keep them covered with cling film so they don鈥檛 dry out.

To assemble the lasagne, spread a third of the meat sauce in the bottom of the roasting tin & spoon a quarter of the b茅chamel sauce evenly on top.听

Sprinkle with a quarter of the Parmesan & top with a layer of pasta rectangles.听

Repeat these layers twice & then top with the remaining b茅chamel.听

Sprinkle with the rest of the Parmesan.

Bake for 30-40mins until the top is bubbling & golden tinged.听

Serve with a crisp salad.听

If you have any left over, it will be even better the next day 鈥� reheated in the oven at the same temperature, covered loosely with foil, until piping hot.听

听

Buckwheat pasta

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Serves 2-3

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Prep time 30 mins + 7hrs minimum set aside

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Ingredients

70g buckwheat flour

20g rice flour

40g full fat Greek yoghurt

3 tsp ground psyllium husk

50g tapioca starch plus extra for sprinkling if needed

1 egg, beaten

1 tsp olive oil

2 pinches of sea salt

听

Method

In a large bowl, mix the buckwheat flour with the rice flour & yoghurt.听

Set aside at room temp for 6-12hrs, or for 24hrs in the fridge.听

This both hydrates the flour & develops the flavour of the finished pasta.

Mix in all the remaining ingredients & knead to a slightly tacky dough.听

You may need to add 1-2 tsp water to get it to come together, but trying kneading it first for a while, as the dough can sometimes take a while to form.

Wrap the dough tightly in cling film & leave to rest in the fridge for at least an hour, or up to 24hrs, before rolling out & cutting.

When you鈥檙e ready to roll out the dough, take it out of the fridge & check that it is firm but pliable.听

If it鈥檚 still tacky, you will need a little extra tapioca starch.

Break the dough into three pieces & roll out each one between two sheets of cling film dusted with tapioca starch until very thin (ideally 2mm thick).听

If it鈥檚 sticking, take off the top sheet & dust the dough lightly with tapioca starch.听听

Replace the cling film, flip the dough over & repeat with the other side, then continue to roll.

Using a pizza cutter, cut the pasta dough into long tagliatelle strips (or into sheets for lasagne) while still on the cling film.听

Broadcast

  • Thu 7 Jan 2016 17:05
    麻豆约拍 Radio 2