Discussion
Tried a fantastic lasagne a few years ago.
I vaguely remember being told part of how to make it.
Minced beef, pork and lamb and a couple of chicken livers were cooked for 3 1/2 hours on a baking tray at a very low heat before being used in the recipe.
Can anyone help with the rest of the information I need?! Sorry to be so vague!
I vaguely remember being told part of how to make it.
Minced beef, pork and lamb and a couple of chicken livers were cooked for 3 1/2 hours on a baking tray at a very low heat before being used in the recipe.
Can anyone help with the rest of the information I need?! Sorry to be so vague!
Parabola said:
Tried a fantastic lasagne a few years ago.
I vaguely remember being told part of how to make it.
Minced beef, pork and lamb and a couple of chicken livers were cooked for 3 1/2 hours on a baking tray at a very low heat before being used in the recipe.
Can anyone help with the rest of the information I need?! Sorry to be so vague!
Strange combination of meats there - I can see the flavours of beef, pork and chicken livers all working together, but not lamb. I vaguely remember being told part of how to make it.
Minced beef, pork and lamb and a couple of chicken livers were cooked for 3 1/2 hours on a baking tray at a very low heat before being used in the recipe.
Can anyone help with the rest of the information I need?! Sorry to be so vague!
However I'm guessing the long and low cooking is to promote the Maillard Reaction in the meats.
I'd imagine that you'd then add the meat to a tomato base as per jammiedodger's recipe below (which looks delicious).
Why not just have a go and see what happens?
Jammiedodger said:
Can't help you on your original recipe, but we've got a pretty decent one here
Excellent, thanks.Mobile Chicane said:
Strange combination of meats there - I can see the flavours of beef, pork and chicken livers all working together, but not lamb.
I may have remembered wrong. The lamb does seem a bit odd. It might have been two types of beef.Mobile Chicane said:
Why not just have a go and see what happens?
I'll let you know how I get on!Cheers
Parabola said:
Jammiedodger said:
Can't help you on your original recipe, but we've got a pretty decent one here
Excellent, thanks.Mobile Chicane said:
Strange combination of meats there - I can see the flavours of beef, pork and chicken livers all working together, but not lamb.
I may have remembered wrong. The lamb does seem a bit odd. It might have been two types of beef.Mobile Chicane said:
Why not just have a go and see what happens?
I'll let you know how I get on!Cheers
Parma ham is full of umami, and (I think) would make an excellent addition.
Lasagne is such a fag to make - why not push the boat out?
mr mac i said:
Save yourself the faff of making a lasagna, unless it's a special occasion, and just buy one from Lidl........
You can buy them ready made in shops? If I'd have known that, I wouldn't have wasted my time moiching round the village. I wouldn't have had to have a chat with some nice people in a lovely little butchers & veg shop.
I could have just stuck a plastic tray in the microwave instead of spending a couple of quality hours cooking with my girlfriend.
Won't make that mistake again.
Part of the appeal of a Lasagna is the process of preparing a few different things, the bolognaise, the bechemel and the pasta (preferably from scratch too). Grating the cheese (rather than buying it grated!) Then the finished result comes together and is truly greater than the sum of its parts.
madbadger said:
Part of the appeal of a Lasagna is the process of preparing a few different things, the bolognaise, the bechemel and the pasta (preferably from scratch too). Grating the cheese (rather than buying it grated!) Then the finished result comes together and is truly greater than the sum of its parts.
It's a real b
d when it turns out crap though 
madbadger said:
Part of the appeal of a Lasagna is the process of preparing a few different things, the bolognaise, the bechemel and the pasta (preferably from scratch too). Grating the cheese (rather than buying it grated!) Then the finished result comes together and is truly greater than the sum of its parts.
That's dedication. 
Even I draw the line at making pasta to go in a lasagne.
I enjoy a good home made lasagna but, don't knock a good shop bought one if it's not for a particular reason.
Its the same as steak pie; I enjoy spending the time getting good meat, preparing it and the other components, and then cooking it for 8 hours before adding my pastry ...... but sometimes I'll just go buy a decent one.
Its the same as steak pie; I enjoy spending the time getting good meat, preparing it and the other components, and then cooking it for 8 hours before adding my pastry ...... but sometimes I'll just go buy a decent one.
Mobile Chicane said:
madbadger said:
Part of the appeal of a Lasagna is the process of preparing a few different things, the bolognaise, the bechemel and the pasta (preferably from scratch too). Grating the cheese (rather than buying it grated!) Then the finished result comes together and is truly greater than the sum of its parts.
That's dedication. Even I draw the line at making pasta to go in a lasagne.
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