Beef lasagna

Serves 8



About 6 cups of Beef Bolognese Sauce (see separate recipe)

Filling:
2 cups ricotta cheese
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten

Pasta:
1 x 16-ounce package lasagne noodles or 1 pound fresh pasta sheets

Topping:
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Freshly chopped parsley




1. Prepare recipe for Beef Bolognese Sauce; set aside to cool.

2. In large bowl combine ricotta cheese, mascarpone, grated Parmesan and egg. Cover and refrigerate until needed.

3. Meanwhile, if using dried, packaged lasagna noodles, cook according to package directions until al dente (firm to touch). Drain and plunge into a bowl of iced water to stop cooking. Remove noodles from water and lay on an oiled baking sheet, separating the layers of noodles with plastic wrap. If using fresh pasta sheets, cook only 2 or 3 sheets at a time and follow same directions as for dried noodles.

4. Pre-heat oven to 375° F. With olive oil lightly brush a 13 x 9 x 2 1/2-inch ovenproof baking dish. Lay about 3 cooked lasagna noodles on base of dish to cover completely. Cover the noodles with a layer of Bolognese sauce (about 2 cups) then another layer of noodles. Cover with about half the ricotta mixture then repeat layering one more time. Top with a final layer of noodles then Bolognese sauce (about 2 cups) and sprinkle top with mozzarella cheese and grated Parmesan cheese.

5. Bake lasagna for about 45 minutes or until heated through and browned and bubbly. Let rest 10 minutes before cutting and serving.



Sprinkle generously with freshly chopped Italian parsley and serve with freshly grated Parmesan cheese and freshly ground black pepper.

Beef bolognese sauce

Makes about 7 cups



6 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup dry red wine
5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped
2 tablespoons tomato paste
3 tablespoons sugar
1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano, 2 bay leaves, 1 tablespoon black peppercorns
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 cups chicken stock




1. In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.

2. Add red wine and deglaze pan, reduce until almost all liquid has been absorbed.

3. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently.

4. Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent.

5. Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.

Pizza Dough

Makes four 8-inch pizzas



1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Topping of your choice (see Pizza recipes)





1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500º F.

5. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

6. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.

7. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

Rosewater cream with pistachio and raisin biscuits

Serves approx 4

Ingredients

For the rosewater cream:

• 284 ml double cream
• Icing sugar – approx 1-2 tbsp according to taste
• 200ml crème fraiche
• Rosewater – to taste (approx 1-4 capfulls)
• 8 strawberries – quartered
• Sugared rose petals (5-6 per person)

For the biscuits:

• Melted butter - enough to brush the pastry
• Puff pastry 375g packet – one standard sheet makes approx 12 biscuits
• Pistachios – handful bashed with rolling pin in cloth, unsalted
• Handful golden raisins, lightly chopped
• 1 tbsp ground cinnamon, plus extra
• Icing sugar to dust
• 2 tbsp demerara sugar
• 3 tbsp clear honey

Method: How to make rosewater cream with

pistachio and raisin biscuits

1. Pre-heat the oven to 200˚C.

2. To make the biscuits First mix the crushed pistachios and chopped raisins together. Dust a sheet of parchment paper with icing sugar and lay the sheet of puff pastry on top. Brush with melted butter and dust with a tablespoon of ground cinnamon. Scatter over the pistachio/raisin mix and evenly drizzle with the honey. Sprinkle over the sugar and give a final light dusting with the extra cinnamon. Use the paper to help roll the pastry up tightly making sure to tuck in the sides as you go. Wrap the finished ‘roll’ in the parchment paper and rest in the fridge for 5 – 10 minutes if possible. Remove the puff pastry roll from the fridge and cut into approx 1cm slices, place on a lined baking tray and brush with a little butter, press them down gently to stop them losing their shape as they rise. Dust with icing sugar and bake for approx 10 minutes.

3. Whisk the double cream to three-quarter stage, add a teaspoon of icing sugar and whisk again. Fold in the crème fraiche with a spatula and whisk the mix for a final 20 seconds until it forms stiff peaks. Add the rosewater a capful at a time – depending on its strength you’ll want somewhere between 2-4 teaspoons.

4. Using a hot spoon, form oval shaped scoops of the cream and serve in a shallow bowl, two per person. Arrange the strawberries on top and scatter over the rose petals.

5. Remove the biscuits from the oven, dust with a final sprinkling of icing sugar and serve two per person alongside the rosewater cream.

Watch Video: http://www.channel4.com/services/videoplayer/popup.jsp?name=f4rosewatercream

Herb crusted fillet of brill with minted jersey royals

Serves 4

Ingredients

• 4 large fillets of brill
• Approx 250g cherry tomatoes
• 2 shallots
• 1 small bunch basil, plus extra to garnish
• 4-6 large slices of stale bread made into crumbs
• 150g grated Parmesan
• 1 medium bunch parsley
• 500g Jersey Royals, or other new potatoes
• Small bunch mint
• Butter
• 200g green beans, topped
• 2 shallots, finely sliced (to go with beans)
• Olive oil
• Sea salt & freshly ground black pepper

Method: How to make herb crusted fillet of brill

with minted jersey royals

1. Place the brill fillets on a plate and season on both sides with salt and pepper. Heat a little olive oil in a hot pan and sauté the fish for approximately 1 minute on each side, or until they’re golden brown. Remove to rest on a baking tray.

2. In a blender, thoroughly mix all the herb crust ingredients together (bread, Parmesan and parsley), season and set aside.

3. To make the salsa, chop the tomatoes in half and finely slice the shallots. Add a little more olive oil into the now empty fish pan, heat and add the tomatoes and shallots. Sweat them off together and season. Pick the basil leaves, roll them together and chop before adding to the tomatoes and shallots. Cook for a further 2 -3 minutes until the tomatoes are just beginning to break down.

4. Spoon the tomato salsa lightly over the fish, spreading it out evenly over the fillets. Next take your breadcrumbs and spoon them over the tomato. Bake in the oven for 8-10 minutes until the crust is golden and the fish is cooked.

5. Scrub the potatoes and cut any larger ones in half. Bring to the boil in salted water and simmer for 8-10 minutes. Drain the potatoes, slice and set aside. Heat a little butter in a pan with a spoonful of water, roughly chop the mint leaves and add to the butter/water emulsion. Add the potatoes and sauté until lightly golden.

6. Blanch the beans in a pan of boiling salted water for 2 minutes. Sauté the shallots in hot olive oil until soft. Drain the beans thoroughly and add to the shallots, sauté for 2 -3 minutes.

7. Place the fillets in the centre of the plates, drizzle a little olive oil and balsamic vinegar around and serve with the potatoes and shallots. Garnish the fish with an extra pinch of basil.

Watch Video: http://www.channel4.com/services/videoplayer/popup.jsp?name=f4brill

Scallops with quails eggs and pea puree

Serves 4

Ingredients

• 10 scallops - 2 ½ scallops per person
• 12 quails' eggs - 3 per person
• 4 strips pancetta or streaky bacon
• Olive oil
• Sea salt and freshly ground black pepper
• Pinch of curry powder

For the pea puree

• 200g frozen peas
• 50ml warm chicken stock

For the vinaigrette

• 8 tbsp extra virgin olive oil
• 4 tbsp white wine vinegar

Method: How to make scallops with quails eggs

and pea puree

1. To make the pea puree simply blanch the peas in the chicken stock for 3-4 minutes or until softened. Drain and transfer to a liquidizer. Add the chicken stock and blend until smooth. Set aside and keep warm.

2. Fry the pancetta slices until completely crisped and golden. Remove to rest on kitchen paper.

3. To make the vinaigrette, simple combine the oil and vinegar in a bowl, whisk in sea salt and freshly ground black pepper to taste.

4. Trim the scallops and slice each one in half horizontally, so that one scallop produces two even slices. Season with the tiniest pinch of curry powder. Heat some olive oil in a large heavy based pan until very hot and sauté the scallop slices quickly - roughly 30 seconds on each side. Lift them out onto a warm plate and set aside.

5. Cook the quails' eggs in two batches. Heat some oil in a large pan. Carefully crack the quail’s eggs open and drop them into the medium hot pan. Fry for 1 - 1 ½ minutes until the whites are opaque and firm but the yolks are still quite runny. Remove to a warm plate. Add a little more oil to the pan to cook the second batch.

6. Pipe six coin size rounds of pea puree onto the serving plate, Arrange five scallop discs on top, place the fried quail’s eggs onto the top of 3 of the scallops. And finish with the crisp pancetta.

7. Drizzle with vinaigrette to finish.

Gordon's macaroni cheese

Serves 4

Ingredients

• 2 shallots, finely diced
• 250g dried macaroni
• 1 tbsp olive oil
• 100g girolles, trimmed and cut into even pieces
• 1 sprig of thyme, leaves removed
• 75ml white wine
• 200ml double cream
• 4 egg yolks
• 200g stichelton cheese, or similar eg stilton
• 100g Parmesan
• Handful chives, finely chopped
• 25g butter
• Sea salt and freshly ground black pepper
• Olive oil

Method: How to make Gordon's macaroni cheese

1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just tender. Drain and rinse under cold water to remove excess starch. Return to the pan and set aside.

2. Melt the oil in a small frying pan. Add the mushrooms and fry until golden brown, add a small knob of butter and the thyme, cook for another minute then season with pepper. Drain the excess oil from the pan and then add the shallots and cook for a further 2 minutes or until softened, deglaze with the wine, reduce by half and set aside

3. Bring the cream to a gentle boil and add it to the mushrooms, add the egg yolks, chives and parmesan, mix well and crumble in two-thirds of the cheese. Add the macaroni to the cheese sauce and stir until everything is fully incorporated. Heat gently for a few minutes to melt the cheese. Season with pepper.

4. Butter the ovenproof dish, and pour in the mixture. Top with some stichelton and parmesan and transfer to a med oven for 15 minutes or until the top is golden brown, remove and leave to stand for 5 minutes or so, then serve.

Strawberry Shortcake

Prep: 15 min
Bake: 20min
Serves: 6







Ingredients:

• 250g plain flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 100g caster sugar
• 130g butter (cold)
• 1 egg, well beaten
• 1 - 2 tbsp milk
• 300g fresh strawberries
• 40g soft brown sugar
• Whipped cream
• Butter for spreading on shortcake

Method

• Preheat oven to 180 degrees Celsius
• Grease a baking tray with butter
• Sieve flour, baking powder and salt together into a mixing bowl. Combine with sugar
• Rub in butter with pastry blender or finger tips; add egg and milk
• mix just until dough is moist. Divide dough into 100g portions and pat to shape into a round 1 cm thick patty like shape
• Place on prepared tray. Bake for about 15 - 20 minutes or until golden brown. Test with a wooden toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 160 degrees Celsius and bake about 5 more minutes
• Leave to cool. Remove from the tray and split horizontally with a serrated knife. Butter the cut side of both layers
• Put layders together with strawberries and their juice between the layers and on top. Garnish with several whole berries and serve with whipped cream.

Note:

• Prepare strawberries an hour before serving. Rinse, hull, and slice some of the fresh strawberries, leaving 8 to 12 whole for garnishing.
• Place the sliced berries in a bowl and add the soft brown sugar and let it stand for at least 1 hr at room temperature.
  

Raspberry Almond Cake

Prep: 15 min
Bake: 30min
Serves: 6







Ingredients:

• 200 g fresh raspberries
• 30g soft brown sugar
• 250g plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/8 tsp salt
• 125g caster sugar
• 200ml sour cream
• 100g Butter (melted and cooled)
  
• 1 tsp vanilla essence
• 100g lightly beaten egg
• 60 g sliced almonds
• 80g sifted icing sugar
• 1 tsp milk
• 1/4 tsp vanilla essense

Method

• Preheat oven 180 degrees Celsius
• Grease a 20cm/8inch round cake pan or loaf tin with butter
• combine raspberries and brown sugar in a bowl. Set aside
• In a large bowl, sift flour, bicarbonate of soda, baking powder and salt. Add the caster sugar and combine well.
• Combine sour cream, butter, vanilla essence and egg with a whisk but do not beat vigorously and add to flour mixture. Stir until just moist
  
• Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Sprinkle with almond
• Bake for 30 minutes or until a skewer inserted in center comes out clean. Leave to cool for 10 minutes on a wire rack.

Optional:

• Combine icing sugar, milk and 1/4 teaspoon vanilla essence. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.