Pancakes

Serves 2

Ingredients

• 100g plain flour
• 2 egg yolks, beaten
• 2 egg whites
• 200ml full fat milk
• 2 tbsp caster sugar
• 2 knobs of butter, unsalted
  

Method: How to make pancakes

1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the centre and pour in the egg yolks and 1 tbsp of sugar. Whisk together and slowly add the milk, whisking as you go.

2. Beat the whites in another bowl with an electric mixer until they just hold soft peaks. Add the remaining sugar and beat until the mixture holds stiff peaks. Gently fold the whites into the batter mixture.

. Melt a little butter in an extra frying pan and ladle in batter – cooking one large pancake at a time. Allow approximately 2 minutes of cooking on the first side and 1 minute on the second - making sure they’re cooked through and golden brown on each side. Remove to the serving plates.

Gordon's Beef Lagsane

Serves 4

Ingredients

• 2 tbsp olive oil
• ½ large onion, peeled
• 1 large carrot, peeled
• 2 cloves garlic, peeled
• 2 pinches dried oregano
• 300g minced beef
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 30ml (2 tbsp) red wine
• 1 x 400g tin chopped tomatoes
• 50ml milk
• Salt and freshly ground black pepper

For the sauce

• 25g butter
• 25g flour
• 300ml milk
• Pinch of ground nutmeg
• 60g Cheddar cheese, grated
• 30g Parmesan cheese, grated
• 6 sheets of 'non-cook' lasagne sheets

For the salad

• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2-3 tbsp olive oil
• Salt and pepper
• 1 x round lettuce head, rinsed and dried

Method: How to make Gordon's classic lasagne al forno

1. Pre-heat the oven to 225°C.

2. Bolognaise: Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.

Video: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-2/how-to-prepare-bolognaise_p_1.html

3. Cheese sauce: First melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Video: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-2/how-to-make-the-best-white-sauce_p_1.html

4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

5. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.

6. In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.

7. Portion out the lasagne and serve alongside the salad.

Pineapple Tart Pastry

Pastry:

• 250g Butter
• 90g Icing Sugar
• 1/2 tsp. Salt
• 1 Egg
• 1/2 tsp.Vanilla Essence
• 380g Plain Flour
• 2 tbsp. Milk Powder
• 1 drop of egg yolk colouring

Glaze

• 1 egg yolk + a little water + a drop of egg yolk color

Method:

1. For filling: Peel pineapples , cut into pieces and blend till fine.
2. Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.

For pastry:

1. Cream butter and sugar then slowly add in beaten egg with egg yolk color, salt and vanilla essence.
   
2. Blend till well combined.
3. Add in flour and milk powder and mix till a dough is formed.
4. Roll out the dough to about 5 mm thick and cut with fluted round cutter.
5. Place pastry into the greased tray
   
6. Place a small round ball of pineapple jam on the center of cut out pastry.
   
7. Roll put small pieces of dough into thin strips and place it on to top the pineapple jam to make a cross.
   
8. Brush with egg glaze and bake at 170C for about 10 mins.
9. Leave pineapple tarts to cool on wire rack before storing in cookie containers.