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.

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