Last night we had ‘company’ in the form of an overworked, underappreciated and carefully casual youth pastor type. Therefore delicious eats were required.
I have an inability to ever use or follow recipes, mostly I just think of them like a horoscope – eg an amusing, nonsensical jumble of words that assures me that I will find love and happiness. It’s always right.
Given that I am currently experiencing a prolonged aubergine fetish, I decided to rock an awesome lasagne surprise feat. aubergine and red wine.
This is what the journey looked like:
Softening it all up in some red wine and garlic
Drowning it in red wine before baking...
Hells yeah
et voila... muey bueno
Posted in: Foodlust
pezzle
June 21, 2011
recipe please..this looks LUSH
Ladyketo
June 21, 2011
Oh dear Pez, I didn’t use a recipe… But this is basically what I did – although it was a while ago so memory is a bit sketchy… This will still taste goooood tho.
Ingredients:
2x 400g tins tomato
Onion – diced
Red capsicum – diced
Zucchini – diced
Aubergine – diced
Mushrooms – sliced
red wine
Garlic
Chilli
Bay leaves x2
Pitted kalamata olives
Loads of fresh basil
500g kangaroo mince (or just whatever nice, lean mince you have kicking around)
Lasagne curls – San Remo (if you can get it)
Brown up the onion in some olive oil and garlic. Throw in the diced veggies and soften a bit. Throw in the chilli, bay leaves, I also added some moroccan spice I think. deglaze with some red wine and then add the tomatoes. add loads of pepper and a pinch of salt – also add a beef stock cube to punch up the flavour if you like – get that simmering nicely and let the flavours develop. Add some red wine from time to time. Keep adding spices and herbs to taste. Once that’s simmering nicely, throw in the mince and it will separate nad become a gooey, delicious ragu-bolognaise-esque sauce. Simmer it for 25mins or so. See how it feels/tastes.
In the meantime, cook up some pasta and grease a baking dish. Preheat your oven blah blah blah.
Chuck in a layer of pasta curls, then throw in some sour cream dollops (not too much), add a layer of shredded parmesan and olives, then chuck over a layer of the ragu and keep doing that. Chuck 1/2 cup of red wine over the top of the whole thing and bake uncovered for 15 minutes. Take it out, throw some cheesey goodness over the top, chuck back in. rock and roll.
xxx
Ladyketo
June 21, 2011
Actually throw the olives in with the ragu. It will add salty goodness.