Post by braided-rug on Jan 2, 2008 11:56:05 GMT 10
Turkey Lasagne
Chef: Vince Garreffa
This is a delicious recipe. Although I designed it to use up leftover turkey, I usually cook fresh turkey because there are no leftovers around. Use any leftover meat with these ingredients.
You need:
Bechamel Sauce
50g of unsalted uutter
50g of plain flour
½ a litre of full cream milk
Pinch of nutmeg
Two bay leaves
Filling
300g of thinly sliced, leftover turkey
100g of fresh basil leaves
250g of sliced button mushrooms
20 olives in thin slices
1 cup of grated Parmesan cheese (sometimes more)
Western Australian organic salt
Freshly cracked black pepper
Western Australian extra virgin olive oil (evoo)
100mL of white wine
500g of lasagne sheets (sometimes more)
Method:
To make your bechamel sauce in a frypan, melt 50gm of butter and then add 50gm sifted plain flour, stir well with a wooden spoon and fry gently until a little coloured then set aside. Now bring half a litre of milk to the boil in a saucepan then add your butter with flour (the roux) and mix gently over a low flame until the roux dissolves in the milk, add a pinch of nutmeg and two bay leaves then very gently cook while stirring for ten minutes. Remove the bay leaves and set aside for use.
Boil the lasagne sheets until cooked and then cool in an icy water bath and rest on a tea-towel to drain. Next sauté your mushrooms in a little evoo until they are soft (add a little salt and pepper). Now add your white wine and leftover turkey slices, stirring together at a high heat until the juices bubble then turn off and cover with a lid. Now it’s time to assemble your lasagne! First two tablespoons of evoo and two tablespoons of mushroom juices are put in the bottom of the lasagne tray (which should be about 25cm x 25cm x 5cm deep). Next layer enough lasagne sheets to cover the bottom of the tray. Don’t overlap the sheets and don’t allow the corners to stick up or they burn. Now spread a few basil leaves over the pasta sheets (about 15) then a few olive slices, then mushroom slices, then turkey slices. Don’t be too generous! Now the béchamel – a teaspoon full every 4cm across. Just dots like a checkerboard. Then a sprinkle of parmesan (about 2 tablespoons). Now you’re ready to repeat the layers until the tray is full. Finish with a lasagne sheet on top with some basil leaves, a few mushrooms, béchamel dotted and a good extra sprinkle of parmesan (3-4 tablespoons). Bake it at 180˚C for 50-60 minutes and serve hot.
www.abc.net.au/perth/stories/s2117891.htm
Chef: Vince Garreffa
This is a delicious recipe. Although I designed it to use up leftover turkey, I usually cook fresh turkey because there are no leftovers around. Use any leftover meat with these ingredients.
You need:
Bechamel Sauce
50g of unsalted uutter
50g of plain flour
½ a litre of full cream milk
Pinch of nutmeg
Two bay leaves
Filling
300g of thinly sliced, leftover turkey
100g of fresh basil leaves
250g of sliced button mushrooms
20 olives in thin slices
1 cup of grated Parmesan cheese (sometimes more)
Western Australian organic salt
Freshly cracked black pepper
Western Australian extra virgin olive oil (evoo)
100mL of white wine
500g of lasagne sheets (sometimes more)
Method:
To make your bechamel sauce in a frypan, melt 50gm of butter and then add 50gm sifted plain flour, stir well with a wooden spoon and fry gently until a little coloured then set aside. Now bring half a litre of milk to the boil in a saucepan then add your butter with flour (the roux) and mix gently over a low flame until the roux dissolves in the milk, add a pinch of nutmeg and two bay leaves then very gently cook while stirring for ten minutes. Remove the bay leaves and set aside for use.
Boil the lasagne sheets until cooked and then cool in an icy water bath and rest on a tea-towel to drain. Next sauté your mushrooms in a little evoo until they are soft (add a little salt and pepper). Now add your white wine and leftover turkey slices, stirring together at a high heat until the juices bubble then turn off and cover with a lid. Now it’s time to assemble your lasagne! First two tablespoons of evoo and two tablespoons of mushroom juices are put in the bottom of the lasagne tray (which should be about 25cm x 25cm x 5cm deep). Next layer enough lasagne sheets to cover the bottom of the tray. Don’t overlap the sheets and don’t allow the corners to stick up or they burn. Now spread a few basil leaves over the pasta sheets (about 15) then a few olive slices, then mushroom slices, then turkey slices. Don’t be too generous! Now the béchamel – a teaspoon full every 4cm across. Just dots like a checkerboard. Then a sprinkle of parmesan (about 2 tablespoons). Now you’re ready to repeat the layers until the tray is full. Finish with a lasagne sheet on top with some basil leaves, a few mushrooms, béchamel dotted and a good extra sprinkle of parmesan (3-4 tablespoons). Bake it at 180˚C for 50-60 minutes and serve hot.
www.abc.net.au/perth/stories/s2117891.htm