Basic Bolognese Sauce & Lasagne

I think good old spaghetti Bolognese gets something of a bad name. It may not be hugely glamorous, but it does make a good, easy (and if other families are like mine) incredibly popular family meal.

It’s a great dish to teach kids, you can enjoy it with spaghetti or other pasta ‘as is’ for a quick and easy anytime meal, or use it as the base for a more elaborate dish like lasagne when time or inclination allow.

You can make a very basic version or a more elaborate version – the choice is yours.

For 6–8 servings:

2 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

750–800g lean minced beef

2 x 400g can diced tomatoes in juice

1/4 cup tomato paste

1 tsp each dried basil and thyme

salt and black pepper to taste

Heat the oil in a large frypan or pot. Add the onion and garlic and cook until softened.

Break the beef into golfball-sized pieces and add it to the onion mixture. Cook stirring to break up any lumps, until the beef has lost its pink colour.

Add the tomatoes (and juice), the tomato paste and herbs. Heat the mixture to boiling, then reduce the heat to a simmer and cook, stirring occasionally, for 10–15 minutes.

(If you are going to serve it over spaghetti you can cook 100g per person during this time.)

Variations:

If you want to add some extra vegetables, add any or all of the following: 1 medium carrot, finely diced, 1–2 sticks celery, finely chopped, 1/2 red or green pepper, deseeded and diced, to the pot or pan after the onions have softened and cook for 2–3 minutes longer before adding the beef.

Make a double mixture and freeze or refrigerate half the mixture for later use.

Lasagne

Lasagne has become a firm family favourite. Although the individual steps are simple, it does take a while to put together then cook, so it’s a great weekend dish.

For 6-8 servings:

1 x recipe Basic Beef Bolognese Sauce

2 Tbsp butter

3 Tbsp plain flour

1/2 tsp salt

grated nutmeg

2 cups milk

1 cup grated tasty cheese

about 250g lasagne sheets

pinch of ground paprika

Prepare the beef sauce as described in steps 1–3 above. While the sauce simmers, prepare the cheese sauce.

Melt the butter in a medium-sized pot. As soon as the butter is melted stir in the flour and cook for 2–3 minutes, stirring constantly to avoid browning. Add the salt, then the grated nutmeg, and begin adding the milk, half a cup at a time. Stir briskly to break up any lumps, and allow the sauce to thicken and boil between each addition.

When all the milk has been added and the sauce has thickened, remove from the heat and stir in the grated cheese.

To assemble the lasagne, lightly oil a shallow 20x30x5cm ovenproof casserole or lasagne dish. Spread a quarter of the beef mixture in the dish and cover with a layer of lasagne sheets. Repeat to make four layers, finishing with a layer of lasagne. Pour the cheese sauce over the top and sprinkle with the grated Parmesan and paprika, if using.

Bake at 175°C for 40 minutes. Serve with salad/s of your choice and plain or garlic bread.

Photography: Lindsay Keats

Greek-style Butterflied Chicken with Lemon Garlic Potatoes

Butterflying (removing the spine and flattening) a chicken means it cooks much faster than a whole chicken. This way, you can cook a chicken in about 45 minutes, perfect for a weeknight or anytime you feel like a roast meal but are in a rush…

For 4–6 servings:

1.6–2.0kg whole chicken

2 Tbsp olive oil

juice 1 lemon

2 cloves garlic, chopped

1 Tbsp paprika

1/2 tsp oregano

1/2 tsp salt

1-1.2kg floury or all-purpose potatoes

juice 1/2 lemon

2 Tbsp olive oil

2 cloves garlic, chopped

1/2 tsp salt

Turn the oven on to preheat to 200°C.

Place the chicken breast-side down on a board. Using a sharp knife or kitchen scissors, cut down one side of the spine from tail to neck. Repeat down the other side of the spine, then lift it out and discard. Open the chicken like a book until you encounter some resistance, then turn it over and press firmly on the breast until the breastbones crack and the chicken lies flat.

Stir the first measures of olive oil, lemon juice, chopped garlic, paprika, oregano and salt together in a small bowl.

Place the butterflied chicken in a foil-lined oven tray, then pour the oil mixture over it. Rub and or turn the bird in the marinade so all surfaces are coated. Place the chicken on a rack in the middle of the preheated oven and cook for 40–50 minutes or until golden brown and the juices run clear when the chicken is pierced at the thickest parts (the breast and thighs). When the chicken is cooked, remove it from the oven and let it rest for few minutes before dividing into portions.

Scrub the potatoes then cut them each into eight wedges. Place the potato wedges in a sturdy plastic bag, then add the remaining ingredients. Toss or massage the bag so the potatoes are covered in the oil mixture, then spread them in a single layer on a baking paper-lined oven tray.

Place the potatoes on a rack above the chicken and bake for 40–45 minutes until golden brown and tender.

Photography: Lindsay Keats Photography

Orange, Olive Oil and Polenta Cake

It is becoming decidedly ‘Springish’ here (on a good day anyway!), and for some reason that has made me think of this simple cake. It makes an interesting dessert and a good conversation starter! The idea of using extra virgin olive oil in a cake may seem a little odd, but it adds to the fruity flavour while the polenta gives an interesting, slightly crunchy texture.

It is good served dusted with icing sugar and a little lightly whipped cream, or if you want to give it an extra lift, try it drizzled with a little of the orange syrup as well.

For a 23cm cake (8-10 servings):

zest and juice of 1 orange

1/2 cup extra virgin olive oil (or other vegetable oil)

2 large (size 7) eggs

1/2 tsp salt

1 cup sugar

1 1/4 cups self raising flour

1/2 cup instant polenta

Preheat the oven to 180°C.

Zest the orange and place the zest in a large bowl. Squeeze the juice from the orange and make it up to half a cup with a little water if required.

Add the orange juice, oil and eggs and salt to the bowl and whisk to combine. Measure in the sugar then whisk again until the mixture looks pale and creamy.

Measure in the flour and polenta and stir to combine.

Pour the batter into a baking paper lined and non-stick sprayed 23cm round tin and bake at 180°C for 25-30 minutes. Leave to cool for 5-10 minutes in the tin before removing and cooling completely on a rack.

Dust with icing sugar just before serving with a little lightly whipped cream, yogurt or icecream.

Orange Syrup

Finely grate the zest from half an orange, and place it in a small pot or microwave safe bowl. Squeeze the juice of the orange and add this to the pot or bowl and stir in 1/2 cup sugar. Heat, stirring occasionally, on the stovetop or in the microwave until the mixture boils and the sugar dissolves. Cool a little before serving alongside the cake.

Photography: Lindsay Keats

Pad Thai (Thai-style Fried Noodles)

I’ve ‘played around’ with a number of different versions of the classic Thai dish, Pad Thai. This is a fairly simplified version, but I think that is one of the factors in its favour. With a little practice, this tasty dish can actually be prepared in 15-20 minutes from start to finish, making it perfect for a quick weeknight meal. I made a double batch in a large electric frypan last weekend for a family gathering and it was a great success.

For 2–3 large servings:

150–200g rice noodles

1 tablespoon canola oil

1 large egg, lightly beaten

3 cloves garlic, crushed, peeled and chopped

about 200g boneless skinless chicken breasts, thinly sliced

1 teaspoon minced red chilli

200g cooked prawns, thawed and drained if frozen

1 tablespoon canola oil

4 spring onions, sliced diagonally

3 tablespoons fish sauce

2 tablespoons wine vinegar

1 tablespoon lime (or lemon) juice

2 tablespoons sugar

1-2 cups bean sprouts

chopped fresh coriander and roasted peanuts to garnish

Place the rice noodles in a large bowl, cover with boiling water and soak for 5–10 minutes or until soft and flexible, then drain well. (Check after five minutes as different brands seem to soften at different speeds and some get too soft if soaked too for long.)

Heat about 1 teaspoon of the oil in a large wok or frypan, then add the beaten egg and cook to form a thin omelette. As soon as the upper surface looks dry, roll or fold the omelette and remove it from the pan. Cut it into 1cm ribbons and set aside.

Add the rest of the first measure of oil to the pan, then add the garlic, cook over a high heat until it just begins to brown, then add the chicken and stir-fry for 3–4 minutes until chicken has lost its pink colour and is beginning to brown.

Stir in the chilli and prawns and stir-fry for a minute longer, then add the noodles, second measure of oil and the spring onion greens. Toss to combine then add the fish sauce, vinegar, lime (or lemon) juice and sugar.

Stir-fry until the liquid has almost disappeared, then add the bean sprouts and cook for 1 minute longer.

Serve immediately garnished with chopped coriander and peanuts.

Photography: Lindsay Keats

Pieburgers

This is my version of one of my mother’s ‘old favourite’ recipes. I think the name comes about from one of the American terms for minced beef – the ‘hamburger’ used in the filling.

Using pre-rolled pastry as I have here (Alison used to make her own), they’re quick and easy to make for dinner, or if you’re thinking ahead they can be refrigerated or even frozen until required , ready to pop in a lunch box or for meal on the go.

For 9 ‘pieburgers’:

1 egg

500g minced beef

1/4 cup tomato sauce

2 Tbsp flour

1 packet onion soup

1/2 cup grated tasty cheese

2 sheets pre-rolled pastry (150g each)

parmesan cheese (optional)

Heat oven to 200°C. Break egg in a large bowl and beat to mix. Pour half egg into a cup and put aside. Mix mince, sauce, flour, soup and cheese in the bowl with half egg. Mix everything.

Roll the thawed pastry thinly on a floured bench to make two 23-35cm squares. Divide meat into 9 equal blobs. Put in three rows of three on 1 sheet of the pastry. Brush pastry with cold water. Lie the other sheet of pastry on top. Using a rolling pin, press pastry layers together between meat blobs.

Cut pastry into squares, trim edges and cut an air vent on each pie. Brush with reserved egg. Decorate with trimmings if you like.

Put on baking tray. Bake 30 minutes, until golden brown. Cool on rack. Eat while warm or refrigerate or freeze when cool.

Photography: Lindsay Keats