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Lasagne
225g (12–15 sheets) of dried “ No need to pre cook”
Lasagne sheets
Bolognese Sauce
1 Onion large, peeled and finely chopped
1 Carrot, peeled and finely chopped
1 Celery Stick, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
100g of Button Mushrooms chopped
450g Minced Beef
250ml Red Wine
400g Chopped Tomatoes or Passata
15ml Tomato Puree
10ml Dried Oregano
Salt and Black Pepper, to taste
50g Parmesan Cheese, grated
75g Cheddar Cheese, grated
Béchamel Sauce
500ml of Milk
2 Onion slices large
10 Peppercorns
2 Bay Leaves
Pinch Salt and Black Pepper
Pinch Ground Nutmeg
50g Butter
50g Plain Flour
1) Add onion, carrot, celery, garlic and mushrooms
into saucepan, gently fry for 2-3 minutes. Add the
minced beef and stir until browned.
2) Add the wine, chopped tomatoes, tomato puree,
oregano, and seasoning. Place lid on the pan
and simmer for 45- 60 minutes until meat is
tender and sauce has reduced down.
3) To make the béchamel sauce, pour the milk into
a saucepan and add the onions, peppercorns,
bay leaves, salt, black pepper and nutmeg. Bring
the milk almost to the boil and take off the heat.
Place lid on pan and leave the milk to infuse the
flavours for 20 minutes then strain into a jug.
4) To make the roux, melt the butter in a saucepan,
gradually stir in the flour and cook for one minute
whilst continuously stirring.
5) Take the pan off the heat and very gradually add
in the milk stirring constantly. Return to the heat,
add the grated cheddar cheese and stir
thoroughly until the sauce is smooth and
thickened.
6) Place one third of the bolognese sauce into the
base of a greased 2.3 litre oven proof dish. Cover
with a layer of pasta then a layer of béchamel
sauce. Repeat until the top surface layer is
completely covered in béchamel sauce. Sprinkle
the Parmesan cheese over the surface.
7) Place in oven and set to Lasagne pre-set
function, ensuring the correct shelf position has
been used.
8) Bake until the full pre-set cook time has elapsed.
9) A signal will sound 10 minutes before the end of
cooking to remind you that the cooking
programme will finish shortly.
Chicken
2 Chickens (1200g each)
15ml Olive Oil
Pinch Salt and Black pepper
1) Take out the innards of the bird (if
applicable), rise the cavity and dry
thoroughly. Make a small incision under
each leg and wing to allow any excess
liquid/juices to flow into the roasting tin.
2) Rub the olive oil, salt and black pepper into
the skin of the chickens.
3) Place the birds side by side on the oven shelf
with a tray / roasting tin placed underneath
on the shelf below.
4) Place in oven and set to Chicken pre-set
function, ensuring the correct shelf position
has been used.
5) Bake until the full pre-set cook time has
elapsed.
6) A signal will sound 10 minutes before the
end of cooking to remind you that the
cooking programme will finish shortly.
NOTE During the cook time, lift up the birds to allow
any excess liquid/juices, to flow into the
roasting tin through the neck cavity. Always
ensure the chicken is piping hot before
removing from the oven.