Recipe: Lasagne Carbonara for family of four

Undated Handout Photo of LASAGNE CARBONARA, featured in One Dish, Two Ways by Jane Kennedy, published by Hardie Grant Books. See PA Feature FOOD Two Ways. Picture credit should read: PA Photo/Hardie Grant Books. WARNING: This picture must only be used to

Undated Handout Photo of APICOTTY LAMB TAGINE, featured in One Dish, Two Ways by Jane Kennedy, published by Hardie Grant Books. See PA Feature FOOD Two Ways. Picture credit should read: PA Photo/Hardie Grant Books. WARNING: This picture must only be used

First published in What's On Wharfedale Observer: Photograph of the Author by , Editor

:: LASAGNE CARBONARA

(Serves 4)

6 prosciutto slices or very thinly sliced bacon rashers

40g butter

Salt

1tbsp white vinegar

6 eggs

4 fresh lasagne sheets (10cm long)

Grated Parmesan, to serve

Ingredients for adults:

Splash of white wine

Squeeze of lemon juice

Salt and freshly ground black pepper

Chilli flakes, to serve

Chopped flat-leaf parsley, to serve

In a non-stick frying pan, cook the prosciutto or bacon over a medium heat until crispy. Remove from the pan and keep warm. Add the butter to the pan and keep warm over the lowest heat.

Bring a saucepan of salted water to the boil over a high heat. Add the vinegar and reduce the heat to low-medium, to maintain a gentle simmer.

Crack the eggs into six small cups. Give the water a good circular stir, then tip one egg at a time into the centre of the swirling water. Simmer the eggs until the whites are white and the yolks remain soft (about three minutes). Using a slotted spoon, transfer the eggs to a clean tea towel to drain.

Bring another saucepan of salted water to the boil. Reduce to a medium-high heat and cook the sheets of pasta for two to three minutes, or until just tender. Remove the pasta with a slotted spatula, allowing it to drain for a few seconds.

Lay out the pasta sheets on four warmed plates and top with one poached egg each for the kids and two eggs each for the adults.

DISH ONE: Top each of the kids' plates with a slice of the prosciutto or bacon and one-third of the butter. Serve with some grated Parmesan.

DISH TWO: Heat the frying pan with the remaining butter over a high heat and add the wine and lemon juice. Let it bubble for one minute, then remove from the heat. Divide the sauce and the remaining prosciutto or bacon between the adults' plates. Season with salt and pepper and serve with Parmesan, chilli flakes and fresh parsley.

:: APICOTTY LAMB TAGINE

(Serves 6)

60ml olive oil

1 onion, finely diced

2 small carrots, finely diced

600g diced lamb

2 garlic cloves, crushed

1tsp ground cumin

1/2tsp ground ginger

1/4tsp saffron threads

1/2 cinnamon stick

1/4tsp ground allspice

1tbsp honey

80g dried apricots, cut into quarters

2 stoned dates, cut into quarters

1 vegetable stock cube

1 small butternut squash, cut into 2cm cubes

Squeeze of lemon juice

Salt and freshly ground black pepper

185g dry couscous

Ingredients for adults:

2tbsp chopped flat-leaf parsley

2tbsp chopped coriander leaves, plus extra to serve

2tbsp toasted pine nuts

Grated zest of 1/2 an orange

1/4tsp ground chilli

Chopped red chilli, to serve

Heat two tablespoons of the olive oil in a heavy-based saucepan over a medium heat.

Cook the onion and carrot for three to four minutes, or until the vegetables have softened.

Add the lamb and brown all over. Stir in the garlic, cumin, ginger, saffron, cinnamon stick and allspice, and cook for two minutes.

Add the honey, apricots and dates, crumble in the stock cube and pour in enough boiling water to cover the meat - about two cups (500ml). Stir and bring to the boil.

Lower the heat, cover and simmer gently for 45 minutes.

Remove the lid and cook for a further 30 minutes. Stir in the squash and simmer for 20-30 minutes more, or until the squash and lamb are tender.

Meanwhile, prepare the couscous according to the packet instructions. Add the remaining olive oil, lemon juice and salt and pepper to the couscous and combine.

DISH ONE: Serve out some couscous onto the kids' plates and top with the tagine.

DISH TWO: Stir the parsley, coriander, pine nuts and orange zest through the remaining couscous. Stir the ground chilli through the tagine and serve on a bed of couscous. Garnish with the fresh chilli and coriander.

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