St Pierre cooking with Food Sorcery for EatWellMcr

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St Pierre cooking with Food Sorcery for EatWellMcr

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The Menu 

Beef or Vegetarian Lasagne 

St Pierre Brioche & Butter Pudding

Fresh Pasta Dough 

Ingredients – Serves 4 – scale up accordingly

  • – 2 large eggs
  • – 200g of 00 flour, plus extra for dusting

Method:

  1. Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary.
  2.  
  3. Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
  4.  
  5. Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the reserved 20g of flour if the dough is too moist.
  6.  
  7. Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough.
  8.  
  9. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  10.  
  11. Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick.
  12.  
  13. If you have a pasta machine, divide the dough into 4 before rolling it out. Flatten it to a rough square so that it fits through the machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times. This releases the gluten which increases the elasticity of the dough and stops it cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2ndlast setting. You can feed it through the cutting attachment.
  14.  
  15. To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
  16.  

Beef Lasagne

Serves 10 (5x tinfoil tray)

600g of pasta dough or you can use dried lasagne sheets (these are often egg free if you are avoiding eggs)

Beef ragout

  • 3tbsp of cooking oil
  • 800g of minced beef
  • 3x celery stick, peeled and diced
  • 2x small carrot, peeled and diced
  • 2x small onion, diced
  • 800g of chopped tomatoes
  • 150ml of whole milk
  • 60g of tomato puree (2tbsp)
  • Sprig of thyme
  • Sprig of rosemary
  • Basil leaves to garnish

Cheese sauce

  • 1litre of whole milk
  • 100g of butter
  • 100g of plain flour
  • 2x bay leaf
  • Pinch of freshly ground nutmeg
  • 200g of grated cheddar (plus 40g extra)
  1. Preheat the oven to 180C
  2. For the ragu, heat the olive oil in a frying pan over low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.
  3. Add the beef mince and cook until the liquid from the meat has been absorbed.
  4. add the tomatoes, milk and leave the mixture uncovered to cook slowly for at least 30 minutes hours. Top up with more warm stock or water if necessary. Season with salt and freshly ground black pepper to taste.
  5. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to a boil.
  6. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
  7. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragout. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
  8. You can skip the blanching, but you would have to cook the built lasagne for 10 minutes longer

Vegetarian lasagne

Serves 2 (makes 1 tinfoil tray)

120g of fresh pasta dough or use dried pasta sheets

For vegetarian ragout

  • 1tbsp of cooking oil
  • ½ small onion, diced
  • 1x clove of garlic
  • 100g of courgette, diced
  • 100g of red pepper, diced
  • 120g of chopped tomatoes
  • 20g of tomato puree
  • Pinch of fresh thyme
  • Basil leaves to garnish
  • Salt and pepper to taste
  •  

  • Cheese Sauce

  • 1litre of whole milk
  • 100g of butter
  • 100g of plain flour
  • 2x bay leaf
  • Pinch of freshly ground nutmeg
  • 200g of grated cheddar (plus 40g extra)
  1. Preheat the oven to 180C
  2. For the ragout, heat the olive oil in a sauce pan over medium heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and thyme and fry for two more minutes.
  3. Add the red pepper and courgette and cook for 5 minutes longer
  4. Add tomato puree, chopped tomatoes and splash of water
  5. Cook the ragout for about 10 minutes, correct the seasoning and set aside
  6. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
  7. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
  8. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragout. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
  9. You can skip the blanching, but you would have to cook the built lasagne for 10 minutes longer

Bread and butter pudding

Makes 5 trays (serves 10)

  • St Pierre Brioche loaf, sliced (15 slices)
  • Melted butter 50g plus extra for greasing
  • Demerara sugar 3tbsp
  • Sultanas 100
  •  

  • Custard 

  • 140g per tray
  • Eggs 2x
  • Caster sugar 50g
  • Double cream 100ml
  • Full-fat milk 400ml
  • Vanilla extract 1tsp
  •  
  1. Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish.
  2. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip). While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4.
  3. Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream.