In the colder months, we seek to tease our tastebuds with wholesome and hearty dishes…
Culinary columnist and Executive Chef, Paul Watters, shares some of his twists on our delicious classics and this week we have Paul’s take on the classic Italian beef lasagna with a Salami and Chilli kick. Let’s get stuck in!
For The Salsa
4 tomatoes(diced rough)
1 red onion (peeled and diced fine)
1 red pepper (diced)
1 green pepper (diced)
1 red chilli (deseeded and sliced)
1/2 bunch of flat-leaf parsley (chopped)
A good drizzle of olive oil
Combine all the ingredients in a bowl and refrigerate.
For The Chilli
1 tablespoon of Olive oil
250g of lean minced beef
1 red chilli (sliced)
2 cloves of garlic (grated)
2 tablespoons of tomato paste
1 400g chopped tomatoes
1/2 teaspoon of cumin
1/2 teaspoon of smoked paprika
1/2 teaspoon of dried mixed herbs
12 lasagne sheets
200g Salami
1red chilli (sliced)
Salt and pepper
The Cheese Sauce
200g Mature Cheddar cheese (grated)
50g (parmesan cheese grated but keep half back for garnish)
4 wooden spoonfuls of butter
4 wooden spoonfuls of plain flour
2 pints of milk
1 tablespoon of double cream
Firstly, make the Chilli by bringing a medium-sized pot to medium heat. Add the oil, onion, and garlic along with the spices and cook for 2-3 minutes before adding the beef. Cook until the beef is browned and add in the tomato paste and the chopped tomatoes. Bring to a boil and simmer for 15 minutes and add a little salt and pepper to season.
For The Cheese Sauce
Firstly, bring a Medium-sized pot to medium heat, melt the butter and remove from the heat. Add the flour and mix well until a paste has formed. Next, bring back to the heat and gradually add the milk while whisking. This will slightly thicken, one you are happy with your consistency, add the cheese and season with salt and pepper.
The Making of the Dish
Gather a medium-sized oven-proof deep dish, spoon a ladle full of sauce and spread at the bottom of the dish and add a layer of lasagna sheets. Add a ladle full of the chilli mix and repeat the process to build your lasagne. On the final layer of the lasagne, place the Salami on top, adding a little more cheese sauce. Cover your lasagne with loose-fitting foil, and cook in the oven for 20 minutes.
Remove the foil gently as it may stick. Further, sprinkle some grated cheese and place some of the red chillies on top, cooking for a further 5-8 minutes.
Remove the dish from the oven and allow to rest for 5 minutes.
The Presentation
Dish out your lasagne and serve on large plates. Add a spoonful of Salsa on the the side of the plate and sprinkle over some parmesan cheese. Serve and Enjoy
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
