Super Quick Lasange

Trying my own hand at the photography this time.
Just look at the colours! Green, red, golden, simply brilliant.

 One of the most famous forms of pasta al forno or 'baked pasta', lasagne. One of the top ten family favourites in my house, that's for sure. I first made one six years ago and over time developed a method that became time-tested. It has yet to fail me. Of course, this recipe is my Mum's which I have tweaked here and there but it is pretty much the same. One awesome, awesome little trick with this is to use my Mum's replacement for a bechamel sauce. Drum roll please! A tin of Cream of Chicken soup. Believe you me, it works and it's delicious. I was making a lasagne with a chef once and I told him about this and he said that it was a brilliant idea and that was a step up from a bechamel. Those soups are bechamel based but instead of milk they use chicken stock so technically they are more culinary. Can you believe it, my Mum's cheat? Thanks, Mum! Why not try it yourself?

'Keep it simple', guys.

 Lasagne, for us, has always been one of those meals that seem to make everyone happy despite the circumstances. Do you have a meal that does that for you? One that just picks you up a bit? Sometimes I've made my own tear and share garlic bread with squished cherry tomatoes, etc, which is also super easy but more often then not, I cheat and it gets bought. 

Keep it really simple!

 The first reference that we know of to lasagne goes all the way back to a cook book from the 5th century which consisted of a meat stuffing between multiple layers of some kind of dough. The lasagne pasta eventually developed in the north-west of Italy but was also used in salads if ever you want to give that a try. I've never tried making pasta from scratch, believe it or not, but it is certainly high on the to do list. Hey, can anybody tell me how many pasta varieties there are before we get cooking?





 Time: 1hr 20mins

 Serves: 4-24!

 RECIPE:

The 'cross chop'. Get it mastered.

 1) Preheat oven to around 200 degrees and take a large, heavy base pot for your bolognese. (See Mama's Penne Rigate with Bolognese Sauce for an awesome bolognese recipe. If you are wanting to cook for larger or smaller amounts of people, drop a comment and I'd be more than willing to help you change up recipe sizes or anything else for that matter.) In the recipe above there are not any mushrooms, celery or pancetta but please add as you will. Apparently chicken liver diced adds a real richness too but I can't say I've tried that. Also, for a lasagne, dice up one small red onion extra and put it in a bowl for later, not in the bolognese. 

Cool tea-towel, right?

 2) You can now take an oil rubbed dish (make sure it's fairly deep) and begin layering it up. If you are going to put a layer of pasta at the bottom like I do, as it helps with presentation later, then pour a little boiling water over it to make sure it doesn't end up all crispy and uncooked. Some people like doing a layer of sauce, a layer of bechamel but it's up to you. It's your dish and you are cooking!

My little helper in the kitchen today

 3) When it's nearly filled up, finish with a final layer of pasta and bechamel/chicken soup, pour a little boiling water around the edges and corners and place in your oven for around thirty minutes. During this time, grate your cheese, clear up the kitchen and have a peek in your oven. If it is starting to colour then test it by poking a knife through it. You should be able to tell whether the pasta is cooked. If it is as you like it then top it with your cheese and the diced onion from earlier. Half cherry tomatoes too by all means. As soon as the cheese starts to brown it is ready. Sprinkle about with some parmesan and a few basil leaves and serve.

Wanna-be-Chef's Tip - LiDL's Combino range of pasta is brilliant stuff. Be sure to try it.

You've got to have one of
these heavy base pots

And there it is! PastaVita move aside, here is the real deal!

 Plate this up with plenty of Italian leaf salad drizzled with lemon juice and extra-virgin olive oil, buttered asparagus, chanteney carrots and garlic bread. If you serve it with baked spuds it's great for having loads of friends for dinner. If it is a more 'grown-up's' setting then bring on the vin rouge. It's said that a Cabernet Sauvignon, Zinfadel or a Pinot Noir all go well but if your looking for something not quite so deep then a Chianti or Lambrusco works. Enjoy!

What do you think of the apron?

Seasoned with Gratification,

Jacob

One of the first lasagnes I ever made

P.S. Thanks so much for the 1000+ views everyone! I'd really love to know who you all are sometime. Leave a comment!

"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly

Three Secrets of Success

"Go on, my son!"

  Of course, as with most things, the quality of your products is going to make the huge difference. Top notch meat from a good butcher, organic veg, homegrown/reared stuff even, the best of the best absolutely, but that's not all. There are a few other variables that must be considered. Some 'oomph givers' for great want of a better phrase. So, right here and now, I will give away some of the most important secrets to becoming a master of the kitchen. Welcome to the wonderful world of Seasoning!

• Salt

(Ignore the 'Note' on this one.) The varieties...

 Do not be afraid of salt, most food needs it. We humans are mammals and what do all mammals like: salt. (Some animals lick our skin, right?) How do you think kebab houses do so well?

...are incredible!

 Salt comes in some amazing varieties like flakes and heavy granules and even comes in different colours. Black salt and even Himalayan pink salt which is absolutely fantastic! Some of the best places to find the not so common stuff are those small, independent shops which are either Chinese or Indian run. The things you'll find in there are mind blowing.
 Add salt to pasta while it is boiling, rice, potatoes, etc, but be careful not to over do it. It's there to compliment and bring out the best in the food's natural flavours. Another point here though is to never add salt to water unless it is boiling as it will damage your saucepan.

• Herbs and spices

Print this off and put it up somewhere in your
kitchen

I'd love to go to one of those 
markets in Marrakesh sometime

 I thought it was going to take me forever to gain a brief understanding of how to use all those fancy things in jars, those smelly plants and those immensely powerful, red powders that sizzle the skin right off your fingertips. However, with time, a little research and some experimenting I found that it was much easier than it looks. Some chefs like the fact that they have the ability to stand on their elevated pedestal of education and experience and so to remain there they create the impression that cooking and all things synonymous are difficult and not for everyone. Well, we know the truth about that one. Herbs are easy to understand. As soon as I learnt how to use basil when I started cooking I was away. One important lesson is that some herbs are best friends with some meats as they give a real accent to your dish. Sage and bay leaves with pork, rosemary and oregano with beef/lamb, thyme and tarragon with chicken/veal and so on. Try as much as you can to use the real plant instead of the 'dried sawdust stuff' as Jamie called it. Give this a watch: Jamie on Herbs

• Stock

The best stock is the stuff you do
yourself.

Jamie sure has some great stuff
available out there too

 Use it as often as possible in place of water. The idea with cooking is to create flavour and stock certainly aids plenty with such a quest. Water has no flavour so steam your broccoli with stock for a change next time. The most amazing stock I've ever had was from a chicken carcass after a roast. We boiled it up, seasoned it and used it in a soup the next day and it was superb. I certainly recommend that. Again, no wastage. (See Leftovers - Indian Style Potatoes with Flavoured Yogurt)

Seasoned with Edification,

Jacob

On the NYC Baked Cheesecake post I did a while back, there is a picture 
of myself and apparently I looked like Toby Stephens. Well, a few 
people commented that I look like Barbie's Ken in this one...

"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly

Leftovers - Indian Style Potatoes with Flavoured Yoghurt

You've got to get the green in there!

  Let's take this by the horns and make this clear because I'll tell you now: I hate wasting stuff. It's so unnecessary at home but if you've ever worked in a professional kitchen of any kind then you'll know it happens sometimes on disgustingly large scale. Often on a professional basis, there is no way around it and you have to get over it quickly but in the confines of your own kitchen, there is a use for almost everything and leftover jacket spuds are no exception. In this post I will show you how to not only stop you from binning them but how to turn them into a super delicious dish that tastes and looks as if it was cooked straight from a recipe book in the first place.

 Potatoes are great to work with when it comes to big flavours as they suck up all the spices and stuff really well so the tastes you can get are amazing. It's up to you how spicy you want them as you are the boss in the kitchen so go for it!

 Time: 10 mins

 Serves: 4-6

 RECIPE:

What shall we do with these then?

 1) Heat a good glug of oil in a heavy base pan with a few mustard seeds. Cube the jacket potato halves and sprinkle them with a teaspoon of fenugreek, paprika, cayenne pepper, tikka spice and a pinch of tumeric. (If you are looking for a bit of a ba-boom then by all means add a chilli finely chopped with the seeds left in.) In a pestle grind up a teaspoon of cumin seeds and sprinkle that in the hot oil with three to four halved garlic cloves with the 'skins' still on. Add the potatoes and toss with a genorous sprinkle of salt. 

Sprinkle from a height, people, from a height.

 2) Take a lemon and roll it a little on your board before cutting it in half. Taking care not to let the pips fall in, squeeze the juice of one half in with the spuds and toss. Tossing is all the wrist. (Practice with oats for a bit.) If you've done it then you're away. Add some more oil and let the spuds really get a bit of a crisp edge to them and then you are done. Sprinkle with some freshly chopped coriander and serve.

A pestle and mortar is a
must for your kitchen.

And voila! Utilisation of surplus
materials to the extreme.

 Now, I would eat this with a flavoured yoghurt of some kind. Take a pot of Yeo Valley or Greek yoghurt for instance and blend it with some mango and a pinch of cumin, cucumber and mint or even passion fruit, spinach, watermelon, you name it. Listen, guys, there are no rules. Experiment! Get in that kitchen and mix it up, whatever it is. Leave a comment!

Seasoned with Inquisitiveness,

Jacob

"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly

Jamie's Chocolate Tiramisu!

The finished result

 The Italians rarely get it wrong. The name tiramisu for a start is amusing. It literally means 'pick-me-up.' There are many discrepancies as to where tiramisu originates from as everyone wants to take the credit. Who can blame them? It is so beautiful! If you are interested, click here for some history.

This one's Jamie's.
There are few roads to a woman's heart...

 I first heard of this amazing darling of a dessert when I did some work experience with a chef in Scotland and then I saw that it was also featured in a chef-type-movie, No Reservations. It was simple: I would have a go at making one. Creamy mascarpone, strong espresso absorbed into soft, sponge fingers and dark chocolate. It's going to be a winner every time, I assure you. Not long ago, Jamie's FoodTube uploaded a video of Gennaro making a lemon tiramisu and it looked so easy. I also looked at these videos for a little inspiration too: Jamie's Chocolatey Tiramisu and Gino D'verycampo's Classic Tiramisu. 

 Now, if you are a baptist then you will be pleased to know that I didn't have any Tia Maria or Vin Santo handy so I made a completely non-alcoholic one and added a little lemon juice instead. 

 Time: 30 mins prep, chill for 1 hour 

 Serves: 8-10

 RECIPE:

Separating the egg yolk

 1) Preheat your oven to 180 degrees and grease and line a large, shallow tray about 25 by 40cm. Take a large bowl and whisk 110g of caster sugar and four eggs until fluffy. Melt 50g unsalted butter and fold that into your eggs. Sieve 85g of plain flour and 30g of cocoa powder, sieve and incorporate that into your mixture before using a spatula to pour it all into your tray. (It should be around 1cm thick.) Cook for ten minutes, it should springy, and then leave it to cool. 
 2) Smash up 100g of chocolate and put it into a glass bowl over some simmering water (don't let the water touch the bowl) with two tablespoons of milk. Stir as it melts and then remove.
 3) Mix a 250g pot of mascarpone with 30g of caster sugar, an egg yolk and a good squeeze of lemon juice. Then take your melted chocolate and fold that through. Cut the sponge into strips and and line the bottom of a 20 by 30cm dish or 8 small glasses with them. Splash over some espresso and let it soak in. Spoon over the mascarpone mixture evenly and then dust the whole thing with a little cocoa powder. Scatter with some dark chocolate shavings and fridge.


 You can't lose with this, it's so easy. How impressive is it to be able to say to your guests that you made tiramisu for dessert? Give it a go!

Seasoned with Imagination, 

Jacob

P.S. All photography by my thirteen year old sister. Leave a comment!

This is for naughty people only!

"To glorify my Savior, Jesus Christ, the Creator 

of the universe and to spread further abroad His glorious gospel." - Yours Truly

Tools For the Job - Part 2

Jamie's own invention: the Flavour Shaker.
(Yes, I chose a pic of a green one deliberately.)

 After serving a few years in my kitchen, my trusty blue knife, though I loathed to admit it, was losing its edge. I was ignorant as to how to go about sharpening it so I decided that it was perhaps time for a new one. It was off to IKEA! There I bought a sharpening steel and a brand new chef's knife. (Mum started sweating.) It looked like the real deal and I couldn't wait to use it. I got home and started undoing it in the kitchen but, you won't believe this, I cut myself on the packaging! Now, if the packaging of the knife cuts you then the knife itself must be quite something. It was not to be long before I learnt this. 

It's up to you; you choose.

 I decided that I would wait until I had perhaps acquired better knowledge of how to utilise such a fearsome tool before using it but my curiosity got the better. My Mum and I were preparing dinner for which I was slicing potatoes. I thought, "Why not give that knife a go?" So I did. Boy, was it sharp! I started dicing an onion but the knife slipped and sliced a good way through my middle finger about a centimetre from the tip. Half of the cut was straight through the nail! It bled a good deal and I had to have my hand elevated for a few days to allow it to heal but the lesson was learnt: I needed to know how to use a knife properly and quick. (Technically, I should have listened to my Mum, who had hid the knife.)

 Just over a month later, we had a family come and stay. Their Dad was the guy I worked for at the BCDO. Being a professional chef for many years, I told him about my accident and so he taught me how to correctly use knives and many other things too but we'll get to that later. I showed him the new knife and even he said it was really good! With my new skills, I felt much more confident in the kitchen and could work much more efficiently. To date, I have not had any other accidents with knives in the kitchen.

Just another day...

...at the office!

 Agas. I spent a year working with one and I have to say that I didn't necessarily enjoy the experience. Looking back now, I can see its pros but it was just my ignorance that limited me from getting the best out of it. Our aga was brilliant for bread and baking stuff but the oven just wasn't that big. However, because it is on all the time, put any bread that you want proving near it and that certainly does the job.

This particular item is not exactly a
kitchen necessity.

Slugs and snails and puppy dog's tails!

 Recently, I was able to purchase a knife block, another chef's knife and a small santoku knife which are all great and the knife block can fit all my other knives in too which was not necessarily expected. Even more recently, my Grandad gave me a combination lock briefcase when we last visited them. He told me to open it. Inside is a knife collection including things like a steel, six steak knives and meat scissors. I was well chuffed as if ever we're going on holiday, I like to take with me my favourite kitchen stuff so the briefcase will certainly make things easier.

A santoku knife in case you were wondering
what one was. I have one of these smaller ones.

 I shall conclude this post by stating that your tools are only as good as the brains behind them. Hone your skills; read some books, get on the Internet and then practically apply what you learn. There is no limits nowadays to resources for learning so make use of them. A good cook lies within all of us!

Seasoned with Caution,

Jacob

P.S. Click here to see a list of things that Jamie recommends that your kitchen should possess.

"To glorify my Savior, Jesus Christ, the Creator 

of the universe and spread further abroad His glorious gospel." - Yours Truly

Soup, Snacks and Suffering

Jamie's awesomely easy Minestrone

 Oh, the prices one pays...we'll get to that in just a minute. I shall start with the first dish mentioned in the title: Soup. It is so underrated. Soup is versatile to suit whatever taste you have, is super nutritious and exceptionally easy to make. We as humans have been making soup since the dawn of time so it is certainly tried and tested. 

My littlest, best mate!

 Just the other day, I made Jamie's recipe for Minestrone for twelve or so in only a few minutes, (my little brother thoroughly enjoyed it as you may have guessed), and then this week I made a cream of bean and potato soup which I kind of made up as I went along simply using principles of cooking. Failure was never a fear; what could go wrong? Well, I burned myself on the saucepan which I left unattended albeit for a few minutes, which you should never do, but the soup was excellent. (My sister has a few aloe plants around the house which did the trick on my burn so I highly recommend having one.)

From this...

Now, the easiest soup on the planet goes something like this...

 Time: 40 mins

 Serves: 12-14

 RECIPE:

...to this!

 1) Peel four to five carrots and a large colander's worth of diced potatoes. Saute three onions and two garlic cloves before chucking in your sliced carrots. Plenty of salt and pepper and a sprinkle each of basil and thyme before crumbling four Oxo cubes in a jug of 800mls of boiling water. (Use more if it doesn't look enough.) Add diced potatoes and let the veg cook until tender. Use a hand blender or a food processor before pouring in single cream. Season to taste. 

 Explore and be as creative and adventurous as you like using this as your foundation. I included a tin a kidney beans as when blended they add an interesting red fleck of colour and also a tin of sweetcorn as this adds a delicious sweet flavour. Try other veg, there are loads out there! I love leeks in soup; they're green and have a great flavour. Speaking of leeks, my Mum taught me how to prepare a leek with such a barbaric method that you wouldn't forget. I sure didn't so it worked. Chop his feet off, take his clothes off and then away with his head! I know, don't ask...

The spinach really works well...and it's green!

 Snacks/lunches are a big part of our lives too but finding healthy, nutritional snacks seems to be one of those paradoxes which just cannot be concluded. Well, I say for peanut butter and jam to stand aside for I may just have an answer. This idea came from the need to use some left over Combino tomato sauce and a few other fridge bits and now they have become a family favourite known as pizza bites. 

Green, golden and red. These three in any
dish is usually a good sign.

 Time: 10 mins

 Serves: Yourself!

 RECIPE (if it can be called that...):

 1) Preheat your oven to around 200 degrees. Take a piece of bread, (a tiger loaf works best), and spread with some Combino tomato sauce, sprinkle with grated cheese before placing near the top of your oven until the cheese is browning. Delish! 

`` If you are like me, however, then you will probably want to embellish. I drizzle the bottom of my bread with oil, put sliced meat and/or fresh spinach under the cheese and sprinkle basil and thyme. But it's your choice so do what rock's your boat!

What a cheat!

Seasoned with Servitude,

Jacob

"To glorify my Savior, Jesus Christ, the Creator  

of the universe and spread further abroad His glorious gospel." - Yours Truly

The Big Church Day Out - Part 3

Mind those guy ropes!

 I've been camping a few times in my lifetime and do quite enjoy it, however, there are pros and cons to most things. Does anyone else dread having to get up for the loo in the middle of the night whilst camping? If you have not yet experienced this then let me paint a picture for you. Initially you have to deliberate inside yourself whether it is worth leaving the warm solace of your sleeping-bag but let's say you do and so we have the first zip. Sleeping bag, zzzp, zzzp. Then the bedroom tent. Zzzp, zzzp. Now you have to endure the wet, dewy grass barefoot or, to seek out your trainers, take your LED lantern...which you discover needs winding. Wrrr, wrrr, wrrr. You are now equipped to leave your tent leading you to the next zip of the main entrance. Zzzp. Either you will have to use sonar to aid you in navigating the perils of rabbit holes, guy ropes and the inevitable sheep faeces on your way to the porta loos or you have your own, private loo tent. The latter sounds safer but you have yet another zip before zipping everything up and down all over again to return to your sleeping-bag.

Why does rain follow tents?

 With the adventures of the night now passed, it was up at silly o'clock once more to start up the kitchen. The ovens were on, the surfaces floured and the piping bags filled as people once more began to congregate in the tent. The day went on with no memorable upstarts as I recall but in fact quite smoothly. We seemed to have found a rhythm of sorts and were doing really well despite suffering acute signs of campingitus. 
 The day came to an end as we wearily closed shop. We went down to the main stage and, due to our access passes, we were able to go backstage to the performers tent! It was awesome. I didn't get to chat with anybody unfortunately as most were about to do the evening's line up but that was probably just as well. You don't really want to meet your favourite band's members after a weekend of camping and scone making. After eating some of Jon Foreman's sausage rolls, we all went around to see Hillsongs United. I have to say, being there for Mighty to Save was definitely one of the highlights of the weekend and a really cool way to end everything. 

Hillsongs United after an awesome weekend

 The entire experience of being put on the spot and having to react accordingly to potentially hazardous situations all the while a good few fathoms out of my depth was so shaping for me. I'm so glad I got the opportunity. Would I do it again? I'd say no but you never no/know...

Seasoned with Optimism,

Jacob

Tom even got a picture with Joel Houston. That guy is tall!

"To glorify my Savior, Jesus Christ, the Creator 

of the universe and spread further abroad His glorious gospel." - Yours Truly