Page 42

Stir it up magazine SEPTEMBER 2017

Jill Swift The Leading Independent On the Range Foodservice Brand Beef lasagne Ingredients 1kg Minced beef 300g Country Range Lasagne Sheets 2 tbsp Country Range Vegetable Cooking Oil 360g Country Range Mild Grated Cheddar 250g large Spanish onions White Sauce 1 litre water 100g self-raising flour 125g Country Range Semi-Skimmed Milk Powder 20g Country Range Sunflower Spread Tomato Sauce 0.25l tin Country Range Chopped Tomatoes 100g Country Range Cooking and Baking Margarine 100g large Spanish onions ½ tsp Country Range Garlic Purée 2 tbsp tomato puree 50g carrots 1½ tsp Country Range Oregano ¼ tsp granulated sugar Method Tomato Sauce 1. Finely chop the onions and fry in the margarine until soft. 2. Add the garlic puree, oregano, and some salt and pepper and cook for 10 minutes. 3. Add the tomato puree, carrots, tinned tomatoes and sugar and simmer for approximately 30 minutes. Adjust seasoning if required. 4. This is the base for the lasagne but can also be used for pizzas and pasta bakes (can be prepared in advance and frozen on day of making). White Sauce 1. Whisk the water and milk powder together and placing into a jug. 2. Melt the margarine in a thick bottomed pan. 3. Add the flour and stir vigorously until you get a smooth glossy paste. Cook for a few minutes over a gentle heat without colouring. 4. Gradually add the milk a little at a time stirring vigorously each time until the mixture is smooth. 5. Once all the milk has been added allow to simmer for approximately 5 minutes stirring frequently to ensure the sauce does not burn. Beef Lasagne 1. Make up the homemade tomato sauce. 2. Brown off the minced beef in a little vegetable oil. Pasta always goes down a treat with children, and this delicious vegetable lasagne is packed with goodness too. It’s a favourite amongst pupils at Canklow Woods Primary School in Rotherham – in spite of the dish referencing “vegetables” in its title! Head cook Jill Swift, who has worked at the school since 2002, explains: “We run tasting sessions with the children when we are introducing new dishes onto the menu and this went down really well. As soon as you say ‘vegetable’ to children they don’t want to try it but, once they do, they realise how tasty it is.” “I use the Country Range Garlic Puree for lots of dishes. It’s easy to use and as good as fresh garlic.” ON THE RANGE 42 SEPTEMBER 2017 The majority of the ingredients Jill uses in the recipe are Country Range. She says: “The Country Range Lasagne is top quality – when I looked at the competitive price, I decided to give it a go and I wasn’t disappointed. The children often pick up on things if I change them, but I haven’t had a single comment since I changed to using Country Range products. “I use the Country Range Garlic Puree for lots of dishes too. It’s quick and easy to use and it’s as good as fresh garlic.” 3. Add the homemade tomato sauce and stir thoroughly until all the vegetables are coated. 4. Make the white sauce, adding ¾ of the cheese once cooked. 5. Put a layer of the beef mix into the bottom of each tin. Cover with a layer of lasagne sheets. 6. Cover the top layer of lasagne with white sauce. 7. Sprinkle the top of the lasagne with the remaining cheese and place into the oven. 8. Bake at Gas Mark 5 (190˚C) for approx. 25-30 minutes. 9. Hot hold for service. Cut into 20 portions per full size tin when it goes on service.


Stir it up magazine SEPTEMBER 2017
To see the actual publication please follow the link above