Recipe Guide to Professional Cooking by Culinary School Abuja

Author:Culinary School, Abuja [Culinary School, Abuja]
Language: eng
Format: epub
Publisher: Abuja Culinary School
Published: 2021-05-03T16:00:00+00:00

INGREDIENTS Ÿ

Ÿ 750g mince meat

Ÿ 1 onion, finely chopped

Ÿ 2 garlic cloves, crushed

Ÿ 1 tbsp dried oregano

Ÿ 1 ½ tsp dried mint

Ÿ 1 bay leaf

Ÿ 1 cinnamon stick

Ÿ 1 tbsp plain flour

Ÿ 200ml red wine

Ÿ 400g tin chopped tomato Ÿ 2 tbsp tomato puree

Ÿ 2 auberges, cut into 5mm slices Ÿ 1 tbsp fine sea salt

Ÿ 100ml olive oil

Ÿ 500g Irish potatoes, peeled and thinly sliced

Ÿ Freshly ground black pepper.

FOR THE BECHAMEL SAUCE

Ÿ 50g butter

Ÿ 50g plain flour

Ÿ 400ml milk

Ÿ 25g parmesan, finely grated Ÿ 1tsp finely grated nutmeg Ÿ 1 free-range egg, beaten.

INSTRUCTIONS

1. Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10mins, stirring with a wooden spoon to break up the meat.

2. Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato puree and bring to a simmer. Cook for 30mins stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set aside.

3. Meanwhile, place the aubergine slice in a colander and sprinkled with the table spoon of salt. Set aside for 10mins.

4. Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. Heat 2 tbsp of the oil in a large heavy-based frying pan and fry the aubergine for 2-3mins on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

5. Cook the potatoes in boiling water for 5mins, then drain in a colander under running water until cold.

6. Preheat the oven to 180c/200c

7. To make the bechamel sauce, melt the butter in a large sauce pan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5mins, stirring regularly. Sesame with salt and pepper. 8. Remove the saucepan from the and allow the sauce to cool. When cooled, stir in the egg.

9. Spoon one-third of the meat sauce into a shallow oven proof dish large enough to hold 2.5l pints. Cover closely with a third of the potatoes and then a third of the aubergines. You don't need complete layers, just to arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer, sprinkle with the remaining parmesan. Bake for 35-45mins, or until deep golden brown and bubbling.son, the sauce with spices.

INGREDIENTS

Ÿ 1 ½ to pounds potatoes, peeled and quartered

Ÿ 8 tbsp (8stick) butter.

Ÿ 1 medium onion, chopped (about 1 ½ cups). 2 garlic cloves

Ÿ 1-2 cups vegetables- diced carrots, corn, peas.

Ÿ 500g ground beef

Ÿ ½ cup beef broth

Ÿ 1 tsp Worcestershire sauce

Ÿ Salt, pepper, other seasoning choice

Ÿ Plum tomato.

INSTRUCTIONS

1. Boil the potatoes. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a tsp of salt.

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