Post by Admin on Sept 16, 2008 10:50:42 GMT 10
From: wraithe40 (Original Message) Sent: 8/04/2008 2:16 PM
Chicken Lasagne
Large baking dish, about 30cm x 20cm x 7cm deep...
One family pack of lasagne sheets...
FILLING:
700 gramms of chicken, diced or minced...
2x carrots, diced...
3x onions, cut in half then cut each half in quarters...
2x celery sticks, sliced and diced...
cup of frozen peas...
cup of frozen corn...
1.1 ltr water...
salt an pepper...
large tablespoon butter...
table spoon of flour(either s/r or plain)...
300 ml milk...
4x tablespoons of thickened cream...
TOPPING:
Tablespoon of flour(S/R or Plain)...
Tablespoon of Butter...
Tablespoon of honey...
2x teaspoons of Mustard(preferably Dijon)...
1x Bacon stock cube...
1 ltr of milk...
200 gramms of cheese(Mozarella if you wish, but cheddar is fine)...
Filling first....
Place chicken, carrots, onions, celery, peas, corn, and water into a saucepan, add salt/pepper for taste(just a sprinkle fellas)...
Bring to the boil, remove any scum from top of the water then cover and simmer for about an hour...(fellas, that means its not boiling(not creating bubbles))...
Once cooked then strain liquid into container, and reserve 150ml for use...
seperate onion, dice if it has any large bits left....
Place onion, butter into saucepan and melt butter, then add flour and cook for one minute,while stirring continuously slowly pour in milk and reserved chicken liquid...
cook while stirring until it comes to the boil and thickens..(this happens quick so guys dont burn it and keep stirring, I know you all can cause I have seen you all in action here)...
Remove from heat and stir in all the ingredients we cooked previously plus the thickened cream...
Place a thin layer of this into the baking dish(about 2cm thick)...That should be half of the chicken mix
then place a layer of lasagne sheets...
then another layer of chicken mix...Last of it..(dont get too fussy, if one layer is thicker than other, it all goes down the same)
Then another layer of lasagne....
Next is to make the Topping:
and this topping is a taste bud teaser....Also if you wish to impress the mother inlaw, cook this at least once before to ensure you can do it, and the flavour will blow here away, if it dont, then I'm sure someone has a leaf blower, just add nitrous....
Put butter in saucepan, melt it, then add flour and cook for one minute...
Put milk in saucepan and stock cube, mustard and honey, bring to boil and cook until thick while stirring continuously, and i mean dont let any stick to the bottom...this mix can be touchy and ruin easy....
Once thickened, pour over the top of the lasagne(it should be about 1 cm thick, more is better...
Top all this with cheese, and bake in for 35 minutes at 180 c...until knife goes thru lasagne sheets with easy...(secret, sheets near edge of dish cook slower, middle ones will cook first...
Now if doing this on a fire, use alfoil over the top and cook on coals that show no red and definitely no flame....Can be done in dutch over but not in the fire, on coals away from fire with coals on lid...
Chicken Lasagne
Large baking dish, about 30cm x 20cm x 7cm deep...
One family pack of lasagne sheets...
FILLING:
700 gramms of chicken, diced or minced...
2x carrots, diced...
3x onions, cut in half then cut each half in quarters...
2x celery sticks, sliced and diced...
cup of frozen peas...
cup of frozen corn...
1.1 ltr water...
salt an pepper...
large tablespoon butter...
table spoon of flour(either s/r or plain)...
300 ml milk...
4x tablespoons of thickened cream...
TOPPING:
Tablespoon of flour(S/R or Plain)...
Tablespoon of Butter...
Tablespoon of honey...
2x teaspoons of Mustard(preferably Dijon)...
1x Bacon stock cube...
1 ltr of milk...
200 gramms of cheese(Mozarella if you wish, but cheddar is fine)...
Filling first....
Place chicken, carrots, onions, celery, peas, corn, and water into a saucepan, add salt/pepper for taste(just a sprinkle fellas)...
Bring to the boil, remove any scum from top of the water then cover and simmer for about an hour...(fellas, that means its not boiling(not creating bubbles))...
Once cooked then strain liquid into container, and reserve 150ml for use...
seperate onion, dice if it has any large bits left....
Place onion, butter into saucepan and melt butter, then add flour and cook for one minute,while stirring continuously slowly pour in milk and reserved chicken liquid...
cook while stirring until it comes to the boil and thickens..(this happens quick so guys dont burn it and keep stirring, I know you all can cause I have seen you all in action here)...
Remove from heat and stir in all the ingredients we cooked previously plus the thickened cream...
Place a thin layer of this into the baking dish(about 2cm thick)...That should be half of the chicken mix
then place a layer of lasagne sheets...
then another layer of chicken mix...Last of it..(dont get too fussy, if one layer is thicker than other, it all goes down the same)
Then another layer of lasagne....
Next is to make the Topping:
and this topping is a taste bud teaser....Also if you wish to impress the mother inlaw, cook this at least once before to ensure you can do it, and the flavour will blow here away, if it dont, then I'm sure someone has a leaf blower, just add nitrous....
Put butter in saucepan, melt it, then add flour and cook for one minute...
Put milk in saucepan and stock cube, mustard and honey, bring to boil and cook until thick while stirring continuously, and i mean dont let any stick to the bottom...this mix can be touchy and ruin easy....
Once thickened, pour over the top of the lasagne(it should be about 1 cm thick, more is better...
Top all this with cheese, and bake in for 35 minutes at 180 c...until knife goes thru lasagne sheets with easy...(secret, sheets near edge of dish cook slower, middle ones will cook first...
Now if doing this on a fire, use alfoil over the top and cook on coals that show no red and definitely no flame....Can be done in dutch over but not in the fire, on coals away from fire with coals on lid...
