hi I’m Pete from Jamie’s food team and
today I’m going to show you how to make
a traditional balinese lasagna
got myself a nice cast-iron pot here on
a medium heat a couple of red onions
here just trim the top and the bottom
off I’m actually going to just cut it in
the chunks because I’m going to stick it
in the food processor really get a
little Bowl for my bits and pieces here
this onion I’m gonna pop in my food
processor along the celery that’s my
head of celery just gonna give it a
quick peel some you don’t have to do
this but I always do there we go I’ll
just coarsely chop this because of
course the processor gonna do most of
the work that goes in food processor pop
goes on obviously I could do this by
hand but I want it to be really really
fine cut so when I cook it in the sauce
it almost disappears so just one more
whiz
that’s about right put a little olive
oil just going to add a little bit of
butter as well bit naughty now got my
chopped onion and celery over here I
don’t actually use garlic in this just
onion celery here we are bit of a stir
around okay
lid on there I’ve got bring a rosemary
here I should be about right I’m going
to chop this quite finely I will do this
by hand because it’s not so easy to do
in the food processor dry this is
perfectly good so about right
into the pan I’m just going to stir that
in see it sweating away there really
want to get this cook down to the little
volume as possible hold put the meat in
okay so we’ll leave that for probably
about five minutes cook right down or
crank it in those onions have got me now
the meat I like one with 30% be 50% pork
so that’s what I’m going to do today so
I’ve got 500 grams of each port mince
beef mince and I’m going to add down to
the pot once the vegetables are nice and
soft
you want to color the vegetables at this
stage you just want to get them nice and
soft before we add the meat okay this
bench nice and soft
you see much softer than it was but not
colored yet to all the water out of it
time to add the meat I’m just going to
crumble in turn the heat up and now
we’re going to start to brown it
the Browning is a really long slow
process right now as you see there’s a
whole load of liquid come out that mints
it doesn’t look terribly appetizing I
grant you but happy keep going
you hear this no this is not boiling any
more it’s frying you get our noise and
that’s when you know we’re in business
that’s when you know it’s starting to
really take on color and that color
equals flavor and that’s exactly what
you want so keep it moving I mean we
still another five minutes ten minutes
here to get it really properly Brian
just while that’s finishing off I’m
going to get my next ingredients ready
I’ve got tender tomatoes tomato puree
and I got some stock that he use beef
stock you use chicken stock vegetable
made stock any kind of stock you like
really you see it starting to stick on
the bottom there that’s great because
all of that is delicious caramel flavor
back on the heat keep cooking it okay
see how it’s nice and caught on the
bottom well caramelized back on the heat
pushing the meat to one side and then
goes like a tablespoon of tomato puree
just stir that into there me and well
first I’ll do splash away I mean a glass
away no you don’t need to be don’t need
to be too strict about it going look
tomatoes yeah
can you see the color already it’s kind
of reddish brown my stock here Rin so my
tomato can with it no sense in wasting
their tomato that’s in there and those
arrests there’s about a liter of stock
in there and it should be about right
we’re basically going to cook this sauce
for about another half hour and if it
comes down a little bit too much then we
can add a little more water or stock to
it to make the bechamel sauce 2 litres
of milk in this pan I’m just going to
turn it on bring it up to the boil very
gently so in the milk I’m going to put
some slices of onion some cloves some
peppercorns and some bay leaves just to
make it taste nice so onion you
definitely don’t need a whole one just
going to cut if you slice it I’ll keep
the rest for something else they’re
going to go in sauce some clothes I’m
just going to use three of them some
peppercorns ten of those a few bay
leaves pop them in good pinch of salt
I’m going to let that come up to the
boil so for the bechamel the milk is
actually almost boiling so I’m keeping a
careful eye on it I’m going to start the
ruin another pan over here so I mean get
it hot hundred grams of butter hundred
grams of flour just going to cut the
butter up a little pop it in the pan to
get it to melt the milks come up to the
boil and I just turned it off just about
to start sizzling flour but I’ll just
shake gently and I’ll give it a stir
stir it quite quickly till they get
smooth right now that bruise nicely
sizzling I’m going to take a ladle of
milk and pop it in and stir it really
quickly this is a bit we have to work
quite hard stir it into a paste it looks
kind of smooth kind of like that add a
little splash more milk stir again
getting wet or no but still you’ve got
to keep going till looks as smooth as
possible you just keep going a ladle at
a time make sure it’s nice and smooth
and then you actually need to cook it
just a little bit longer gentle gentle
heat
is going to turn it down a bit so it’s
not boiling quite so hard bechamel
finished nice consistency pop the sieve
here so I’ll just pull that through
that’s about it don’t force anything
through there doesn’t want to go through
you look at that you see how much it’s
reduced looking at a lovely thick brine
sauce
it’s time to assemble the lasagna I’ve
got my dish do layer one little bit of
the bechamel on top okay you know you
can leave this altogether but you want
it to taste and the good might be wise
to just just season the sauce up a
little bit I’m going to put just a tiny
bit of cheese in its parmesan by the
week by pasta sheets I’m going to snap
up and actually put together and a bit
of I must say crazy paving it there we
go
it’s just really the same thing right up
to the top there we go just make sure it
covers every bit of the past a little
nutmeg I’ve got my oven preheated about
180 and I’m going to give this a double
layer of foil so just a layer like that
somewhere like that I put a tiny bit of
oil on it dissuade it from sticking and
I’m not going to put the cheese on yet
because they had a cheese on stick to
this so cover this off this is going to
go in the oven 180 degrees for about 45
minutes with the foil on and then I’m
going to come back take the foil off put
it back in the oven for another 15 just
to crisp the top really nicely okay
right – annie has had about an hour in
the oven at 180 I think it’s going to be
just about done this is nice and cooked
crispy on the top bubbling hot oh yeah
look at that delicious
today I’m going to show you how to make
a traditional balinese lasagna
got myself a nice cast-iron pot here on
a medium heat a couple of red onions
here just trim the top and the bottom
off I’m actually going to just cut it in
the chunks because I’m going to stick it
in the food processor really get a
little Bowl for my bits and pieces here
this onion I’m gonna pop in my food
processor along the celery that’s my
head of celery just gonna give it a
quick peel some you don’t have to do
this but I always do there we go I’ll
just coarsely chop this because of
course the processor gonna do most of
the work that goes in food processor pop
goes on obviously I could do this by
hand but I want it to be really really
fine cut so when I cook it in the sauce
it almost disappears so just one more
whiz
that’s about right put a little olive
oil just going to add a little bit of
butter as well bit naughty now got my
chopped onion and celery over here I
don’t actually use garlic in this just
onion celery here we are bit of a stir
around okay
lid on there I’ve got bring a rosemary
here I should be about right I’m going
to chop this quite finely I will do this
by hand because it’s not so easy to do
in the food processor dry this is
perfectly good so about right
into the pan I’m just going to stir that
in see it sweating away there really
want to get this cook down to the little
volume as possible hold put the meat in
okay so we’ll leave that for probably
about five minutes cook right down or
crank it in those onions have got me now
the meat I like one with 30% be 50% pork
so that’s what I’m going to do today so
I’ve got 500 grams of each port mince
beef mince and I’m going to add down to
the pot once the vegetables are nice and
soft
you want to color the vegetables at this
stage you just want to get them nice and
soft before we add the meat okay this
bench nice and soft
you see much softer than it was but not
colored yet to all the water out of it
time to add the meat I’m just going to
crumble in turn the heat up and now
we’re going to start to brown it
the Browning is a really long slow
process right now as you see there’s a
whole load of liquid come out that mints
it doesn’t look terribly appetizing I
grant you but happy keep going
you hear this no this is not boiling any
more it’s frying you get our noise and
that’s when you know we’re in business
that’s when you know it’s starting to
really take on color and that color
equals flavor and that’s exactly what
you want so keep it moving I mean we
still another five minutes ten minutes
here to get it really properly Brian
just while that’s finishing off I’m
going to get my next ingredients ready
I’ve got tender tomatoes tomato puree
and I got some stock that he use beef
stock you use chicken stock vegetable
made stock any kind of stock you like
really you see it starting to stick on
the bottom there that’s great because
all of that is delicious caramel flavor
back on the heat keep cooking it okay
see how it’s nice and caught on the
bottom well caramelized back on the heat
pushing the meat to one side and then
goes like a tablespoon of tomato puree
just stir that into there me and well
first I’ll do splash away I mean a glass
away no you don’t need to be don’t need
to be too strict about it going look
tomatoes yeah
can you see the color already it’s kind
of reddish brown my stock here Rin so my
tomato can with it no sense in wasting
their tomato that’s in there and those
arrests there’s about a liter of stock
in there and it should be about right
we’re basically going to cook this sauce
for about another half hour and if it
comes down a little bit too much then we
can add a little more water or stock to
it to make the bechamel sauce 2 litres
of milk in this pan I’m just going to
turn it on bring it up to the boil very
gently so in the milk I’m going to put
some slices of onion some cloves some
peppercorns and some bay leaves just to
make it taste nice so onion you
definitely don’t need a whole one just
going to cut if you slice it I’ll keep
the rest for something else they’re
going to go in sauce some clothes I’m
just going to use three of them some
peppercorns ten of those a few bay
leaves pop them in good pinch of salt
I’m going to let that come up to the
boil so for the bechamel the milk is
actually almost boiling so I’m keeping a
careful eye on it I’m going to start the
ruin another pan over here so I mean get
it hot hundred grams of butter hundred
grams of flour just going to cut the
butter up a little pop it in the pan to
get it to melt the milks come up to the
boil and I just turned it off just about
to start sizzling flour but I’ll just
shake gently and I’ll give it a stir
stir it quite quickly till they get
smooth right now that bruise nicely
sizzling I’m going to take a ladle of
milk and pop it in and stir it really
quickly this is a bit we have to work
quite hard stir it into a paste it looks
kind of smooth kind of like that add a
little splash more milk stir again
getting wet or no but still you’ve got
to keep going till looks as smooth as
possible you just keep going a ladle at
a time make sure it’s nice and smooth
and then you actually need to cook it
just a little bit longer gentle gentle
heat
is going to turn it down a bit so it’s
not boiling quite so hard bechamel
finished nice consistency pop the sieve
here so I’ll just pull that through
that’s about it don’t force anything
through there doesn’t want to go through
you look at that you see how much it’s
reduced looking at a lovely thick brine
sauce
it’s time to assemble the lasagna I’ve
got my dish do layer one little bit of
the bechamel on top okay you know you
can leave this altogether but you want
it to taste and the good might be wise
to just just season the sauce up a
little bit I’m going to put just a tiny
bit of cheese in its parmesan by the
week by pasta sheets I’m going to snap
up and actually put together and a bit
of I must say crazy paving it there we
go
it’s just really the same thing right up
to the top there we go just make sure it
covers every bit of the past a little
nutmeg I’ve got my oven preheated about
180 and I’m going to give this a double
layer of foil so just a layer like that
somewhere like that I put a tiny bit of
oil on it dissuade it from sticking and
I’m not going to put the cheese on yet
because they had a cheese on stick to
this so cover this off this is going to
go in the oven 180 degrees for about 45
minutes with the foil on and then I’m
going to come back take the foil off put
it back in the oven for another 15 just
to crisp the top really nicely okay
right – annie has had about an hour in
the oven at 180 I think it’s going to be
just about done this is nice and cooked
crispy on the top bubbling hot oh yeah
look at that delicious
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