Lamb and Rosemary Lasagna

Ingredients:
  Meat Sauce: 
     2 onions, chopped
     2 clove of garlic, crushed
     100g pancetta, diced
     500g lamb mince
     1kg roma tomatoes chopped
     ½ cup finely chopped fresh rosemary
     Table spoon of tomato paste
     Packet fresh lasagne sheets

  Cheese Sauce:
     2 cups milk
     2 tbsp butter
     2 tbsp plain flour
     ½ cup grated parmesan/ cheddar cheese


Method:
  Meat Sauce:

1. Sauté onion, pancetta and garlic until soft.
2. Add lamb mince and cook until brownedl
3. Stir in diced tomatoes, rosemary and a table spoon of tomato paste. Season with salt and pepper to taste.
4. Cover and simmer for 10-20 mins.

Cheese Sauce:

1. Heat butter in a saucepan over low heat. Add flour and mix until smooth.
2. Gradually add milk and gently bring to the boil, stirring until thick and smooth.
3. Add parmesan or cheddar cheese, stir until melted.

To Construct:

1. Preheat oven to 180°C.
2. In the baking dish layer meat sauce, cheese sauce and lasagne sheets.
3. Repeat layers, finishing with cheese sauce. Scatter over mozzarella cheese.
4. Cover loosely with foil, bake 20 minutes. Remove foil, bake a further 5-10 minutes until browned.

You may wish to replace the cheese sauce with an authentic Béchamel sauce:

Béchamel sauce:
  40 g butter
  40 g plain flour
  ½ litre milk (2 x cups)
  ½ small onion, roughly chopped
  1 bay leaf
  1 whole clove
  a little freshly grated nutmeg
  sea salt
  ground white pepper

Method:

1. Melt the butter over medium heat and add the flour. Stir until the mixture forms a smooth paste. Cook, stirring constantly, for 2–4 minutes, taking care not to let the paste colour. Remove from the heat and leave to cool.
2. Put the milk, onion, bay leaf, clove and nutmeg in another saucepan and heat gently until simmering. Remove from the heat and leave to stand for 15 minutes to allow the flavours to infuse.
3. Strain the warm milk onto the cooled paste and whisk together. Bring to the boil, whisking vigorously to avoid lumps, then reduce the heat to low and simmer for 10 minutes. Season with salt and white pepper.

Pumpkin soup

Serves 6

Ingredients :
2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream

Method
1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Roast Chicken with Sage and Onion Stuffing

Ingredients:
2 x 1.5kg whole chickens
2 tbsp olive oil
Salt and pepper, to taste
Parsley, to garnish
Steamed green beans, to serve
Sage and onion stuffing:
  75g butter, chopped
  1 tbsp olive oil
  1 onion, chopped
  2 sticks celery, chopped
  250g bacon rashers, chopped
  12 slices white bread, torn
  1/3 cup chopped fresh parsley
  2 tbsp dried sage

Method:
1. Remove and discard neck and any giblets from chickens. Rinse chickens under cold water. Pat dry inside and out with absorbent paper.
2. To make sage and onion stuffing, heat butter and oil in a large frying pan. Add onion, celery and bacon. Cook, stirring occasionally, until onion is soft. Add bread and herbs. Mix well to coat bread in onion mixture.
3. Divide stuffing among cavities of chickens. Tuck wings under chickens and secure crossed legs with kitchen string. Brush with oil. Season with salt and pepper. Place chickens in a large greased baking dish.
4. Cook, uncovered, in a moderate oven (180C), for about 1? hours, or until chickens are brown and juices run clear when tested with a skewer.

Serve chickens with steamed green beans. Garnish with parsley.