Polenta Pasticciata, Polenta Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Categories: Lasagna, Porcini, Beef, Ground Servings: 6 Source: Cooks
magazine, Nov 89 From: Theresa Merkling
7 cup *Polenta (from separate recipe) BEEF, TOMATO, AND RED WINE
SAUCE: 1/3 oz dry porcini OR: 1/3 oz dried wild mushrooms 3 Tbsp
olive oil 3 Tbsp butter 1 med onion, minced 3 Tbsp minced Italian
parsley 1 large carrot, minced 1 large celery stalk, minced 1 lb lean
ground beef OR: 1/2 lb lean ground beef plus 1/2 lb ground pork 3
Tbsp tomato paste 2/3 cup dry red wine 35 oz can plum tomatoes salt &
pepper 2/3 lb pecorino cheese, grated (2 3/4 c)
Drain tomatoes, reserving juice, coarsely chop.
TO PREPARE: Pour polenta on an oiled work surface and spread 1/4"
thick. Let stand until cooled completely and firm, about 15 min. Cut
into 3" squares; set aside. (Can transfer squares to a baking sheet,
cover and refrigerate overnight.) For the sauce: soak dried
mushrooms in 1/3 c warm water until softened, about 30 min. Strain
liquid through a fine sieve; reserve. Chop mushrooms coarse.
TO COOK: Heat oil and butter in a large skillet. Add onions, parsley,
carrots, and celery; saute until softened, about 10 min. Add ground
meat; saute until lightly browned, about 8 min. Stir in mushrooms,
reserved mushroom soaking liquid, tomato paste, and wine; simmer for
5 min. Add tomatoes and their reserved juice; partially cover and
simmer until sauce thickens slightly, about 30 min. Season this
sauce with 1 tsp salt and 1/2 tsp pepper or to taste. (Can cool,
cover, and refrigerate overnight.) Heat oven to 450F. Arrange half
of the polenta squares in the bottom of an oiled 13x9" baking pan.
Pour half the sauce over the polenta squares; spread to cover.
Sprinkle half the grated cheese over the sauce. Repeat with another
layer of each. Bake until lasagne is heated through and cheese is
golden brown, 15, 20 min; let stand 10 min, cut into squares and
serve. ~End Recipe Export- From Sallie Krebs - Happy Cookin!
Title: Tandoori Chicken
Categories: Main dish, Ethnic
Yield: 4 Servings
8 Chicken drumsticks
2 T Lemon juice
Salt
15 g Fresh ginger, finely grated
3 Cloves garlic
1 t Ground coriander
1/2 t Ground cumin
1 t Chilli powder
2 T Paprika
Red food colouring
1 t Garam masala
1/2 t Ground black pepper
150 -ml yoghurt
1 Lemon, sliced
1 sm Onion, sliced
Skin the chicken drumsticks, wash thoroughly and dry on absorbent
paper. Slash them with a sharp pointed knife.
Rub in the lemon juice and sprinkle with salt.
Blend the ginger and garlic in a blender with 1 Tbs water, then mix
with the coriander, cumin, chilli powder, paprika, red food
colouring, garam masala and pepper and stir into yoghurt.
Smother the drumsticks in the spiced yoghurt and leave covered in the
fridge to marinate overnight. (Impt.)
Lay the drumsticks on a rack across a roasting tin and cook in the
oven at 200 Celsius for approx. 45 minutes, until tender.
Sprinkle with extra salt to taste and garnish with lemon and onion
slices.
Source: The Complete Indian Cookbook
Compiled: Imran C. GOLD COAST....Oz
Source from luhu.jp
magazine, Nov 89 From: Theresa Merkling
7 cup *Polenta (from separate recipe) BEEF, TOMATO, AND RED WINE
SAUCE: 1/3 oz dry porcini OR: 1/3 oz dried wild mushrooms 3 Tbsp
olive oil 3 Tbsp butter 1 med onion, minced 3 Tbsp minced Italian
parsley 1 large carrot, minced 1 large celery stalk, minced 1 lb lean
ground beef OR: 1/2 lb lean ground beef plus 1/2 lb ground pork 3
Tbsp tomato paste 2/3 cup dry red wine 35 oz can plum tomatoes salt &
pepper 2/3 lb pecorino cheese, grated (2 3/4 c)
Drain tomatoes, reserving juice, coarsely chop.
TO PREPARE: Pour polenta on an oiled work surface and spread 1/4"
thick. Let stand until cooled completely and firm, about 15 min. Cut
into 3" squares; set aside. (Can transfer squares to a baking sheet,
cover and refrigerate overnight.) For the sauce: soak dried
mushrooms in 1/3 c warm water until softened, about 30 min. Strain
liquid through a fine sieve; reserve. Chop mushrooms coarse.
TO COOK: Heat oil and butter in a large skillet. Add onions, parsley,
carrots, and celery; saute until softened, about 10 min. Add ground
meat; saute until lightly browned, about 8 min. Stir in mushrooms,
reserved mushroom soaking liquid, tomato paste, and wine; simmer for
5 min. Add tomatoes and their reserved juice; partially cover and
simmer until sauce thickens slightly, about 30 min. Season this
sauce with 1 tsp salt and 1/2 tsp pepper or to taste. (Can cool,
cover, and refrigerate overnight.) Heat oven to 450F. Arrange half
of the polenta squares in the bottom of an oiled 13x9" baking pan.
Pour half the sauce over the polenta squares; spread to cover.
Sprinkle half the grated cheese over the sauce. Repeat with another
layer of each. Bake until lasagne is heated through and cheese is
golden brown, 15, 20 min; let stand 10 min, cut into squares and
serve. ~End Recipe Export- From Sallie Krebs - Happy Cookin!
Title: Tandoori Chicken
Categories: Main dish, Ethnic
Yield: 4 Servings
8 Chicken drumsticks
2 T Lemon juice
Salt
15 g Fresh ginger, finely grated
3 Cloves garlic
1 t Ground coriander
1/2 t Ground cumin
1 t Chilli powder
2 T Paprika
Red food colouring
1 t Garam masala
1/2 t Ground black pepper
150 -ml yoghurt
1 Lemon, sliced
1 sm Onion, sliced
Skin the chicken drumsticks, wash thoroughly and dry on absorbent
paper. Slash them with a sharp pointed knife.
Rub in the lemon juice and sprinkle with salt.
Blend the ginger and garlic in a blender with 1 Tbs water, then mix
with the coriander, cumin, chilli powder, paprika, red food
colouring, garam masala and pepper and stir into yoghurt.
Smother the drumsticks in the spiced yoghurt and leave covered in the
fridge to marinate overnight. (Impt.)
Lay the drumsticks on a rack across a roasting tin and cook in the
oven at 200 Celsius for approx. 45 minutes, until tender.
Sprinkle with extra salt to taste and garnish with lemon and onion
slices.
Source: The Complete Indian Cookbook
Compiled: Imran C. GOLD COAST....Oz
Source from luhu.jp