Ready steady scoff

Yield: 2 servings

Measure Ingredient
200 grams Plain flour
1 \N Egg
500 millilitres Lager
\N \N Vegetable oil for deep frying
1 \N Head broccoli; cut into florets
3 tablespoons Soy sauce
3 tablespoons Olive oil
55 grams Cheddar; grated
½ \N Red onion; thinly sliced
¼ \N Nashi pear; cored and sliced
1 small Bunc fresh coriander; stalks removed
½ \N Lemon; juice of
1 \N 395 gram can cherry tomatoes
1 pinch Caster sugar
250 grams Ricotta
55 grams Butter
250 grams Fresh lasagne sheets
\N \N Salt and pepper

1 For the Deep Fried Broccoli: Place 175g/6oz flour in a bowl, add the egg and beat to make a thick batter. Gradually whisk in enough beer to make a batter which is the thickness of double cream.

2 Fill a deep pan or wok one third full with vegetable oil and heat. Season the remaining flour, add half the broccoli, toss to dust in the flour and dip into the batter to coat. Deep fry until golden brown and crisp and drain on kitchen paper.

3 Serve the broccoli with a small pot of soy sauce. Pour the remaining beer into glasses.

4 For the Salad: Place 25g/1oz grated cheese in a bowl, add the onion, pear slices and coriander leaves and toss together. Pile onto a plate and drizzle over 1 tbsp olive oil and lemon juice.

5 For the Open Lasagne: Finely chop the remaining broccoli stalks. Cook the florets and chopped stalks in boiling salted water until just tender.

Drain.

6 Heat the tomatoes in a pan with 2 tbsp olive oil and sugar. Season, then simmer for about five minutes. Fold 25g/1oz grated cheddar and the cooked broccoli into the ricotta. Heat the butter in a pan until melted, add the cheese mixture, mix and gently heat through. Season.

7 Cook the pasta according to the packet. Drain. Layer up the lasagne with spoonfuls of the ricotta mixture in-between and drizzle spoonfuls of the tomato sauce over the top.

Converted by MC_Buster.

NOTES : Chef - Alistair Little

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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