Yield: 2 servings
|250 grams||Fresh lasagne sheets|
|115 grams||Shitake mushrooms; sliced|
|1 tablespoon||Chopped; fresh tarragon|
|55 grams||Bread; roughly broken up|
|\N \N||; into small pieces|
|1 \N||Egg; beaten|
|1 tablespoon||Olive oil|
|1 \N||Leek; cleaned and sliced|
|50 millilitres||Vegetable stock|
|50 millilitres||White wine|
|300 millilitres||Double cream|
|2 tablespoons||Chopped; fresh chervil|
|\N \N||***FOR THE ORIENTAL TUNA AND BEAN|
|\N \N||; SALAD***|
|1 \N||Tuna steak|
|1 tablespoon||Soy sauce|
|1 \N||Lime; juice of|
|250 grams||Runner beans; trimmed and sliced|
|\N \N||; diagonally|
|2 tablespoons||Olive oil|
|2 teaspoons||Sesame oil|
|115 grams||Cherry tomatoes; cut into halves|
|1 tablespoon||Chopped; fresh coriander,|
|\N \N||; plus|
|\N \N||Fresh coriander leaves to garnish|
|\N \N||Salt and pepper|
FOR THE PASTA
Preheat the oven to 220c/425f/Gas 7. Grease a shallow ovenproof dish.
1 To make the Pasta: Place the lasagne in a shallow dish and pour over the boiling water. Leave to soak for about five minutes.
2 Heat the butter in a frying pan. Add the mushrooms and the chopped tarragon and cook for a couple of minutes. Remove from the heat and allow to cool, then mix in the bread, the beaten egg and seasoning.
3 Heat the olive oil in a saute pan. Add the sliced leeks and cook gently to soften. Add the vegetable stock and white wine, stir and season. Drain the pasta.
4 Place the leeks in the bottom of the ovenproof dish. Place some of the mushroom mixture at the end of one of the lasagne sheets, then roll up.
Repeat for the remaining lasagne sheets, then place in the dish on top of the leeks.
5 Cover either with the lid of the dish or foil, then place in the oven and bake for about 8-10 minutes, or until cooked through. Gently heat the double cream in a pan with the chopped chervil. When the pasta is cooked, pour over the chervil cream sauce and serve.
6 To make the Oriental Tuna and Bean Salad: Place the tuna in a shallow dish, pour over the soy sauce and the juice of half a lime and season with black pepper. Leave to marinate for about 10-15 minutes.
7 Blanch the beans in a pan of boiling water for about two minutes, then drain. Heat the olive oil in a frying pan then add the beans and cook for 1-2 minutes.
8 Add the honey, the remaining lime juice, 1 tsp sesame oil, tomatoes and chopped coriander, then cook for another 1-2 minutes and season.
9 Heat a frying pan, and when hot, add the tuna and any marinade. Cook the tuna for about two minutes on each side, or until cooked to taste.
10 Spoon the hot bean salad into the centre of a serving plate. Sit the tuna on top, drizzle over 1 tsp sesame oil and garnish with fresh coriander leaves.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters and Roger Black Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.