Turkey Lasagna Can Always Be The Perfect Dinner (rajiv tiwari)

Ingredients Of The Tomato Sauce:

* ? kg canned plum tomatoes
* 2 cloves garlic, chopped
* 2 shallots, finely chopped
* 75 ml olive oil
* 1 tablespoon sherry vinegar

Ingredients For The Lasagna:

* 250 grams cooked turkey mince
* 25 grams butter
* 25 grams flour
* 250 ml milk
* ? teaspoon freshly grated nutmeg
* ? heads broccoli, sliced
* 9 lasagne noodles
* 200 grams taleggio cheese
* 20 grams freshly grated parmesan

Directions:

1. Start making the tomato sauce for the lasagna by putting all the ingredients in a large saucepan and cook for an hour over a low flame, till it's nice and thick.

2. Season with salt and freshly ground black pepper according to your taste.

3. Keep aside as much as you need for the lasagna. If you have leftover sauce, don't worry. Remember that it can be stored frozen and used later.

4. Preheat the oven to 200? C to bake the lasagna.

5. Stir in the tomato sauce in a bowl with the cooked turkey mince.

6. Heat the butter in a large saucepan and then gently stir in the flour to make a smooth roux.

7. Cook this over a low flame for a few minutes. Carefully add a few tablespoons of the milk and keep whisking to make sure the white sauce for the lasagna has no lumps.

8. Keep stirring in the remaining milk in small amounts, whisking constantly until the sauce is smooth and creamy. Simmer for about 10 minutes and then remove from the heat. Season with the nutmeg, salt and freshly ground black pepper for the perfect flavoured lasagna.

9. Rinse the broccoli well and then stir it into the white sauce.

10. Pour about 100ml of hot water into the bottom of a lasagna baking dish and cover the base with 3 lasagna noodles.

11. Spread a part of the turkey and tomato mixture over the lasagna and then a spread a part of the broccoli and white sauce.

12. Top with a part of the taleggio cheese and then cover with another layer of pasta, repeating the process until all the lasagna ingredients have been used up. Your last layers should be the noodles follows by the taleggio.

13. Sprinkle a layer of the grated parmesan and cover the dish with foil.

14. Place the lasagna dish in the oven and bake for around 30 minutes. Remove the foil and cook for another 15 till the cheese is golden brown and bubbling.

15. Your dish is ready to serve!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. flavoured lasagna, the lasagna dish

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Turkey Tagine recipe

A chance to show off the gorgeous tagine my Dave got me for Christmas a couple of years ago. This turkey recipe is a variation on the very first meal I cooked in it and has become a regular addition to my repertoire. Once the prep work is done, it's basically a leave-it-to-cook recipe - which is what I'm best at.

Ingredients
olive oil
1 turkey breast fillet
1 onion, finely sliced
2-3 garlic cloves, finely sliced
1 tsp ground ginger
1/2 tsp ground coriander
pinch ground cinnamon
good pinch saffron
1 chicken stock cube, dissolved in 200ml hot water
20ish pitted green olives, halved
6 lemon slices
1 tbsp dried parsley

Preheat oven to about 150C. Ours is a fan oven. You might need to set the temperature a little higher if yours is not.
Add the saffron to the stock and leave to infuse.
Cut the turkey into bite-sized pieces and heat the oil in a frying pan. Brown the turkey then put it into the tagine.
Add the sliced onion and garlic to the pan and fry slowly until softened and lightly browned. Stir in the ginger, coriander and cinnamon and heat through for another minute or two. Add the onion mix to the tagine. If the spices seem to stick to the pan, add a little stock and stir it round to loosen them, then pour the spiced stock into the tagine.
Stir the stock into the tagine, making sure the turkey pieces are covered and put the lid on. Cook the tagine in the oven for about an hour.
Stir in the olives, lemon slices and parsley. Return the tagine for another 45 minutes to an hour.
Serve with cous cous.

The olives contain quite a bit of salt so I don't normally add any extra. Chicken works just as well but turkey is cheaper! Sainsbury's sell a 1kg bag of turkey breast fillets which contains several individually wrapped for £8. It's good value as I only use one for the both of us and the rest keep in the freezer. I also use a small pot of basics green olives - about two-thirds is enough for the recipe and the rest pep up salad lunchbox the next day. The lemon slices are Opies and are in a jar that lasts for ages in the fridge.
This recipe tastes even better if it's cooked one day and served reheated the next. If we're going to do this, I stop cooking just before the add olives stage and extend the second half of the cooking time to an hour to ensure the meal is piping hot throughout.

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