LASAGNE OF BRADAN ROST
recipe for Open Lasagne of Bradan Rost comes from the Loch
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
250g fresh pasta sheets, cut into 12 cm squares allowing
3 per person, blanched in boiling water and cooled in
iced water, reserve
500g Loch Fyne Bradan Rost, skin removed and flaked (ensure
all bones removed)
150g leeks cut into roundels
100g courgette cut into ribbons
80g red peppers cut into strips
12 cherry plum tomatoes cut in 1/2
100ml chicken stock
Sea salt and freshly milled pepper
5g chopped flat leaf parsley
Cherry Tomato and Caraway Soup:
450gms cherry plum tomatoes
75gms onion chopped
1 clove garlic
1 bay leaf
5gms caraway seeds
5gms fresh tarragon leaves
60ml rapeseed oil
400ml chicken stock, heat and reserve hot
the cherry tomato and caraway soup, heat 30ml of the rapeseed
oil in a saucepan.
the onion and garlic for 10minutes without colour.
the caraway and cherry plum tomatoes.
up the heat and add the chicken stock, bay leaf, tarragon
to the boil and simmer for 20 minutes.
to a liquidiser and blitz until smooth.
in the remainder of the rapeseed oil to enrich the soup.
through a fine strainer and reserve hot (can be made before).
the filling, heat the butter in a large frying pan.
the red peppers and soften.
in the leek roundels, followed by the Bradan Rost and
chicken stock, simmer.
add the courgettes, cherry tomatoes and tarragon, season
and reserve hot.
the pasta, heat some water in a large shallow pan, season,
heat up the pasta, gently drain be careful not to break
the pasta squares.
a base layer of pasta in each bowl, top with the filling
and repeat with a second and third layer, top with a bit
of the garnish and chopped parsley.
pour around the Cherry tomato and caraway soup, serve.
Ciabatta will go well!
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