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OPEN LASAGNE OF BRADAN ROST RECIPE

This 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.

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Open Lasagne of Bradan RostIngredients

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
60g butter
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

Method

  • For the cherry tomato and caraway soup, heat 30ml of the rapeseed oil in a saucepan.
  • Sauté the onion and garlic for 10minutes without colour.
  • Add the caraway and cherry plum tomatoes.
  • Turn up the heat and add the chicken stock, bay leaf, tarragon and season.
  • Bring to the boil and simmer for 20 minutes.
  • Transfer to a liquidiser and blitz until smooth.
  • Add in the remainder of the rapeseed oil to enrich the soup.
  • Pass through a fine strainer and reserve hot (can be made before).
  • For the filling, heat the butter in a large frying pan.
  • Add the red peppers and soften.
  • Add in the leek roundels, followed by the Bradan Rost and chicken stock, simmer.
  • Finally add the courgettes, cherry tomatoes and tarragon, season and reserve hot.
  • For 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.

To serve:

  • Heat 4 pasta bowls.
  • Place 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.
  • Gently pour around the Cherry tomato and caraway soup, serve.

Note:

Toasted Ciabatta will go well!

Serves 4

 

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