Après-Ski Lasagna & OTTOLENGHI’S PERFECT LETTUCE SALAD

Après-Ski Lasagna

Ingredients

  • 1 1/4 lb ground beef

  • 1 lb fresh mushrooms

  • 6 garlic cloves, minced

  • 2 large onions chopped

  • 1 (28-ounce) can crushed tomatoes

  • 1 cup water

  • 2 (6-ounce) cans tomato paste

  • 3/4 cup lightly packed fresh basil leaves, divided

  • 2 tsp salt, divided

  • 1 tsp ground black pepper, divided

  • 1 lb ricotta cheese

  • 12 ounces Parmigiano-Reggiano cheese, finely grated divided, plus more for serving

  • 1 box dry lasagna noodles

  • 1 lb mozzarella cheese, sliced

  • Cooking spray

Instructions

  1. Preheat the oven to 200°C fan.

  2. Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 40 minutes. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.

  3. Meanwhile, put 2 tablespoons of oil into a large sauté pan, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.

  4. When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.

*In flyer April 14 - 20, 2024
Recipe and photo credit: Food and Wine

OTTOLENGHI’S PERFECT LETTUCE SALAD

Ingredients

Salad

  • 1 head butter lettuce, torn, washed, and spun dry 

  • 1/2 head  lettuce, torn, washed, and spun dry 

  • 1 small head radicchio, core removed and thinly sliced 

  • 3 green onions, thinly sliced on an angle 

  • 1 bunch radishes, cleaned and cut into slices 

  • 1 cup (or more) cherry tomatoes, cut in half 

  • 2-3 tbs capers 

Dressing

  • 2 garlic cloves, crushed 

  • 11/2 tbs fresh-squeezed lemon juice 

  • 1/2 tsp. caper brine 

  • 1 1/2 tbs olive oil 

  • 1 1/2 tbs grapeseed oil 

  • salt and fresh ground black pepper to taste

Instructions

  1. Tear the lettuces, wash and spin dry or dry with paper towels.

  2. Slice the radicchio, green onions, and radishes, and cut tomatoes in half.

  3. Put all salad vegetables into a bowl big enough to toss the salad in.

  4. Measure out capers into a small bowl.  

  5. Stir together the crushed garlic, lemon juice, and caper brine, then whisk in the olive oil and grapeseed oil a little at a time until the dressing is well-emulsified.

  6. Add salt and fresh ground black pepper to taste.

  7. Toss the salad with the dressing so all ingredients are lightly coated with dressing.

  8. Serve with some capers.

*In flyer April 14 - 20, 2024
Recipe and photo credit: Kalyn’s Kitchen

Annah Kassen