Einen halben Karfiol weichkochen, pürieren und mit etwas Mehl, Milch und Butter vermischen.
1 Prise Pfeffer (weiß)
1 TL Muskat (gestrichen)
1 Prise Salz
Zubereitung:
Für die Bolognesesauce Öl in einem Topf erhitzen, Faschiertes darin anrösten. Zwiebel, Karotte und Knoblauch fein hacken, dazugeben und weiter anbraten. Tomaten und Tomatenmark sowie das Ketchup und alle Gewürze dazu, auf kleinster Stufe circa 10 Minuten köcheln lassen.
Für die Lasagne die Auflaufform mit Olivenöl einfetten. Nun abwechselnd die Lasagneblätter und Bolognesesauce einschichten, mit den Lasagneblättern beginnen, danach die Saucen usw. – mit der Sauce abschließen.
Ganz zum Schluss oben drauf kommt die Bechamelsauce, dann nur noch frisch geriebenen Gouda daraufgeben und im vorgeheizten Ofen, bei 180 Grad Celsius Heißluft circa 30 Minuten backen
Die Zutaten (für zwei Guglhupfformen mit 16 cm Durchmesser und 8 cm Höhe):
4 Eier
200 g Feinkristallzucker
1 Packerl Vanillezucker
1 Prise Salz
200 g Mehl
10 g Backpulver
110 g Öl
200 g Eierlikör
–
für die Glasur:
540 g Staubzucker
200 g Eierlikör
eventuell dunkle Kuvertüre zum Verzieren
–
Die Zubereitung:
Zunächst werden Eier mit Zucker, Vanillezucker und Salz über ein Wasserbad schaumig gerührt, sollten dabei aber nicht über 40 Grad erwärmt werden. Anschließend wird das schaumige Gemisch mit der Küchenmaschine kaltgerührt.
Dann wird das Mehl gemeinsam mit dem Backpulver durch ein Sieb zur Ei-Zuckermasse gegeben und gemeinsam mit dem Öl und dem Eierlikör eingerührt. Das Ganze in bebutterte und bemehlte Guglhupfformen füllen und bei 180 Grad Ober- und Unterhitze 45 Minuten backen; nach dem Auskühlen stürzen, glasieren und mit Kuvertüre verzieren.
Den Schopfbraten mit Salz, Kümmel und Knoblauch einreiben, den Surbauch an der Schwarte einschneiden. Karotten und Zwiebel in einem Bräter verteilen, Fleisch darauflegen. Bei 190°C ca. 1,5 Stunden braten. Öfters begießen, nach 45 Minuten einmal wenden und Kartoffel dazu geben.
In den letzten 20 Minuten mit Bier übergießen. Die letzten zehn Minuten noch das gekochte Kraut mitbraten lassen. Das Fleisch ist fertig, wenn beim Einstechen Fleischsaft austritt. Braten herausheben, Saft abseihen. Saft in einem Topf kurz einkochen und abschmecken.
Knödel: Zwiebel fein hacken, in Pfanne mit Margarine anschwitzen, gehackte Petersilie dazu geben. Milch erwärmen. Milch, Zwiebel, Eier mit Knödelbrot gut vermengen, Mit Salz und Pfeffer würzen, kurz rasten lassen. Knödel formen und in Salzwasser zwölf Minuten kochen lassen.
Stöcklkraut: Kraut in Spalten schneiden. Wasser mit Essig, Salz und Kümmel würzen. Das Kraut eine Stunde köcheln lassen.
Homage is based on the second floor of WOOD in Manchester
The menu features a range of soft, blue and goat’s milk cheese, alongside a Owd Yonner cheese pie which is set to be a firm favourite (Image: ABNM Photography)
The UK’s first cheese and wine fine dining restaurant has opened its doors in Manchester – and we’ve been given a look around what is set to become a haven for cheese lovers.
Situated on the second floor of WOOD restaurant on Jack Rosenthal Street, Homage is an ‘intimate and opulent’ setting providing just enough space for seven tables.
A selection of some of the boldest and greatest cheeses have been carefully paired with fine wines, liquors and beer and served alongside homemade chutneys, piccalillis, membrillos and crackers.
For chef and former MasterChef winner Simon Wood, who hails from Oldham, Homage is a labour of love that’s been more than two years in the making.
“When we reopened WOOD after lockdown, I decided that I really wanted to push for a star – that’s my ambition,” Simon tells the M.E.N.
“With Homage, we’re pushing ourselves as far as we can.
With just seven tables, Homage offers a cosy and intimate fine dining experience (Image: ABNM Photography)
“Cheese and wine might sound really simple to most people but it took a long time to come up with this.
“Some of the chutneys we use have been prepared for over two years.
“We wanted to create something really quite humble and opulent.
“It’s very different but it’s something that’s interesting – it’s fun and exciting – and I’m really passionate about it.”
The menu features a range of soft, blue and goats milk cheeses, including the ‘pungent buttery-ness’ of Edmund Tue (£8.50), which stems from Blackwoods Dairy in Kent, to the ‘melting core’ of Vacherin Mont D’or (£8) from Jura in France.
Drinks on offer include Rolly Gassman Sylvaner (£8.50), a Gosset NV Brut champagne (£10) and Donkeystone Ferris Muler beer (£6).
Former MasterChef winner Simon Wood has launched Homage – a “UK first” cheese and wine fine dining restaurant in Manchester. (Image: ABNM Photography)
There’s also the 1900 Md’Olivereas Moscatel Graudo Madeira (£98) if you feel super indulgent.
Also featured on the food side of things is the Owd Yonner Cheese Pie (£11), which comes with pinto baked beans and features a creamy cheese from Lancashire.
“I’m an Oldham lad,” Simon expresses.
“The guy who makes the cheese is someone who I use for a lot of my produce. His wife is from Oldham and so he named it after yonner, which is a sort of derogatory term in Oldham.
“As soon as I heard that story, I knew I needed to make a cheese and onion pie with it.”
In fact, most of the dishes have a story to them – chosen for that specific reason.
Chef Simon describes Homage as a “very casual affair” (Image: ABNM Photography)
For example, a rainbow-coloured chutney pays homage to Simon’s childhood.
“My grandad and nana used to always make me cheese and beetroot sandwiches,” Simon explains.
“I always remember that I could go to the shop and buy some rainbow sherbet if I ate all my lunch and it would always be a different colour each week.
“The chutney is a play on that – it consists of pickled beetroot, fermented beetroot and a sauerkraut-style beetroot – and everytime someone comes in, it’ll taste and look completely different.
“I always put crisps on my sandwiches too so I thought why not make some crisps that are made from white beetroot and look like leaves.
A delicate white beetroot crisp has been made to go alongside an assiette of beetroot (Image: ABNM Photography)
“Everything here has a story.”
Simon says that Homage has been created to attract anyone with a love for cheese and wine – whether they want something reasonably priced or want to splash out on something a little extra.
“You can have really expensive stuff here or you can go the other way,” he says.
“If you want to come in and have truffle Baron Bigod with champagne and caviar then you can, but it’s going to cost you money.
“But we also have some real down-to-earth cheeses that are perfect for a light lunch on Friday.
Homage is situated above WOOD (Image: ABNM Photography)
“It’s a very casual affair.”
Simon hopes that Homage, with its warm setting and intimate environment, will eventually become a place where people know they can have a chilled and private experience with good food.
“You don’t have to get dressed up – you can just come in, chill out and have some really good cheese and wine,” he says.
“You’re not going to get any of this at home. Everyone can go to Asda and buy an assortment of cheeses and water biscuits – and there’s nothing wrong with that – but this is a really enjoyable yet indulgent experience that I think exceeds that.
“You’re not just buying a piece of cheese – it’s a real labour of love.”
Homage is open Wednesday and Thursday from 5pm until late, and Friday and Saturday from 12pm til late. More information can be found here.
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Featured in Rick’s new book, At Home, his recipe for Beef and Macaroni pie is the perfect dish to put in the middle of the table for everyone to dive in. Comforting and smile-inducing food that pairs well with a glass of decent red. Cook at home for your friends and family.
12.11.2021
Rick says: ‘I have a great affection for the Mediterranean baked dishes of meat, pasta, tomato and kefalotyri – a dry, firm, ewe’s milk cheese, full of irregular holes. It ranges in colour from white through to pale yellow, depending on the grazing of the sheep, and is fresh and slightly sharp-tasting, with a distinct flavour of ewe’s milk.‘
Serves 8 – 10
Ingredients
500g tubular pasta, such as rigatoni, penne or tortiglioni 2 eggs, lightly beaten 50g Greek kefalotiri cheese or Parmesan cheese, finely grated 2 tbsp melted butter 10g fresh white breadcrumbs
White sauce
115g butter 115g plain flour 1.2 litres whole milk, plus a little extra 1/2 tsp freshly grated nutmeg
Meat sauce
4 tbsp olive oil 1 medium onion, finely chopped 4 garlic cloves, finely chopped 2 celery sticks, finely chopped 1kg lean beef mince 200ml red wine 400g tin chopped tomatoes 2 tbsp tomato paste 10cm cinnamon stick 1/4 tsp ground cloves 1 tbsp dried oregano, Greek if possible 2 tbsp fresh chopped oregano 3 fresh bay leaves Salt and black pepper
Method
For the meat sauce, heat the oil in a pan, add the onion, garlic and celery and fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns.
Add the red wine, tomatoes, tomato paste, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml of water, 11/2 teaspoons of salt and some black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside.
Cook the pasta in salted boiling water until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly.
For the white sauce, melt the butter in a saucepan. Add the flour and cook, while stirring, over a medium heat, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.
Preheat the oven to 180°C/Fan 160°C. Stir 250ml (about one-fifth) of the white sauce into the warm pasta together with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.
Use the melted butter to grease a large, shallow ovenproof dish measuring about 23 x 33cm across and 7cm deep. Spread one-third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.
Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top.
Recipe from Rick Stein at Home by Rick Stein (BBC Books). Photo by James Murphy.
NEW BOOK: Rick Stein at Home
Celebrating recipes from his home kitchen, a signed copy of Rick’s latest cookery book is a must-have for your coffee table or book shelf. It includes 100 very special recipes, many from his recent Cornwall series.Order a signed copy
I don’t deny it: there is something unattractively boastful about calling one’s own recipe “ultimate”. But having soaked my dried fruit for this pudding in Pedro Ximénez – the sweet, dark, sticky sherry that has a hint of liquorice, fig and treacle about it – I know there is no turning back. It’s not even as if it’s an extravagance: the rum or brandy I’ve used up till now are more expensive and do the trick less well. This is sensational – it is the Queen of Christmas puddings. It has to be tried, and clamours to be savoured. I know that many of you, tradition be damned, are resistant to Christmas pudding, and I do understand why. But you must try this. For until you do, you probably think all that dried fruit is, well, dry, and the pudding heavy. Yet this is far from the case: the fruit is moist and sticky, and the pudding mystifyingly, meltingly light. For US cup measures, use the toggle at the top of the ingredients list.
Photo by Lis Parsons
You will need a 1.7 litre/3 pint/1½ quart heatproof plastic pudding basin with a lid, and also a sprig of holly to decorate.
Put the currants, sultanas and scissored prunes into a bowl with the Pedro Ximénez, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.
When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin (or basins), remembering to grease the lid, too.
In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka), either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.
Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, do leave out the hardware.
Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil (probably not necessary, but I do it as I once had a lid-popping and water-entering experience when steaming a pudding) so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer (this size of basin happens to fit perfectly in the top of my all-purpose pot) and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
When it’s had its 5 hours, remove gingerly (you don’t want to burn yourself) and, when manageable, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen or, if you’re lucky enough, a larder, until Christmas Day.
On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem a faff, but it’s not as if you need to do anything to it in that time.
To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding. Then remove the basin – and voilà, the Massively Matriarchal Mono Mammary is revealed. (Did I forget to mention the Freudian lure of the pudding beyond its pagan and Christian heritage?)
Put the sprig of holly on top of the dark, mutely gleaming pudding, then heat the vodka in a small pan (I use my diddy copper butter-melting pan) and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you (I am a liability and you might well be wiser not to follow my devil-may-care instructions), pour the hot vodka over the pudding and then light the pudding. In either case, don’t worry if the holly catches alight; I have never known it to be anything but singed.
Serve with the Eggnog Cream, which you can easily make – it’s the work of undemanding moments – while the pudding’s steaming.
Although I stipulate a capacious 1.7 litre/3 pint/1½ quart basin, and cannot extol the utter gloriousness of this pud too much, I know that you’re unlikely to get through most of it, even half of it, at one sitting. But I like the grand, pride instilling size of this, plus it’s wonderful on following days, microwaved in portionsafter or between meals, with leftover Eggnog Cream, or fried in butter and eaten with vanilla ice cream for completely off-the-chart, midnight-munchy feasts. But it wouldn’t be out of the question – and it would certainly be in the spirit of the season – to make up the entire quantity of mixture, and share between smaller basins – a 2 pint/1 quart one for you, a 1 pint/½ quart one to give away. Three hours’ steaming both first and second time around should do it; just keep the one pudding for yourself, and give the other to a friend, after it’s had its first steaming, and is cool, with the steaming instructions for Christmas Day.
MAKE AHEAD TIP: Make the Christmas pudding up to 6 weeks ahead. Keep in a cool, dark place, then proceed as recipe on Christmas Day.
FREEZE AHEAD TIP: Make and freeze the Christmas pudding for up to 1 year ahead. Thaw overnight at room temperature and proceed as recipe on Christmas Day.
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