Bolognese Fondue with Garlic Butter Toasts

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bol 21/11/2017

OMG! This is amazing. It’s like the easiest lasagne ever but no need to stand there layering stuff up. Instead you dunk garlicky buttery crisp bread into oozy cheese sauce and rich bolognese. A word of caution though, let it stand for 10-15 minutes once removed from the oven or prepare for a scalded mouth for the next 2 days. I learned the hard way.

Serves 4

Ingredients:

For the garlic butter toasts:

  • 4 slices white bread
  • 1 Tbsp butter
  • 3 garlic cloves, grated
  • Parsley or oregano, chopped
    For the fondue:
  • 100g gruyere, grated
  • 3 tsp corn flour
  • 1 cup white wine
  • A splash of milk
  • Salt & Pepper
  • 25g parmesan, grated
    For the Bolognese:
  • 1 Tbsp oil
  • 1 onion
  • 1 carrot, finely diced
  • 1 red bell pepper
  • 2 garlic cloves, grated
  • 250g beef mince
  • 1tsp each oregano, thyme, chopped
  • 1 Tbsp tomato puree
  • 400g can chopped tomatoes
  • Salt & Pepper
  • Chopped parsley

Method:

  1. Preheat oven to 180ºC.
  2. Roll slices of bread flat with a rolling pin. Add the crushed garlic and herbs to the butter and melt in the microwave for 10 seconds. Brush the bread with garlic butter on both sides.  Cut into four triangles, corner to corner.
  3. Place flat on a baking sheet and bake for 20 minutes flipping half way through until golden brown and crisp.
  4. To make the Bolognese, add the oil to a pan over a high heat and brown the beef mince. Add the onion, carrot and peppers, reduce the heat to medium and continue to brown gently for 5 minutes. Add the garlic and continue to cook for a further 2 minutes.
  5. Add the herbs, seasoning and tomato puree. Stir to combine.
  6. Add the chopped tomatoes and a little water then let the Bolognese simmer over a low heat for 20-30 minutes. Set aside.
  7. Mix together the cheese and toss in the cornflour.
  8. Heat the wine in a large saucepan over medium heat. Whisk in the cheese mixture a handful at a time until you have a thick smooth sauce.
  9. Pour in some milk and allow the mixture to bubble and thicken.
  10. Spread Bolognese on the bottom of a dish.  Pour fondue mixture over top and grate parmesan to cover.  Bake in the oven for 25 to 30 minutes until bubbling.
  11. Top with chopped parsley.
  12. Dip toasts in and enjoy!
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Camembert Garlic Bread

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Capturel 06/10/2017

Sometimes you just want something quick and simple for dinner but that shouldn’t mean boring. This camembert garlic bread is quick, easy flippin’ amazing too. I mean it’s cheese and bread and garlic so it’s hard to go wrong really.

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You could try experimenting with this bread by stuffing different ingredients in the bread such as tomato sauce, chorizo, mozzarella, basil, pesto, bacon, whatever you want really.

Ingredients:

  • 1 whole camembert
  • 2 garlic cloves, grated
  • 3 Tbsp butter
  • ½ tsp dried rosemary
  • 1 loaf of crusty bread
  • Sea salt to taste

Method:

  1. Preheat the oven to 180C.
  2. Remove all the packaging from the camembert and use the outer box as a stencil to cut a circular hole in the centre of the crusty loaf. Do not cut all the way through. Remove just enough bread so the camembert can sit snuggly in the centre of the bread.
  3. Remove the top rind of the camembert and place the cheese in the hole you just cut into the bread, cut side up.
  4. With a serrated knife, score the bread several times lengthways and then widthways to achieve a checkerboard effect.
  5. Add the garlic, butter, rosemary and a pinch of salt to a bowl and microwave for a few seconds to melt the butter. Spread this mixture between the scored lines you just made in the bread.
  6. Sprinkle the whole thing with a little salt and set on a baking tray. Bake in the lower part of the oven for 20-25 minutes until the cheese is oozing, the bread is crusty and the garlic is fragrant.
  7. Rip squares of the buttery garlic bread and dunk them into the gooey cheese. Shake your head in amazement.

Meatball & Mozzarella Bake

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IMG_20160409_130649[1] 09/04/2016

You can’t plate this up politely. The cheesy topping goes deliciously gooey and stringy so just put it in the middle of the table with a salad and loads of crusty garlic bread and let everyone wrestle out a portion.

The sauce is delicately flavoured with paprika and the tiniest bit of chilli heat which mellows as it bakes to give a wonderful depth of flavour. Teamed with oozing cheese and chunky veg, this is a real luxurious meal.

Serves 4

Ingredients:

For the meatballs:

  • 250g lean beef mince
  • 250g lean pork mince
  • 1 small red onion, grated
  • 1 clove garlic, crushed
  • 100g breadcrumbs
  • 1 Tbsp fennel seeds, crushed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Milk

For the sauce:

  • Olive oil, for frying
  • 1 small red onion, chopped finely
  • 1 clove garlic, crushed
  • 1 green or red bell pepper, chopped
  • 1 red chilli, sliced
  • 1 tsp smoked paprika
  • 500ml passata
  • 1 Tbsp balsamic vinegar
  • 200g mozzarella (Block form), grated
  • 100g mascarpone
  • Salt and fresh ground black pepper

Method:

  1. For the meatballs: Put the onion, beef and pork mince, breadcrumbs, fennel, oregano, smoked paprika, garlic and plenty of seasoning into a bowl. Add a splash of milk to soak up the breadcrumbs and combine. Shape into 20 meatballs. Heat 1 Tbsp olive oil in an ovenproof frying pan and brown the meatballs in batches. Once browned, set aside on a plate.
  2. For the sauce: Add the chopped onions to the pan with another Tbsp oil. Fry gently until soft then add the garlic, pepper and chilli and fry for another couple of minutes.
  3. Add the passata, smoked paprika and balsamic vinegar. Bring to a simmer and allow to bubble gently for 20 minutes until the sauce has reduced and thickened.
  4. Add the meatballs back to the sauce.
  5. Mix 150g of the grated mozzarella with the mascarpone and a little seasoning. Spoon the cheesy mix over the meatballs in dollops and scatter over the remaining mozzarella.
  6. Heat the oven to 190C. Bake for 30 minutes until the meatballs are piping hot and cooked through and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes before spooning into nice large bowls and diving in with some crusty garlic bread.

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