Category: marmalade

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beef lasagne marmalade mince pork

lasagne al forno with a twist of marmalade

Do you have a quirky recipe in your repertoire? Some sneaky spice or magic combo that just makes it? Maybe you like a dusting of chilli in your hot chocolate, a squirt of Marmite on your eggs, or a grating of nutmeg on your vanilla ice cream?

This is the concept behind Sainsbury’s Little Twists campaign. They floated the idea of roast lamb with ginger beer, eggs benedict with avocado, or a hot cross bacon butty. They asked me to come up with an dish with similar inspiration.

So here’s a classic lasagne al forno… with marmalade.

Before you turn your nose up at this combo, marmalade in a lasagne really works. The bitter, rich flavours give a wonderful acidity against beefy, tomatoey, creamy lasagne al forno. You can customise your usual lasagne recipe to accommodate this too, and adapt the vegetables as you like. I haven’t listed a recipe here for bechamel or white sauce, you can find one easily online or buy if you prefer.

You may usually associate orange marmalade with tea and toast, but this shows how it’s flavours can work well in savoury dishes too. Give it a try!

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lasagne al forno with a twist of marmalade

Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Gary @ BigSpud

Ingredients

  • 1 onion diced
  • 1 pepper diced
  • 250 g pork mince
  • 250 g beef mince
  • 1 tin tomatoes
  • 1 teaspoon mixed herbs
  • 400 ml beef stock
  • 1 tablespoon tomato puree
  • 10 - 15 sheets lasagne
  • 600 ml bechamel sauce
  • 2 tablespoons orange marmalade
  • 200 g grated cheese (I like a blend of mozzarella and cheddar, but whatever you like)

Instructions

  • Preheat the oven to 190C. Heat a splash of oil in a large saucepan and gently fry the onion and pepper for 5 minutes until softened. Put to one side.
  • In the same pan, fry the minces in batches until browned. Add the meats, onion and pepper into the pan along with the tomato puree and herbs and fry for a minute. Add the tomatoes and stock and bring to the boil. Simmer for 20 minutes and season to taste.
  • Get a large rectangular baking dish ready. Start with a layer of pasta, a layer of meat sauce and then a layer of white sauce. Add a layer of pasta and then spread your marmalade on this. Carry on with your layering until you reach the top, and then cover with cheese. Bake for 30 minutes or until a knife goes through easily. Allow to sit for five minutes before serving. Serve with a green salad and bread.
Categories
champagne food gammon ham marmalade

champagne and marmalade ham

Every year on Christmas Eve I like to serve up a joint of gammon, that inevitably gets served up on Boxing Day as yummy leftovers. I’ve got a ton of gammon recipes on here, such as honey roast, salted caramel and more. This year I had an excess of champagne (disaster!) so I just had to use it.

The process is always the same, simmering the joint in a root veg-packed broth and followed by a brief roasting in a flavoured glaze.

With the addition of marmalade the bitter edge offsets the sweet meat really well.

Here’s to next year’s ham!

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champagne and marmalade ham

Author Gary @ BigSpud

Ingredients

  • 5 kg gammon ham joint
  • 2 carrots
  • 1 stick celery
  • 1 onion halved
  • 1 bay leaf
  • 1 tablespoon black peppercorns

For the glaze:

  • 1/2 bottle champagne
  • 2 tablespoons marmalade
  • 1 sprig rosemary
  • Cloves to decorate

Instructions

  • Put the gammon in a large pan with the veg and spices and cover with water. Simmer for 1.5 - 2 hours until a knife can enter it with no resistance. Switch off the heat and leave to rest in the liquor for half an hour.
  • While the meat rests, make the glaze. Add the champagne to a saucepan and crank up the heat. Reduce by at least half and the liquid should be noticeably thicker. Add the rosemary, stir in the marmalade and simmer for another five minutes. Check the seasoning and remove from the heat. Preheat the oven to 200C.
  • Put the meat on to a baking tray lined with paper or foil (the sugars in the marmalade will bake on to your tray and be hell to remove otherwise). Stud decoratively with cloves. Coat the ham with a layer of the baste and pop in the oven. Every ten minutes add more baste, building up a glass-like crust. When it's ready leave for ten minutes to rest and carve, or pop in the fridge for another day.
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