CHANNELING ELVIS: YORKSHIRE LASAGNEPosted: March 19, 2012
Grandpa is eating leftover Yorkshire Lasagne as I write this.
It smells heavenly but I can’t eat any because I’m having a colonoscopy on Wednesday and today I have to eat what’s called a “low-residue diet”.
So far I’ve had five cups of black tea and a jar of Heinz Smooth Summer Fruits Gel, plucked fresh from the baby food aisle at Woolies this morning.
According to the label on the jar it’s suitable for “ALL ages over 6 months”, so this will be good practice for when my teeth fall out.
For dinner tonight, I’ll have strips of skinless chicken breast poached in Campbell’s Chicken Consomme with some pasta thrown in for good measure.
(And I mean that sincerely – Campbell’s consommés are tops.)
Tomorrow I’ll move on to the serious bit, referred to around here as Hello Sorbent.
No food to be consumed AT ALL (there are lots of capital letters on the instruction sheet) and from 4pm I’ll drink a glassful of ColonLYTELY™ every 15 minutes until all three litres are consumed or until I fall off the toilet and drown in my own vomit, whichever comes first.
ColonLYTELY™ cleans out your insides and tastes vile – like seawater with half a lemon squeezed in.
The person who invented it wanted to call it ColonFUCKINGAWFUL but wasn’t allowed.
Wednesday at 6.30am I will venture into the non-luxurious surrounds of Albany Regional Hospital and shortly thereafter have the old telescope-up-the-bum procedure.
Après colonoscopy (that’s French for “no longer shitting”), I will be given a sandwich by a nurse and it will be one of the best sandwiches I’ve ever tasted in my life.
I know this because I’ve been après colonoscopy twice before.
Moving on: Your Uncle Paul came to stay on the weekend and it was lovely.
Yorkshire Lasagne is his favourite meal, so I cooked it on Saturday night.
I only cook it on special occasions because it takes forever to make, but believe me, it’s worth it.
It’s called Yorkshire Lasagne because I don’t think they cook it like this in Italy.
Whatever. It’s delicious. And rich enough to bring Elvis back from the dead.
1 x 375g packet of instant lasagne
lots of grated cheddar cheese (as in, when you think you’ve got enough, you haven’t really)
lots of grated parmesan cheese
For the bolognese sauce
1 tbsp olive oil
1 onion, finely chopped
450g lean minced beef
1 big clove of garlic, crushed
1 x 140g tub/tin of tomato paste
1 cup red or white wine (I use leftover Yellow Glen, such is my level of chic-ness)
water to cover
2 tomatoes, chopped up
½ tsp dried oregano
salt and freshly ground pepper
For the white sauce
3 tbsp plain flour
3 cups low-fat milk (to make up for the rest of it)
To make the bolognese, fry the onion in the olive oil in a big saucepan over low-ish heat until the onion’s soft but not brown.
Increase the heat and chuck in the mince and garlic and cook, stirring with a fork, until the mince is brown and no longer lumpy.
Stir in the tomato paste and white wine.
Pour in enough water to cover (you want a runny sauce) and then stir in the tomatoes and oregano.
Season with salt and lots of pepper and simmer, partly covered with the saucepan lid, over low heat for 1-1½ hours.
Let it cool.
While it’s cooling, make the white sauce by bringing the milk to just below the boil in a small saucepan.
Have a balloon whisk handy and melt the butter over low-ish heat in another saucepan.
Off the heat, stir the flour into the butter with a wooden spoon, then increase the heat slightly and let this mixture (called a roux) cook for a couple of minutes.
Pour in the hot milk all at once and whisk like buggery with the metal whisk.
Doing it this way, you never get lumps in your white sauce.
Bring to the boil and let it simmer until slightly thickened.
Turn off the heat and stir in a handful of the grated cheese.
Preheat the oven to 180C.
To assemble the lasagne, put a ladleful of bolognese sauce and half a ladle of water in the bottom of the lasagne dish and mix them together.
Put a single layer of instant lasagne sheets on top.
Cover the lasagne sheets with some bolognese sauce, top this with a layer of white sauce, then sprinkle grated cheeses over the top.
Continue layering in this way until all the sauce is used up, finishing with a layer of bolognese on top.
Sprinkle cheeses on top of the bolognese and bake in the oven for about 40 minutes, or until tender when pierced in the middle with a knife.
Let the lasagne sit on the bench for five minutes before serving.