Dan tackles the challenge of having a vegan guest with aplomb, gathering some truffles to fight his cause in this lasagne.
Serves 6 Ingredients For the pasta
1. Preheat oven to 180°c 2. Make a well on a flat surface with the flour and put the other pasta ingredients in the middle. Work them all together until smooth and pliable. Wrap in cling film and rest in fridge. 3. Sauté all veg and mushrooms in the olive oil for 15 minutes, stirring occasionally. Add the chopped tomatoes and basil and simmer for a further 15 minutes. Then take off the heat. 4. Roll the pasta dough into sheets and line a 10" x 6" greased baking tray with the pasta. Cover with a 1/4 of the tomato filling mix. Repeat this exercise a further 3-4 times until all the pasta dough and filling is used. 5. Sprinkle the grated vegan cheese over the top and bake at 180°c for 25-35 minutes, or until golden brown on top. 6. While it is baking, roast the peppers, peel and then liquidise with the sugar and vinegar. Season to taste. Put each portion of the lasagne into a dish, spoon the sauce around the edge and serve
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A nicely presented entre to any meal
Makes 20 Ingredients
1. Bring a pan of water to the boil and put the cherry tomatoes in for 30 seconds. Quickly remove the tomatoes and cover them in cold running water until they are completely cold. You will find the skin has cracked, now peel the skin off and set aside. 2. Ball the melon, making sure to make a flat bottom. 3. Now get one cocktail stick and skewer the melon so the stick is vertical. Now skewer the basil and then the cherry tomato, one on top of each other. 4. Repeat this again on each cocktail stick and serve. This is just one of Dan's many different canapes, prepared in a sterling effort to win the Liverpool leg of the third series of Come Dine With Me.
Makes 25, depending on size Ingredients
1. Cook the blinis in batches. Heat 1 tbsp butter in a small non-stick frying pan. Place the blinis in the pan, leaving space between each one. Cook in batches if necessary. Cook until lightly browned on each side. Remove from the pan and place on kitchen towel. 2. Spoon a little soured cream on to each blini and top with a piece of salmon and a caper to serve. Christopher made Auntie Vi's Trifle in his Come Dine With Me Celebrity Special pud.
Serves 4-6 Ingredients
1. Stir the custard powder and sugar together in a medium bowl and stir in a little of the milk to make a smooth paste. Bring the milk to a gentle simmer in a large pan on the hob and slowly whisk into the custard paste. Return the custard to the pan and cook over a low heat, stirring constantly until thickened and smooth. 2. Generously sandwich the sponge halves together with the jam and place in bottom of glass serving bowl. Cover with sherry - I like the sponge completely soaked, but you can adjust according to taste. 3. Pour the custard over the sponges and spread evenly to the sides of the bowl. Cover the surface with cling film to prevent a skin forming and put fridge until set. 4. Before serving, whip the cream until it forms soft peaks. Remove cling film and spoon the cream onto the custard. Decorate with walnuts and cherries. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. King of the jungle, Christopher Biggins's unapologetically simple name for his main suggests a hearty winter warmer free of frills. But will his Come Dine With Me Celebrity Special guests be expecting something more dressed up?
Serves 6 Ingredients
1. Preheat oven to 160ºC/gas mark 3. Melt 25g of the butter with the oil in a large, flame-proof casserole dish over a medium heat. Add the bacon and cook until its fat turns golden. Remove with a slotted spoon and put on a plate. 2. Wipe the beef dry with kitchen towel. Fry the beef in the same pan in batches until browned on all sides, turning with tongs. Don't add too many pieces at a time or the beef will steam instead of sear. Transfer the meat to a plate as it is browned. 3. Tip the onions and carrots into the casserole and cook until softened and slightly golden, stirring regularly. Return the beef and bacon and sprinkle with the flour, turning all the meat to lightly coat. 4. Pour over the wine and stock. Stir in the tomato paste, garlic and herbs. Bring to a simmer on top of the hob. Cover with a lid and cook for 2½-3 hours or until the meat is very tender. Remove the lid every hour and stir the meat, checking for tenderness after 2 ½ hours. 5. Melt the remaining butter in a small frying pan and fry the mushrooms until golden. Stir the mushrooms into the stew about 15 minutes before the end of cooking time and return to the oven. Adjust seasoning to taste and serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Classic British fare from Edwina for Come Dine With Me Celebrity Special. But will her guests miss the paté?
Serves 4 Ingredients
1. Wrap the fillet tightly in cling film so that it is a nice round, cylindrical shape. Put in the fridge for an hour or so. This 'sets' the beef and helps provide equal-sized slices of steak with a good shape. 2. Melt the butter in a saucepan and gently fry the shallots until softened. Add the mushrooms and continue cooking over a high heat for 2-3 minutes until just soft and lightly browned, stirring regularly. Add the wine and simmer until the liquid evaporates completely. Stir constantly so the shallots and mushrooms don't burn. Remove from the heat and season with salt and pepper to taste. Leave to cool. 3. Cut the fillet steaks into four even slices and season each side with salt and pepper. Brush a large non-stick frying pan with a little oil and place over a high heat. Sear the steaks for just 1 minute on each side until well browned but not cooked through. Transfer to a plate and leave to cool. 4. Preheat the oven to 220ºC/gas mark 7. Roll out the pastry fairly thinly on a lightly floured surface and cut around a large side plate to make four circles. Arrange two slices of pancetta on each pastry circle to form a cross. Put the steaks in the centre of the pastry and spoon the mushrooms on top. Cross the remaining pancetta over the mushrooms. Bring up the pastry edges to completely cover the mushrooms and pinch firmly to seal. 5. Invert onto an oiled baking tray and brush with beaten egg. Bake for 20 minutes until the pasty is risen and golden brown. This should give a medium-rare steak. If you prefer you steak well-done, cook for longer at a lower temperature. 6. Serve with mashed potatoes, braised baby carrots and courgettes, with gravy made from real beef stock. The only mustard to go with this dish is fresh English, no substitutes! Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Former MP, Edwina Currie hopes things get off to a smooth start with this roasted tomato soup for Come Dine With Me Celebrity Special
Serves 4 Ingredients
1. Preheat the oven to 200ºC/gas mark 6. Pour a good slug of olive oil onto a large baking tray and swish around until coated. Tip the tomatoes on top and scatter with the onion, garlic bulb halves, peppercorns, thyme, bay leaf and a good sprinkling of rock salt. Drizzle with 2 tbsp olive oil. 2. Put in the oven and roast for about 30 minutes until the tomato skins split and slightly blacken and the onions soften and lightly brown. Remove from the oven and tip into a bowl with the sun-dried tomatoes, coriander and basil. Turn to lightly toss all the ingredients, then leave to cool for a few minutes. (The colour of the final soup depends on the ripeness of the tomatoes and how many sun-dried ones you use – up to you.) 3. When the vegetables are at room temperature, remove the thyme stalks and bay leaf. Put all the rest into a food processor or blender, spooning out the softened garlic and discarding the papery skins. Puree until as smooth as possible. You may need to remove the lid and push the mixture down a couple of times. 4. Pass through a fine sieve into a saucepan - this bit is hard work! Add vegetable stock until the soup reaches the right consistency. Adjust seasoning to taste and stir over a low heat until hot. Serve in warmed bowls and finish by swirling with spoonfuls of cream. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. An English classic, Eton mess pushes all the right buttons: summer picnics, fresh berries, meringue and Pimm's in the park. How will Philip's Come Dine With Me Celebrity Special guests judge his attempt to pull their heartstrings?
Serves 6 Ingredients
1. Break the meringues into small pieces and toss in a large bowl with the strawberries, raspberries and blueberries. 2. Sprinkle with sifted icing sugar, drizzle with strawberry coulis and lightly fold in the double cream. 3. Spoon into dessert dishes or tumblers and serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Philip Olivier mixes things up for his Come Dine With Me Celebrity Special guests with a sour cherry and pine nut stuffing with his pan-fried red mullet dish
Serves 4 Ingredients
1. Mix the parsley, garlic lemon zest, breadcrumbs and salt in a large bowl to make a gremolata. Set aside. Toast the pine nuts in a dry non-stick frying pan over a medium-low heat for 2-3 minutes, turning occasionally until golden. 2. Tip the pine nuts and cherries into a bowl and stir in 3 heaped tbsp of the gremolata and the lemon juice. Add a dash of pomegranate molasses and toss well together. 3. Preheat the oven to 180ºC/gas mark 4. Trim the fins and carefully slash the fish 3-4 times on each side with a sharp knife. Fill the fish with the parsley and cherry mixture. 4. Sift the flour onto a plate, pour the egg yolk onto a second plate and put the remaining gremolata on a third plate. 5. Heat 2 tbsp of the oil in a large non-stick frying pan. Coat the fish lightly in the flour, then egg and finally gremolata. Add to the pan and cook in batches for 2 minutes on each side until golden. 6. Transfer to a baking tray, drizzle with the remaining oil and bake in the centre of the oven for about 10 minutes or until the fish is cooked and the stuffing is hot. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Cross cultural fusion from Julia for Come Dine With Me Celebrity Special with soy and garlic marinated beef with Greek-style potatoes
Serves 4 Ingredients
1. Mix the marinade ingredients and plenty of ground black pepper in a large bowl. Pop the meat into the marinade and turn to coat. Cover and leave in the fridge to marinate for a minimum of 4 hours, turning occasionally. 2. An hour before serving prepare the potatoes, preheat the oven to 190ºC/gas mark 5. Par-boil the potatoes for 5 minutes. Drain well and throw into a baking tray. Melt the goose fat in a small pan and pour over the potatoes. Add the garlic, bay leaves and plenty of salt and pepper. Squeeze the lemon juice over and roast for 45-55 minutes until golden, turning once or twice. 3. Just before guests arrive, cut the beef into six thick slices. Heat a large non-stick frying pan until very hot and drizzle with the oil. Sear the steaks over a high heat on each side until well browned, turning with tongs. Return to the marinade. 4. When ready to serve, drain the beef and pour the marinade into a very hot frying pan. Slice the beef into ribbons. When the marinade starts to boil, add the meat and remove from the heat. Toss lightly then leave to stand for 3 minutes. Serve pink with the Greek potatoes and freshly cooked spinach. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. |
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