It was good. It ending up being quite refreshing because the zucchini sprung a lot of liquid to cook the potato on each level, so it didn't end up being sickly or too rich. I made a bechemel sauce (white sauce) instead of a cheese sauce, so I think that helped in it not being too rich or too salty.
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It was good. It ending up being quite refreshing because the zucchini sprung a lot of liquid to cook the potato on each level, so it didn't end up being sickly or too rich. I made a bechemel sauce (white sauce) instead of a cheese sauce, so I think that helped in it not being too rich or too salty.
Born2BKing
Veteran
What was prep and cook time? I think i want to give this a try.
I made roast beef on sunday, so I thinly sliced the left overs and made a beef sandwich with caramelized onions,English mustard, and some mozzarella and cheddar. Then I dipped it in the leftover beef and redwine gravy reduction that I made. I added a but of water to thin it out to make a jus.
KnickstapeCity
BigDikktapeCity :shaq:
Prep time was not that long, maybe about 30 mins of multi tasking. Cook time was an hour and a half or so to cook the raw veg all the way through depending on thickness. I used a mandolin to get my veg super thin a little thicker than chips.
I didn't take a pic of all the steps sorry.
I started by marinating the ground beef with dried powder seasoning. Sorry I dont measure
Onion powder
Garlic powder
Coriander powder
Chilli flakes
Paprika
Soy Sauce for salt content
I chopped my aromatics next
2 small onions
Couple cloves of garlic, so maybe 6/7
Tomato
Fresh thyme
Escallion
3 bayleaves (leave whole)
Some scotch bonnet( I say some, I mean a piece of the flesh, use your own judgement)
Other ingredients
Passata (which is pureed tomato sauce,I guess you may find it in the shops over there as tomato sauce maybe, if not sub in marinara)
Chicken/beef stock pot, which is a reduced stock (you can sub in a bouillon cube)
Tomato paste
Method
I fried off the mince beef till browned
added a tablespoon of tomato paste to cook in the fat coming off the mince
Then added my aromatics and cooked till translucent.
Then added about half cup passata
1 beef stock pot
1 table spoon of sugar (necessary to balance out the tartness of the tomatoes)
Side tip : I froze the rest of the passata into ice cubes to drop into gravy or stews where necessary.
While the mince was cooking I sliced 1 huge zucchini (we call it a marrow over here, the smaller versions are called courgettes) You can see the size in the pic above.
2 medium potatoes, the floury kind you use for baking, not the waxy kind like yukon gold. So try 1 med-large russet. I left the skin on mine as you can see. (Put sliced potatoes in a bowl of water to prevent them changing colour, when ready to assemble pour off water and pat dry) Do not put zucchini into water
You can sub potatoes out for sweet potato, pumpkin, or butternut squash.
Lastly While the beef was still cooking I made a bechemel sauce (white sauce)
Butter equal parts
Flour equal parts
Milk
English mustard
Nutmeg (important)
Salt
Pepper
Onion powder (roughly 2 tsps)
Garlic powder (roughly 2 tsps)
Wooden spoon
Whisk
First make a roux
Start with butter,melt in a sauce pan over medium heat.
add flour and mix with wooden spoon till it comes together into clumps, stir and allow the butter to cook through the flour and it goes kinda yellow.
Then
Add milk (i give no measurements because I don't know what quantities you're working with)
Whisk till there are no lumps left
Allow mixture to thicken, mixing periodically, do not leave it unattended for more than 2 minutes whilst you do other things.
The thickness you are looking for is when the mixture coats the back of the spoon without dripping off, and you can run your finger through it and leave a mark. (Think moses parting the red sea)
Add 1 tsp or so of mustard
Onion powder and garlic powder, salt,pepper, freshly grated nutmeg whisking continuously till there are no lumps.
Taste to see what you need to adjust.
Now Assemble
Start with a little meat sauce on the bottom of your dish. Then layer with zucchini across the top, then potato slices. Then white sauce. I do it in this order to make sure the potatoes have maximum liquid to cook them through. Liquid from the zucchini, and liquid from the white sauce.
- Meat Sauce
- Zucchini
- Potatoes
- White sauce
2nd layer
Third layer.
Make sure for the last bit see pic above, you cover with white sauce before adding cheese on top. Sprinkle with paprika and more grated nutmeg. Then bake.
Bake temp
Started on 400F for about 20 mins,
Then cover and bake at about 300 F for an hour.
Let cool before slicing so it can set, otherwise it will be a sloppy mess when serving.
I baked biscuits, because I needed something to mop up the juices.
Please ask any questions about anything at all you are unsure about. Substitutions, measurements etc.
I hope you like it.
Born2BKing
Veteran
Prep time was not that long, maybe about 30 mins of multi tasking. Cook time was an hour and a half or so to cook the raw veg all the way through depending on thickness. I used a mandolin to get my veg super thin a little thicker than chips.
I didn't take a pic of all the steps sorry.
I started by marinating the ground beef with dried powder seasoning. Sorry I dont measure
Onion powder
Garlic powder
Coriander powder
Chilli flakes
Paprika
Soy Sauce for salt content
I chopped my aromatics next
2 small onions
Couple cloves of garlic, so maybe 6/7
Tomato
Fresh thyme
Escallion
3 bayleaves (leave whole)
Some scotch bonnet( I say some, I mean a piece of the flesh, use your own judgement)
Other ingredients
Passata (which is pureed tomato sauce,I guess you may find it in the shops over there as tomato sauce maybe, if not sub in marinara)
Chicken/beef stock pot, which is a reduced stock (you can sub in a bouillon cube)
Tomato paste
Method
I fried off the mince beef till browned
added a tablespoon of tomato paste to cook in the fat coming off the mince
Then added my aromatics and cooked till translucent.
Then added about half cup passata
1 beef stock pot
1 table spoon of sugar (necessary to balance out the tartness of the tomatoes)
Side tip : I froze the rest of the passata into ice cubes to drop into gravy or stews where necessary.
While the mince was cooking I sliced 1 huge zucchini (we call it a marrow over here, the smaller versions are called courgettes) You can see the size in the pic above.
2 medium potatoes, the floury kind you use for baking, not the waxy kind like yukon gold. So try 1 med-large russet. I left the skin on mine as you can see. (Put sliced potatoes in a bowl of water to prevent them changing colour, when ready to assemble pour off water and pat dry) Do not put zucchini into water
You can sub potatoes out for sweet potato, pumpkin, or butternut squash.
Lastly While the beef was still cooking I made a bechemel sauce (white sauce)
Butter equal parts
Flour equal parts
Milk
English mustard
Nutmeg (important)
Salt
Pepper
Onion powder (roughly 2 tsps)
Garlic powder (roughly 2 tsps)
Wooden spoon
Whisk
First make a roux
Start with butter,melt in a sauce pan over medium heat.
add flour and mix with wooden spoon till it comes together into clumps, stir and allow the butter to cook through the flour and it goes kinda yellow.
Then
Add milk (i give no measurements because I don't know what quantities you're working with)
Whisk till there are no lumps left
Allow mixture to thicken, mixing periodically, do not leave it unattended for more than 2 minutes whilst you do other things.
The thickness you are looking for is when the mixture coats the back of the spoon without dripping off, and you can run your finger through it and leave a mark. (Think moses parting the red sea)
Add 1 tsp or so of mustard
Onion powder and garlic powder, salt,pepper, freshly grated nutmeg whisking continuously till there are no lumps.
Taste to see what you need to adjust.
Now Assemble
Start with a little meat sauce on the bottom of your dish. Then layer with zucchini across the top, then potato slices. Then white sauce. I do it in this order to make sure the potatoes have maximum liquid to cook them through. Liquid from the zucchini, and liquid from the white sauce.
- Meat Sauce
- Zucchini
- Potatoes
- White sauce
2nd layer
Third layer.
Make sure for the last bit see pic above, you cover with white sauce before adding cheese on top. Sprinkle with paprika and more grated nutmeg. Then bake.
Bake temp
Started on 400F for about 20 mins,
Then cover and bake at about 300 F for an hour.
Let cool before slicing so it can set, otherwise it will be a sloppy mess when serving.
I baked biscuits, because I needed something to mop up the juices.
Please ask any questions about anything at all you are unsure about. Substitutions, measurements etc.
I hope you like it.
Thank you!! I will let you know how it goes.
I tried to make blackened/seared salmon....I failed horribly....I ended up having to bake it too. I had the stove too high I guess.
it tasted really good! Aesthetically it's bad but the taste was
Last edited:
Sensitive Christian Grey
The Fisher King
This looks good
FLYINHAWAIIAN
Vegan For a Reason
Wasnt nothing too special but i was hungry and been in bed all day.
Okra Curry (Bhindi Masala) Indian Onion Bread (Chapathi) and a Mint Dipping Sauce (Mint Chutney) *indian food*
FLYINHAWAIIAN
Vegan For a Reason
I know food but one thing i don't know is fish
King
The black man is always targeted.
Low and slow.