Cooking with Jamie

In a slight diversion from normal posts, I felt I had to post this recipe online as it is just so damn good. This Low-Carb Lasagna is the creation of my fiancee Fay.

For the Bolognaise:
500g Mince
1 can Tomatoes
Glass Red Wine
2 tbsp Tomato Puree
Pint Beef Stock
Fresh Basil, torn into bits
1 Onion, chopped
3 cloves Garlic, chopped
Seasoning

Fry off the onion and garlic, then brown the mince. Add the tomatoes, stock, wine, puree, basil and seasoning and cook on a low hob or oven at about 150 degrees celsius for about 3 hours.

The Lasagna
1 pot Ricotta Cheese
1 Courgette, peeled and the cut into strips using a peeler
2 Carrots, same as courgettes
3 Eggs, boiled
Parmesan
The Bolognaise sauce

Put half the bolognaise in a deep baking dish. Make a layer of 'pasta' with the courgettes and carrots. Aubergine works well for this also. Layer half the ricotta on top of this, then chop or break up the eggs and spread them over this. Layer the rest of the bolognaise on top, then top with the rest of the ricotta. Cover liberally with parmesan. Bung in the oven at 200 degrees or so and bake for 20 mins, or until golden on top. Devour.

Strong Cooking

I also enjoying cooking, mainly for the result. As we all know, if you want to be big and strong, you have to eat a lot of meat. This badass lamb shoulder cost about a tenner and should be good for about 6-7 meals.



Score and season it well, then chuck some rosemary sprigs and garlic gloves in a dish and put the lamb, fat side down, on top.




Cover with some baking parchment then some foil and stick in the oven at 170 degrees for four hours. Enjoy a some light refreshment while you wait.

Comes out really tender and you have stacks of nice meat to feast on after chucking some iron around.