from Cook Yourself Thin
Ingredients:
400 g lean organic Beef must be the best quality
2 Onions
2 sticks Celery
1 carrot
4 Cloves Garlic
1 Bay leaf
1 tin Tomato
1 tablespoon Tomato puree
0.5 teaspoon Oregano
3 courgettes
30 g mature cheddar cheese
3 tablespoons Cornflour
500 ml semi skimmed Milk
1 whole Nutmeg
1 teaspoon English mustard
Salt & Pepper
Method:
1. Finely chop the onion, celery, carrot and garlic. Heat up a big saucepan and add a tablespoon of olive oil. Add the vegetables and sweat down for around 5 minutes, at a medium temperature.
2. Heat a frying pan up until very hot and cook the seasoned beef without oil in batches, then add the beef to the saucepan. The point of cooking the beef in batches is to get a good colour on it. This adds more flavour.
3. When all the beef is in the saucepan, turn up the heat and add the tinned tomatoes, tomato puree, bay leaf and oregano. Season and simmer for 30 minutes or until rich and tasty.
4. Thinly slice the courgettes lengthways. Season and lightly char-grill or sear on each side, then leave on a plate until assembling time. Drain off the peppers and also add to the plate.
5. Now make the cheese sauce. Heat the milk up gently with a good grating of nutmeg, salt and pepper. Mix the corn flour with 50ml of milk and whisk into the milk Continue cooking until thickened. Add the mustard and half the cheese. Check seasoning and set aside.
6. Now for the fun part! Take a baking tray or heatproof earthenware dish and start layering up the ingredients. Start with a layer of meat then peppers, then meat, then courgettes and finally cheese sauce. Top with the rest of the cheese and bake for about 20 minutes or until bubbling.
About Amilia Evanov
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