[Music] [Applause]
[Applause]
[Applause] [Music]
[Music]
[Music] hi I’m Pete from Jamie’s food team and
hi I’m Pete from Jamie’s food team and
hi I’m Pete from Jamie’s food team and today I’m going to show you how to make
today I’m going to show you how to make
today I’m going to show you how to make a traditional balinese lasagna I’ve got
a traditional balinese lasagna I’ve got
a traditional balinese lasagna I’ve got myself a nice cast-iron pot here on a
myself a nice cast-iron pot here on a
myself a nice cast-iron pot here on a medium heat a couple of red onions here
medium heat a couple of red onions here
medium heat a couple of red onions here just trim the top and the bottom off I’m
just trim the top and the bottom off I’m
just trim the top and the bottom off I’m actually gonna just cut it into chunks
actually gonna just cut it into chunks
actually gonna just cut it into chunks because I’m gonna stick it in a food
because I’m gonna stick it in a food
because I’m gonna stick it in a food processor really get a little Bowl for
processor really get a little Bowl for
processor really get a little Bowl for my bits and pieces here this onion I’m
my bits and pieces here this onion I’m
my bits and pieces here this onion I’m gonna pop in my food processor along
gonna pop in my food processor along
gonna pop in my food processor along this celery
this celery
this celery that’s my head of celery just gonna give
that’s my head of celery just gonna give
that’s my head of celery just gonna give it a quick peel some you don’t have to
it a quick peel some you don’t have to
it a quick peel some you don’t have to do this but I always do there we go I’ll
do this but I always do there we go I’ll
do this but I always do there we go I’ll just coarsely chop this because of
just coarsely chop this because of
just coarsely chop this because of course the processor gonna do most of
course the processor gonna do most of
course the processor gonna do most of the work that goes in food processor pop
the work that goes in food processor pop
the work that goes in food processor pop goes on obviously I could do this by
goes on obviously I could do this by
goes on obviously I could do this by hand but I want it to be really really
hand but I want it to be really really
hand but I want it to be really really fine cut so when I cook it in the sauce
fine cut so when I cook it in the sauce
fine cut so when I cook it in the sauce it almost disappears so it’s just one
it almost disappears so it’s just one
it almost disappears so it’s just one more whiz that’s about right put a
more whiz that’s about right put a
more whiz that’s about right put a little olive oil just gonna add a little
little olive oil just gonna add a little
little olive oil just gonna add a little bit of butter as well bit naughty now
bit of butter as well bit naughty now
bit of butter as well bit naughty now I’ve got my chopped onion and celery
I’ve got my chopped onion and celery
I’ve got my chopped onion and celery over here I don’t actually use garlic in
over here I don’t actually use garlic in
over here I don’t actually use garlic in this just onion celery here we are
whatever stir around okay let on there
whatever stir around okay let on there I’ve got bring a rosemary here I should
I’ve got bring a rosemary here I should
I’ve got bring a rosemary here I should be a butter right I’m gonna chop this
be a butter right I’m gonna chop this
be a butter right I’m gonna chop this quite finely I will do this by hand
quite finely I will do this by hand
quite finely I will do this by hand because it’s not so easy to do in the
because it’s not so easy to do in the
because it’s not so easy to do in the food processor dry this is perfectly
food processor dry this is perfectly
food processor dry this is perfectly good so about right into the pan I’m
good so about right into the pan I’m
good so about right into the pan I’m just gonna stir that in see it sweating
just gonna stir that in see it sweating
just gonna stir that in see it sweating away there really want to get this
away there really want to get this
away there really want to get this cooked down to the little volume as
cooked down to the little volume as
cooked down to the little volume as possible before we put the meat in
possible before we put the meat in
possible before we put the meat in okay so we’ll leave that for probably
okay so we’ll leave that for probably
okay so we’ll leave that for probably about five minutes cook right down Oh
about five minutes cook right down Oh
about five minutes cook right down Oh crikey those onions have got me now the
crikey those onions have got me now the
crikey those onions have got me now the meat I like one with 50% be 50% pork so
meat I like one with 50% be 50% pork so
meat I like one with 50% be 50% pork so that’s what I’m gonna do today so I got
that’s what I’m gonna do today so I got
that’s what I’m gonna do today so I got 500 grams of each port mince beef mince
500 grams of each port mince beef mince
500 grams of each port mince beef mince and I’m gonna add that to the pot once
and I’m gonna add that to the pot once
and I’m gonna add that to the pot once the vegetables are nice and soft you
the vegetables are nice and soft you
the vegetables are nice and soft you don’t want to color the vegetables at
don’t want to color the vegetables at
don’t want to color the vegetables at this stage you just want to get them
this stage you just want to get them
this stage you just want to get them nice and soft before we add the meat
nice and soft before we add the meat
nice and soft before we add the meat okay this bench nice and soft
okay this bench nice and soft
okay this bench nice and soft you see much softer than it was but not
you see much softer than it was but not
you see much softer than it was but not coloured yet to all the water out of it
coloured yet to all the water out of it
coloured yet to all the water out of it time to add the meat I’m just going to
time to add the meat I’m just going to
time to add the meat I’m just going to crumble in turn the heat up and now
crumble in turn the heat up and now
crumble in turn the heat up and now we’re gonna start to brown it
the Browning is a really long slow
the Browning is a really long slow process right now as you see there’s a
process right now as you see there’s a
process right now as you see there’s a whole load of liquid come out that mints
whole load of liquid come out that mints
whole load of liquid come out that mints it doesn’t look terribly appetizing I
it doesn’t look terribly appetizing I
it doesn’t look terribly appetizing I grant you but have faith keep going
grant you but have faith keep going
grant you but have faith keep going you hear this no this is not boiling
you hear this no this is not boiling
you hear this no this is not boiling anymore it’s frying you get that noise
anymore it’s frying you get that noise
anymore it’s frying you get that noise that’s when you know we’re in business
that’s when you know we’re in business
that’s when you know we’re in business that’s when you know it’s starting to
that’s when you know it’s starting to
that’s when you know it’s starting to really take on color and that color
really take on color and that color
really take on color and that color equals flavor and that’s exactly what
equals flavor and that’s exactly what
equals flavor and that’s exactly what you want so keep it moving
you want so keep it moving
you want so keep it moving I mean we still another five minutes ten
I mean we still another five minutes ten
I mean we still another five minutes ten minutes here to get it really properly
minutes here to get it really properly
minutes here to get it really properly Brian just while that’s finishing off
Brian just while that’s finishing off
Brian just while that’s finishing off I’m gonna get my next ingredients ready
I’m gonna get my next ingredients ready
I’m gonna get my next ingredients ready I’ve got ten tomatoes tomato puree and I
I’ve got ten tomatoes tomato puree and I
I’ve got ten tomatoes tomato puree and I got some stock that he used beef stock
got some stock that he used beef stock
got some stock that he used beef stock you use chicken stock vegetable any kind
you use chicken stock vegetable any kind
you use chicken stock vegetable any kind of stock you like really see it starting
of stock you like really see it starting
of stock you like really see it starting to stick on the bottom there that’s
to stick on the bottom there that’s
to stick on the bottom there that’s great
great
great because all of that is delicious caramel
because all of that is delicious caramel
because all of that is delicious caramel flavor back on the heat keep cooking it
flavor back on the heat keep cooking it
flavor back on the heat keep cooking it okay
okay
okay see how it’s nice and caught on the
see how it’s nice and caught on the
see how it’s nice and caught on the bottom well caramelized back on the heat
bottom well caramelized back on the heat
bottom well caramelized back on the heat pushing the meat to one side and then
pushing the meat to one side and then
pushing the meat to one side and then goes like a tablespoon of tomato puree
goes like a tablespoon of tomato puree
goes like a tablespoon of tomato puree just stir that into the meat and well
just stir that into the meat and well
just stir that into the meat and well first I’ll do splash of wine I mean a
first I’ll do splash of wine I mean a
first I’ll do splash of wine I mean a glass of wine you don’t need to be don’t
glass of wine you don’t need to be don’t
glass of wine you don’t need to be don’t need to be too strict about it now in
need to be too strict about it now in
need to be too strict about it now in the tomatoes yeah
can you see the color already it’s kind
can you see the color already it’s kind of reddish brown my stock here
of reddish brown my stock here
of reddish brown my stock here Rin SIA my tomato can with it no sense
Rin SIA my tomato can with it no sense
Rin SIA my tomato can with it no sense in wasting their to myself it’s in there
and those arrests it’s about a liter of
and those arrests it’s about a liter of stock in there and it should be about
stock in there and it should be about
stock in there and it should be about right we’re basically going to cook this
right we’re basically going to cook this
right we’re basically going to cook this sauce for about another half hour and if
sauce for about another half hour and if
sauce for about another half hour and if it comes down a little bit too much then
it comes down a little bit too much then
it comes down a little bit too much then we can add a little more water or stock
we can add a little more water or stock
we can add a little more water or stock to it to make the bechamel sauce 2
to it to make the bechamel sauce 2
to it to make the bechamel sauce 2 litres of milk in this pan I’m just
litres of milk in this pan I’m just
litres of milk in this pan I’m just going to turn it on bring it up to the
going to turn it on bring it up to the
going to turn it on bring it up to the boil very gently so in the milk I’m
boil very gently so in the milk I’m
boil very gently so in the milk I’m gonna put some slices of onion some
gonna put some slices of onion some
gonna put some slices of onion some cloves some peppercorns and some bay
cloves some peppercorns and some bay
cloves some peppercorns and some bay leaves just to make it taste nice so
leaves just to make it taste nice so
leaves just to make it taste nice so onion you definitely don’t need a whole
onion you definitely don’t need a whole
onion you definitely don’t need a whole one just gonna cut few slices I’ll keep
one just gonna cut few slices I’ll keep
one just gonna cut few slices I’ll keep the rest for something else they’re
the rest for something else they’re
the rest for something else they’re gonna go in plus some clothes I’m just
gonna go in plus some clothes I’m just
gonna go in plus some clothes I’m just gonna use three of them some peppercorns
gonna use three of them some peppercorns
gonna use three of them some peppercorns ten of those a few bay leaves pop them
ten of those a few bay leaves pop them
ten of those a few bay leaves pop them in good pinch of salt I’m gonna let that
in good pinch of salt I’m gonna let that
in good pinch of salt I’m gonna let that come up to the boil so for the bechamel
come up to the boil so for the bechamel
come up to the boil so for the bechamel the milk is actually almost boiling so
the milk is actually almost boiling so
the milk is actually almost boiling so I’m keeping a careful eye on it I’m
I’m keeping a careful eye on it I’m
I’m keeping a careful eye on it I’m gonna start the ruin another pan over
gonna start the ruin another pan over
gonna start the ruin another pan over here so I mean get it hot Underground’s
here so I mean get it hot Underground’s
here so I mean get it hot Underground’s of butter hundred grams of flour just
of butter hundred grams of flour just
of butter hundred grams of flour just gonna cut the butter up a little pop it
gonna cut the butter up a little pop it
gonna cut the butter up a little pop it in the pan to get it to melt the milks
in the pan to get it to melt the milks
in the pan to get it to melt the milks come up to the boil and I’ve just turned
come up to the boil and I’ve just turned
come up to the boil and I’ve just turned it off just about to start sizzling
it off just about to start sizzling
it off just about to start sizzling flour
flour
flour they’ll just shake gently and give it a
they’ll just shake gently and give it a
they’ll just shake gently and give it a stir and stir it quite quickly until
stir and stir it quite quickly until
stir and stir it quite quickly until they get smooth right now that bruise
they get smooth right now that bruise
they get smooth right now that bruise nicely sizzling I’m gonna take a ladle
nicely sizzling I’m gonna take a ladle
nicely sizzling I’m gonna take a ladle of milk and pop it in and stir it really
of milk and pop it in and stir it really
of milk and pop it in and stir it really quickly this is the bit we have to work
quickly this is the bit we have to work
quickly this is the bit we have to work my hard stir it into a paste it looks
my hard stir it into a paste it looks
my hard stir it into a paste it looks kind of smooth kind of like that add a
kind of smooth kind of like that add a
kind of smooth kind of like that add a little splash more milk stir again
little splash more milk stir again
little splash more milk stir again getting wet or no but still you got to
getting wet or no but still you got to
getting wet or no but still you got to keep going till it’s as smooth as
keep going till it’s as smooth as
keep going till it’s as smooth as possible you just keep going i ladle at
possible you just keep going i ladle at
possible you just keep going i ladle at a time make sure it’s nice and smooth
a time make sure it’s nice and smooth
a time make sure it’s nice and smooth and then you actually need to cook it
and then you actually need to cook it
and then you actually need to cook it just a little bit longer gentle gentle
just a little bit longer gentle gentle
just a little bit longer gentle gentle heat
heat
heat to turn it down a bit so it’s not
to turn it down a bit so it’s not
to turn it down a bit so it’s not boiling quite so hard bechamel finished
boiling quite so hard bechamel finished
boiling quite so hard bechamel finished nice consistency pop the sieve here so
nice consistency pop the sieve here so
nice consistency pop the sieve here so I’ll just pull that through that’s about
I’ll just pull that through that’s about
I’ll just pull that through that’s about it don’t force anything through there
it don’t force anything through there
it don’t force anything through there doesn’t want to go through you look at
doesn’t want to go through you look at
doesn’t want to go through you look at that you’ve seen how much it’s reduced
that you’ve seen how much it’s reduced
that you’ve seen how much it’s reduced look at that a lovely thick brown sauce
look at that a lovely thick brown sauce
look at that a lovely thick brown sauce it’s time to assemble the lasagna I’ve
it’s time to assemble the lasagna I’ve
it’s time to assemble the lasagna I’ve got my dish
do you layer one a little bit of the
do you layer one a little bit of the bechamel on top okay you know you can
bechamel on top okay you know you can
bechamel on top okay you know you can leave this altogether but if you want it
leave this altogether but if you want it
leave this altogether but if you want it to taste really good might be wise to
to taste really good might be wise to
to taste really good might be wise to just just season the sauce up a little
just just season the sauce up a little
just just season the sauce up a little bit I’m gonna put just a tiny bit of
bit I’m gonna put just a tiny bit of
bit I’m gonna put just a tiny bit of cheese in its parmesan by the week my
cheese in its parmesan by the week my
cheese in its parmesan by the week my pasta sheets I’m gonna snap up and
pasta sheets I’m gonna snap up and
pasta sheets I’m gonna snap up and actually put together and a bit of a
actually put together and a bit of a
actually put together and a bit of a mess a crazy paving it and there we go
mess a crazy paving it and there we go
mess a crazy paving it and there we go it’s just really the same thing right up
it’s just really the same thing right up
it’s just really the same thing right up to the top there we go
to the top there we go
to the top there we go just make sure it covers every bit of
just make sure it covers every bit of
just make sure it covers every bit of the past a little nutmeg I’ve got my
the past a little nutmeg I’ve got my
the past a little nutmeg I’ve got my oven preheated spoke 180 and I’m gonna
oven preheated spoke 180 and I’m gonna
oven preheated spoke 180 and I’m gonna give this a double layer of foil layer
on it dissuade it from sticking and I’m
on it dissuade it from sticking and I’m not gonna put the cheese on yet because
not gonna put the cheese on yet because
not gonna put the cheese on yet because the cheese won’t stick to this so cover
the cheese won’t stick to this so cover
the cheese won’t stick to this so cover this off
this off
this off this is going to go in the oven 180
this is going to go in the oven 180
this is going to go in the oven 180 degrees for about 45 minutes with the
degrees for about 45 minutes with the
degrees for about 45 minutes with the foil on and then I’m gonna come back
foil on and then I’m gonna come back
foil on and then I’m gonna come back take the foil off put it back in the
take the foil off put it back in the
take the foil off put it back in the oven for another 15 just to crisp the
oven for another 15 just to crisp the
oven for another 15 just to crisp the top really nicely okay right – Anne has
top really nicely okay right – Anne has
top really nicely okay right – Anne has had about an hour in the oven at 180 I
had about an hour in the oven at 180 I
had about an hour in the oven at 180 I think it’s gonna be just about done
think it’s gonna be just about done
think it’s gonna be just about done passes nice and cooked crispy on the top
passes nice and cooked crispy on the top
passes nice and cooked crispy on the top bubbling hot oh yeah look at that
bubbling hot oh yeah look at that
bubbling hot oh yeah look at that delicious
delicious
delicious [Music]
”
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