donna hay magazine

slow-cooked pork lasagne1 tablespoon extra virgin olive oil2kg boneless pork shoulder, trimmed and cut into thirdssea salt and cracked black pepper1 brown onion, finely chopped6 cloves garlic, crushed1 tablespoon plain (all-purpose) flour¼ cup (55g) brown sugar½ cup (125ml) malt vinegar¼ cup thyme leaves, plus extra to serve2 tablespoons smoked paprika½ teaspoon cayenne pepper2 cups (500ml) chicken stock2 x 400g cans chopped tomatoes4 fresh bay leaves3 cups (270g) grated provolone2 cups (200g) grated mozzarella200g fresh lasagne sheetsbechamel sauce40g unsalted butter, chopped¼ cup (35g) plain (all-purpose) flour2 cups (500ml) milk1½ tablespoons Dijon mustard``````Preheat oven to 180°C (350°F). Heat the oil in a large ovenproofheavy-based saucepan over medium heat. Add the pork,sprinkle with salt and pepper and cook for 5–6 minutes eachside or until browned. Remove from the pan and set aside. Addthe onion and garlic and cook for 6–7 minutes or until lightlybrowned. Add the flour and cook, stirring, for 1 minute. Addthe sugar, vinegar, thyme, paprika and cayenne and stir wellto combine. Add the stock, tomato, bay leaves and pork andbring to a simmer. Cover, place on an oven tray and cook in theoven for 2 hours 15 minutes or until very tender. Remove thepork from the cooking liquid and, using 2 forks, shred the meat,discarding the fat. Skim the fat from the surface of the liquidand discard. Return the pork to the saucepan.To make the bechamel sauce, melt the butter in a mediumsaucepan over medium heat. Add the flour and cook, whisking,for 1–2 minutes or until well combined. Gradually whisk in themilk and cook, whisking, for 1 minute or until just thickened.Remove from the heat and whisk in the mustard untilcombined. Set aside to cool slightly.Place the provolone and mozzarella in a large bowl and mixto combine. Increase oven temperature to 200°C (400°F). Linethe base of a lightly greased 27cm x 22cm (3.5-litre-capacity)pumpkin and sage burnt butter lasagne1.2kg jap pumpkin (squash), peeled, seeds removedand cut into thin slices3 red onions, cut into wedges3 cloves garlic, crushed2 tablespoons sage leaves, shredded1 tablespoon extra virgin olive oil2 tablespoons maple syrup1 tablespoon white wine vinegarsea salt and cracked black pepper375g fresh lasagne sheets100g cavolo nero (Tuscan kale), trimmed and shredded300g soft goat’s cheese, crumbled4 cups (400g) grated mozzarella50g unsalted butter, chopped¼ cup sage leaves, extra``````Preheat oven to 220°C (425°F). Place the pumpkin, onion, garlic,sage, oil, maple syrup, vinegar, salt and pepper in a large bowland toss to combine. Divide between 2 large oven trays linedwith non-stick baking paper and cook, swapping trays halfway,for 20–25 minutes or until lightly golden. Allow to cool slightly.Cook the lasagne sheets in a large saucepan of saltedboiling water for 2 minutes, drain and refresh under coldrunning water. Reduce oven temperature to 200°C (400°F).Line the base of a lightly greased 29cm x 22cm (4-litre-capacity)ovenproof dish with 1 layer of lasagne sheets, trimming tofit. Top with one-third of the pumpkin mixture, ½ cup ofthe cavolo nero, one-third of the goat’s cheese and 1 cupof the mozzarella. Repeat with remaining ingredients toform 2 more layers, finishing with a layer of lasagne sheets.Melt the butter in a small non-stick frying pan over mediumheat and cook for 1 minute or until foamy. Add the extra sageand cook for a further 1 minute or until crispy. Remove thesage from the butter and set aside. Spoon the melted butterover the lasagne, sprinkle with the remaining mozzarellaand cook for 20–25 minutes or until golden. Top with thereserved sage leaves to serve. Serves 6–8.``````ovenproof dish with 1 layer of lasagne sheets, trimming tofit. Top with half the pork mixture and 1 cup of the cheesemixture. Repeat to make another layer, and finish with 1 layerof lasagne sheets, the bechamel sauce and remaining cheese.Place the dish on an oven tray and cook for 35–40 minutes oruntil golden and melted. Sprinkle with extra thyme. Allowto cool for 10 minutes before serving. Serves 8–10.100 http://www.donnahay.comfavourite things .lasagne