HIBER-NATION:
500g jar bolognese pasta sauce 1 tbsp extra virgin olive oil
500g pork and veal mince ¼ cup basil leaves, chopped
5-6 fresh lasagne sheets cup bought bechamel sauce cup pre-grated three-cheese blend, plus extra, to sprinkle
Pre-grated three-cheese blend, to sprinkle
Fresh basil leaves, to serve
Heat the oil in a large frying pan over high heat. Add the pork and veal. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Reserve 2 tbsp of the pasta sauce. Add the remaining pasta sauce and 250ml (1 cup) water to the pan. Simmer for 15-20 minutes or until the liquid reduces and mixture is thick. Season and stir through the basil. Set aside to cool slightly.
Meanwhile, use the large end of the pie maker cutter to cut 16 rounds from the lasagne sheets. Use a 6cm cutter to cut 8 rounds from the offcuts.
Rinse the pasta rounds under warm water. Ease 4 of the larger pasta rounds into the holes of the pie maker. Place 1 tbsp of the pork and veal mixture in each hole. Top with 1 tsp bechamel sauce. Place four of the smaller pasta rounds on top then continue layering with another tablespoonful of the pork and veal mixture and
1 tsp of the bechamel sauce. Sprinkle each lasagne with 2 tsp of the cheese. Top with 4 of the remaining larger rounds of pasta.
Turn on the pie maker. Close and cook for 5 minutes. Top each lasagne with a little extra cheese and 1 tsp of the reserved pasta sauce. Cook for 3 minutes or until golden on top. Transfer to a plate. Repeat to make 8 individual lasagne. Serve scattered with extra basil leaves. 80ml ( cup) lukewarm milk 2 tsp (7g sachet) dried yeast ½ tsp caster sugar
300g (2 cups) plain flour, plus extra, to dust
1 tsp table salt
60g butter, melted, cooled 2 eggs, lightly whisked
20g (¼ cup) finely grated parmesan
2 tbsp continental parsley, finely chopped
Vegetable oil, to deep-fry 40g butter
4 large garlic cloves, crushed 125ml (½ cup) thickened cream 140g (1 ½ cups) finely grated cheddar
Combine the milk, yeast and sugar in a jug. Set aside for 5 minutes or until frothy. Combine the flour and salt in a large bowl and make a well in the centre. Add the butter, eggs and milk mixture. Use a wooden spoon to mix until just combined.
Turn the dough onto a lightly floured surface and knead for 5 minutes or until the dough is smooth and elastic. Place in a large, lightly oiled bowl. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
Punch down the dough to expel the air and knead for 1-2 minutes or until smooth. Use a rolling pin to roll out the dough on a lightly floured surface until 7mm thick. Use a 6cm round pastry cutter to cut rounds. Re-roll the dough trimmings and continue cutting to get 20 rounds. Place rounds on a large, lightly floured tray about 3cm apart. Cover with a clean tea towel and set aside for 30 minutes or until risen slightly.
Meanwhile, to make the filling, melt the butter in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cream and cheese. Stir until melted and combined. Transfer to a bowl to cool to room temperature.
Combine the parmesan and parsley in a shallow bowl. Pour oil into a large saucepan to come halfway up the side of pan. Place over medium heat and heat until 180C on a cook’s thermometer. Working in batches of 4 or 5, cook the dough rounds for 1 minute each side or until puffed and deep golden. Use a slotted spoon to transfer to the bowl with the parsley and cheese and press to coat. Transfer to a plate lined with paper towel. Repeat with the remaining dough rounds.
Spoon the filling into a piping bag fitted with a 7mm plain nozzle. Use a small pointed knife to pierce a hole in the side of a doughnut then pipe the filling into the hole. Repeat with remaining doughnuts. Serve doughnuts warm. 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining mixture.
Arrange the fritters on a serving platter. Drizzle with mayonnaise and chilli sauce and sprinkle with sesame seeds.