Clonakilty Whitepudding Mushroom Lasagne
with balsamic tossed salad- Cereals containing gluten
- Oats
- Sulphites
- Egg
- Wheat
- Milk
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
The Emerald Isle meets Italy in this fusion dish that blends Italian cooking techniques and a classically Irish ingredient: Whitepudding.
Ingredients
280 grams
Clonakilty Whitepudding
(Contains: Cereals containing gluten, Oats)
250 grams
Mushrooms
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
40 grams
Salad Leaves
100 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
220 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
1 unit(s)
Tomato
Not included in your delivery
1 tbsp
Flour
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Cut the tomato into 1cm chunks.
- Remove the outer plastic covering from the pudding and discard. Cut the pudding into 1cm chunks. IMPORTANT: Wash hands and equipment after handling raw meat.
- Place a large pan over high heat with a drizzle of oil.
- When hot, add the mushrooms, pudding and garlic to the pan. Season with salt and pepper and fry until browned, 8-10 mins, stirring occasionally. IMPORTANT: Cook pudding thoroughly.
- Add the creme fraiche, 150ml water (per 2P) and white wine stock powder.
- Cover and simmer for 4-5 mins. Add a splash of water to loosen the sauce if necessary. Taste and season with salt and pepper.
- While the sauce simmers, melt 1 tbsp butter (per 2P) in a pot over medium-high heat.
- Once melted, stir in 1 tbsp flour (per 2P).
- Cook, stirring, until it forms a paste, 1-2 mins.
- Gradually stir 100ml water (per 2P) into the flour paste.
- Bring to the boil, stir and simmer until thickened, 1-2 mins.
- Stir in the Italian cheese until melted, 1-2 mins.
- Season with salt and pepper and remove from the heat.
- Break the lasagne sheets to fit your oven dish (use half the packet per 2P).
- In the oven dish, spread one-third of the mushrooms and pudding in a thin layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce.
- Repeat until you have three layers of mushroom, lasagne sheets and cheese sauce.
- Add to the middle shelf of the oven and bake until golden and the pasta is cooked, 25-35 mins.
- Just before serving, toss the tomato and salad leaves with the balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.
- Once baked, let the lasagne rest for a few minutes.
- Once cooled slightly, divide the lasagne between plates.
- Serve the tossed salad alongside.
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