Macaroni cheese corned beef lasagne & roasted cauliflower
Where to Buy
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INGREDIENTS
- 1.5kg Ernest Green & Sons Corned Silverside
- 1 brown onion, cut into 4
- 2 cups white wine vinegar
- 5L water
- 6 bay leaves
- 6 cloves garlic
- 1 tbsp peppercorns
For the Mac’n’Cheese
- 300g Macaroni pasta
- 50g butter
- 50g flour
- 600ml milk
- 150g grated Cheddar cheese
- 1 bunch chopped parsley
- 3 tbsp Dijon mustard
- Salt & pepper for seasoning
For the Lasagne
- 1-2 large eggplant, cut lengthways into 12 x 1 cm slices
- 400ml jar tomato & basil pasta sauce
- 200g grated mozzarella cheese
Instructions
1
Remove the silverside from the bag and rinse under cold water. Add to a large stainless-steel pan with 5L of cold water and bring to a gentle simmer. With a ladle skim any froth from the surface and reduce to a simmer.
2
Add the vinegar, bay leaves, garlic & peppercorns and simmer until tender, approx. 2 hours. Remove from the pot and allow to cool & thinly slice.
3
Lay the eggplant on to baking trays lined with paper, brush with olive oil and bake in a 200c oven for 8 – 10 minutes. Refrigerate until cold.
4
For the mac’n’cheese – cook and drain the pasta per packet instructions. Melt the butter in a saucepan, and over a low heat add flour and stir with a wooden spoon for 2 minutes. Add milk slowly, stirring constantly until smooth. Simmer for 2 more minutes, then stir in cheese, parsley and mustard. Fold through cooked pasta, season with salt & pepper.
5
To assemble the lasagna, arrange a layer of eggplant on the base of a large deep baking dish. Spread a layer of pasta sauce evenly over top. Next layer a thick layer of sliced. corned beef. Top with a layer of macaroni & cheese. Repeat the process finishing with a layer of eggplant on top. Top with a thin spread of pasta sauce & mozzarella cheese.
6
Bake at 160c for approximately 40 minutes until golden on top.
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