We did it. We finally did it.
Kerin, Alex, Paul, Tim, Matt, Michael, Xandie, Paul, Harry, Jon, James, William, Carlos, Clare, Laura, pugpig and many others worked together for 5 months to develop something beautiful and truly unique. And so there we were at the launch party, glass of champagne in one hand, phone In the other, talking to Apple in the US and making the last few adjustments before Alex was able to hit the button, bringing our little baby, neither kicking nor screaming, into the app world. This was a good week indeed. If you have an iPad go and check it out. Download it. Read it. Rate it 5 stars on the App Store.
And now I sit here on a beautiful Saturday morning in Enfield and realise how much I love living here. It’s a little surprise in the North of London – with Tottenham and Edmonton on one side and the M25 on the other, you’d be forgiven for expecting it to resemble an inner city warzone packed with hooded youths stalking the streets (actually, one Sunday night a few months ago that’s exactly what it resembled). But in fact it’s rather leafy. Went for a run this morning and within a few minutes I found myself in the midst of fields and views of the London skyline – Hampstead eat your heart out…
Anyway, I suppose I better do something foodie. I took a photo of this a few days ago after cooking it for the shorts and thinking I’d add it to a post I had written earlier. As it turns out, I hadn’t written about it, so here goes:
I know it’s an easy one and everyone knows it well, but I’m going to quickly do this, just for the record. Please, please, please do not use Delia Smith’s recipe – if I remember correctly, for some bizarre reason she puts chicken livers and bacon in hers – nutter.
So there are two things to do – the ragu and the bechamel. Start with the ragu –
Take 500g of beef mince and fry in batches until it caramelises and then stick it in a large saucepan with a tin of chopped tomatoes (and a little extra water). Now gently fry a finely chopped onion and a few cloves of garlic in olive oil and again add to the saucepan. Deglaze the frying pan with a glass of red wine, and into the saucepan with it. Now season with salt and pepper and and a big handful of finely chopped fresh basil and/or oregano.
Now make the bechamel. in another saucepan melt a large knob of butter (25g) and add four tablespoons of plain flour, mixing it well, Gradually add milk constantly stirring until you have a thick smooth paste. Now, keeping it on the heat, add more milk and single cream until you have the consistency of thick double cream (as you cook it, it will get thicker). grate in a third of a nutmeg and again season with salt and pepper. The sauce should taste rich and creamy.
Now assemble the dish. Start with a very thin layer of ragu, then the bechamel, then a layer of lasagne sheets, then ragu, bechamel, lasagne, ragu, bechamel… you’re done. If you like, grate parmesan on the top.
You can now leave this as long as you like in the fridge. When you’re ready to eat, stick it in the oven preheated to 180c, leave it for 40 mins, get it out and eat it…