Pork, aubergine & porcini ragu - natural umami!

I have a very embarrassing confession to make. I can't remember what inspired hubby to make this Italian style, porky, auberginey, mushroomy deliciousness - not because I am singularly forgetful (which I am!), but because he made it *blush* on the 26th January 2013.  Yes, it is now the 8th of March 2015.  *hangs head in shame*  I'm a bit behind with some ~koff~ of my blog posts.

Because these "forgotten" posts (which aren't really forgotten, but have just slipped on by in the rush of other things) are burning their unsung presence into my brain, I have decided that I must bring them to the forefront of existence.  Hence, I am going to do my best to remember at least something of the why's and wherefores of their creation, but the more important thing is to get them out there where they can be enjoyed by others!

I do recall that hubby was really keen to make a dish which did justice to the wonderful woody, rich flavour of the porcini mushroom and who who better to pair it with than with pork?  After all, both of them live in wooded areas (well, given the chance the piggies would!).  The aubergine, we felt, would give the ragu a smokiness and subtle creaminess - and so it proved.  My memory of this ragu is of a really intensely mushroomy, savoury, umami-filled forkful that was both satisfying from a comfort food angle and complex from a flavour angle.  It wasn't a simple combination of flavours, but one that developed on the tongue depending on how much of what was in your forkful.  Now you don't find that every day!

I have a few Cook's Tips for you with regard to this one :

Firstly, when you're char-grilling the aubergines, always oil the aubergines and not the pan.  Aubergines are total sponges and will soak up as much oil as you want to give them, so make sure to brush on just enough to help them to cook, or you'll end up with a greasy ragu.

Secondly, with regard to soaking the Porcini mushrooms.  When it comes to adding them to the dish, take care not to disturb the bottom of the soaking liquid.  Porcini's are renowned for containing little pieces of grit which will sink to the bottom of the bowl as the dried mushroom softens.  Pour the liquid gently and leave the last little bit in the bowl and you will be as sure as you can be, that your ragu will be grit free.

Lastly, be aware that as the ragu sauce reduces, the intensity of salt and pepper will change accordingly, so be sparing with the salt to begin with.

We didn't serve ours with any Parmesan cheese for sprinkling, but if you particularly enjoy a dash of Parmesan, then by all means feel free.  The flavours can certainly cope!

I have just received notification that this recipe has been awarded "Recipe of the Day" by eRecipe.com!  ~curtseys and composes a winner's speech~



PORK, AUBERGINE & PORCINI RAGU    (serves 3)

Ingredients :

Olive oil
500g minced pork
1 large aubergine, cut into 7mm slices and chargrilled
2 banana shallots, finely sliced
2 cloves garlic, minced
a handful dried porcini mushrooms, soaked in a little boiling water
3 chestnut mushrooms
75ml red wine
500ml pork stock (or 1 pork stock cube, dissolved in 500ml water)
400g tinned tomatoes
2 tbsp tomato puree
1 tsp dried sage
half a tsp smoked paprika
half a tsp dried basil
half a tsp dried rosemary
a dash of Worcestershire sauce
sea salt and black pepper to taste.
 
Method :
 
1.  Firstly, prepare the aubergines.  Using a blisteringly hot griddle pan, barbecue or cooker grill, cook the aubergine slices until they are softened, ideally with dark griddle marks.  Once cooked, place onto a plate, cover with clingfilm and allow to cool.
 
To make the Ragu :
 
2.  Dry fry the minced pork in a large wok or deep frying pan until lightly browned, then remove from the pan and set aside.

3.  Add a little olive oil to the pan and cook the shallots, chestnut mushrooms and garlic until soft but not coloured.

4.  Return the pork to the pan and turn the heat up to high.  Once the pan is sizzling, add the red wine and stir for five minutes to allow the majority of the alcohol to cook off.

5.  Add the tomato puree and stir well to combine with the pork for a couple of minutes.

6.  Now add the paprika, herbs, tinned tomatoes and stock.  Bring the pan to a lively simmer before adding the porcini mushrooms along with their soaking liquid.

7.  Season with the Worcestershire sauce and simmer until the ragu sauce has reduced to a thick consistency.  Once at your preferred consistency, taste for seasoning and add more if necessary.

Serve with freshly cooked pasta.

Printable version

Hubby extends his repertoire - Lasagne!

He's got the job!  Hubby is now the family's official Lasagne maker.

After lessons in making a white sauce went so well, followed on by his cheese sauces being so well received, hubby decided to "go for it" and made his first Lasagne.


There were no corners cut, but he did adjust the recipe so that it didn't require so long to cook the sauce.  It turned out to be such a beautiful Lasagne that he instantly got the job of Lasagne & Moussaka maker.  He says that he can see areas where the recipe can be improved to suit our palates better, but in my opinion, this Lasagne was so gorgeous, I'd be happy if he didn't tinker with it.  However, you know what us cooks are like for tinkering with recipes to "make it our own" - it's a rare thing that a recipe gets past me without my tinkering with it in some way or another.

I was particularly impressed to find that he'd even done the infusing of the milk for the bechamel.  He was really intent on doing this right - and doing his first Lasagne justice.


Well, both Son & heir and myself had seconds - and if we had of had the room, would have crammed thirds in too.  Fortunately though, neither of us could find the room - so hubby claimed the leftovers for his lunch the following day.  Now THAT is testament to how good this Lasagne is, as it's a rare occasion that he indulges in leftovers!

LASAGNE AL FORNO  (feeds 4-5)  from Tamasin Day-Lewis

Ingredients :

2-3 tbsp olive oil

25g butter

2 large onions, finely chopped

3 sticks celery

2 carrots, finely diced

1 clove garlic, finely chopped

1 kg fresh minced beef

2 fresh bay leaves

225 ml milk

1/3 tsp freshly grated nutmeg

225 ml white wine

400g canned chopped tomatoes, roughly chopped

9-10 sheets pre-cooked dried lasagne sheets

90g parmesan, freshly grated

black pepper.

For the béchamel sauce:

600ml milk

2 fresh bay leaves

1 onion, halved

freshly grated nutmeg

60 g butter

60 g plain flour

black pepper

Method :

Just add parmesan and it's ready for the oven

1. Warm the oil and butter in a heavy-based casserole over medium heat. Add the onion and gently fry for about 5 minutes until softened and translucent. Add the celery, carrots and garlic, and cook for another couple of minutes, stirring to coat well then remove from the pan and set aside.

2. Add the beef and cook, stirring, until the beef has lost its raw pink look.  Drain any fat that has accumulated, then add a pinch of salt and some freshly ground black pepper.  Return the vegetables to the pan.

3. Add the bay leaves and milk, bring to the boil, then simmer gently for about 10 minutes, until the meat has absorbed the milk. Season with a pinch of nutmeg.

4. Pour in the wine and let it simmer until it has evaporated, then add the tomatoes with their juice and stir thoroughly.

5. Cook, uncovered, at a lazy simmer with just an intermittent bubble breaking through the surface, for 3 hours or more. (Hubby didn't cook ours for anything like this long - he cooked it until the sauce was at a good consistency).  The fat will have separated (Hubby cooked our mince off until the fat separated to begin with - and removed it), but the sauce will not be dry. Taste and correct the seasoning.

6. In the meantime, make the béchamel sauce. Pour the milk into a saucepan with the bay leaf, onion and a generous pinch of nutmeg. Bring to just below the boiling point, then remove from the heat and leave to infuse for 15-20 minutes.

7. Preheat the oven to 180°C/gas 4. Grease a shallow baking dish.

8. Strain the milk and set aside.  The onion, herbs & spices can now be discarded.  Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Then gradually stir the milk into the flour mixture to make a thick smooth sauce. Season to taste.

9. Pour some béchamel into the baking dish - enough to just cover the base. Place a layer of lasagne sheets on top, followed by a layer of meat sauce, another layer of béchamel and a good handful of Parmesan. Continue with two or three more layers until both sauces are used up. Add a final sprinkling of Parmesan.

10. Bake in the oven for about 30-45 minutes until bubbling all over and a knife slips easily through the layers of lasagne.

Lasagne & chips

Serve with salad for the ladies and chips for the chaps.  Well, that's what happens in our house - you do what you want to!

.