16 Time 4 Me, February 2010
food TEA TIME: Rosie
Lovellinher deli
cafe e2179/CROSIE LOVELL,
owner of popular
Brixton eatery Rosie’s
Deli Cafe, shares two
tasty recipes from her
debut cookbook
Spooning With Rosie
HIS is alasagneIconjured up, as the
trinity of chestnut,pancetta and
cabbage is so magical. Iwanted a
way of combiningthem in anew vein.T
It came to me in the nightsoImade it
for afriend’s birthday lunch.
Ilove acreamy lasagne, and that is exactly
what this is. The chestnut adds asweet floury
element, the cabbage keeps firm green vibes
and the pancetta adds just the right kick of
substance and salt. All in all it’s pretty perfect.
Just make sure that you make the béchamel
sauce runny enough, becauseyou haveonly
one sauce, not the usual two as in aclassic
red and white meaty lasagne. Imake this to
feed four, and then live off any leftovers. It’s
deliciouscold, so Ihoof amouthful each time
Ipass the kitchen.
My Lasagne, with Chestnut, ROSIE
Pancetta &Cabbage
Feeds 4
INGREDIENTS
1medium spring cabbage outlook
50g butter
1onion
60g plain flour moist. Set this aside while you make the pieces and the chestnuts intoquarters.Add
300ml full-fat milk sauceand preheat the these to the béchamel sauce.
300ml vegetable stock (betterstill fresh oven to 180°C/Gas 4. Season and taste to makesure it is
chicken stock, if you have made some) Melt the butter in a really silkyand delicious. Remove
12 slices of pancetta medium saucepan over a from theheat.
240g cooked peeled chestnuts medium heat. As it Usingagood ovenproof dish,
freshly ground black pepper dissolves, peel and dice about 30x23cm,layerthe wet
Maldon sea salt the onion and add to the cabbage leaves followedbythe
12 leaves of dried lasagne pan when it is slightly pasta, then ladle over the chunky
fresh coarsely grated Parmesan for the top spitting.Thoroughly béchamelsauce. Ilike it when the
coat the onion in the final layer is the béchamel sauce,
First prepare the cabbage, removing any melted butter. topped with some good Parmesan
ropy tougherleaves. Sliceoff theend of it,in Now add the flour and and alittle more seasoning.
ordertounleash theyoung pale greenleaves. sweat for afew moments Bake in the oven for about 25
Slice down the thicker main vein halfway up Chestnut,in ordertocookit. minutes. Serve just as it is.
the leafsothatitcooks through. Place the pancetta andGradually add the milk
cabbageleavesinalarge saucepan andcover cabbage lasagne ◗and then the stock, using SpooningWith RosiebyRosie
with water. Bring this to the boil, and then awhisk to make sure that Lovell is out now priced £18.99.
remove from theheat and drain, leaving alittle there are no lumps. Turn the heat right down Rosie’s Deli Cafe, 14e Market Row, Brixton
water in the bottom to keep the cabbage whileyou roughly chop the pancetta into 2cm Market SW9. Visitwww.rosielovell.co.uk
DARK CHOCOLATE &RASPBERRYCUPS
Feeds 3 into apudding basin along with use a before adding 1spoonful tothe
the water, and place in the oven fork. chocolate paste. Foldcarefully so
INGREDIENTS for 10 minutes to melt. Leave the you don’t knock the air out of it.
100g dark chocolate (over 60%) Meanwhile separate the eggs, chocolate Now it’s loosened up add the rest
1tablespoon water putting the whites into abig to cool of the whites, folding in the same
2mediumfree-rangeeggs enough bowl for whisking. Set for afew way. Just before it emulsifies, add
Knob of butter the yolks aside and whisk the minutes the raspberries, keeping ahandful
150g raspberries whites until they form soft peaks. then beat aside, and fold one last time.
Afew sprigs of mint Check that the chocolate is in the Spoon the mousse between theChocolateand
smooth when beaten, then add a yolks with coffee cups, top withthe leftoverraspberrycups
Preheatthe ovento100°C/Gas knob of butter, beating all the vigour. raspberries and chill in the fridge
1/4. Get three coffee cups ready time to melt it in. Ihave auseful Give the whites another quick for at least two hours. Asprig of
on atray. Breakupthe chocolate little whisk for this, or you could whisk, to make sure they arefirm, mint in each looks good too.
TIME 4 ME 016 Feb 2010
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