Tex Mex Lasagne

Tex Mex is a regional American cuisine which originated in the southern states of America. In Texas it is a localized version of Mexican cuisine, with some of the ingredients common in Mexican food, but many other ingredients and spices are often used.
We love this lasagne ! The recipe feeds 8-10 people, keeps well, transports well and is delicious.




2 medium onions
5 cloves garlic
1 red capsicum
4 double chicken breast  or equivilent weight in thighs boned and skinned ( Whilst there is more fat on the thighs hence more work in the chopping it is a moister part of the chicken )
3 tablespoons vegetable oil
1 tablespoon chilli powder
1 tablespoon  ground cumin
1 tablespoon ground coriander
1 teaspoon black pepper
2 tablespoons cider vinegar
300 mls chicken stock
440 can refried beans
2 jars of salsa medium or hot
4 cups grated cheese ( either Perfect Italiano pizza cheese which is a combination cheddar parmesan and mozzarella or a Kraft mexican blend or a Perfect Italiano 4 cheese blend . Of course you can grate your own but it must contain some cheddar. Colby is good as well. Monterey Jack is the cheese used in most Tex Mex food but unavailable here.
12 large tortillas readily available at supermarket
sour cream
jalapenos ( sold in jars in Mexican food section of supermarket
coriander


Finely chop the capsicum and onion and crush the garlic. Chop the chicken into 3/4 inch approx cubes. Heat the oil in a 12 inch fry pan and cook the onion, capsicum and garlic until the onion is soft. Add the chicken and spices and cook until the chicken is opaque, approx 2 minutes. Stir in the vinegar and stock and simmer uncovered, stirring occasionally. Transfer the chicken with a slotted spoon from the pan and boil and thicken the sauce for another 5 minutes. Return chicken to pan.
Heat the beans in a saucepan with 1/4 cup of the salsa, stir to combine. It has to be of a spreadable consistancy. So you may add a little more stock if needed.
Preheat oven to 175C.  Oil a large ceramic baking dish approx 13 x 9.
Arrange 2 - 4 tortillas overlapping each other slightly, to cover the bottom of the dish and form the first layer.
Spread a layer of the bean mixture over the tortillas, then some chicken, then 1/3 of the cheese, and 1/3 of the salsa. Repeat the layering, tortillas, beans, chicken, cheese and salsa and finish with any remaining tortillas and sprinkle with more cheese.
Bake lasagne for 35 minutes in the middle of the oven, until bubbling. If the lasagne seems to be colouring to much on top cover with foil.
Sit for 10 minutes before serving.
Serve with jalapenos, sour cream and chopped coriander.

Smoked Trout and Fennel Lasagne

Back to exploring with fennel again!  I love pasta, particularly combined with the subtle flavour of  trout and fennel.I have been making this recipe for twenty years, it is a variation  from a recipe in a gorgeous vegetable book, by Robert Budwig who is actually a book illustrator and artist and has illustrated several cook books.
I made this lasagne, for my sewing girls the other day and they loved it. It seems quite rich, but is very light and tasty. The parmesan and cream in the sauce can be thinned down with stock, as in, more stock than cream and you don't need a lot to serve, just a drizzle around the plate.
Its a very hard dish to photograph, but hopefully it looks good enough to make. I used a 22 cm square baker
A green salad and a glass of white wine and your done!

1 fennel bulb

200ml fish stock, Campbells, available at supermarket, use remaining for serving sauce

250g smoked piece of ocean trout, flaked

2 tablespoons ground fennel seeds

4 tablespoons freshly grated parmesan cheese

Salt & pepper

Fresh pasta - lasagne sheets available in the fridge section of the supermarket

Bechamel Sauce recipe to follow

600ml milk

60g butter

60g plain flour

½ onion, 2 sprigs fresh thyme, 1 clove

Warm the milk with onion and herbs, and set aside. Leave to stand for 15 mins to infuse the flavours. Strain the milk, melt the butter in a saucepan, and mix in the flour, cook for a few minutes. Whisk in the strained milk, and continue whisking until combined and simmer gently for 2 - 3 minutes. Add salt and pepper to taste. Remove from heat, and add the fish stock at the last minute.

Cut the fennel bulb in half lengthways, and cook gently in boiling salted water for 15 minutes.  Cut into thin lengthways slices.

Place the lasagne sheets in a greased ovenproof dish, slightly overlapping.

Layer the fennel, flaked trout, bechamel, ground fennel, and parmesan, ending with a layer of pasta, bechamel, ground fennel and parmesan.  Bake for 25 - 30 minutes at 180C.

Serve with a sauce of cream, and parmesan cheese, cut into squares, and use the fennel fronds as decoration.