Looking for a recipe that warms the body and soul, or one with knockout flavours you can pull together midweek? Cookbook author, food writer and chefLara Leeinsists you don’t have to choose.
“My food philosophy is: lean into the time you have,” Lee says. “If you have a weekend, then make the soul food that brings you joy, and if you have a window of 30 minutes, you can still make an amazing meal.”
Either way, Lee’s hot tip is to spice up fresh produce with condiments. “Cooking doesn’t have to be overly complicated, and it helps to have a well-stocked pantry,” she says. “There are certain staples, likesoy sauce,rice vinegar, miso paste or chilli oil – accessible ingredients you can pick up at your local IGA – that transport fresh ingredients.”
There aren’t many people who need convincing that lasagne is one of the greatest dishes, but many of us do need a little extra encouragement to get this labour of love on the table. These thoughts motivated Lee to reinvent this much-loved classic.
“I was thinking that kimchi and cheese is an incredible pairing; it’s so comforting and mouthwatering,” Lee says. “So, I got inspired by the idea that kimchi lasagne is going to do some breathtaking things.”
The proof is in the oozy umami decadence. “It’s the kind of dish that people will talk about for months after,” Lee says.
At the other end of the culinary continuum, Lee uses pork mince, instant noodles and an aromatic sauce lifted with orange zest to deliver quick, flavour-packed results. “I’m a huge fan of pork mince,” she says. “To me, pork is life! It has so much flavour. Combine it with noodles and the bold, punchy sauce, and you’ve got a dish with real depth and complexity, ready in just 15 minutes.”
Whatever time you’ve got, Lara Lee’s recipes promise home-cooked comfort this winter, with a kick.
Prep20 minCook30 minServes8-10 people
Ingredients
For the kimchi sauce
1 tbspolive oil250g lean beef mince6 garlic cloves, peeled and minced450ml tomato passata1 tbsp fish sauce600gkimchi, roughly chopped¼ tspfine salt¼ tsp ground white pepper
For the bechamel sauce
2½ cups whole milk70g unsalted butter6 anchovies½ cupplain flour2 tbsp gochujang200gcheddar cheese, grated3 spring onions, thinly sliced,plus extra for garnish¼ tsp fine salt
6 fresh lasagne sheets100g parmesan cheese, grated
Method
Preheat the oven to 220C fan. To make the kimchi sauce, heat the oil in a large frying pan on a medium-high heat. Add the beef mince and cook until browned, stirring regularly, for four to five minutes. Add the garlic and cook for a further minute, stirring to combine. Stir in the passata and fish sauce, then cook for two to three minutes until slightly thickened. Add the kimchi to the pan and cook for two minutes, stirring to combine. Season with the salt and white pepper, then remove from the heat.
To make the bechamel, warm the milk in a medium saucepan on a medium-low heat until just warmed through, then remove and set aside. Wipe the pan, then add the butter and anchovies on a medium-low heat. Lightly mash the anchovies with a wooden spoon as they melt with the butter, stirring for one to two minutes. Add the flour and mix for one minute, until fully incorporated. Add half a cup of the milk and stir vigorously, using the back of the wooden spoon against the side of the pot to smooth out any lumps. Once all lumps are removed, add the remaining milk, stirring continuously as you pour.
Increase the heat to medium, stirring occasionally until it thickens, about six to eight minutes. Add the gochujang and stir for one minute, then remove from the heat. Add the cheese, spring onions, and salt, stirring until the cheese melts, which takes about one minute.
In a 20cm x 30cm baking dish, spread one cup of kimchi sauce over the base. Evenly top with two fresh lasagne sheets; it’s OK if they overlap. Spread the sheets with 1½ cups of kimchi sauce, then cover the kimchi layer with one cup of bechamel sauce. Add two more lasagne sheets on top, then spoon over the remaining kimchi sauce and one cup of bechamel sauce. Layer the remaining lasagne sheets on top. Finally, cover the sheets with the remaining bechamel sauce and sprinkle generously with parmesan cheese.
Place the lasagna in the oven and bake it uncovered for 30 minutes, until the cheese is browned and the sauce is bubbling.
Remove from the oven and cool for at least 10 minutes to allow the lasagne to set. Sprinkle over the remaining spring onions to garnish. Use a sharp knife to cut the lasagne and serve hot with a side salad or vegetables.
Prep15 minCook10 minServes2 people
Ingredients
For the chilli crisp sauce
3 tbsp chilli crisp with the oil1½ tbsp rice wine vinegar1 tbspsoy sauce1 tbsp white miso1 tbsp tahini1½ tspsesame oil½ tspwhite sugarZest of 1/4 medium-sized orange
For the crispy pork
2 tbsp neutral oil, such ascanolaor peanut oil250g lean pork mince2 garlic cloves, peeled and minced2 tsp ginger, peeled and grated½ tspfennel seeds½ tsp groundcumin½ tsp groundcoriander
2 x 85g packets of instant noodles, such asIndomieorMaggi(noodles only; save the flavour sachet for another use)Small handful of coriander leavesSmall handful of crispy fried shallots
Method
In a medium bowl, combine all ingredients for the chilli crisp sauce and stir well. Set aside.
Bring a medium saucepan of salted water to the boil.
Heat a medium frying pan over high heat with the oil. Once hot, add the pork mince and cook until it begins to turn golden brown, stirring regularly for five to six minutes. Reduce the heat to medium and add the garlic, ginger, fennel seeds, ground cumin and ground coriander. Cook until fragrant, stirring often for one to two minutes. Remove from the heat.
Add the instant noodles to the boiling water and cook according to the packet instructions. Drain, reserving a little of the cooking water.
Divide the chilli crisp sauce and crispy pork between two serving bowls, then add one tablespoon of noodle water to each bowl. Divide the noodles between the two serving bowls. Just before serving, mix well to combine, and garnish with the coriander leaves and crispy shallots.
Shop for fresh, seasonal ingredients at your local IGA.
IGA is the Australian launch partner for the Guardian’scooking and recipe app, Feast.
Download Feast on theApp store for Apple iOSorGoogle Play for Androidto follow each of these recipes step by step.