Chicken and Zucchini Lasagne

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Serves 8

1 x chicken and zucchini gratin

8-9 sheets best quality lasagne

75g (3oz) freshly grated Parmesan

1 lasagne dish 27 x 22 cm (10 1/2 x 8 1/2 inch)

Preheat the oven to 200°C / 400°F / gas mark 6

Cook the chicken and zucchini as in the master recipe.  Keep apart. Make the sauce and add the chicken and fresh herbs.

Blanch the lasagne in a large saucepan of boiling salted water in 2 or 3 batches

(2 tablespoons salt to 6 litres (10 pints) water).  Refresh.

Spread a little sauce on the base of the lasagne dish.

Cover with a layer of pasta,

a layer of chicken and sauce

a layer of zucchini,

a layer of pasta,

a layer of chicken and sauce

a layer of zucchini,

a layer of pasta,

a layer of chicken,

a layer of pasta,

a layer of chicken sauce (without the pieces), sprinkle grated Parmesan over the top.  Cook in the preheated oven for 15 to 20 minutes or until bubbling and golden.  Allow to rest for 5 minutes.  Serve with a good green salad.

Variations:

V C D Buttered Courgettes

Serves 4

1 lb (450g) courgettes, no larger than 5 inches (12.5cm)  in length

1 oz (30g/¼ stick) butter

A dash of olive oil

Salt and freshly ground pepper

Freshly chopped parsley, dill, basil or marjoram

Top and tail the courgettes and cut them evenly into ¼ inch (5mm) slices. Melt the butter and add a dash of oil, toss in the courgettes and coat in the butter and oil. Season with salt and freshly ground pepper Cook until almost tender, 4-5 minutes approx.. Turn into a hot serving dish, sprinkle with chopped herbs and serve immediately.

Watchpoint:

Two points are important here, the courgettes need to be even thickness otherwise they will cook unevenly.  Secondly, remember to undercook slightly because they go on cooking after they have been removed from the heat.

‍Gratin of Chicken and Broccoli, Cauliflower or Zucchini

Serves 4-6

In season: all year

This is one of those dishes that can be mouth-watering or a complete disaster. Its success depends on the broccoli being carefully cooked so that it is bright green and just tender.

1 x 1.5kg (3lbs 5ozs) chicken*, free range if possible

2 carrots, sliced

2 onions, sliced

sprig each of thyme and tarragon

a few peppercorns

300ml (1/2 pint/1 1/4 cups) homemade chicken stock (see recipe)

450g (1lb) Broccoli florets

110g (4ozs) mushrooms, sliced

knob of butter

175ml (6fl ozs/3/4 cup) milk

150ml (1/4 pint/3/4 cup) cream

2 teaspoons tarragon or annual marjoram

roux (see recipe)

25g (1oz) buttered crumbs (see recipe)

1-2oz (25-50g) grated mature cheddar cheese

lasagne dish (25.5 x 20.5cm) 10 x 8 inch

Put the chicken into a saucepan or casserole with the onions and carrots add a sprig of thyme, tarragon and a few peppercorns. Pour in the stock, bring to the boil, cover and simmer for 1-1/4 hours or until the chicken is tender.

Meanwhile cook the broccoli florets in boiling salted water until al dente (see recipe). Drain and refresh under cold water, keep aside. Sauté the mushrooms in the butter on a hot pan season with salt and freshly ground pepper and keep aside also.

When the chicken is cooked remove the meat from one side and carve into bite-sized pieces. Keep the rest for another recipe,* or double the rest of the ingredients.

Strain and degrease the cooking liquid, add the cream and milk, bring to the boil, add the tarragon or annual marjoram, simmer for a few minutes, thicken to a light coating consistency with roux, then add the chicken to the sauce. Season with salt and freshly ground pepper.

Butter an ovenproof lasagne dish, put a layer of broccoli on the base, scatter the mushrooms on top and cover with the creamy chicken mixture.

Mix the Buttered Crumbs with the grated cheese and sprinkle over the surface. Reheat in a moderate oven 180°C / 350°F / gas mark 4 for 15-20 minutes and flash under the grill until the top is crunchy and golden. Serve immediately.

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Gratin of Chicken with Courgettes/Zucchini

Substitute 1lb (450g) buttered courgettes (see recipe) cooked al dente for broccoli.

Easy Entertaining