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Two Go Tango (Part 3) - Sweet Potato “Lasagna” Bolognese, Blush Cheese Plate with Tropical Fruit and Wine Chutney

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Sweet Potato “Lasagna” Bolognese

Meat and potatoes

Lasagna without noodles? Surprise, surprise! Our local Kamote does a good job of subbing for them.

Description: Sweet Potato “Lasagna” Bolognese

Sweet Potato “Lasagna” Bolognese

Serves: 4 to 6

Prep time: 20

Cooking time: 30 minutes

§  6 to 8 sweet potatoes, peeled

§  750 grams ground beef

§  1 onion, minced

§  3 cloves garlic, minced

§  3 sprigs rosemary

§  2 tablespoons olive oil

§  1 (small) can tomato paste

§  1 (250-ml_ pack all-purpose cream

§  1 cup grated mozzarella cheese

1.    Preheat oven to 3750F.

2.    Using a mandolin or slicer, slice sweet potatoes thinly into rounds. Blanch them in boiling salted water for 2 minutes. Drain.

3.    Sauté ground beef, onions, garlic, and herbs in oil until beef is almost fully cooked.

4.    Add tomato paste and enough water to barely cover the meat. Simmer until almost dry, about 10 minutes.

5.    Turn off heat and pour in cream.

6.    Assemble the lasagna: Make a layer of sweet potato slices on the bottom of a 7x5-inch ovenproof dish. Top with a layer of sweet potato slices. Repeat layering until dish is full. Top with grated cheese.

7.    Bake in preheated oven for 30 minutes.

Tip

Make a vegetarian dish! Simply replace the beef with mushrooms and eggplant.

Blush Cheese Plate with Tropical Fruit and Wine Chutney

Wine and cheese

This cheese plate is the perfect starter to a Pinoy fusion meal. The blush cheese is sift and creamy while the chutney is a medley of Pinoy fruits drenched in sweet wine. Together, they make the perfect pair. Try it on top of toasted baguette slices!

Description: Blush Cheese Plate with Tropical Fruit and Wine Chutney

Blush Cheese Plate with Tropical Fruit and Wine Chutney

Serves: 6 to 8

Prep time: 10 minutes

Cooking time: 15 minutes

§  1 cup dessert wine or white nie

§  Cinnamon, to taste

§  2 pieces star anise

§  Pinch of salt

§  1 cup dried mango, diced

§  1 cup dried papaya, diced

§  ½ cup raisins

§  ½ cup dried pineapple, diced

§  2 tablespoons chopped tarragon, plus tarragon leaves for garnish

§  ½ block bush cheese, at room temperature (we used Malagos cheese)

1.    Combine wine, cinnamon, star anise, and salt in a pot. Bring to a simmer. Add dried fruits and continue to simmer until almost dry. Place in the refrigerator.

2.    When ready to serve, remove chutney from the refrigerator. Remove star anise and stir in tarragon.

3.    Serve chilled chutney with cheese and chutney over melba toast and garnish with tarragon leaves.

Tip

Make is fancier! Add some melba toast, crackers, nuts, and some juicy grapes to your cheese plate.

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