Jamie Oliver's Fantastic Fish Lasagna
Serves 4-6

New: January 2017

Ingredients:

For the sauce
125g butter
1 white onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
3 sticks of celery, trimmed and finely chopped
1 small fennel bulb, trimmed and finely chopped
a small bunch fresh parsley stalks
a sprig of fresh bay leaves (I used dried bay leaves)
a rasher of pancetta or bacon
10 whole fresh prawns, heads removed and reserved (I accidentally bought some cooked prawns and some fresh prawns - I just used them all the same way and they turned out fine)
100mL white wine (I used cheap carton wine)
850mL milk
80g plain flour
sea salt and ground black pepper
1/2 a nutmeg, grated (I used ground nutmeg to taste)

For the lasagna
600g fish fillets (Jamie suggests cod, red mullet, sea bass, bream or salmon but I used barramundi), skinned and cut into small chunks
300g cherry tomatoes, cut in half
70g freshly grated Parmesan cheese
the leaves from the bunch of parsley that you took the stalks off, finely chopped
250g lasagne sheets (I used fresh sheets that didn't require blanching but you should read the instructions on your sheets for advice on how to cook)

For the breadcrumbs
50g breadcrumbs
small bunch of fresh parsley, leaves picked
zest of 1 lemon (I couldn't be bothered zesting so I just used some lemon juice)
To serve
Fresh rocket, washed and dried
Procedure:

Sauce
1. Melt 30g of the butter (approx 1/4 of the total amount you're using) in a large, deep saucepan over medium heat. Add all the veggies for the sauce and leave for 10min.
2. In the meantime, you can wrap the parsley stalks with a piece of pancetta and tie with a string. If you're using fresh bay leaves, they should also be included in the herb bundle.3. Add the herb bundle and prawn heads (and dried bay leaves, if you didn't have fresh ones) to your vegetables and cook for around 15min until the veggies are soft but not browned and the prawn heads have turned pink (see pics 1 and 2 below).
4. Add the wine and boil with lid off until reduced (I turned up the heat for this bit)
5. Pour in the milk and bring slowly back to the boil (had heat on med-high). As soon as milk boils, turn off the heat, pop on the lid and let the flavors infuse into the milk (see pic 3 below).
6. In another deep saucepan, plop the rest of the butter.
7. Once that butter is melted and bubbling, add in the flour and stir until smooth.
8. Fish the prawn heads and herb bundle out of your milky stock mix. Squeeze out any liquids before removing because good flavors shouldn't be wasted!
9. Add the milk and vegetable mix to the flour and butter one ladle at a time. I had my heat on low to do this and remember to mix in each ladle until it's absorbed by the flour before adding the next ladle (see pic 4 below).
10. Once all the liquid has been incorporated, bring to the boil gently, stirring constantly and simmer for a few seconds longer to cook the flour.11. Remove your white sauce from the heat and season with salt, pepper and nutmeg. At this point, you can remove any prawn whiskers that may have fallen off. Blanch your lasagna sheets now if you need to

Building the lasagna
Before you start: preheat your oven to 180 degrees Celsius. I used the fan-forced + convectional mode on my oven
1. Ladle 1/4 of the sauce into your pan and smooth out evenly (see pic 1 below).
2. Scatter 1/3 of the fish and 1/3 of the prawns. What I did was chop the prawns up into nice chunks and combined with the fish chunks in 1 bowl so that I could layer them on at once (see pic 2 below).
3. Add 1/3 of the tomatoes, 1/3 of the chopped parsley and approx 1/4 of the grated Parmesan4. Cover with a layer of lasagna sheets and repeat 2 times till all your fish and tomatoes are used up (see pic 1 below).
5. Sprinkle the last of the parmesan over the top sheet of pasta.
6. Make your breadcrumb mix by popping the breadcrumbs, zest and parsley in a food processor. I just mixed by hand. Note: the breadcrumbs are REALLY YUMMY on the end product so I suggest you maybe up the amount. You don't want too much though because if it's layered on too thick on the top, it won't go crispy (see pic 3 below).
7. Sprinkle your breadcrumb mix over the top of the lasagna
8. Cover the dish with foil and bake in preheated oven for 45min. Remove the foil after the first 30min so that the breadcrumbs can go crispy and golden in the last 15min. Make sure the lasagna is piping hot all the way through (see pic 4 below).9. Serve with fresh rocket (really compliments the lasagna if you eat a bit of lasagna with the rocket at the same time). I also cut some peach wedges to eat with the rocket for a nice seasonal touch.

Chicken Pot Pie

New: March 2017

Ingredients
6 SERVINGS
Crust
3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) chilled unsalted butter, cut into 1/2' cubes
1/4 cup vegetable shortening
Chicken
2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3-pound whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 tablespoon tomato paste
Filling
2 tablespoons dried chanterelle or shiitake mushrooms
1 cup 1/2' slices peeled carrots
1 cup fresh (or frozen, thawed) peas
1 cup red (purple) pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms, halved if large
1 cup 1/4' rounds sliced fingerling potatoes
1 egg, beaten to blend
Coarse sea salt and coarsely ground black pepper, optional


Preparation
Crust
Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Chicken
Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
Filling
Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
Preheat oven to 400°. Spoon filling into an 11x8x2" or 2 1/2-qt. round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

from:https://www.bonappetit.com/recipe/chicken-pot-pie-2

Linguine And Clams
Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.

Ingredients
4 SERVINGS
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
12 garlic cloves, divided
4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces
2 tablespoons plus ¼ cup olive oil, plus more for serving
2 teaspoons finely grated lemon zest
2 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes, plus more for serving
⅓ cup dry white wine
2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed
12 ounces linguine or spaghetti
½ cup finely chopped parsley
2 tablespoons unsalted butter

Preparation
Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.
Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.
Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.
Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.
Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.
Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot—you want them to absorb some of the sauce but not make it dry). Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.


from: http://www.bonappetit.com/recipe/best-linguine-and-clams