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Seriously Good Gordon

 

Sainsbury’s Sport Relief, one of the UK’s biggest fundraising events, is only two months away, reminding us that our winter hibernation will soon be over. The Sport Relief Mile takes place on the 25th of March, the perfect way to start getting back into warm-weather shape while supporting Comic Relief—a charity that aids the poorest countries as well as the UK’s most disadvantaged.

If you’re gearing up to participate in the Sport Relief Mile, be sure to make a nutritious meal before the big event. Even better, make a nutritious meal that uses Chef Gordon Ramsay’s line of Seriously Good sauces, from which at least 10p from every jar sold directly supports Comic Relief.

Ramsay has teamed up with the aptly named health expert, Anita Bean to create the perfect recipe for a Sport Relief pre-mile meal, designed specifically to fuel your run. Ramsay’s Pre-Mile Classic Arrabiata is low in fat but rich in carbohydrates, sure to give you enough energy to cross the finish line without weighing you down.

And for those not participating in the Mile who would still like to support Comic Relief, there’s Ramsay’s Wild Mushroom Lasagne. This vegetarian dish is packed with B vitamins, calcium and fibre, making it a great option for a healthy family dinner on the night of the Sport Relief Mile.

Below are Ramsay’s Sport Relief recipes. Oh, and here’s a tip from us here at Tomato Towers—you don’t have to wait until March to try these great dishes out. It’s always a good time to support Comic Relief (and always a good time for pasta).

These Seriously Good sauces are available from RRP £1.98 at selected major retailers good old and Gordon doesn’t get a penny. Visit www.seriouslygood.com.

 

PRE-MILE CLASSIC ARRABIATA

Serves: 4/Preparation time: 10mins/Cooking time: 15mins

Ingredients:

400g spaghetti

1 jar Seriously Good Tomato & Red Chilli sauce

250ml vegetable stock

1 tbsp olive oil

2 cloves garlic, thinly sliced

15g basil, roughly chopped

15g parmesan shavings

 

Method:

  • Cook the pasta according to pack instructions.
  • Meanwhile, tip the jar of sauce and stock into a pan and bring to a simmer. Cook for 10 minutes, stirring occasionally.
  • Heat the oil in a small frying pan and fry the garlic for 1–2 minutes, until golden, then drain on kitchen paper.
  • Stir the basil into the sauce and serve over the cooked pasta with the fried garlic and parmesan.

 

WILD MUSHROOM LASAGNE

Serves: 4-6/Preparation time: 15mins/Baking time: 40mins

Ingredients:

1 jar Seriously Good Bolognese & Red Wine Sauce

400g mixed mushrooms (such as ceps, girolles, chestnut mushrooms), cleaned

4 tbsp olive oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and finely crushed

Sea salt and freshly ground black pepper

Splash of Marsala or dry white wine

Small handful of flat-lead parsley, chopped

Small handful of chives, chopped

Leaves from a few sprigs of thyme

8 sheets of dried lasagne

250g fresh buffalo mozzarella, thinly sliced

2-3 tbsp grated parmesan

 

Method:

  • Trim off the hard ends of the mushrooms and chop any large ones into smaller pieces.
  • Heat a wide frying pan with the oil and add the onion and garlic. Sweat over a medium heat for 4-5 minutes until the onions are soft.
  • Add the mushrooms and season well with salt and pepper. Fry over a high heat until any liquid released from the mushrooms has cooked off and they are lightly browned.
  • Add a splash of Marsala or dry white wine and let it simmer for about 5 minutes until it has almost all evaporated.
  • Remove the pan from the heat, mix in the Seriously Good Bolognese & Red Wine sauce and stir in the chopped herbs.
  • Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Spread about a third of the mushroom and sauce mixture over the base of a lightly greased ovenproof dish. Cover with a layer of lasagne sheets, followed by the mushroom mixture, and then add a layer of mozzarella. Repeat layering process twice, finishing with a layer of sauce.
  • Top with any remaining cheese, and sprinkle over the grated parmesan. Cover the dish with a piece of foil and bake for 30 minutes.
  • Remove the foil and return to the oven for another 10 minutes or until the topping is golden-brown and bubbling. Let the lasagne stand for a few minutes before slicing and serving with a green salad.

Date posted: 19/01/2012

Category: News, Recipes.
Tags: , , , , , , .

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