RECIPE BY: Chef Paul Watters – Belfast Ireland

Ingredients

The Salsa

4 tomatoes(diced rough)

1 red onion (peeled and diced fine)

1 red pepper (diced)

1 green pepper (diced)

1 red chili (de seeded and sliced)

1/2 bunch of flat leaf parsley (chopped)

A good drizzle of olive oil

Combine all ingredients together in a bowl and refrigerate and take out when ready for use.

The Chili

1 tablespoon of Olive oil

250g of lean minced beef

1 red chili (sliced)

2 cloves of garlic (grated)

2 tablespoons of tomato paste

1 400g chopped tomatoes

1/2 teaspoon of cumin

1/2 teaspoon of smoked paprika

1/2 teaspoon of dried mixed herbs

12 lasagna sheets

200g Salami

1red chili (sliced)

Salt and pepper

The Cheese Sauce

200g Mature Cheddar cheese (grated)

50g (Parmesan cheese grated but keep half back for garnish)

4 wooden spoonfuls of butter

4 wooden spoonfuls of plain flour

2 pints of milk

1 tablespoon of double cream

Method

First off to make this chili lasagna recipe, make the Chili by gathering a medium sized pot to a medium heat. Add the oil add onion and garlic along with the spices and cook for 2-3 minutes add the beef and mix well and cook until browned. Add the tomato paste mix well and add the chopped tomatoes bring to the boil and Simmer for 15 minutes season with salt and pepper according to taste.

The Cheese Sauce

Bring a Medium sized pot to a medium heat and melt the butter and remove from the heat And add flour mix well until a paste has formed. Bring back to the heat gradually add the milk by whisking this will slightly thicken. Add the cheese and season with salt and pepper.

The Making of the dish

Gather a medium sized oven proof deep dish and spoon a label full of sauce at the bottom of the dish add a layer of lasagna sheets at the bottom. Add a ladle full of the chili mix and repeat the process on the last layer of the lasagna place the Salami on top add a little more cheese sauce and cover with loose fitting foil and cook for 20 minutes. Remove the foil gently as it may stick. Sprinkle some more grated cheese and place some of the red chili on top cook for a further 5-8 mins Then remove from the oven allow to rest for 5 mins and serve on large plates. Take out the salsa from the refrigerator and place a spoonful on the plate and sprinkle some of the Parmesan cheese over the top. Serve and enjoy this chili lasagna recipe with a twist.