INGREDIENTS

INSTRUCTIONS

1 For the Deep Fried Broccoli: Place 175g/6oz flour in a bowl, add the egg
and beat to make a thick batter. Gradually whisk in enough beer to make a
batter which is the thickness of double cream.
2 Fill a deep pan or wok one third full with vegetable oil and heat. Season
the remaining flour, add half the broccoli, toss to dust in the flour and
dip into the batter to coat. Deep fry until golden brown and crisp and
drain on kitchen paper.
3 Serve the broccoli with a small pot of soy sauce. Pour the remaining beer
into glasses.
4 For the Salad: Place 25g/1oz grated cheese in a bowl, add the onion, pear
slices and coriander leaves and toss together. Pile onto a plate and
drizzle over 1 tbsp olive oil and lemon juice.
5 For the Open Lasagne: Finely chop the remaining broccoli stalks. Cook the
florets and chopped stalks in boiling salted water until just tender.
Drain.
6 Heat the tomatoes in a pan with 2 tbsp olive oil and sugar. Season, then
simmer for about five minutes. Fold 25g/1oz grated cheddar and the cooked
broccoli into the ricotta. Heat the butter in a pan until melted, add the
cheese mixture, mix and gently heat through. Season.
7 Cook the pasta according to the packet. Drain. Layer up the lasagne with
spoonfuls of the ricotta mixture in-between and drizzle spoonfuls of the
tomato sauce over the top.
Converted by MC_Buster.
NOTES : Chef - Alistair Little
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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