Paul Ainsworth served up a tasty chicken lasagne with garlic dough balls on Saturday Kitchen.<\/p>\n
The ingredients for the garlic dough balls are: 585g strong bread flour, plus extra for dusting, 20g fine sea salt, 6g dried active yeast, 400ml warm water, 1 tsp olive oil, 150g salted butter, softened, 4 large garlic cloves, finely chopped and freshly ground black pepper.<\/p>\n
For the tomato fondue: 3 tbsp olive oil, 1 white onion, finely chopped, 2 garlic cloves, finely chopped, 1 bay leaf, 4 fresh thyme sprigs, 30g dark soft brown sugar, 30ml white wine vinegar, plus extra for finishing, 1\u00bd x 400g tins chopped tomatoes, sea salt and freshly ground black pepper.<\/p>\n
For the cheese sauce: 650ml whole milk, 10g tarragon stalks, leaves reserved, 120g unsalted butter, 50g plain flour, 100g cheddar, grated, 50g Red Leicester, grated, 2 tbsp Dijon mustard, sea salt and freshly ground black pepper.<\/p>\n
For the chicken filling: 3 tbsp olive oil, 3 large chicken breasts, each cut into 4\u20136 pieces, 350g chestnut mushrooms, washed and halved, 1 large red onion, finely sliced, 2 garlic cloves, finely chopped, 4 fresh thyme sprigs, leaves picked, and stalks reserved, 9 lasagne sheets, sea salt and freshly ground black pepper.<\/p>\n
For the topping: 30g cheddar, finely grated, 30g Red Leicester, finely grated and 40g Parmesan, grated.<\/p>\n