Beef Lasagna by Chef Danielle Ouma, H&S Chef Of The Month

H&S Chef Of The Month

Chef Danielle Ouma

Nationality: Kenyan

Interview With H&S Magazine

Who Is Danielle Ouma?

I’ve spent most of my career as a Private Chef, but I am currently employed elsewhere. As a Private Chef, I had the privilege of working with high-end clients, catering to their needs and occasionally their guests on a daily basis. Outside of work, I enjoy exploring new restaurants, and I hope to open my own one day.

 

Type Of Cuisine?

My type of cuisine is modern, combining old and new techniques and drawing from various cuisines around the world to create innovative and creative dishes that please both the eye and the taste buds, turning dining into a vibrant experience.

 

What Inspired You To Become A Chef?

I developed a keen interest in food during high school, and that’s when I decided to pursue it as a career. I also wanted to follow a path that was a bit out of the ordinary.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

The biggest challenge I have faced in the culinary industry is employers not recognising the value of trained chefs.

 

What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement in the culinary industry is becoming the ‘go-to chef’ for high-end clients, who then refer me to other clients.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

When it comes to cooking, the technique is most important to me.

Recipe Of The Week: Beef Lasagna

The Meat Sauce

Ingredients:

• 2 kg minced beef
• 2 cans crushed tomatoes
• 1 bunch of fresh basil
• 2 tsp oregano
• Crushed black pepper to taste
• 1 clove garlic, crushed
• 2 carrots
• 2 onions
• 2 celery sticks
• 1 Tbsp sugar
• Salt to taste

The White Sauce

Ingredients:

• 500ml milk
• 60g all-purpose flour
• 50g butter
• 1 bay leaf
• 2 cloves
• Salt to taste

Assembling The Lasagna

Ingredients:

• 500g mozzarella cheese
• 150g Parmesan cheese
• 1 packet lasagna sheets

 

Preparation: The Lasagna Filling

Cut the onions, carrots and celery to brunoise and keep aside, then sear the minced beef until nicely brown on a hot pan. Now add the brunoise vegetables and crushed garlic to the minced beef & cook for 1–2 minutes. Now add 1 tablespoon flour to help thicken the sauce, then add the oregano and canned tomatoes & season with salt and black pepper. Next, add the basil leaves & cook down as you keep stirring, to obtain a thick sauce to give nice layers in the lasagna.

Preparation: The White Sauce

In a pot, bring the milk to a boil with the onions, bay leaf and cloves, then turn off the heat and let it all infuse. Next, melt butter in a saucepan and add the flour & Stir continuously until it forms a roux. Strain the milk and add to the roux gradually, stirring as you go until the sauce is smooth. Cook for 5 minutes, then season with salt & the sauce is ready.

Preparation: Assembling The Lasagna

Spread some of the white sauce at the bottom of a baking dish, then arrange lasagna sheets over the white sauce, overlapping slightly. Next, spread the meat sauce & top with Mozzarella and sprinkle some Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Finally, cover with foil, making sure the foil doesn’t touch the cheese & bake in preheated oven at 180°C for about 25 minutes. Remove foil and bake for another 10–15 minutes.

 

Plating

Serve the lasagna directly in the baking dish, or cut a piece and serve in a serving plate.