Boy can these bikers cook
Rich tomato sauce with minced beef and a creamy white sauce loaded with cheese for 6 Weightwatchers Propoints. Oh Yes.
Well we all know that the Hairy Bikers can cook, but can they cook skinny? Definitely.
I first watched their Hairy Dieters series back in August and I could not wait to try some, or all of the recipes. Since then, I have been making this at least once a month. I was skeptical about the whole leek idea instead of pasta. I like leek in soups and casseroles but as a substitute for pasta?
I loved this, it's extremely tasty and incredibly low in propoints. What's not to love.
I followed this recipe without making any changes at all. The only thing I did different was, I cut the leek sheets into size of a portion, I just felt that it kept it's shape better.
The white sauce is genius, so tasty. I have since used the white sauce recipe for other dishes and its always been a hit.
If your looking for the actual link to the recipe click here.
Weightwatchers Propoints per serving 6
Weightwatchers Propoints per recipe 33
2 large leeks
1 medium onion
2 celery sticks, trimmed
2 carrots, peel
500g/1lb 2oz lean minced beef
2 garlic cloves, peeled and crushed
150g/5½oz chestnut mushrooms, wiped and
2 tbsp plain flour
150ml/¼ pint red wine
400g/14oz can chopped tomatoes
2 tbsp tomato purée
1 heaped tsp dried oregano
2 bay leaves
500ml/18fl oz Slim Line milk
3 tbsp cornflour
Freshly grated nutmeg, to taste
50g/2oz extra-mature Low Fat cheddar, grated
25g/1oz parmesan, finely grated
3 medium vine tomatoes, sliced
Freshly ground black pepper
Trim the leeks until they are about the same
width as your lasagne dish. Cut the leeks
length ways through to the middle but no
Open out the leeks and remove five or six of
the narrow leaves from the centre of each
leek. Thinly slice these inner leaves.
Separate the larger leaves – these will become
Finely chop half the onion and cut the other
half into wedges. Thinly slice the celery and
dice the carrots.
Put the minced beef in a large non-stick
frying pan with the sliced leeks, chopped
onion, celery, carrots and garlic.
Place the pan over a medium-high heat and fry
without added fat for about 10 minutes until
lightly coloured. You’ll need to break up the
mince with a couple of wooden spatulas or
spoons as it cooks.
Stir in the chopped mushrooms and cook for 2–3
minutes more. The pan should look fairly dry
at this point.
Sprinkle over the plain flour and stir it
thoroughly into the mince and vegetables.
Slowly stir in the red wine and beef stock.
Add the canned tomatoes, tomato purée and
dried oregano, then drop a bay leaf into the
pan and bring it to a simmer. Season with lots
of freshly ground black pepper.
Turn down the heat slightly and leave the
mince to simmer for 20–30 minutes until rich
and thick, stirring occasionally.
While the mince is cooking, put the onion
wedges in a saucepan with the remaining bay
In a small bowl mix three tablespoons of the
milk with the cornflour.
Pour the rest of the milk into the pan with
the onion wedges and set it over a low heat.
Bring to a very gentle simmer and cook for 2–3
minutes. Remove from the heat and leave the
milk to infuse for 10 minutes.
Half fill a large saucepan with water and
bring to the boil. Add the leek ‘lasagne’ and
bring the water back to the boil.
Cook the leeks, for five minutes or until very
It is important that the leeks are tender or
the lasagne will be tricky to cut later.
Drain in a colander under running water until
cold. Drain on kitchen paper or a clean tea
Preheat the oven to 200C/400F/Gas 6.
Remove the onion wedges and bay leaf from the
infused milk with a slotted spoon, then return
the pan to the heat. Give the cornflour and
milk mixture a good stir until it is smooth.
once more and pour it into the pan with the
Bring to a simmer and cook for five minutes,
stirring regularly until the sauce is smooth
Season the sauce with a good grating of nutmeg
to taste and plenty of ground black pepper.
If the sauce is a little too thick to pour
easily, whisk in a couple more tablespoons of
Spoon a third of the mince mixture into a 2.5
litre lasagne dish.
Top with a layer of blanched leeks. Repeat the
layers twice more, finishing with leeks. Pour
the white sauce over the leeks and top with
the sliced tomatoes. Mix the cheddar and
parmesan cheese and sprinkle all over the top.
Bake for 30 minutes or until golden-brown and
Divide into portions with your sharpest knife.
Serve with a freshly dressed green salad.
Enjoy the Niptuck way, so you don't have to!