Hardest thing about winning a meat tray: catching the train home, hammered on beers, and the stray dogs chasing you home and you can't find your keys at the door. Then your brothers couldn't be arsed opening the door for you. Good times!
Here you go, the ingredients in the order he added them: 2 carrots diced 4 celery sticks diced 6 cloves garlic 1 brown onion 600g chuck beef/beef mince 600g diced pork shoulder/pork mince 500g Italian sausage mince or 300g bacon/pancetta Sprig Rosemary 1 1/2-2 cups red/white wine 800g crushed tomatoes 3 tablespoons tomato paste 1 cup milk 1 1/2 cups chicken/beef stock Salt and pepper Bechamel 100g butter 3/4 plain flour 1 liter whole milk 1/2 teaspoon nutmeg 300g mozzarella (half sauce in the sauce, half on top) 80g parmesan cheese Recipe: Dice Onion, garlic, carrot and celery and put them in a bowl Dice meat (if necessary) and combine in a bowl. Melt butter and oil in pot. Add and fry veggies/onion, cook until tender, remove from pot and reserve in bowl Add the meat mixture to pot and brown. Then add back the veggies/onion. Add rosemary Add wine and cook off the booze while deglazing the pot Add tomato sauce, tomato paste and milk. After a few minutes at chicken sauce. Simmer for 3 to 6 hours. add salt and pepper (AFTER THE LONG SIMMER) Bechamel sauce: Melt butter in pot, slowly add flour to melted butter. Cook into paste Preheat oven to 400 Slowly add milk and whisk constantly. Add nut meg. Add 150-200g mozzarellas Construct lasagna: 1. Meat sauce on bottom of pan 2. Layer of lasagna sheets 3. layer of meat sauce 4. layer of béchamel sauce
Watching a video from Nat feels like I’m getting a surprisingly warm and tender hug from a man with knives for fingers. Intimidating in appearance, gentle, warm and comforting in demeanor. Oh and he’s funny.
As soon as you put cheese in bechamel sauce, it is now called 'Mornay sauce'. So yeah you're right about it not being bechamel ya champion! Good on ya!
I love all of your episodes. The faith you have in your audience and the unending unholy hate towards processed foods, mixed with your sailor's vocabulary is equal measures wholesome, correct and entertaining.
This is drastically different from the lasagna we have in the states. Theres no veg aside from tomato. It's basically just marinara, sausage, ricotta, mozzarella and obviously the pasta. You say it's not too healthy. But, compared to the garbage we eat here in the US, you're leaps and bounds healthier due to the carrot and celery. Thank you for showing me that a few basic ingredients is all it takes to make awesome food that isn't going to give me heart disease or diabetes. For the past 2 weeks I've used your culinary guidance to make dishes that are not only different than the typical bullshit I've always made. But, they're also healthier and taste fucking amazing! My last experiment was a pork shoulder and it is by far the best tasting meal I've ever made. Can't thank you enough broseph!!! I used to say, "I'd starve if I didn't have a microwave or a phone to order takeout." You've helped me transform from a lazy slob to at the very least a novice chef. You're the man. Keep doing you!!!
All it took was an Aussie bloke who swears by his cooking skills and simple ingredients. Best of luck for the future and don't forget to share Nat's videos.
Some fresh spinach in a layer or two in that typical lazagna is fairly good as well, heck when I was a child it was the only way my mom could get me to eat spinach.
He basically made a good old fashioned Italian Sunday gravy and yes many of them put onions celery carrots in there its meant to act more as a seasoning flavor enhancers as they all get broken down during that long braising
Greetings from London! I followed your instructions (no meat tray here so it was beef & pork mince + smoked bacon lardons) made the ragu on Sunday then the sauce yesterday before putting them together for an absolutely banging lasagne. The best one I've EVER made! Two of us had it for dinner last night and I now have a whole load of single serving containers of it in the freezer for days when I can't be bothered to cook. 100% worth the time investment that went into in making it.
I was going to add this comment too - it freezes really well. I usually add a layer of spinach or other greenage as well for extra health points. you need a high sided pan though because it takes up a bunch of room and then cooks down to nothing. If you can be bothered steam it first then dump it out on a tea towel to dry off a bit because a lot of water comes out when you cook it. My better half makes a terrific vegetarian lasagne - I dont know whats in it I just eat it.
Congrats, Nat, on all the good coming your way ❤️ You deserve it just for keeping so many of us laughing during the pandemic alone, even though your breadth and depth expand far beyond that. Cheers to you and the missus! ❤️ (and yes, I did preorder!)
I don't understand the controversy over milk in the sauce. It's just dairy and most people gladly put heaps of cheese on top (and there's even more heaps in this lasagne).
This is a heart wrenching episode: been years since I had lasagne (wife doesn’t eat tomato and my favourite cuisine is Italian 😭); and I haven’t heard lingo like this for over ten years since migrating to Amster of the dam-Ed. So thank you for providing a small but regular dose of Aussie-ness into my otherwise fairly Aussie-less surroundings. Needless to say, I’ve just binge-watched maybe 20 videos now. Thank you covid! (Sorry, poor judgement there). But seriously, thanks. 🥳🙏🏻😁👍🏻🤘🏻
It's an awesome feeling when you go to a new pub and find out they have top shelf meat trays in their meat raffle. Some pubs meat trays can be pretty chat.
I laughed so hard at the sound sound effects when the milk went into the meat sauce that I had to replay what I missed .🤣 Good medicine! Keep it coming! 'rocking the DTJS tote bags in San Francisco!!
Oooh! I've never had a lasagna with a cheese sauce in it before! All the ones I've tried have had mince and ricotta. That looks dang tasty though, I'd definitely try it!
I'm sure it's been said, but you're constantly dropping legit, wise cooking techniques left and right. Great practices with salt use, common stuff in the kitchen (despite mismatched lids, lol), and temps. You drop a lot of knowledge for viewers in a short time. Great videos, mate :)
I'm in Spain and I think everyone loves this guy over here as well...mainly because everything is made so simple that even people that don't have a clue about cooking can make the recipes at home...tried the Bolognese the other week and it was great...nice work mate🤘
8:24 a good tip there also, is to put something under the tray in case. You good either put the lasagne on a cookie sheet, or line the rack below it with aluminum foil!
Pissed off at society go spiritual Yes, Vegemite and or Soy sauce or Worcester sauce adds umami awesomeness. Also, if you can hack it, lasagne is even better if left cooked one night then left to cool then reheated for the following nights dinner.
6:12 with béchamel you can throw it all in together and stir and it'll work out fine .. don't have to do it bit by bit .. as long as you stir constantly (which you have to do either way)
@@cathdodd5072 Bars, fundraisers, VFWs, sometimes churches or church fraternities, etc. might all put one on. Usually works like your standard raffle. See a product you like, by a ticket or five. Sometimes they'll have a limited number of tickets available, say 30, and then they have a numbered wheel they spin to select the winner instead of doing a drawing. Minnesota is a little special in that as long as the event is held for ≤5 days out of the year, the event holders don't need to buy a gambling license. So anyone could hold a meat raffle if they have the product.
I made this for dinner last night. Piss easy to make, and tasted delicious. Even with the addition of milk to the sauce - this is game changing. Definitely recommended.
No frills. The most honest cooking videos! Very inspiring and encouraging to make every Aussie out there deviate from their comfortable cooking ways! :)
Hey Nat, when you do your tour and come to Toowoomba the missus didn’t buy me a ticket after I was dropping hints for ages and I thought for Father’s Day I’d be getting a ticket. Is there anyway you can please get me in? As I see the Toowoomba show is sold out. Cheers
Made this the other day with my girl but we just used ground beef instead of a meat tray and yes we did feel like champions when it was all done. Thanks for the inspiration and encouragement 👍🏻
Woe, I've never enjoyed a cooking show this much. Not only are you funny but you are just easy to understand and you make cooking so relaxing. You give the viewer inspiration and confidence. Of course I love that your metal 🖤🤘🖤🤘 that will always get my attention. Thank you. You have given me a reason to smile during a tough time.
Another brilliant recipe - love the concept of using the meat tray. I favour a bit of oregano in my ragu myself, but will definitely give rosemary a go.
Being from Texas we call bechamel milk gravy and we usually substitute the butter for bacon drippings. Traditionally eaten on mashed potatoes, chicken fried steak, or "biscuits" (read plain, savoury scones) for breakfast. Love it with lots of pepper!
Anyone getting upset about milk in ragù needs their head read. Not only is it traditional, it’s freaking delicious. Give it a go before you knock it, you nongs.
People also traditionally sacrificed farm animals to imaginary deities and burned witches at the stake. There's a reason we don't practice such barbaric rituals anymore.
@@chronic_daydreamer You said it was traditional to put milk in ragu. I made the humorous comparison of that practice to other traditions that were also once practiced and are now considered barbaric. It's funny because I've placed the former on the same level as the latter, which is quite ridiculous. You may now laugh at my wit.
* looks around furtively and whispers * you know you can add zucchini and eggplant if you want. I usually put all that veg in along with the classic veal/pork mince. And it turns out quite healthy. In the bechamel sauce I just add fresh parmesan (for that kick) and some nutmeg or allspice. And Robert's your father's brother. :D
I have literally never seen a lasagna use a bechamel cheese sauce as it's middle layer cheese, middle layers are always done with fresh grated mozzarella... this is a completely new universe for me and I'm confused
Yummo! Hey you don't need to pour the milk in a little at a time though. Dump it all in once the butter & flour is crumbly (and a little browned) then whisk on low heat until it's thick. It looks like it won't happen (like making meringue from chickpea can water) but it does I promise.
Nat I have a question regarding lasagna. I can’t have eggs any more, but is there anything you could advise to make lasagna without the egg pasta sheets for instance?
What's Mark Cooking thank you so much I’ll look it up, I’m in my 30s now and for some reason it’s only just started to affect me, so I’ve decided to cut eggs completely from my diet
Love this channel - he's a "farkin champ"! Keep smashing out the vid's. Came across your channel by accident and now watched all your 'how to cook' vids. Thanks again. :)
Hey Nat (if you read/respond), do you regard the jars of passata that you can get at the supermarket as jar sauce? Or do they have a place in some recipes?
Me and a mate accidentally won the pub quiz at Undercliffe cricket club in Bradford many years ago. As was the tradition , the prize was eight pints so we set about shifting that before home time, the club members getting a bit shirty at our exuberant method of consumption. Then my mate ended up winning the meat raffle which we perhaps less than graciously accepted, what with it being some room temperature pork chops, Cumberland sausages, a couple of sirloins, chicken thighs, black pudding and some grey minced “beef”. We weren’t too fucked about taking home some meat that’d been sat on the bar all afternoon so we tried to swap it for an equivalent value of if ale, now that turned out to be just four more jars, the chiselling bastards. Anyway, we supped up and got slightly high-spirited and pinched a couple of sausages from the still warm meat raffle for supper. Obviously room temperature pork products have a consequence, in this case a touch of the old both-ends mayhem, the key symptoms being strained intercostal muscles and an arsehole like the Japanese flag. In conclusion, cricket clubs are run by fat knackers with no regard for human decency or entertaining sport spectacles.
Decided on this for dinner tonight, in the oven now but a few sneaky tastes of the meat and sauce, can't bloody wait ..so freaking good ... oh and for the first time ever I added milk . Good on ya champion keep the recipes coming .
Thank you I have been waiting for lasagne for a long time it's my favourite food I loved it when you pulled out the milk and thanks for the spagetti I love it my mum always forgets to get the mill out so I tell at her
Hardest thing about winning a meat tray: catching the train home, hammered on beers, and the stray dogs chasing you home and you can't find your keys at the door. Then your brothers couldn't be arsed opening the door for you. Good times!
Uncle boy boy? 😂😂😂
Too fucken right.
Drive ya fuckin' car!
Problem solved.
🤣🤣🤣🤣🤣🤣🤣 fucking hell that made me laugh best aussie comment I Eva read
Here you go, the ingredients in the order he added them:
2 carrots diced
4 celery sticks diced
6 cloves garlic
1 brown onion
600g chuck beef/beef mince
600g diced pork shoulder/pork mince
500g Italian sausage mince or 300g bacon/pancetta
Sprig Rosemary
1 1/2-2 cups red/white wine
800g crushed tomatoes
3 tablespoons tomato paste
1 cup milk
1 1/2 cups chicken/beef stock
Salt and pepper
Bechamel
100g butter
3/4 plain flour
1 liter whole milk
1/2 teaspoon nutmeg
300g mozzarella (half sauce in the sauce, half on top)
80g parmesan cheese
Recipe:
Dice Onion, garlic, carrot and celery and put them in a bowl
Dice meat (if necessary) and combine in a bowl.
Melt butter and oil in pot. Add and fry veggies/onion, cook until tender, remove from pot and reserve in bowl
Add the meat mixture to pot and brown. Then add back the veggies/onion.
Add rosemary
Add wine and cook off the booze while deglazing the pot
Add tomato sauce, tomato paste and milk. After a few minutes at chicken sauce.
Simmer for 3 to 6 hours.
add salt and pepper (AFTER THE LONG SIMMER)
Bechamel sauce:
Melt butter in pot, slowly add flour to melted butter. Cook into paste
Preheat oven to 400
Slowly add milk and whisk constantly. Add nut meg. Add 150-200g mozzarellas
Construct lasagna:
1. Meat sauce on bottom of pan
2. Layer of lasagna sheets
3. layer of meat sauce
4. layer of béchamel sauce
well done mate
so..
Meat sauce
All of the pasta sheets
Meat sauce
Bechamel sauce
according to your directions, doesn't sound quite right lol
Bro, do sth with your life..
Thanks cheers.
Feckin ledge mate
Watching a video from Nat feels like I’m getting a surprisingly warm and tender hug from a man with knives for fingers. Intimidating in appearance, gentle, warm and comforting in demeanor. Oh and he’s funny.
🤣
Right? There is something wholesome about this. He's kind and treats us better than most :D
Don’t know what’s funnier, Nat or his misses chuckling in the back ground 😂
Nat of course, he's a man on mission from god
i always love her chuckles
I'd say she's more of a hit than a miss.
They augment each other well, like a champion and some redders
🤣🤣🤣
As a chef of 20yrs I love this channel.. keep up the good work champion!
The world needs more of this- champions, plonks and remembering that it doesn’t parramatta
Your sayen it wrong. But it doesn't cabramatta.
Keaven 😛
@@ShallowEra That's a matter of opinion but then I guess it doesn't Wangaratta.
Hey nice oPUNion
I see what you did there.
As soon as you put cheese in bechamel sauce, it is now called 'Mornay sauce'. So yeah you're right about it not being bechamel ya champion! Good on ya!
I was thinking the same! LOL
Like yep now it's a mornay. Bechamel is just the mother sauce
oh is that what mornay is? I've only ever had Salmon Mornay I I'd assumed it was something specific with fish!
Lol, when I was a kid, I used to think Mornay sauce came from the Mornington Peninsula....weird
@@Raida7 to be fair salmon's key to salmon mornay
@@R0gue0ne As someone is who from Victoria, but not from Mornington originally, your comment is funny! 😂🤣
"This jar of weird seminal fluid" 🤣🤣 Gordon Ramsay could learn a trick or two here I reckon.
Yeah ramsay would love that sauce comment
Les Hill i would love to see the two of them together in a video
@@ctfangirl Yes absolutely....there would b more bleeps n plonks just to hide the language 🤣🤣
Yup, you got that right!
Hell yes. I needed something great to watch at 3am in Canada, and here we are
I love all of your episodes.
The faith you have in your audience and the unending unholy hate towards processed foods, mixed with your sailor's vocabulary is equal measures wholesome, correct and entertaining.
Was it embarrassing to be seen buying that jar crap at the shops?!! 😂
"It's not for me. It's for a friend I hate."
🤣🤣🤣🤣
The really calm "plonk" when you put the lasagna on the cutting board was the only stress reliever I needed for today
"The world is full of options."
The world is also full of jar sauce, so be careful.
DON'T FORGET TO BUY A WOK!!!!
Stole my comment. Gold
@@quadsquadsone762 I think we all should remind him, every video, multiple times - until he gets a fucking wok!
14 cases today mate numbers going down rapidly we'll be open in no time!
@@Xx187x So you can all go out and get woks?
LOL. I figure you commented on the wrong comment?
Wok hay?
Bring back the "your style is unorthodox, yet effective" outro.
"pubs" D:
YOU MONSTER I'M IN MELBOURNE
Courage & solidarity my Southern chum. We'll get through this as long as we can stop the wankers from ruining it for the rest of us.
@@Dash41198 he's a bloody bastard for saying that hahaha
I feel personally attacked, i too am in melbourne :(
Me too, at least the bottle shops are still going though
He did say you can go to the shop and get it
*Jules is a dead-set champion! I don't know how she manages to hold the camera still while she is cracking up laughing at you!!* 🤣😂
I think she's got that problem covered with a tripod 👍😉 p.s. might have seen it in the window reflection
This is drastically different from the lasagna we have in the states. Theres no veg aside from tomato. It's basically just marinara, sausage, ricotta, mozzarella and obviously the pasta.
You say it's not too healthy. But, compared to the garbage we eat here in the US, you're leaps and bounds healthier due to the carrot and celery.
Thank you for showing me that a few basic ingredients is all it takes to make awesome food that isn't going to give me heart disease or diabetes.
For the past 2 weeks I've used your culinary guidance to make dishes that are not only different than the typical bullshit I've always made. But, they're also healthier and taste fucking amazing!
My last experiment was a pork shoulder and it is by far the best tasting meal I've ever made. Can't thank you enough broseph!!!
I used to say, "I'd starve if I didn't have a microwave or a phone to order takeout."
You've helped me transform from a lazy slob to at the very least a novice chef. You're the man.
Keep doing you!!!
That’s awesome 👍
good on ya man.
All it took was an Aussie bloke who swears by his cooking skills and simple ingredients. Best of luck for the future and don't forget to share Nat's videos.
Some fresh spinach in a layer or two in that typical lazagna is fairly good as well, heck when I was a child it was the only way my mom could get me to eat spinach.
He basically made a good old fashioned Italian Sunday gravy and yes many of them put onions celery carrots in there its meant to act more as a seasoning flavor enhancers as they all get broken down during that long braising
Greetings from London! I followed your instructions (no meat tray here so it was beef & pork mince + smoked bacon lardons) made the ragu on Sunday then the sauce yesterday before putting them together for an absolutely banging lasagne. The best one I've EVER made! Two of us had it for dinner last night and I now have a whole load of single serving containers of it in the freezer for days when I can't be bothered to cook. 100% worth the time investment that went into in making it.
I know it's been a minute but do you remember how long (ish) you had that las in the freezer?
I was going to add this comment too - it freezes really well. I usually add a layer of spinach or other greenage as well for extra health points. you need a high sided pan though because it takes up a bunch of room and then cooks down to nothing. If you can be bothered steam it first then dump it out on a tea towel to dry off a bit because a lot of water comes out when you cook it. My better half makes a terrific vegetarian lasagne - I dont know whats in it I just eat it.
8;14 "Some spicy music"
Slightly disappointed that you didn't at least start a song by the Spice Girls.
Also, strangly relieved.
I thought the music was more cheezy than spicy.
I thought it was sensual... anyone got a link to it?
“Don’t worry, just going to go home and pour this down the sink. Doing my part for society.”
Congrats, Nat, on all the good coming your way ❤️ You deserve it just for keeping so many of us laughing during the pandemic alone, even though your breadth and depth expand far beyond that. Cheers to you and the missus! ❤️ (and yes, I did preorder!)
Dude this guy is onto a change into people’s health. Backed up with Pirate Language. Love it!
I don't understand the controversy over milk in the sauce. It's just dairy and most people gladly put heaps of cheese on top (and there's even more heaps in this lasagne).
Milk is a common ingredient in ragus. Seems weird to some, but this isn't the first place I've seen it.
This is a heart wrenching episode: been years since I had lasagne (wife doesn’t eat tomato and my favourite cuisine is Italian 😭); and I haven’t heard lingo like this for over ten years since migrating to Amster of the dam-Ed. So thank you for providing a small but regular dose of Aussie-ness into my otherwise fairly Aussie-less surroundings. Needless to say, I’ve just binge-watched maybe 20 videos now. Thank you covid! (Sorry, poor judgement there). But seriously, thanks. 🥳🙏🏻😁👍🏻🤘🏻
It's an awesome feeling when you go to a new pub and find out they have top shelf meat trays in their meat raffle. Some pubs meat trays can be pretty chat.
Gagged a bit when the sauce was poured
2:05 Mark Felton has entered the chat.
I was looking for this comment.
So Nat probably knows a metric fuck-ton about Military History as well. Bloody champion.
I'm annoyed at how we didn't get 10 minutes of how the Italians invaded Benghazi to secure a reliable supply of nutmeg for their béchamel sauce.
YEEEEES.
Nat. Never ever change. Onya champion!
I laughed so hard at the sound sound effects when the milk went into the meat sauce that I had to replay what I missed .🤣
Good medicine!
Keep it coming!
'rocking the DTJS tote bags in San Francisco!!
I love hearing your lady laughing in the background, you two are obviously having fun doing these videos and it shows ^_^
He just uses the same recording every time. He's totally sick of this shit.
Your edits are top tier champion level.
Jewls' laugh gets me every time 🤣
Oooh! I've never had a lasagna with a cheese sauce in it before! All the ones I've tried have had mince and ricotta. That looks dang tasty though, I'd definitely try it!
I'm sure it's been said, but you're constantly dropping legit, wise cooking techniques left and right. Great practices with salt use, common stuff in the kitchen (despite mismatched lids, lol), and temps. You drop a lot of knowledge for viewers in a short time. Great videos, mate :)
Maaate, I'd love a curried snag recipe...
I'm in Spain and I think everyone loves this guy over here as well...mainly because everything is made so simple that even people that don't have a clue about cooking can make the recipes at home...tried the Bolognese the other week and it was great...nice work mate🤘
I read the video title in my head as "meat tray lasag-nay"
Woot. I used to call lasagne 'lasag-nay' when I was younger...
8:24 a good tip there also, is to put something under the tray in case. You good either put the lasagne on a cookie sheet, or line the rack below it with aluminum foil!
Oi mate tip from an Italian, try putting a bit of Ground Cinnamon in the ragu, and only a little bit 1/4th a tablespoon
A few squares of dark chocolate works well too. Sounds weird, tastes amazing
I've heard a little nutmeg is magic too, is this common?
Sticking a star anise with the meat is also really yum.
I reckon you mean 1/4 teaspoon stallion because only psychopaths would use fractions of a bigger spoon like that..
Pissed off at society go spiritual Yes, Vegemite and or Soy sauce or Worcester sauce adds umami awesomeness. Also, if you can hack it, lasagne is even better if left cooked one night then left to cool then reheated for the following nights dinner.
I'm so in love with your cooking show...its hilarious yet teaches ppl to cook..thank you!!!!!
I have never laugh soo hard in life literally love the videos ❤️
0:02 sounds like my microwave
shown 2 of my friends your viddies last night and they loved them so we made the left overs recipe worked great!
6:12 with béchamel you can throw it all in together and stir and it'll work out fine .. don't have to do it bit by bit .. as long as you stir constantly (which you have to do either way)
Healthy is relative! That dish is healthier than a crab stick with a deep fried mars bar for dessert and a can of coke. Also better without jar sauce!
I am now envisioning you dipping a fried crab stick in jar bechamel sauce... ~shudder~
Raida7 that would make a billy goat chunder 🤮
Your videos are excellent, no bullshit, no sugar coating and straight up. Nice work!
You're telling me Minnesotans aren't the only ones obsessed with meat raffles?!
Another reason to go to Minnesota. Is that a meat raffle at a bar? How does that work?
@@cathdodd5072 Bars, fundraisers, VFWs, sometimes churches or church fraternities, etc. might all put one on. Usually works like your standard raffle. See a product you like, by a ticket or five. Sometimes they'll have a limited number of tickets available, say 30, and then they have a numbered wheel they spin to select the winner instead of doing a drawing.
Minnesota is a little special in that as long as the event is held for ≤5 days out of the year, the event holders don't need to buy a gambling license. So anyone could hold a meat raffle if they have the product.
Same in Wisconsin
@@ren5731
That's the way it works in Oz too, but it's the local sporting clubs that run it.
Nat I lived in Australia for a year and have sadly had to tell my fave Aussie friends, they've been replaced. You're my new fave top Aussie! 😆
True Aussie legend!! 🤘🏻🙏🏻
I love how approachable you make cooking, it's something I would want to do if I made TH-cam videos.
Um Nat, you should probably explain that here in Australia ''hot as buggery" means something different.
It can be both!
I made this for dinner last night.
Piss easy to make, and tasted delicious. Even with the addition of milk to the sauce - this is game changing.
Definitely recommended.
"1980s Axl Rose before he got huge teaches you how to cook dinner"
No frills. The most honest cooking videos! Very inspiring and encouraging to make every Aussie out there deviate from their comfortable cooking ways! :)
Looks great. I put cheese on every layer. But you know, Whatever Trevor.
I love these videos. Thank you for these. Also, I lost it when the meat tray fell from above. I can't explain why it was funny, but I chuckled.
I would like to extend my gratitude to uncle Roger for introducing this channel to me. I can't stop watching your videos 😁
I'm loving your channel. My house mate said its the best cooking channel out there. He was not wrong there. Very informative.
Hey Nat, when you do your tour and come to Toowoomba the missus didn’t buy me a ticket after I was dropping hints for ages and I thought for Father’s Day I’d be getting a ticket. Is there anyway you can please get me in? As I see the Toowoomba show is sold out.
Cheers
1:31 'it's fucken rigged!" definetly said at every pub raffle...lol
Bechamel-sauce + cheese = Mornay-sauce.
When cheese grated coarse, hits the bechamel sauce - that's a mornay.
@@KastnerFurniture you win best comment
@@KastnerFurniture awesome - now I'll be singing that in my head all fuckin night
Made this the other day with my girl but we just used ground beef instead of a meat tray and yes we did feel like champions when it was all done. Thanks for the inspiration and encouragement 👍🏻
i cheer every time ya get the right burner lit, woohoo! me and my stove have been living together for 5+ years and i still can't get the right burner
Ive got 8 burners to get wrong .. and yes, i do, every fekkin time 😂🤯
Woe, I've never enjoyed a cooking show this much. Not only are you funny but you are just easy to understand and you make cooking so relaxing. You give the viewer inspiration and confidence. Of course I love that your metal 🖤🤘🖤🤘 that will always get my attention. Thank you. You have given me a reason to smile during a tough time.
Love the fact that Nat wears a Metal T-shirt but has a RM belt on too . His a legend!!!
Another brilliant recipe - love the concept of using the meat tray. I favour a bit of oregano in my ragu myself, but will definitely give rosemary a go.
"Good Lasonya Champ!" New t-shirt?
Does anyone else's soul feel more healed after watching Nat? Me too 🤘
Never win the meat tray at a small town pub when your only staying over night.
Blow in's are not supposed to win the meat tray!!!!
I comment this every video, but this is the funniest cooking show on TH-cam. Your killing it Nat. Please keep doing the cooking videos.
2 am Pacific wth Nat 😂
The Mark Felton music at 2:05 got me really confused hahahaha
Wonder how many pissed off Italians this is gonna get
as an Italian the only thing i’m pissed off about is the tinned crushed tomatoes
Being from Texas we call bechamel milk gravy and we usually substitute the butter for bacon drippings. Traditionally eaten on mashed potatoes, chicken fried steak, or "biscuits" (read plain, savoury scones) for breakfast. Love it with lots of pepper!
Anyone getting upset about milk in ragù needs their head read. Not only is it traditional, it’s freaking delicious. Give it a go before you knock it, you nongs.
People also traditionally sacrificed farm animals to imaginary deities and burned witches at the stake. There's a reason we don't practice such barbaric rituals anymore.
Vexas345 Not sure how that’s relevant, but whatever floats your bigoted goat.
@@chronic_daydreamer You said it was traditional to put milk in ragu. I made the humorous comparison of that practice to other traditions that were also once practiced and are now considered barbaric. It's funny because I've placed the former on the same level as the latter, which is quite ridiculous. You may now laugh at my wit.
Love you man. You kill it with the videos and inspiration. That could be the beer talking but YOU....are the champion.
* looks around furtively and whispers * you know you can add zucchini and eggplant if you want. I usually put all that veg in along with the classic veal/pork mince. And it turns out quite healthy. In the bechamel sauce I just add fresh parmesan (for that kick) and some nutmeg or allspice. And Robert's your father's brother. :D
Top shelf video champion. This felt a lot more relaxed with just the right amount of chuckles in there. You’ve got skills, see ya round
I have literally never seen a lasagna use a bechamel cheese sauce as it's middle layer cheese, middle layers are always done with fresh grated mozzarella...
this is a completely new universe for me and I'm confused
I live in the UK and my mum always used bechamel made with cheddar (mornay), mozzarella was too expensive back then.
Just when I thought you couldn't find a new swear word to feature, you go and throw in 'deadshit' right at the end. Bravo, my man.
Please go against gordon ramsay
Yummo! Hey you don't need to pour the milk in a little at a time though. Dump it all in once the butter & flour is crumbly (and a little browned) then whisk on low heat until it's thick. It looks like it won't happen (like making meringue from chickpea can water) but it does I promise.
Nat I have a question regarding lasagna. I can’t have eggs any more, but is there anything you could advise to make lasagna without the egg pasta sheets for instance?
There is vegan lasagna sheets available that have no egg.
Why can't you have eggs any more?
What's Mark Cooking thank you so much I’ll look it up, I’m in my 30s now and for some reason it’s only just started to affect me, so I’ve decided to cut eggs completely from my diet
You could try this with boiled cauliflower crumbles. Shape the crumbles between 2 layers of baking sheets and there you go! I make them for pizza.
Dr Jafar Calley it just totally writes me off and upsets my stomach
Love this channel - he's a "farkin champ"! Keep smashing out the vid's. Came across your channel by accident and now watched all your 'how to cook' vids. Thanks again. :)
Literally just watched it on Facebook🤣
That looked delicious 😋..I’v never used jar sauce and never will ..awesome vid as usual 💕
yaaayyyy first view and like!!
Hey Nat (if you read/respond), do you regard the jars of passata that you can get at the supermarket as jar sauce? Or do they have a place in some recipes?
Actually a 100% perfect lasagne recipe, minus the meat tray. Same I've been making for 30 years.
Rock on champions!
Whats the go with the milk in the meat sauce? Curious as to what it does.
Statements like ‘Fang it in a pot’ and ‘check on your shit later’. True Aussie lingo right there he never fails to impress.
You'll know when it's done, because it looks like it's f*cking done!"
I can't stop laughing at that! looks delicious as well
I liked the Mark Felton musical reference, subscribed to both of you legends.
What are your thoughts on using pita bread instead of the sheets?
How the fuck is this so shitting funny. I can't stop watching it. I love it..
Nat, possibly one of the best video's yet, please don't stop making these you champion
i always make my own bechamel sauce.but this recipe looks amazing with the different meats.will be making this forsure. good stuff champ
Me and a mate accidentally won the pub quiz at Undercliffe cricket club in Bradford many years ago. As was the tradition , the prize was eight pints so we set about shifting that before home time, the club members getting a bit shirty at our exuberant method of consumption. Then my mate ended up winning the meat raffle which we perhaps less than graciously accepted, what with it being some room temperature pork chops, Cumberland sausages, a couple of sirloins, chicken thighs, black pudding and some grey minced “beef”. We weren’t too fucked about taking home some meat that’d been sat on the bar all afternoon so we tried to swap it for an equivalent value of if ale, now that turned out to be just four more jars, the chiselling bastards. Anyway, we supped up and got slightly high-spirited and pinched a couple of sausages from the still warm meat raffle for supper. Obviously room temperature pork products have a consequence, in this case a touch of the old both-ends mayhem, the key symptoms being strained intercostal muscles and an arsehole like the Japanese flag. In conclusion, cricket clubs are run by fat knackers with no regard for human decency or entertaining sport spectacles.
Decided on this for dinner tonight, in the oven now but a few sneaky tastes of the meat and sauce, can't bloody wait ..so freaking good ... oh and for the first time ever I added milk . Good on ya champion keep the recipes coming .
Thank you I have been waiting for lasagne for a long time it's my favourite food
I loved it when you pulled out the milk and thanks for the spagetti I love it my mum always forgets to get the mill out so I tell at her