Search

Random Recipe

Moussaka

Moussaka recipeSounds all posh and expensive, but really it's not.
 
Ingredients:-
 
750g/1lb 10½oz Lamb mince (Beef and Pork worked in ours)
1 Onion, finely chopped
2 Garlic cloves, grated
1 tsp dried Oregano
1½ tsp dried Mint
½  Cinnamon stick. grated
1 tbsp plain flour (Gluten free if required)
400g tin chopped Tomatoes
2 tbsp Tomato purée
2 Aubergines, cut into 0.5cm slices
1 tbsp salt, plus extra for seasoning
100ml/3½fl oz olive oil
500g/1lb 2oz Maris Piper Potatoes, peeled and thinly sliced
freshly ground black pepper
 
For the white sauce:-
 
Margarine
Flour
Milk
Salt & Pepper
Grated Italian style Cheese
 
 
Method:-
 
(1) Put the Mince, Onion, Garlic, Oregano, Mint, and Cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring to break up the meat.
(2) Stir in the flour and a good pinch of salt and pepper. Add the Tomatoes and Tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season again if needed and set aside.
(3) Meanwhile, place the aubergine slices in a colander and sprinkle with a tablespoon of salt. Set aside for 10 minutes.
(4) Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
(5) Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.
(6) Preheat the oven to 200C/180C Fan/Gas 6.
(7) To make the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Italian style Cheese. Simmer the sauce gently for 4 to 5 minutes, stirring regularly. Season to taste with salt and pepper.
(8) Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.
(9) Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres. Cover loosely with a third of the potatoes and then a third of the aubergines, just arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining grated Cheese. Bake for 35–45 minutes, or until deep golden-brown and bubbling.

On Facebook

A pretty authentic tasting Chicken Madras

Details
Category: Recipes

A pretty authentic tasting Chicken Madras

We had some cooked Chicken Thighs left over from a roast Chicken, so we thought we’d try a Madras from scratch.

Also “O” in our ‘Ingredients Alphabet’ works nicely with the Onion Bhaji

Ingredients:-

1 large Onion chopped
3 cloves of Garlic, minced
1 tin of chopped Tomatoes
Tomato Puree
2 medium Potatoes skinned and cubed
A thumb size piece of fresh Ginger skinned and grated
2 Chicken thighs
Chilli flakes
Chilli power
Cumin seeds
Cumin powder
Ginger Powder
Garlic Salt
Onion Salt
Black Pepper Corns
Dried Coriander
Black Lime
Garam Massala
Turmeric
Salt
Oil

We’ve not measured most of the ingredients as you can adjust the quantities to suit your taste.

Method:-

(1) In a Pestel & Mortar grind the Chilli flakes, Chilli power, Cumin seeds, Cumin powder, Ginger Powder, Garlic Salt, Onion Salt, Black Pepper Corns, Dried Coriander, Black Lime, Garam Massala, Turmeric, Salt, fresh Ginger and 2 cloves worth of the grated Garlic. You will end up with a very dry paste consistency.
(2) Gently fry the Onion and the remaining Garlic in a Wok or large frying pan.
(3) Add spicy paste and stir in.
(4) Now add the tinned tomato and an equal amount of water.
(5) Add the Tomato Puree and stir well.
(6) Add the cubed Potatoes and allow to simmer for 20 minutes or long enough for the Potato to be cooked by firm.
(7) Add the Chicken, stir in and simmer very gently for a further 20 minutes.

Relish

Ingredients:-

½ a Cucumber chopped
½ an Onion chopped
White Wine Vinegar
Dried Mint

Method:-


(1) Mix together and chill in the fridge.

Onion Bhaji

Ingredients:-

2 Onions sliced
100g gram flour
1 tsp Baking Powder
½ tsp chilli powder
½ tsp Turmeric Powder
Water
Salt
Oil

Method:-

(1) Mix everything except the Onions to make a very stiff batter.
(2) Add the Onions and mix well.
(3) Add about 2cm of Oil to a frying pan and heat to a medium heat. If a dry of the batter puffs up, rises to the surface and begins to brown, you are good to go.
(4) Form hand sized flattened rough disks and fry on both sides individually until golden brown.
(5) Drain on kitchen paper.

This sounds like a very complex recipe. But in fact once you have prepared the spice pasta it’s really quite an easy dish. We served ours on a bed of fragrant boiled Rice. The only bought items were the Poppadoms…..

 

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News