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Moussaka
We don’t often get to eat Lamb these days, it’s a bit of a treat. But 1Kg of discounted minced Lamb at £2.10 was clearly an offer I couldn’t refuse…. This was a Tony “Pot Wash” gig so before launching ahead, a word of warning…. This recipe made enough for 6 to 8 people and we now have a whole untouched casserole dish full in the freezer! It was a “Hairy Bikers” recipe which we modified to keep in budget, not knowing it would make sooooo much. My mistake, but I’m good to put my hands up.
Ingredients:-
1Kg of Lamb mince
2 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp dried Oregano
1½ tsp dried Mint
1 Bay leaf
½ a Cinnamon stick
1 tbsp plain (Gluten free in our case ) Flour
A tin chopped Tomatoes
2 tbsp Tomato purée
2 Aubergines, cut into slices
Salt & Pepper
100ml of Oil
500g/1lb 2oz Maris Piper potatoes, peeled and thinly sliced
For the White Sauce:-
50g Margarine
50g Plain (Gluten free) flour
400ml Milk
50g Mature Cheddar Cheese, finely grated
1 tsp finely grated Nutmeg
2 Eggs, beaten
Method:-
(1) Put the Lamb, Onion, Garlic, Oregano, Mint, Bay and Cinnamon in a large 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 Tomatoes and Tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the Lamb 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 the tablespoon of Salt. Set aside for 10 minutes.
(4) Rinse the aubergine slices under cold water and pat dry with kitchen paper. Heat 3 tablespoons of the oil in a 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
(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 grated Cheese and the grated nutmeg. Simmer the sauce gently for 4–5 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 eggs.
(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 – you don't need complete layers, just to 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 Cheese. Bake for 35–45 minutes, or until deep golden-brown and bubbling.
OK this was quite a complex recipe for “Pot Wash Man” to deal with and the preparation time is lengthy. But it was quite tasty. Personally I would have put more Mint and Oregano in at the start. But we are into highly flavoured food on the cheap these days!
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- Details
- Written by Tony Carson
- Category: Recipes
When I’m out ‘Hunting’ in the supermarket (Read loitering by the Yellow Sticker fridge!) I sometimes have a mooch past the Fish counter in the hope of picking something discounted or interesting up. I had a double score day a while ago, discounted and interesting / different! A complete Octopus. If you are going to tackle disassembling an Octopus at home, try not to burst the Ink Sack, it will save you a good deal of cleaning!
Ingredients:-
1 Whole Octopus
3 Tbsp of Red Wine Vinegar
120ml of White Wine (£1 from Home Bargains! - Probably dreadful to drink, but good for cooking!)
2 Tbsp of Honey
3 Tbsp of Balsamic Vinegar
3 Tomatoes Chopped
2 Cloves of Garlic, minced
Olive Oil
2 Bay Leave
2 Onions, sliced
Ground Black Pepper
Oil to fry
Fresh Parsley, to garnish
Method:-
(1) Prepare the Octopus by removing the innards and the ‘Beak’. Separate the tentacles and cut the body into rings.
(2) In a pan add the tentacles, Red Wine Vinegar, White Wine and Bay leaves.
(3) Bring to the boil and then reduce the heat and allow to simmer for 40 minutes.
(4) When cooked but still slightly crunchy drain and reserve the liquid.
(5) In a frying pan fry the Tentacles for a minute to crisp.
(6) Add the Onions, Tomatoes, Olive Oil and Garlic.
(7) Allow to cook for 5 minutes until the Onions have caramelized.
(8) De-glaze with the Balsamic Vinegar and pour in the reserved liquid.
(9) Stir in the Honey and season with Black Pepper.
(10) Cook over a low heat for 3 minutes and serve garnished with fresh Parsley.
We battered the body rings and made Octopus Calamari as a side dish. We served ours over think Rice noodles, garnished with fresh Parsley and Lemon wedges. Very tasty indeed.
- Details
- Written by Tony Carson
- Category: Recipes
Maybe not traditional, but it worked!
Curry Ingredients:-
400g of Sausages, de-skinned
30g of Ground Cashew Nuts
2 Green Chillies, finely chopped
1 Onion, diced
3 Cloves of Garlic, minced
a Thumb of Ginger, grated
400g of Chopped Tomatoes
1 Cinnamon Stick
A handful of Curry Leaves
1 Tbsp of Fennel Seeds
2 Tsp of Chilli Flakes
2 Tbsp of Ground Coriander
350ml of Chicken Stock
3Cm of fresh Turmeric, grated
Oil to fry
Salt & Pepper to season
Fresh Coriander to garnish
Pomegranate Raita Ingredients:-
The Contents of a Pomegranate, without the pith
A Thumb of fresh Ginger, grated
½ Tsp of Turmeric Powder
2 Tbsp of chopped Fresh Coriander
280g of Greek Yogurt
Method:-
(1) Just combine everything!
Method for the Curry:-
(1) Mix the Sausage meat with the Coriander Leaves, Green Chillies and season with Salt &
Pepper.
(2) Roll into balls and place in the fridge to firm up.
(3) In a large pan heat the Oil and fry the Cinnamon, Curry Leaves and Fennel Seeds until fragrant.
(4) Add the Onions and fry until softened.
(5) Add the Garlic, Ginger, ans fresh Turmeric.
(6) Fry for a further minute.
(7) Add the chopped Tomatoes, Chilli Flakes, Ground Coriander and Chicken Stock.
(8) |Bring to the boil then reduce to a simmer.
(9) Allow to simmer for 15 minutes, stirring occasionally.
(10) Add the ground Cashew Nuts then add the Meatballs, stirring to coat.
(11) Cook stirring occasionally for 20 minutes so that the Meatballs are cooked through.
The Pomegranate Raita was really good and added another level to this flavour combination.
- Details
- Written by Tony Carson
- Category: Recipes
We're pretty sure every Eastern European nation have their own version of this recipe. But as we have a bit of a Polish gig going on, Polish it was! These good sized boneless Pork Loin Chops were less than £1 per serving.
Ingredients:-
2 Boneless Pork Chops
200ml of Milk
1 Onion, sliced
1 Egg, beaten
100g of Self Raising Flour (Gluten free for us)
Salt & Pepper to season
½ Tsp of Garlic Powder
½ Tsp of Onion Powder
½ Tsp of Paprika
½ Tsp of Turmeric (Just to colour the Breadcrumb coating)
200g of Breadcrumbs (Gluten free for us)
Oil to fry
Method:-
(1) Think of folk who have done you wrong and pound the Pork until it is well and truly flat and dead!
(2) Place in a flat bowl with the Milk and Sliced Onions and pop in the fridge for 2 hours or so.
(3) Remove the Pork and pat dry with kitchen roll.
(4) Season the Pork with Salt & Pepper.
(5) On a plate mix the Garlic Powder, Onion Powder, Turmeric, Paprika and Breadcrumbs.
(6) Coat each chop in the Flour mix, then in Egg wash and again in Flour mix.
(7) Coat well with Breadcrumbs.
(8) Heat the Oil in a large frying pan and cook the Pork for 3 to 4 minutes on both sides, until the coating is golden brown.
(9) Fry the reserved Sliced Onion with the sliced Mushrooms and Sauerkraut.
We served ours on of bed of Fried sliced Mushrooms, Sauerkraut and Onions. Very tasty and really inexpensive.
- Details
- Written by Tony Carson
- Category: Recipes
We’re still working our way through the 59p 500g of Sauerkraut from the local Continental shop and this certainly was a good way of using some of it!
Ingredients:-
500g of Minced Beef
1 Onion, diced
100g of Mushrooms, sliced
½ a Small Cabbage, shredded
½ Tbsp of Fennel / Caraway Seeds
100g of drained Sauerkraut
1 Bay Leaf
1 Tsp of Dried Thyme
½ Tsp of Dried Oregano
½ Tsp of Paprika
½ Tsp of Salt
¼ Tsp of Black Pepper
100g of Soup Cream
½ a Pack of Thick Rice Noodles
5 Tbsp of Margarine
Oil to fry
Fresh Parsley to garnish
Method:-
(1) In a large frying pan heat a little Oil and 3 Tbsp of Margarine.
(2) Fry the Mushrooms until softened.
(3) Remove and set aside.
(4) Add a little more Oil and the remaining 2 Tbsp of Margarine and fry the minced Beef until browned.
(5) Remove and set aside with the Mushrooms.
(6) Add the Onions and fry until softened.
(7) Add in the Cabbage, Fennel Seeds and cook until the Cabbage has softened.
(8) Return the Beef and Mushrooms and season with Salt & Pepper.
(9) Stir in the Oregano, Paprika, Thyme and Bay Leaf and allow to simmer for 10 minutes.
(10) Stir in the Sauerkraut and 50ml of Sour Cream and allow to simmer for a further 10 minutes.
(11) Cook the Noodles according to the packet instructions and drain.
(12) Serve the Lazanki over the Noodles and garnish with the remaining Soup Cream and Parsley. Remember to find and remove the Bay Leaf!
We really enjoyed this recipe. But next time we might reduce the amount of Oil / Margarine as we found it a little greasy for our taste.
- Details
- Written by Tony Carson
- Category: Recipes
We went to Poland again last night. Apparently this roughly translates as Little Hooves. The description doesn’t do them justice!
Ingredients:-
3 Large Potatoes, cooked, cooled and mashed
1 Large Egg
50g of Cornflour
50g of Rice Flour
50g of Tapioca Flour
½ Tsp of Salt
3 Cloves of Garlic, minced
1 Onion, Diced
200g of Mushrooms, sliced
2 Rashers of ( Home cured ) Dry Cured Bacon
4 Kielbasa, chopped diagonally
200g of Sauerkraut
Oil to fry
Method:-
(1) Add the mashed Potatoes, Egg, Flours and Salt to a bowl.
(2) Knead together to form a dough.
(3) Roll out on a floured surface into a thick Sausage shape.
(4) Cut at an angle into about 1 ½ inch pieces.
(5) Bring a large pan of salted water to the boil and add the Kopytka in batches.
(6) Allow to simmer for 5 minutes until they float to the surface.
(7) Remove and set aside.
(8) In a frying pan heat Oil and add the Onions, frying until softened.
(9) Add the Garlic, Bacon, Kielbasa and mushrooms & fry for a further 3 to 4 minutes, until the Bacon is crisp.
(10) Add in the Kopytka and fry until golden brown.
(11) Stir in the drained Sauerkraut and cook for a further minutes or so.
We’re fortunate to have a Continental Shop within sight here. So the Polish Smoked Sausages ( Kielbasa ) and Sauerkraut with easy to get hold of and remarkably cheap.
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