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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.

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Gluttony Burger

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Category: Recipes

Gluttony Burger

This is more a tale of generosity combined with an excess of food humour and low Vitamin D levels! Not a recipe as such.

The generosity element is derived from a large tray of products we were given and which has kept us in high quality Meat, Fish and Cheese for the best part of this month. We generally try to give more than we take however we have several friends who are connected with various Food Banks. Sometimes we are offered vegetables and bread which is well past its use by date and is destined for composting. If we can salvage it we are always grateful. But this was something a bit different for us. When items which need refrigeration are donated to Food Banks they can present problems. When things like Veal, Venison, Aberdeen Angus Beef, Sea Bass and high quality Cheese are donated they really do create issues. Much appreciated as I’m sure they were. Dried and ambient produce is much easier for them to store and distribute. So when a friend offered us a green catering crate of goodies we were extremely grateful.  The food humour element and Vitamin D levels refer to our best solution to the winter blues. Laughter is the best cure and the enjoyment of cooking together is at least 50% of the benefit of a good meat!

So let’s not be too wordy here. When we ran the Bistro Sue’s hand pressed Bistro Burgers were a major part of the menu and people travelled considerable distances to try our rotating specials. We had a pack of Aberdeen Angus minced Beef in the goodie tray and time on our hands.

Ingredients:-

Gluten free bread bun which was the frozen result of a Tony error and was initially supposed to be a Pizza base!
Home Made Marie Rose Sauce.
Hand cut Salad.
4 Hand pressed Burgers.
Sliced Gherkins.
4 Eggs
4 rashers of Bacon.
Chilli Cheese slices.
1 Polish Smoked Sausage.
1 Large white Onion (For Onion Rings)

Method:-

(1) Wing it.
(2) Laugh a lot.
(3) Enjoy over 2 days!

Joking aside the assembly of the various layers in your burger really are up to you. But that monstrosity you see on the top was part of the joke. “Shall I batter the last Polish Sausage and use it as a centre for the Onion Rings?” - Is the sort of conversation only we have in the kitchen I guess?

Although this truly was a “Gluttony Burger“ all we actually bought specifically for it were the Cheese Slices, A Cannonball Onion and a Tomato. So technically we did shoehorn this into our budget!!!!!

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