Din pacate scriu tarziu, dupa ce s-a intamplat evenimentul, din motive intemeiate: ultimele examene. Dar cum stiu ca emisiunile se dau si se reiau la nesfarsit, nu cred ca e prea mare greseala. Sambata, 12.06.2010 la ora 20.00 mama a fost invitata si a cantat la emisiunea “Varu’ Sandel” de la Etno TV. A fost prima ei aparitie la acest post de televiziune si a fost interesant de urmarit. A cantat 2 piese dobrogene si 2 piese aromane, fiecare interpretate cu costumul popular aferent. Asa ca daca faci o vizita pe aici si citesti, acum stii si poate vezi in reluare emisiunea si pe mama, daca iti face placere. 🙂
I feel so relieved! My exams are over. So is my stress. I can continue writing here, without thinking that I have an exam tomorrow or I have to learn for one. So I add today the recipe I put some weeks ago in Romanian. This is the English recipe of mousaka, the Greek type . But this one comes with a twist: it has Gruyère cheese in it. I loved it the moment I put my eyes on it, as it has cheese and aubergines, one of my favorite vegetables. Plus, it is traditional to make with aubergines, not potatoes. I have made mousaka with potatoes some years ago just to see how it tasted, but I didn’t like it. My fave is this one. If you are lucky to have this book: Josceline Dimbley “Marvellous Meals with Mince” – 1982, than you can just skip this.
What I like about this recipe is that it has exotic spices like cinnamon and nutmeg, that add a special flavour and fragrance to the dish.
Mousaka with Gruyère Cheese
- 550-675 g (1 1/4 – 1 1/2 lb) aubergines (approx. 3)
- lemon juice
- 2 onions
- 25 g (1 oz) butter (80-82 unsalted butter, if you find)
- 450 g (1 lb) lamb mince (you can add half lamb and half beef mince if you like)
- 1 tsp (5 ml spoon) ground cinnamon
- 2 tbsp tomato purée
- 6 tbsp water
- a good handful of parsley, chopped
- 200 g (8 oz) Gruyère cheese, sliced thinly (the original recipe states 100 g, but my experience has shown me that it is not enough, plus I love cheese, so there is never enough for me)
- salt and pepper
For the topping:
- 50 g (2 oz) butter
- 50 g (2 oz) plain flour
- 450 ml (3/4 pint) milk
- a little grated nutmeg
- 2 egg yolks
- 2 tbsp single cream
- salt and black pepper
- Peel the aubergines, slice into 1/4 – 1/2 inch (5 mm – 1cm) rounds and immediately smear with lemon juice to prevent discoloration. Then rub all over with salt and leave in a colander in the sink for half an hour, to drain away the bitter juices. I can tell you that there won’t be much or no bitter juices.
- Peel and chop the onions. To do this I have discovered in London the excellent Alligator Onion Cutter. I hate cutting onion so I have purchased one there. I saw it in Selfridge and other stores. It is worth it having one, believe me. Heat the butter in a large frying pan and cook the onion over a gentle heat until softened. Add the minced lamb and fry over a rather higher heat, stirring and breaking up with a wooden spoon until it is separated and sealed. Stir in the ground cinnamon and a good seasoning of salt and pepper. Then stir in the tomato purée and water and bubble until the water is absorbed. Turn of the heat and stir in the chopped parsley.
- Bring a large pan of water to the boil and empty the aubergine slices into it. Cover the pan and boil for 2 minutes. Drain and rinse in cold water.
- In a 2 1/2 – 3 pint (1,4 – 1,7 litre) ovenproof dish (a glass one shows tha layers attractively) make layers of aubergine slices, mince mixture and Gruyère cheese, starting and ending with a layer of aubergine.
- To make the topping, melt the butter in a saucepan, remove from the heat and stir in the flour. Stir in the milk, gradually at first. Bring to the boil, stirring all the time and then bubble gently, still stirring, for about 3 minutes. Season lightly with salt and black pepper add a little grated nutmeg. What a lovely flavour!Remove from the heat.
- Whisk the egg yolks with the cream and gradually add the white sauce, stirring in thoroughly. If the sauce is al all lumpy, whisk until smooth and then pour on tp of the aubergine and meat layers.
- Heat the oven to Gas Mark 4/ 180°C, 350°F and bake in the centre of the oven for 45 minutes, until a rich golden brown on top.
Posted in Beef, Dishes, English, F word, Greek, Lamb
Tagged aubergine, beef mince, black pepper, butter, cinnamon, egg yolk, flour, greek food, greek recipe, Gruyere cheese, Josceline Dimbley, Josceline Dimbley Marvellous Meals with Mince, lamb mince, lemon juice, Marvellous Meals with Mince, milk, minced meat recipe, mousaka, mousaka recipe, Mousaka with Gruyère Cheese recipe, mousaka with Gruyere cheese, nutmeg, onion, parsley, salt, single cream, tomato puree