Two quick notes:Firstly if you saw this last week, sorry about that – little gremlins crept into the works but I have managed to sort them out and secondly, my apologies if I have not made comment on your posts the last couple of days, things have been a touch on the busy side plus we made a quick trip away. I will be back soon. 😀
You may wonder why I call this Mandy’s Moussaka. Quite simply it’s not authentic and I would not want to insult any genuine Moussaka making Greek so rather played it safe. Authentic or not, its scrumity. We enjoyed this for dinner the evening Pete and my Mom drove down from Johannesburg. Both Pete and Mom did say though that adding potato like with a traditional Moussaka would be nice.
500g lamb mince
500g beef mince
2 onions sliced
½ tsp dried thyme
1 tsp corriander seed – ground in a pestle and mortar
½ cup red wine
½ cup beef stock
410g tin tomatoes
2 carrots scraped and grated
Salt and black pepper to taste
5 medium brinjal (eggplant / aubergine) sliced ¼ inch thick length ways
1½ cups cheddar cheese grated
Thick Bechamel Sauce
4 cups milk
Salt and white pepper to taste
Fry both the lamb and beef mince until browned.
Add the onions and fry until softened.
Add the thyme, coriander, wine, stock and tomatoes and allow to simmer for 5 minutes.
Add the carrots and simmer until the liquid has reduced by half and thickened slightly.
Fry the brinjal in batches in a little grapeseed oil until tender, drain on paper towel and set aside.
In the meanwhile melt the butter and sir in the flour.
Whisk in the milk and continue stirring until thickened and boiling.
Season with salt and pepper and stir in the egg.
Assemble the Moussaka by layering the mince and brinjals finishing with a layer of bechamel.
Sprinkle the cheese over the top and bake at 180 °C for 45 minutes.
When I read about this recipe over at my friend Tanya’s blog, Chica Andaluza, I quickly commented that I was going to get some pork ribs out of the freezer so I could get cracking with making this delectable recipe but alas the pork ribs turned out to be lamb ribs – no matter. Even though I had pork in mind, this was lip smacking good using lamb. I will be making this again using pork and beef – just for research purposes of course to decide which I like best.
I amended the recipes slightly mainly out of necessity as I didn’t have any star anise or dry sherry in stock so I omitted the star anise and replaced the sherry with red wine which I always have on hand.
Chinese Style Lamb, Pork or Beef
45ml vegetable oil for frying
1kg Lamb/Pork / Beef for slow cooking cut as desired
1 large onion roughly chopped
50g peeled fresh ginger roughly chopped
6 cloves of fresh garlic
15ml Chinese five spice powder
5ml freshly ground black pepper
100ml brown sugar
50ml soy sauce
50ml red wine
30ml tomato purée
250ml chicken or beef stock
Heat the oil in a saucepan and seal the meat on all sides (in batches if necessary). Remove the meat and reserve in a separate bowl.
Blitz the onion, ginger, garlic and water to a paste in a food processor then fry gently until softened in the same saucepan you used for the meat.
Add the five spice and pepper then after a minute add the sugar, soy sauce, wine, tomato purée and stock .
Add the meat with any juices and stir to coat the meat in the sauce.
Bring to the boil then reduce to a simmer and cook gently for 2 hours.
Remove the lid for the last 30 minutes to allow the sauce to reduce and thicken.
We recently had 3 days of solid rain which dropped our lovely temperatures quite a lot, which in turn set in quite a large urge for a hearty meal and a tomato based lamb casserole was right on the top of my list. This is one of those meals that is even nicer the next day and freezers very well too.
1kg lamb cut up -I used the “offcuts” from the half lamb be bought late last year
5ml black pepper
7.5ml cumin seeds
7.5ml dried thyme
2 medium onions sliced
1 litre lamb/beef stock
115g tin tomato paste
15ml brown sugar
4 potatoes peeled chopped
3 carrots scraped and chopped
Combine the flour, salt, pepper, cumin and thyme in a bag and add the lamb. Shake the bag about to coat the lamb in the flour mixture.
Seal and brown the lamb in batches in a little olive oil in a pot over a medium heat and set aside.
Fry the onions and add the meat back to the pot.
Add the stock, tomato paste, sugar and stir to combine, cover and allow to simmer over a low heat for approximately 1 hour or longer until the meat is tender.
Add the potatoes and carrots and simmer for a further 30 to 40 minutes until the vegetables are cooked through.
If the sauce is a little thin, thicken with a small amount of cornstarch mixed with water.
Sosaties are a traditional and proudly South African dish of Cape Malay origin. The term derives from sate (skewered meat) and saus (spicy sauce) and are usually cooked on a braai (barbecue) after marinating for a day. For all intents and purposes, you can call these yummy morsels kebabs, either way they are fabulous!
3 large onions sliced
3 garlic cloves crushed
30ml mild curry powder
½ red chilli finely chopped
3 bay leaves
15ml chopped ginger
30ml smooth apricot jam
350ml wine vinegar
1.5kg boneless mutton or lamb
1.5kg boneless pork
50 dried apricots (optional)
16 wooden skewers soaked in water
Heat the oil in a saucepan and sauté the onions and garlic until the onions are soft.
Add the curry powder and sauté for 2 minutes.
Add the remaining ingredients except for the milk and simmer for 10 minutes.
Remove from the heat, leave to cool and stir in the milk.
Cut the mutton and pork into 2.5cm cubes. Marinate the meat in the marinade for 24 hours.
Thread 6 meat cubes onto each skewer, alternating them with the apricots.
Braai (barbecue) over medium coals basting with the marinade.
These roasting times are approximate and slight adjustments may be required to achieve the degree of cooking preferred. This is particularly important for larger roasts for which cooking times can vary considerably.
My husband Pete doesn’t cook very often but when he does, boy of boy, his meals are remarkable, they are like special occasions! This recipe is no exception. The meat literally falls off the bone and is so tasty plus the flavours from the stock make for an unforgettable gravy. There is no strict rule to use a leg of lamb; shanks, knuckles or shoulder can also be used and don’t forget the all important mint jelly.
Slow Roast Greek Lamb
3 onions peeled and thickly sliced
10 garlic cloves peeled and quartered
3 rosemary sprigs
2kg leg of lamb
10ml olive oil
5ml dried oregano
Juice of 3 lemons
1½ cups lamb or chicken stock
Preheat the oven to 100°C.
Place the onions, garlic and rosemary sprigs on the bottom of a small roasting pan.
Rub the lamb with the olive oil and oregano and place it on top of the vegetables.
Mix the lemon juice and stock together and pour over the lamb.
Cover the roasting pan tightly with tinfoil.
Bake for 8 to 10 hours until tender and falling off the bone.
Recipes call for different cuts of meat for certain types of cooking; roasting, stewing, frying etc. Some meat must be cooked quickly over a high heat and others slowly in a moderate oven. The following three charts show all the different cuts for beef, lamb and pork.