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MabelJane
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« Reply #1065 on: 23:36:22, 10-01-2008 » |
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Harvest Moussaka
4 tbsp veg oil
8oz shallots, peeled and chopped
2 cloves garlic, peeled and chopped
4oz mushrooms, chopped
4oz each of cashews and walnuts – half milled, half chopped
4oz soft breadcrumbs
2 tbsp tomato paste
4 tbsp chervil, chopped
Veg stock to moisten
Sground peppercorns and Marmite to flavour
2 large aubergines, sliced
Wholemeal flour for dusting
Salt
Oil for frying
4oz grated cheese
½ pint natural yoghurt
5 eggs
Prick aubergine with a fork & leave to soften. Fry shallots and garlic until golden, add mushrooms. Cook until juices run, stirring occasionally. Mix nuts and crumbs & stir well in the vegetables with the tomato paste and chervil. Moisten mixture with stock, season with pepper and Marmite and set aside.
Press and dry aubergine slices in kitchen paper, dust with the flour and fry in oil. Place alternate layers of nut mixture and aubergine in an ovenproof serving dish, finishing with a layer of aubergine, and sprinkle with cheese.
Whisk the eggs, add the yoghurt and mix well. Season with salt. Pour the mixture over the dish. Bake in a moderate oven for about 40 minutes or until the top is golden.I sometimes change the recipe a bit, eg last time I added some finely chopped courgette to the nut mixture. And instead of nuts, as some of the family have a nut allergy, I use half-crushed sunflower seeds. Hope anyone who tries this recipe enjoys it! 
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Ruth Elleson
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« Reply #1066 on: 23:39:15, 10-01-2008 » |
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Droooooool....
Just one thing - if you were to substitute something for the chervil, what would you think of using? Chervil's really difficult to come by if you don't have a garden (it deteriorates very quickly after picking, and is therefore rarely sold by shops).
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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MabelJane
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« Reply #1067 on: 00:09:58, 11-01-2008 » |
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Sorry Ruth, forgot to add that I've never used chervil but haven't substituted anything else. I'd like someone to tell me what chervil tastes like and how it might add to the flavour of the moussaka if I did get hold of some.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #1068 on: 00:16:09, 11-01-2008 » |
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Sounds worth trying MJ. I once followed a moussaka recipe out of a Greek veggie book I've got and it was dreadful, almost as if the person who wrote it had never actually tried making it. Unfortunately I wasn't just making it for myself either  I never used the book again and I don't think I've ever been brave enough to try moussaka again. I've grown chervil but it's not a very exciting herb, I've found, and, as Ruth says, it doesn't last long so I haven't grown it recently. I wouldn't have thought it was vital. |
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Ruth Elleson
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« Reply #1069 on: 09:10:13, 11-01-2008 » |
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Thank you MJ - I will definitely be trying that!
Anna - any news on those stuffed aubergines? Cos if you've got a recipe, I'll pick up a job lot of aubergines tomorrow at Lewisham Market and try both recipes next week...
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« Last Edit: 10:22:13, 11-01-2008 by Ruth Elleson »
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Antheil
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« Reply #1070 on: 09:47:06, 11-01-2008 » |
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Ruth, I have looked but cannot find the exact recipe that I used to use, but basically you can make it up as you go along!!
Cut the aubergines lengthways and bake in oven for about 20 until flesh is soft. When cool scrape out into bowl but leaving enough next to skin so they keep their shape. Chop flesh finely (you won't need to use all of it so you could make that dip of Morts with it?)
Cook some rice (I prefer to use brown). Add the rice to the flesh and then add finely chopped tomatoes, spring onions, pine nuts, red pepper, mushroom, maybe capers, herbs and seasoning of your choice - I like to use fresh flat parsley and if you want to spice it up then finely chopped chilie.
Stuff the shells with the mixture, drizzzle over a little olive oil, top with some shavings of cheese,(whichever type you prefer, Pecorino is good) and put back in oven for about 30 mins. Serve with dressed mixed leaves and maybe some garlic yoghurt.
If using a meat mixture (beef or lamb) instead of rice then of course you cook the meat first before adding it to the vegetables of your choice.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ruth Elleson
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« Reply #1071 on: 10:22:57, 11-01-2008 » |
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Thanks - that does sound lovely  |
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Logged
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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martle
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« Reply #1072 on: 10:28:22, 11-01-2008 » |
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Green. Always green.
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Antheil
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« Reply #1073 on: 16:55:52, 11-01-2008 » |
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I came home early as my local river has started to creep over at one point, I don't get flooded as I am on a hill but I get cut off. So in view of that, and the fact we may get more atrocious weather tomorrow (the hills and fields are thick with snow) I don't intend to venture out tomorrow if possible which means, as I will have plenty of time to slow cook, tomorrow Chez Antheil, will be lamb shanks  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #1074 on: 20:06:56, 11-01-2008 » |
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Cut the aubergines lengthways and bake in oven for about 20 until flesh is soft. When cool scrape out into bowl but leaving enough next to skin so they keep their shape. Chop flesh finely (you won't need to use all of it so you could make that dip of Morts with it?)
Cook some rice (I prefer to use brown). Add the rice to the flesh and then add finely chopped tomatoes, spring onions, pine nuts, red pepper, mushroom, maybe capers, herbs and seasoning of your choice - I like to use fresh flat parsley and if you want to spice it up then finely chopped chilie.
Stuff the shells with the mixture, drizzzle over a little olive oil, top with some shavings of cheese,(whichever type you prefer, Pecorino is good) and put back in oven for about 30 mins. Serve with dressed mixed leaves and maybe some garlic yoghurt.
Ooh that does sound good! BTW I always use a couple of onions instead of shallots in my Moussaka. Are shallots tastier? I've never tried them. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #1075 on: 20:18:49, 11-01-2008 » |
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I don't know that shallots are su-challot different from onions I use shallots when I grow them myself but I never bother to buy them. They're probably nicer when you want to use them raw eg in a salad. |
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MabelJane
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« Reply #1076 on: 17:38:52, 17-01-2008 » |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #1077 on: 17:55:35, 17-01-2008 » |
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That's awful MabelJane and if it is down to the local vets and the Mafia then they should be put down too!
It's a very difficult disease to eradicate, even though in the UK we have routine testing by the State Vets and routine inspection of carcasses after slaughter it is endemic in some parts of the country.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #1078 on: 18:03:07, 17-01-2008 » |
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"It can be transmitted through food to humans, causing severe intermittent fever - though the milk which produces the cheese is perfectly safe when it is pasteurised.
Is this true Anty? I don't fancy any mozarella from those poor infected buffalo.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #1079 on: 18:12:57, 17-01-2008 » |
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Perfectly true MabelJane, pasteurisation kills it off, which is why all milk in this country (I think it was in the mid-30s) had to be pasteurised because drinking 'raw' milk (straight from the cow) led to tuberculoscis in humans. I am sure you would be perfectly safe eating it, but if you were worried mozzarella is produced in quantity in Scandinavia and also in this country so you could buy that and support British farming  We did, until some years back, have a farm selling raw (green top) milk but I believe it was stringently tested by the State Vets until they were allowed to sell it and I believe you had to apply for a special licence. I think it tragic that the situation in Italy has been allowed to get to this stage and so many of those wonderful creatures will be slaughtered through sheer incompetance |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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