Sunday, 6 April 2014

Slow cook Saturdays

After my FOMO last week, I felt compelled not to MO. Unfortunately, Thursday didn't quite go as planned and Friday went a little bit too much like planned. (No lunch, enforced j├Ąger bombs, I think you can imagine.) Thankfully, my almost 23 years on this planet has taught me what to do when you're inappropriately drunk for the situation - LEAVE. Sadly for me, someone had stepped on my already broken phone earlier in the evening and so I was left with no facility to contact the friends I was meeting for dinner. Anyway, the evening culminated in the Explorer paying for a taxi after I shouted up at his window and falling asleep at 9. He was not impressed. Nor was I when I had to go to Leyton the next day to buy a (shiny new i)phone after eating my first meal in 24+ hours. Anyway, after I sorted out the woeful mess and reprimanded myself for failing to withstand peer pressure, I turned my attention to slow cook Saturdays. That's a thing now! Last week was moussaka and this week was molasses braised lamb shoulder. Try them!
2 onions, sliced
4 cloves garlic, crushed
500g lamb mince
100ml red wine
1 tbsp red wine vinegar
1 can tomatoes
1 tsp allspice
1 cinnamon stick
1 tsp oregano
Half tsp nutmeg
1 tsp honey

Brown the mince over a high heat and remove and set aside on a plate.
Fry the onions and garlic in olive oil over a medium heat until brown.
Turn the heat up a little, add the red wine and red wine vinegar and let the alcohol bubble off. 
Return the lamb to the pan then add the spices, honey, tomatoes and 1 tsp salt.
Turn the heat down to medium low and simmer for around an hour.

3 aubergines, sliced to half an inch thick circles 
1 potato, sliced into half an inch thick circles 

Place the vegetables in a single layer on a baking tray.
Drizzle with olive oil and salt.
Bake for 30 minutes at 220. 

50g butter
50g flour
300ml whole milk
Half teaspoon nutmeg
Sprinkle of cayenne
200g feta cheese 
250ml Greek yoghurt 
3 eggs, whisked 
30g cheddar cheese 

Melt the butter, add the flour and whisk well to form a roux. Whisk in the milk to form a smooth sauce.
Add the nutmeg and cayenne and kep over a low heat for ten mins until thickened.
Stir in the feta and cheddar until melted.
Let the sauce cool for about 15 minutes.
Whisk the sauce to liquid again and whisk in the eggs, yoghurt and cheddar cheese.
Season well with black pepper.

To assemble the moussaka, layer the potatoes at the bottom of a large baking dish.
On top of that pour the lamb.
Over that layer the aubergine.
Finally, pour the cheesy custard mixture on top.
Bake for about 40 - 45 mins at 180 until set and browned on top. I flirted with the prospect of throwing some parsley on top but then realised that would be stupid and instead put the parsley on top of the roasted carrots and green beans we had with the moussaka.

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