 Moussaka
Roast Lamb with Potatoes
Souvlakia
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Moussaka
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A traditional dish, uniquely Greek
Ingredients
3 medium aubergines
1 tablespoon salt
1/2 cup extra virgin Olive Oil
Mince Sauce
2 tablespoons extra virgin Olive Oil
1 large onion, finely chopped
500g minced beef
2 tablespoons dry white wine
425g can tomato puree
1 tablespoon finely chopped fresh continental parsley
2 teaspoons finely chopped fresh mint leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
Cheese Sauce
90g butter
1/3 cup plain flour
2 cups milk
2 eggs, lightly beaten
2/3 cup grated romano cheese
Preparation time:20 minutes + 1 hour standing
Cooking time:1 hour 45 minutes
Serves 6
- Cut unpeeled aubergine into 1cm slices. Sprinkle both sides with salt; stand in a colander 1 hour. Rinse in cold water; drain well. Squeeze out excess moisture with paper towels.
- To make Mince Sauce: Heat oil in pan. Add onion and mince. Stir over high heat 10 minutes or until well browned and all liquid has evapourated. Add wine, tomato puree, herbs, cinnamon and pepper; bring to boil. Reduce heat, simmer, covered, 20 minutes stirring occasionally. Remove lid and simmer 10 minutes.
- To make Cheese Sauce: Heat butter in small pan; add flour. Stir over low heat 2 minutes. Add milk gradually to pan, stirring until smooth. Stir over medium heat 5 minutes or until mixture boils and thickens. Cook 1 minute; remove from heat. Add eggs and cheese, beat untilsmooth.
- Preheat oven to moderate 180 c. Heat oil in heavy-based pan. Cook aubergines a few slices at a time until golden; remove from pan, drain on paper towels. Divide aubergine into three.
- Arrange one portion over base of shallow ovenproof dish. Spread with half the mince sauce, second layer of aubergine, remaining mince and aubergine. Spread cheese sauce over aubergine. Bake 45 minutes or until golden. Leave in dish for 5 minutes before serving.
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Roast Lamb with Potatoes
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Ingredients
1.5kg leg lamb
3 cloves garlic, cut into four lengthways
1/3 cup lemon juice
1/2 cup extra virgin Olive Oil
1 cup chicken stock
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
2 teaspoons dried oregano leaves into eigths
Preparation time:10 minutes
Cooking time:2 hours 15 minutes
Serves 4-6
- Preheat oven to moderately hot 210 c/190 c gas. Trim lamb of excess fat. Make 12 deep cuts into lamb. Insert a piece of garlic into each cut.
- Place lamb in a deep baking dish; pour combined juice, oil and stock all over. Sprinkle lamb with cinnamon, salt, pepper and oregano.
- Roast, uncovered, for 45 minutes; add potatoes. Toss to coat with pan juices; season. Reduce heat to moderate 180c.
- Bake lamb with potatoes for 1 hour 30 minutes for well done. Turn lamb halfway during cooking, basting the meat occasionally with pan juices.
- Remove from oven, leave loosely covered with foil, in warm place 10 minutes before carving.
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Souvlakia
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A practical dish for entertaining or picnics
Ingredients
1kg leg lamb, boned
1 green capsicum, cut into 2cm squares
1 red capiscum, cut into 2cm squares
2/3 cup extra virgin Olive Oil
1/3 cup lemon juice
1 tablespoon white wine vinegar
2 cloves, crushed
3 teaspoons dried oregano leaves
2 bay leaves, crumbled
Salt and freshly ground black pepper to taste
Preparation time:20 minutes + overnight refrigeration
Cooking time:20 minutes
Serves 4
- Trim lamb of excess fat and sinew. Cut lamb evenly into 3cm cubes.
- Thread the meat and capiscum pieces alternately onto oiled skewers, place in a non-metal dish.
- Combine oil, juice, vinegar, garlic, oregano, bay leaves, salt and pepper. Pour over skewers. Cover with plastic wrap and refrigerate overnight, turning occasionally. Drain and reserve marinade.
- Place skewers on lightly greased grill. Cook over medium heat for 10 minutes or until tender, brushing with reserved marinade several times during cooking. Serve Souvlakia with warm pitta bread and Greek salad or Tzatziki(cucumber yoghurt dip).
Uncooked kebabs can be frozen in marinade in an airtight cook as directed. Soak bamboo skewers in water before cooking to prevent burning.
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In Greek cooking, lamb, beef and chicken are turned into very special, and often very substantial meals.