Subj : Set It On Fire was: Real
To : Ruth Haffly
From : Dave Drum
Date : Tue Apr 30 2024 06:40:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I might catch an episode or two not the Mr. Prissy has gone off
DD> bothering family members instead of the viewing public. Still, they
DD> remind me (or did) that, like with Consumer Reports, what's important
DD> to them is nor always important to me. They do get exhaustive
DD> sometimes.
DD> And for all their nit-pickiness they still manage to forget that a
DD> shepherd's pie is made with lamb/mutton. If it's made with beef or
DD> pork it's a "cottage pie". This recipe is really for a cottage pie.
RH> That seems to be a very common misnomer among Americans. My mom made
RH> what she called Shepherd's Pie a (very) few times when I was young but
RH> it was in reality, a cottage pie. IIRC, we had lanb a few times at my
RH> grandmother's house but it was one of the (many) things my mom never
RH> bought.
The usuall elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
There are, however, some bargain priced lamb cuts which are very tasty.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Lamb Neck Moussaka
Categories: Lamb/mutton, Vegetables, Potatoes, Cheese, Herbs
Yield: 6 servings
100 ml canola oil
2 (900 g/2 lb) lamb necks
4 Onions; thin sliced
4 cl Garlic; crushed
50 g (2 tb) tomato paste
1 L (4 cups) each lamb stock
- and veal stock
400 g (14 oz) canned crushed
- tomatoes
1/2 Cinnamon quill (stick)
pn Dried oregano or rigani
2 Desiree potatoes; sliced
- 5mm (2/16") thick
2 Eggplants; sliced 1 cm
- (3/8") thick
Freshly grated nutmeg
Greek salad (opt) & Greek-
- style yoghurt; To serve
MMMMM-----------------------CHEESE SAUCE-----------------------------
50 g (2 tb) unsalted butter
50 g (1 3/4 oz)plain (A-P) flour
550 mL (2 c) milk
50 g (1 3/4 oz) Parmesan; finely
- grated
50 g (1 3/4 oz) kefalotiri; fine
- grated
Set oven to 150ºC/300ºF.
Heat half the oil in a large casserole over medium-high
heat, add lamb neck, season to taste and turn
occasionally until golden (3-5 minutes). Remove lamb and
set aside. Add onion and garlic to casserole, stir
occasionally until golden (7-10 minutes). Add tomato
paste and stir continuously for 2 minutes, then add
stocks, tomato, cinnamon and oregano and bring to a
simmer. Add lamb neck, cover and bake until lamb is
tender (2.5 hours). Add potato to casserole and bake
until potato is cooked through and lamb is very tender
(20-25 minutes), set aside to cool.
Remove lamb and potato from liquid. Coarsely shred lamb
(discard bones and sinew) and place in a large bowl.
Strain liquid, add braising solids to lamb with enough
liquid to moisten (about 2 tbsp), season to taste and
set aside.
Meanwhile, heat remaining oil in a large frying pan over
high heat until smoking, fry eggplant in batches,
turning once, until golden (1-2 minutes each side),
drain on absorbent paper and set aside.
For cheese sauce, melt butter in a saucepan over medium
heat, add flour and stir frequently until combined (1-2
minutes). Add milk 50ml (2 tb) at a time, stirring well
after each addition, until all milk is incorporated,
then stir occasionally until thick (3-5 minutes). Remove
from heat, stir in cheeses, season to taste, set aside
and keep warm.
Increase oven to 180ºC/186ºG.
Divide eggplant among 6 x 300 mL (18 oz)-capacity
ovenproof dishes, top with lamb then potato slices then
cheese sauce. Bake until golden (25-30 minutes). Season
to taste with freshly grated nutmeg and serve
immediately with yoghurt and Greek salad.
Recipe by Matthew Kemp from The Burlington restaurant
in Sydney.
RECIPE FROM:
https://www.gourmettraveller.com.au
Uncle Dirty Dave's Archives
MMMMM
... Age isn't important unless you're a cheese.
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