Theo's Greek Moussaka Recipe

MOUSSAKA - is a casserole made by layering aubergine with minced lamb & potato then topping it off with a bechamel sauce that is baked to golden perfection.

We got this recipe from Colm & Pauline whose friend, Theo who along with his son Alex runs one of the nicest hotels in Kefalonia Greece www.moundabeach.gr 

Theo has been cooking this recipe for many years. We're honoured that he gave it to us to share with you.  Word has it - it's the best Moussaka you'll ever taste!

Ingredients
Aubergine sliced
Olive Oil
Potatoes sliced
Onion sliced
Lamb Mince
Dry White Wine
Passata
Plain Flour
Milk
Parmesan / Percorino

THEO'S GREEK MOUSSAKA RECIPE:

Slice your aubergine (no thicker than your finger) drizzle with olive oil and salt and grill or fry until nicely browned but not too soft. Set aside.

Again slice your potatoes same as aubergine and fry lightly until soft but not fully cooked.

Slice an onion finely and put in a pan with olive oil until going soft. Add lamb mince (Cullen's of course) and a small amount of white dry wine. Then add some tomato sauce (passata is best). Only add sufficient sauce to slightly redden the mixture.

To make the bechamel sauce put 8 spoonfuls of olive oil in a pan and heat up. Add 8 soup spoons of plain flour while heating do not boil. Take off the heat and whisk in one litre of milk.

To Assemble..

(The secret is don't put loads of bechamel sauce on at the end as most places tend to do)

Layer a dish with the potatoes first then add a layer of the aubergines then a layer of lamb mince (single layers do not double up). Now add a second layer of aubergine. Finally add the bechamel sauce so all the layers are similar thickness. Sprinkle over some grated cheese (Parmesan or pecorino cheese is best). Place in the oven at about 170 degrees until the cheese is melted and brown. Serve by itself or with a Greek salad..........Yummy.

www.moundabeach.gr 

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Wicklow Town

Wicklow's Family Butchers for 3 Generations!

BBQ Masterclass - Aug 15th 2012

Perfect Pork Crackling

Always wondered how to achieve the perfect Crackling?  Is Crisp Crackling everyones favourite part of a PORK ROAST?  Well here's a few simply things to do to achieve Crisp Crackling every time.....

• Make sure your oven is hot.
• Pour a little boiling water over the pork skin to open up the scores.
• Pat dry with absorbent paper.
• Rub salt deep into the crackling, working it in.  This will draw any moisture out and make the crackling really crispy!
   

LOin of pork with CRACKLING

great stuffed with our traditional homemade stuffing!!  A popular roast.

pork Belly with crackling

don't' be afraid of the fat in this cut - this will melt away when cooked VERY slowly Or braised.

www.cullensbutchers.com

Chicken Breast in Breadcrumbs

Chicken Breast in Breadcrumbs with Mushroom, Cream & Pesto Sauce

Chicken Breast in Breadcrumbs with Mushroom, Cream & Pesto Sauce
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4  

Ingredients: 4 Chicken Breasts (OR CULLENS FROZEN BREADED CHICKEN) 100gms Breadcrumbs Salt Freshly Ground Black Pepper Parsley Clove of Garlic (crushed) 1 Egg White 200gms Mushrooms (Sliced) 2 Tablespoons Green Pesto 200ml Cream

Preparation: Pre-Heat oven to 200 deg C. Empty Breadcrumbs into mixing bowl. Add parsley, crushed garlic, salt and black pepper, mix well. Coat each chicken breast with the egg white. Dip each breast into the breadcrumb mixture. Place onto a greased oven tray. Place tray in oven and cook for 20 min or until topping is golden brown. Gently fry sliced mushrooms until brown, add cream and pesto. As soon as cream begins to boil, remove from heat. Place the cooked chicken breast onto a plate. Spoon over the mushroom, cream & pesto sauce. Serve with salad and baked potato.

Tip: Alternatively you could buy Cullens Frozen Breaded Chicken Fillets instead of making your own breadcrumbs and cook per instructions. Leaving you to only make the sauce!

See www.cullensbutchers.com for more great food ideas!