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. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .