
It's January.
Cold, dreary, grey.......... and if it isn't actually tipping down outside, then it's either just finished or is just about to start again. Definitely weather for keeping close to the fire, and contemplating important issues like the why and wherefore of Moussaka. The subject came up over dinner the other day - as is so often the case - when the Technical Department opined that Aubergine is post-Columbian and came from South America (it isn't and doesn't - in fact, it comes from India, and so is easily pre-Columbian.....) and that therefore Moussaka can only date from the fifteenth century, at the earliest.
The sort of statement that acts as a red rag to a research bull. And so.....
Most people think of Moussaka as a Greek dish, but like so many Mediterranean dishes, its

In fa


I love

Never mind the history: properly made, it's all delicious!
Interestingly, most recipes for Moussaka invariably call for minced or chopped lamb, but in cher's mincer. It is not always precisely clear what actually goes into the the butcher's mincer, but it definitely isn't lamb and it definitely isn't chunks of lean meat of any sort; it is mostly beef offcuts - and I use the word 'offcuts' in the very broadest sense. These 'offcuts' lurk, out of sight, in the high-sided tray on top of the mincer which is invariably at the back of the shop. When one asks for 1kg of kima the butcher will ostentatiously select a piece of, say, skirt weighing less than half the amount ordered, cut it up and run it through the mincer while also shoveling bits of the invisible 'offcuts' into the chute with a large wooden pusher. Miraculously, when he weighs the result it will come to just over the kilo, so that nothing remains but to pay the lady at the door. Smiles are exchanged all round and one is on one's way. What one doesn't do - on pain of being served inferior meat for life - is to ask what else went in.
Kαλή όρεξη!
Tonight's Dinner:
Scallops, with Almonds and Parsley Sauce.
Flash Fried Beef, with Caramelised Mushrooms.
Pineapple roast with Rum.
4 comments:
What an interesting read, thank you. I haven't eaten Mousaka for years, I should make it again. Many years ago I confused the recipes for Lasagne and Mousaka and made Lousaka - it was still tasy.
I find the end result depends significantly on the quality of the meat which goes in at the start - tasteless meat will mean two and two make four, probably, whereas lamb or beef with some flavour will take it to a five; also, much better reheated and consumed a day, if not two, after it's made (as with so many 'stewed' dishes).
As with all things quality counts and I agree that many things taste better the next day. Even bog standard Bolognaise sauce. I'm hungry - potato and garlic soup as I feel a little unwell, I shall also put in some lemon rind and thyme.
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