Greek Tales Part 2: Moussaka Masterclass!

One of the things I really love about foreign towns and cities is the food markets. I’m filled with happiness by the accidental turn off the tourist trail, down a side-street and into a secret world of locals bustling about buying their weekly fresh produce.


Our food markets just don’t seem comparable. Whilst I will happily stroll around our farmers markets, there is something a little clinical (and overpriced) in contrast with the natural European markets. For them it feels like a way of life and for us it seems to be some kind of aspirational statement (which I’ll admit to buying into!).

In Greece, I wandered down a cobbled street on a quest to find our hastily parked car, and tripped into the hubbub of the street vendors. Men and women selling stalls upon stalls of fragrant fruit and vegetables bursting with sunshine and goodness. Glistening, pungent fish were piled high, only centimetres from the pavement with swathes of people pushing past, shopping trolleys overflowing with haggled bargains.

I think the best, comparable quality at home comes from vegetable box schemes. I can’t wait to have a garden where I can grow my own vegetables but until then, my street market happiness comes in a box! The seasonal selection of muddy, knobbly vegetables are so much more exciting than regulation-sized carrots and machine-washed potatoes from the supermarket. If you haven’t tried a veg box scheme before, it’s really fun and they often have good offers for first time purchasers (e.g. your first box free – no catch!). My favourite national suppliers are Riverford Organics and Abel & Cole, though you may be able to find some interesting regional providers too. Cost wise, if you eat a lot of vegetables at home, the price is equivalent to supermarkets. If you’re still on a mission to meet your three let alone five a day target though, it may seem expensive…..

Anyway, enough vegetable chat and onto the main course, the super recipe for Moussaka from the Melenos Lindos hotel. There is a link in my ramblings to be made however, with many of the ingredients in season now (i.e. likely to be in a veg box/on offer in the supermarket).

This moussaka was very different to the versions I’ve tried before. The flavours are more delicate and the whole dish is less ‘saucy’, but it’s all the better for it!

Serves 2

• 200g best lean beef (optional - marinated for 4 hours in olive oil and herbs)
• 2 beef tomatoes (1 finely chopped and 1 sliced)
• 20g Parmesan
• 25g plain flour (+ extra to use as coating)
• 25g cornflour
• 50ml light olive oil (+ extra to use for frying)
• 500ml milk
• 1 aubergine
• ½ finely chopped onion
• 20g feta
• Selection of summer herbs

Step 1: Chop the beef into small pieces. Add to frying pan and brown. Add onion and tomato and cook for five mins on low heat. Put to one side.

Step 2: Remove lengthways 1cm sections of the peel from the aubergine (this will create a striped effect on the outside) and cut into ½ cm thick slices. Drop slices in bowl of cold water and then coat in flour. Lightly fry in hot oil for 2 mins on each side until golden. Remove and sit on kitchen towel to drain excess oil

Step 3: Add cornflour, plain flour and olive oil to large saucepan and create a roux. Keep stirring on low heat to cook out the flour. Gradually add the milk, whisking all the time (the lumps will go – just keeping adding & whisking!). When thickened stir through half of the Parmesan and 2 tbsp of chopped herbs.

Step 4: Use a small bowl to assemble dish. First, create a layer of tomatoes, add a sprinkling of the herbs and Parmesan and then add a layer of aubergine. Repeat with another layer of tomato, herbs, Parmesan and aubergine.

Step 5: Spoon the beef mixture on top and press firmly into dish

Step 6: Spoon béchamel sauce mixture on top, and a sprinkling of herbs and then another covering of sauce (you need to ensure herbs are slightly covered by sauce to prevent them burning)

Step 7: Place in the oven (160c) for 25 mins

Step 8: Sprinkle the feta over the top of the moussaka and return to the oven for another 5 minutes

….and there you have it! I’m looking forward to doubling up the recipe and making it for some friends soon. Also keen to see whether it tastes anywhere near as nice at home as it did when the professionals were involved!!

Next post will be the final Greek instalment, with a selection of meze recipes.

Helen x

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Hasty Pastry...

Last week, I continued my efforts to face my pastry fear by making short crust pastry for quiches (Tasty Pastry). I concluded, after much mess and stress, that homemade pastry is not for school nights!



I will definitely continue to perfect this skill (I’ll feel a bit of a cooking fraud otherwise – my inability always on the brink of being revealed), but I’m going to investigate a few cheats that are more fitting for mid-week eating (..hence, Hasty Pastry!)


I’ve played around with two different savoury tarts, both made from just four ingredients each and served in less than twenty minutes. Leaving plenty of time for wine and relaxing……Don’t let the simpleness put you off though, they are really, really yummy!


Ingredients

• 1 pack puff pastry
• 1 jar green pesto
• Tomato Tart only = Handful of cherry tomatoes (about 10 tomatoes per tart)
• Tomato Tart only = Cream cheese (about 1 tsp per tart)
• Asparagus Tart only = Handful of asparagus (about 4 spears per tart)
• Asparagus Tart only = grated cheese (enough to sprinkle over each tart)

First up….the Tomato Tart, which I’ve photographed at each stage to show you how easy it really is…

OK, heat the oven to 180c/GM 4, cut a circle of puff pastry (use a pastry cutter or a plate if you want to make one giant tart) and score a smaller circle into the pastry create a 2cm rim…..

Now, spread your pesto (about 1tsp per small tart – too much and it’ll go soggy) into the inner circle....

....and top with your cherry tomatoes which you’ve sliced in half...

Pop into the oven for 10 -15 minutes until the edges have risen and are lightly browned....

Pop on 1 tsp of your cream cheese and serve!

The asparagus tart is equally simple…prepare the asparagus by throwing away the woody ends (just snap them off, placing stalks in a covered bowl in the microwave with 1 tbsp of water and zap on high for 2 minutes. Cut your pastry into a rectangle and score a smaller rectangle to create a 2cm rim. Spread with pesto as before, place your asparagus on top and sprinkle with cheese. Put into the oven and 10-15 minutes later, you’re done.

 I feel a bit silly posting this as it’s so easy, but I think you need some quick standby dishes and I always have the basic ingredients in. I often serve this as a starter when I’ve not got a lot of time to cook. You can play around with the flavours too , I’ve put some options below but it’s pretty much anything goes!!

• Caramelised onions and goats cheese (sprinkled with thyme)

• Olive tapenade, sundried tomatoes and mozzarella

• Sundried tomato puree, parma ham and dolcelatte• Red pesto, cream cheese and basil

• Quince jam, manchego cheese and parma ham

• Pea puree and pancetta

• Caponata and Parmesan

I’ve got some really good pastry dessert cheats too which I’ll share at some point (Hasty Pastry Puds…mmmm).

Hope you like – if you any cheats of your own, please share via Facebook!

Helen xx

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