Dinsdag, 07 Junie 2016

Moussaka

Ons het altyd vreeslik baie eiervrug gehad en my ma het haar eie weergawe van moussaka met die eiervrug gemaak. Maalvleis was ‘n groot deel van ons diëet en hierdie dis was vir haar ‘n rand rekker gewees. Ek het oor die jare my eie geure met kruie en speserye in gebring en my gesin geniet dit sommer baie. Hierdie dis is ook een wat ek vooraf maak en vries. Daarom dat dit vir my ‘n veelsydige dis is vir dae waar ons baie laat op die plaas aankom na ‘n lang dag met sport en dinge met die Filistyne. Hierdie dis kan ook in lagies in die hutspot gepak word en 4-6 ure gaar gemaak word op high!

Resep
50ml Olyf olie
50ml Origanum of Dill tippies, gedroog
5ml Kerrie poeier
5ml Komyn poeier
1 Ui, groot, gekap
1kg Maalvleis (Skaap word tradisioneel gebruik)
1 Eiervrug, dun skyfies, gesout, gespoel
500g Tamaties, geblansjeer om velle te verwyder
50ml Tamatie puree
1 Aftreksel blokkie, gekrummel
2 Aartappels, geskil, halveer
150g Cheddar kaas, gerasper
150ml Room
Sout en peper na smaak

Metode:
1. Voor verhit die oond na 180℃. Verhit ‘n pan en voeg die olyfolie, kerrie poeier, dill, en uie by. Braai die ui totdat dit deurskynend is. 

2. Voeg die maalvleis by en braai tot bruin. Voeg nou die tamaties, puree, aftreksel blokkie by en kook totdat die vog verdwyn vir ongeveer 10 minute.

3. Terwyl die maalvleis gaar word, kook die aartappel vir 10 minute...dit moet net halfpad gaar wees. Spoel in koue water en laat afkoel. Sny later in dun skyfies.

4. Pak nou die lae soos volg: Aartappel skyfies, maalvleis, eiervrug, maalvleis...hou so aan.

5. Meng nou die kaas en room saam en skep oor die gereg.

6. Bak die gereg vir 35-40 minute

English version

We grew up with my mother’s alternative to Moussaka. Minced meat was cheap in those days and she had to present it in creative ways to entice us to eat. Through the years I have adapted the flavours of the recipe and my family loves this unique dish. To save a buck this is well worth the try. I prepare the dish in advance and freeze it for those days we get home after dark. 

Recipe
50ml Olive oil
50ml Dry Oregano or Dill
5ml Curry powder
5ml Cumin, ground
1 Onion, large, chopped
1kg Minced meat (Mutton was traditionally used)
1 Aubergine, cut into thin slices, salted and rinsed 
500g Tomatoes, blanched, chopped
50ml Tomato puree
1 Stock cube, crumbed
2 Potatoes, peeled, halved
150g Cheddar cheese, grated
150ml Cream
Salt and Pepper to taste

Method
1. Preheat the oven to 180℃. Heat a frying pan, add olive oil, oregano, onion and fry until onions are translucent.

2. Stir in the mince meat and cook until browned. Keep stirring to break up all big lumps that is forming. Add the cumin and curry powder and cook 1 minute.

3. Stir in the tomatoes, puree and stock cube and cook another 15 minutes until dry.

4. While the mince is cooking, par boil the potatoes for 10 minutes. Remove, rinse to cool. Cut the potato in very thin slices. 

5. In an oven proof dish start layering as follows: potato, mince, aubergine, mince, potato...

6. Combine the cream and cheese together and spread on top of the dish. Bake for 30-45 minutes. 

Source: Annelien Pienaar, 2016, Cooking classes: boerekostwist@gmail.com
Amount: Serves 6 people
Carbs: 18.3g

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