A restaurant described Moussaka as a lamb and aubergine pie … well, I suppose it is sort of, but of the many variations I’ve never had it topped with pastry. The whole fandangle takes some effort, so here’s the quickie version – well, at least to prep, it still takes 40 mins in the oven.You [...]
Archive for the ‘Lamb’ Category
Not a piece of meat I’d seen before and not from Mopsa, so assumed it needed a bit of help to be tasty. It looked at though it would take a good stuffing so the end bone removed, and a bit of judicious trimming and bashing (rolling pin does fine) and there’s something resembling a [...]
The Art of Festering – and nearly instant food
Posted: September 18, 2007 by peterdcox in Lamb, Left-overs, Quick and easyMentioned this notion before: that some things are best left to their own devices to develop taste and unctuousness by natural processes. This is probably akin to the biological and physical actions called ‘rotting’ in other situations, but let’s not dwell on that.Supper tonight was a perfect example of many things: the virtue of making [...]
