‘Gil’s REGULAR RECIPES’ – Simple Moussaká – Beef Goulash – Braised Lamb Pie

 

Chef Gil Keay provides ‘REGULAR RECIPES’ for the Gazette Website

This time  Gil tells us how to make a Simple Moussaká, Beef Goulash and a tasty Braised Lamb Pie

Simple Moussaká

(serves 4 people)

This method is a quick way to produce a filling, family meal. (about an hour and 20 minutes- start to service)

You will need:

1 lb. Lamb mince (simply browned in a little oil)

3 lg. onions (sliced)

¾ aubergines (sliced)

4 fl. oz. meat stock

4 fl. oz. tomato sauce (see previous recipes)

½ pt. white sauce. (Cheese can be added if you so wish)

Seasoning to taste

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To put it together:

Fry sliced onions in oil until browned. Fry sliced aubergines in hot oil and lay them on the bottom of a oven proof (casserole) dish, cover with a layer of cooked lamb mince, and then a layer of onions. Repeat these layers until all ingredients are used and cover with the meat stock and tomato sauce. Allow to cool so that the white sauce does not sink too much.

Pour the white sauce over all this and place in the oven at 180°C for about an hour until a golden-brown crust forms, serve hot with a mixed salad.

Beef Goulash

(serves 4 people)

You will need;

1 lb. stewing beef, cubed

2 lg. onions

1 red pepper, de-seeded & chopped

3-4 cloves garlic, finely chopped

½ Tbs. Hungarian paprika

½ Tbs. smoked Paprika (Specialist shops sell different paprika, but normal will be ok.)

7 fl. oz. tomato sauce (see previous recipes)

1 pt. meat or veg stock

2 oz. butter

Olive oil

8 oz. white or brown rice

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To put together:

Heat oil and butter in a large, thick bottomed pan and add onions to cook gently until soft and starting to brown, add red pepper and cook for another 5 minutes or so, stir in garlic and cook for a few minutes.

Cook cubed beef on a high heat in oil until browned on all sides and add paprika. Add to the onions and peppers and stir together well, add stock and tomato sauce, bring to the boil then reduce heat, cover and simmer very slowly for an hour and a half until meat is really tender. (Mushrooms are not included in the recipe, but, I like them, so I stir in halved button mushrooms ten minutes before the end of cooking time)

Check the taste and consistency, adding a little water if too thick.

To serve, stir the rice into the pan and season to taste, or, season and ladle over your warmed rice, either way a dollop of soured cream on the top is perfect presentation.

Braised Lamb Pie

(Serves 6/8 people)

You will need:

2 lb. boneless shoulder lamb

3 onions, sliced

1 Tbs. tomato purée

1 clove garlic, crushed

2 carrot, large dice

1 celery stick, large slice

1 small bunch Thyme

½ btl. Red wine

10 fl. oz. meat stock

2 lb. potatoes, peeled & thickly sliced

2 oz. butter

Milled salt & pepper

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To put together:

Pre-heat oven to 180°C, Season meat well.

Heat a little oil in a large (oven-proof) pan and brown off the lamb, all over, on the hob, remove and set aside.

Put the onions and tomato purée into the pan and cook for a couple of minutes, add garlic, carrots, celery and sweat for a few minutes. Place lamb joint on top, add Thyme and red wine and bring to the boil, add the stock, bring back to the boil then place in the oven for about 2 hours, checking occasionally.

Remove from the oven, lift out the lamb joint, taste and season the sauce, chop up the meat and return to the pan, mixing well.

Layer the sliced potatoes over the meat and sauce, dot with butter and sprinkle well with milled pepper.

Return to the oven for about 30-40 minutes until golden and bubbling.