Mediterranean style giant couscous with barbecue pork chops

If you're me, you'd look at that title and have to come and see what it's on about!  After all, giant couscous?

It really isn't so long ago that I was bewailing not being able to get enough flavour into normal couscous, without venturing into giant couscous - or Mograbiah, to give it its proper name.

Mograbiah does bear plenty of similarity to ordinary couscous in that both of them are round in shape, made from pasta dough and are vehicles for other flavours.  However, where they differ (apart from the obvious size) is that where ordinary couscous is prepared by putting in a bowl and pouring a small amount of boiling water onto it, giant couscous is prepared by putting into a saucepan, pouring a slightly larger amount of water (or stock) on and heating gently or simmering until the majority of the water is absorbed, then you can leave it to soak up the remainder of the liquid.

It has a different texture too, well okay each grain is a lot larger so that would follow, but it also has a slightly slippery texture that can make eating it a bit of a challenge for youngsters who haven't yet learned that they eat with their mouth closed.  Son and heir had no problem with it, but then there's little that disappears into his maw that ever sees the light of day again.

As with all couscous, its own flavour is very bland and it is entirely reliant upon what you put with it, for flavour.  As such, cooking it in stock is a very good start.

With our Mograbiah, I decided to go for one last mediterranean style dish and roasted some courgette, aubergine, butternut squash, red pepper and red onion and dressed the lot with fresh mint and coriander plus a lemon juice and olive oil dressing.

For a welcome zing, I baked the pork chops in some of the excellent Mic's Chilli El Loco BBQ Sauce.  The highly flavoured pork went so well with the calming influence of the roasted vegetables and zesty dressing.  A real ying/yang thing was going on there!

Of course, it isn't essential that you put a barbecue pork chop with your giant couscous - you can use it however you fancy and with whatever you fancy.  I found my pack of Mograbiah in my local Asda, which has a particularly good World Foods section.  However, I'm sure you would be able to find some at your local ethnic food store - for instance, I know that Makkah's on the Ashley Road, Poole, definitely carries it.  For me, it makes a nice change from ordinary couscous - and as I often have problems trying to decide upon the carbohydrate element in a meal, anything that extends my options can't be bad!

MEDITERRANEAN STYLE GIANT COUSCOUS (MOGRABIAH)  (feeds 3)

Ingredients :

1 tablespoonful of giant couscous pearls per person, plus a little for luck
vegetable or chicken stock (home-made, powder, cube or Knorr stock pot - all are good)
half a butternut squash, cut into half inch dice
a red pepper, seeds removed and cut into one inch sheets
a courgette, cut into half inch dice
half an aubergine, cut into half inch dice
a red onion, peeled and cut into thin wedges
olive oil
sea salt & freshly ground black pepper
1 tbsp extra virgin olive oil
juice of half a lemon
a handful of mint leaves, shredded
a handful of coriander, chopped finely.

Method :

1.  Pre-heat your oven to 180degC/350degF/Gas 4.

2.  Check the cooking instructions on the side of the packet of Mograbiah and follow them, substituting stock for water.

3.  While the couscous (Mograbiah) is cooling, place the vegetables (without the herbs) onto a baking sheet that has been lined with non-stick silver foil.  Drizzle the olive oil over and season well.  Toss the vegetables in the oil and seasoning, then place them into the oven to bake for 25-30 minutes or until tender.

4.  Just before the vegetables are finished cooking, mix together the dressing for the couscous by placing the extra virgin olive oil, lemon juice and some seasoning into a small bowl and whisk together.

5.  Shred the mint leaves and chop the coriander.

6.  When the vegetables are cooked, tip them from the baking sheet directly onto the couscous.  Stir through gently, taking care not to break up the pieces of vegetable.

7.  Add the dressing and herbs and gently stir through again and serve before the herbs have a chance to wilt.

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Roast lamb & chargrilled vegetable terrine - a leftovers triumph

As you know, we had roasted a huge - nay, mahoooosive - leg of lamb for our Sunday dinner.  With  stringent portion size control in place, we had rather a lot left over - which we had planned for, as it's not every day you spent £10 on a piece of meat.  Or perhaps I should say, it's not every day we spend that on meat!  So we'd planned to make at least one more meal from it - and more than one would be a bonus.

Naturally, we had thought of all the classic uses for leftover lamb such as Shepherd's Pie, braised lamb, lamb curry etc., but we wanted something that would make the most of the flavours we had introduced to the meat and also something that would do justice to the quality.  All these suggestions, although perfectly viable, just weren't hitting the proverbial spot with us.

We went through all the North African flavour combinations - tagines, couscous recipes, kebab-type combinations, but all these just added extra flavours to the meat, rather than capitalising on those that were there already.  It was a real brain-teaser!

Whatever shall we make with this lot?

I was trying to "think outside of the box" as they say, and from hot recipes suddenly went off on a tangent into salad recipes - and struck on terrine.

Now I hadn't a clue how to make a terrine, other than those that I've seen made on t.v. - which ranged from really easy to "oh my god, how did he do that?".  However, we both liked the idea instantly, we just needed to work out what we could put in the terrine with the lamb and what we'd use to stick it all together, rather than cook it again.

I had been intending to make a small batch of lamb stock from the roasted bones and it occurred to me that if I reduced the stock down to intensify the flavours, then added gelatine, it might answer the problem of what to use as "glue".  The stock would have to be very reduced though - and I'd need to be careful about how much gelatine to use, as stock made from bones can jellify when cold anyway.  I also haven't had a good history with using gelatine, as the last attempt resulted in my using eight leaves for one pint of a fruit concoction, which stalwartly refused to set.

Now that is a work of art

In pondering on what vegetables we had in the fridge as suitable bedmates for the lamb, it dawned on me that we had half an aubergine and a pack of asparagus looking for a home.  Now if you were to say either "aubergine" or "asparagus" to me, my instant response is "griddle pan".  Char-grilled vegetables.  Oooh yes!  Whilst imagining the combined flavours of the lamb with the vegetables, it occurred to me that we would need something to give a sweet note to the whole - perhaps some sweet red pepper.  I had a quick think through the larder cupboard for ideas and remembered a few semi-dried prunes - sliced finely, they would be perfect at lending that shot of sweetness, too.  So, ultimately, the only thing we had to buy in order to make the terrine, were some baby peppers to chargrill for an additional vegetable layer.  As a use for leftovers, this was evolving into something of a triumph.

The slow cooker took care of making the stock - I left it on overnight.  I had to close the kitchen door, though, as the smell of the stock cooking always gives me nightmares, bizarrely.  Into the stock pot went the bones and all the yukky but flavoursome bits, plus two plums (well, why not?), an onion, a carrot, some parsley and some swede, along with a good dash of sea salt & black pepper.

We drained the stock in the morning (once it had cooled down a little) and remembered to catch the liquid and throw away the solids - yes, I have done the reverse on one spectacularly dopey occasion.

Then whilst I chargrilled the aubergine, peppers and asparagus, the stock was put on to reduce.  I reckon we had about 700-800ml to begin with, which I reduced down to 250ml.  I stopped reducing once the flavours had reached a certain level of intensity that I felt would stand alone amongst the meat and vegetables.


There was a bit of lull in the action then, as the vegetables needed to cool completely and I couldn't add the gelatine to the stock as I needed it to be runny at assembly time.


So, once the kitchen was clear again that evening, I spent a happy hour or so building the terrine.

So proud - so pretty - so edible looking!

Firstly, I re-heated the stock, adding the gelatine, then cooling it all down again by sitting the pan in some cold water.  I didn't want to be adding hot stock to cold meat, especially as we were planning on eating the whole thing cold.  Safety first!

Of course, you have to think upside down when creating a terrine, as you'll be turning it out - and you don't want to have to turn it around, to find the pretty side!  I also lined the loaf tin with a layer of cling film which not only helped when it came to turning it out, but was a godsend when it came to carving.

First in, was the asparagus, curved side down.  Then, in between each halved stick, was a tiny sliver of prune.  Then, a layer of chopped lamb.  I then spooned into the tin enough of the stock to just under the surface and pressed the contents down with the back of a spoon.  Next was a layer of red and orange pepper, then more lamb, then more stock, then more pressing.  Next was a layer of aubergine, lamb, stock and pressing.  I was running out of both lamb and room in the tin by this time.  So I put in the few asparagus spears that were left, plus a few slivers of prune and finished it all off with another layer of aubergine.  All that was left to do was to pour in enough stock to just under the final layer, another firm press with the back of the spoon - and wrap it all up.  Into the fridge it went and I spent the next 18 hours worrying that it would either fall apart, or not set, or taste disgusting.

First thing the following morning, I had to have a look.  Oh happy day - the gelatine had set!  Cautiously, I turned the tin over and the terrine fell out into my hand (something else you couldn't do without the cling film!) - and held together.  Oh my goodness, but it was pretty!  (Well, as pretty as a lamb terrine made with dark brown stock can get!).  I slid it back into the tin and felt better.

I served the terrine as two slices accompanied by a salad made with lamb's lettuce and rocket, cherry tomatoes, red pepper, cucumber and radish along with some baby beetroots that had been marinated in rosemary and raspberry vinegar.  I dressed the salad leaves lightly with a honey/mustard dressing and we ate it with slices of baguette - although I very quickly found that the baguette was superfluous and the terrine was delicious eaten just with the salad.  Son & heir wasn't feeling very confident about whether he'd like the terrine, but even he (who really dislikes chargrilled vegetables) had to concede that it was flipping lovely.  You could still taste the cinnamon, fennel and citrus flavours that had been put into the lamb during the roasting - all of which had been helped no end by using stock made from the bones - and the chargrilling of the vegetables was delightful beside the earthy lamb.  The high points in flavour were the slivers of prune, which were just an inspired thought, plus the dressing on the salad which gave a palate cleansing burst of tanginess when you had had enough of lamb.  Every mouthful delivered a different combination of flavours and it was impossible to get bored with it.

So, the lamb itself provided three main courses in its roasted form.  We then ate three more main courses from the terrine, plus three lunches and a sandwich from the last few bits that didn't go into the terrine.  Add in to that the stock - and I think we made best use of our £10.


ROAST LAMB & CHARGRILLED VEGETABLE TERRINE

Ingredients :

A good quantity of leftover roast lamb, diced
half an aubergine, sliced quite finely
four mini red/yellow peppers, stalk removed, quartered and de-seeded
150g asparagus spears, halved lengthways
3-4 semi-dried prunes, cut into fine slivers
olive oil
sea salt & freshly ground black pepper
300ml good strong lamb stock (made from roasted bones, if possible)
5 sheets gelatine.

Method :

1. Presuming your stock is reduced and ready to have gelatine added (if not, you'll need to reduce it before you reach this stage), heat up a griddle pan.  In a bowl, add a handful of veggies and sprinkle with a little olive oil and seasoning.  Griddle until softened, then lay on a plate to cool.  Repeat these steps until all the veggies are cooked and cooling.


2.  Once the vegetables are completely cold, drop the five sheets of gelatine into some cold water to soak and become flexible.

3.  Heat your stock through and, just before it boils, take it from the heat, squeeze the excess water from the gelatine and add to the stock.  Stir well to ensure that the gelatine is dissolved and well combined.


4.  Cool the stock quickly by sitting the pan in cold water and stirring.  You will feel the gelatine setting as the mixture cools, so remove it while still tepid.


5.  Line a loaf tine with some cling film - sufficient to fold over the top once filled - and start to build your layers.  Begin with the layer that is going to be seen on the top - I started with some asparagus and prune.  Add a layer of the lamb meat, then spoon in just enough stock to just under the surface and press down with the back of the spoon until flat.


6.  Build your next layer of vegetable, followed by meat, followed by stock.  Press down.


7.  Continue in this way until the tin is full or you run out of ammunition to fill it with!


8.  Before wrapping, give the tin 2-3 sharp taps on the work surface, just to encourage any air bubbles up to the top, then flatten the surface and fold the cling film over to seal.


9.  Place into the fridge overnight, to set.


10.  To serve, carve with a very sharp knife and with the cling film still in situ as this helps to keep the whole lot together and prevent any one layer sliding off on its own.  It is an easy matter, once cut, to remove the cling film.


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Kari Udang - Malaysian Prawn Curry

When you're a food blogger, recipes come to you by all manner of means.  There's the obvious ways, like via someone else's blog, or by a recipe site such as the great BBC Good Food.  Then there are the rather less obvious ways, such as when someone tweets you to say they've seen a great recipe they thought you might like and point you in the right direction.

Then there's the totally obscure.

Now, I was born in Malaysia and have a marked partiality towards any generic type of Malay recipe.  It's difficult to achieve true "generic" Malay recipes, because - like the U.K. - there have been so many culinary influences over time, that the genuine Malay foods have been rather bastardised over time.  However, when I see a recipe that purports to be genuine Malay, it makes me prick my ears up.

I've recently been promoting the blog gently via LinkedIn (where I'm Jenny Davies, if you're interested in connecting) and was contacted by Gopalasamy Balakisnan who recommended I visit his website www.malaysiaspice.biz where it goes under the name of The Spice Traders.  Just the name was enough to pique my curiosity, but while I was there and having a look around, I came across their Malaysian Recipes page.

There are quite a few recipes that sounded quite a way out of my comfort zone for cooking, but I thought if I investigated the "curries" page, that I might find something that would be a measure of the remainder.

The sauce, prior to adding the prawns

Which is how I came to find the Kari Udang.  (Are you still with me?).  The recipe came care of Mrs.Gandhiri Perumal, which okay I'll accept could have been a made up name just to make it look authentic, but you have to ask yourself why they'd bother to do that.

I liked the sound of the recipe, so onto the menu plan it went.

This curry is very definitely out of the run of the "ordinary" types of curry that I have made in the past.

It uses two different types of sliced onions, at different intervals.  Plus potatoes, aubergine and fresh tomato, along with an exciting list of spices such as mustard seeds, fenugreek, curry leaves and tamarind pulp - along with the prawns.  Now most of the spice list I had in the cupboard already, but I needed to find fenugreek and curry leaves.  Our local supermarket has been known to have curry leaves, because I've definitely bought them there in the past - but didn't appear to have any fresh when we went.  However, in the world food aisle, hubby pounced on a bag which appeared to say "Curry leaves" and all was well.  The fenugreek was a simple matter as they had great boxes of the stuff (which smells adorably like new mown grass).

I couldn't be doing with grating fresh coconut, so used a carton of coconut cream instead.  I suspect there wasn't much difference in the two!

The curry, ready to serve

So there I was, happily following the recipe and adding this, adding that, stirring and observing the dish as it changed and developed.  Until it came to adding the curry leaves - 10 or so - which turned out to be Bay leaves!  Oh no!  As hubby said - he would go and buy the one herb that we're never likely to need, as we have a beautiful bay tree in the front garden!  Which is why our Kari Udang was completely bereft of curry leaves.

Now I can't imagine that it would have made all THAT much difference to the eventual end flavour of the dish - certainly not where hubby was concerned, as he didn't like it at all.  Son & heir and I loved it and ate every little bit - son & heir even ate his Dad's helping.

If I were to make this again, there are a couple of points that I'd observe - and which I've taken account of in the recipe below.  One is to remember to find curry leaves, as they're there for a reason.  The other is to steel myself to hold out until the VERY last minute to add the cooked prawns, so as to prevent their becoming overcooked and rubbery - and decanting all their juice into the curry sauce, which watered it down too much.  Of course, using raw prawns would solve the problem - but then they're much more expensive.

I loved the lighter, fresher feel of this curry.  For all that it contained a complete carton of coconut cream, you could be forgiven for not knowing as the sauce was not heavy or cloying at all.  I think the addition of the large pieces of tomato helped where this was concerned.  I really enjoyed having a flavoursome curry that wasn't too frisky where spicy heat was concerned, but one that demonstrated so many different flavours in the same spoonful.

Don't be put off by the long ingredients list - as many of those ingredients will keep for a long time and thus can be used in other curries.  For instance, the tamarind pulp - I have had our block of tamarind for some months now and have found it keeps perfectly well in the larder cupboard (well wrapped, of course).  I try to bear my ingredients cupboard in mind when deciding on recipes to try, in that I'll pick a recipe that I have the majority of ingredients in stock already.  This makes best use of larger packs of herbs and spices and prevents your racing all around town every couple of days, looking for obscure ingredients.  Although, having said that, I'll be keeping my eyes open for curry leaves in the future!

KARI UDANG (Malaysian Prawn Curry)    Serves 3

Ingredients :

2 tbsp groundnut oil
1 large onion, sliced thinly & another, sliced thickly - used at separate intervals
a pinch of mustard seeds
half a tsp of fenugreek (mine was chopped leaves)
150g potato, peeled and diced small
half a tbsp tamarind pulp (I used dried, mixed with 1tbsp water then strained)
1 clove garlic, chopped
2 fresh green chillies, chopped finely
1-2 tbsp mild curry powder
10 curry leaves
sea salt
1 small aubergine, sliced thickly and cubed
250ml coconut cream (I used Blue Dragon)
2 large flavoursome tomatoes, cut into wedges

300g frozen King Prawns, defrosted (fresh would work as well, just add them much earlier in the process)
cooked white rice to serve, along with chapati or roti.

METHOD :

1.  Heat the oil in a wok and add the thinly sliced onion, mustard seeds, fenugreek and potato cubes.  Saute until the potato are almost cooked and the onion has browned.  Set aside.

2.  Add the tamarind juice to the wok, along with the garlic, green chillies, thickly sliced onion, curry powder, curry leaves and 100ml or so of cold water.  Stir and cook until heated through and fragrant.


3. Add the aubergine and simmer until the aubergine is all but cooked.


4.  Add the coconut milk, the reserved onion/potato mix and tomatoes.  (If you are using raw prawns, now would be a good time to include them).  Cover and simmer until the sauce has had a chance to combine and the tomatoes have lost their rawness.


5.  Milliseconds before you are due to serve, drop in the prawns and simply heat them through.  Do not be tempted to leave them longer than is absolutely necessary, or you will find your carefully crafted sauce begins to lose its consistency.


Serve.


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Charred Vegetable Couscous

I managed to get a reasonable shot of the leftovers from last night's yummy Couscous dish!

There was just enough for lunch today - and by way of experimentation, I added a little Balsamic & Red Pepper Dressing over the top of it.  Mmmmn, it certainly added the sharpness that the lemon juice had hinted at, but not particularly delivered but that the red wine vinegar would certainly have delivered, had I have used it.


But I'm rattling on too fast.

Owing to the success of the Ottolenghi Green Couscous, I was filled with enthusiasm to try another recipe now that I know the kind of degree of flavour that makes Couscous good.  I found Jun Tanaka's recipe for Charred Vegetable and Couscous salad on the Good Food Channel's website and it definitely looked a likely candidate - with the added benefit that it allowed me to play with my new griddle pan, too.

However, I was a teensy bit concerned over the addition of red wine vinegar to the mix, as Son & heir is completely anti-vinegar at the moment.  In truth, I should have just added it, as he left all his vegetables and just ate the couscous.  I can't think it would have mattered.

However, the char-grilled veggies were glorious just on their own - and deliciously yummy when added to the moistened couscous.  I kept half of the aubergine aside for another day (char-grilled) as the aubergine I'd been sent with the order was humungous and would have fed an army, I suspect.

I am just SO glad I've found my way with couscous now!  It's always good to have an extra string to your culinary bow when trying to set the dinner menu for the week.

Here's Jun Tanaka's recipe.  I made it as is except for the garlic & vinegar, which I omitted.

CHARRED VEGETABLE COUSCOUS  (serves 4)

Ingredients :

150g couscous
50ml extra virgin olive oil
half a tsp of dried thyme (or a sprig, if fresh)
175ml water
half a chicken stock cube (or vegetable, for a vegetarian option)
1 red pepper, seeds removed and cut into small cubes
1 courgette, cut into small pieces
1 aubergine, cut into small pieces
8 asparagus spears, trimmed & cut in half lengthways
75ml red wine vinegar
6-8 spring onions, trimmed and sliced finely
small handful of parsley, chopped fine
small bunch of basil, chopped fine
lemon juice to taste.

Method :

1.  Place the couscous in a bowl.  In a small saucepan, heat the water, 25ml of the olive oil, the thyme and the stock cube until the stock cube is dissolved and the whole thing comes to the boil.


2.  Remove from the heat and pour the contents over the couscous, tipping the bowl this way and that to ensure all the couscous is made wet.  Cover in cling film and leave to steam for 20 minutes or so.


3.  (I did stages 3 to 4 lots earlier, as it took a long time - longer than the 20 minutes you've got for the couscous to steam).  Place the pepper, courgette, aubergine and asparagus in a large bowl.  Season to taste with sea salt and freshly ground black pepper and add the remainder of the olive oil.  Toss to ensure all are coated evenly.


4.  Heat a griddle pan and cook the vegetables on the griddle for 8-10 minutes, turning them over occasionally.  Once all the vegetables are cooked, put them back in the bowl and cut the asparagus into 4 smaller pieces.


5.  Add the red wine vinegar and the spring onions.


6.  Remove the cling film from the couscous and fluff it up with a fork.  Add the vegetables and mix well, together with the parsley and basil.


7.  Taste to check for seasoning and add a good squeeze or three of lemon juice.  Give a final stir, and serve.


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Parmigiana di melanzane - or Aubergines with Mozzarella and Parmesan

I first made this dish to accompany a roast chicken - which it did very well.  It occurred to me at the time, that it would be good with a lot of other types of meat and especially greasy types like pork or gammon, or types that tend towards dryness, as with chicken.

However, this time, it was nobody's second fiddle but the star of the show, accompanied by some salad and garlic bread.  The meat eaters in the family would have preferred more carbs with their Parmigiana, but nobody announced that they missed the meat.

If you make use of one of those olive oil sprays when cooking the aubergine, you are able to keep the oil to a minimum.  Although the dish is heaving with cheese, neither of them are very greasy cheeses and so it stays really light.  I think the juiciness of the tomato & basil sauce helps to balance the rich cheese and the aubergine becomes deliciously soft and gently flavoursome.  I really must make this one more often!

PARMIGIANA DI MELANZANE (serves 4 as a main course)

Ingredients :

2 aubergines, topped, tailed and sliced thinly
olive oil spray
sea salt & ground black pepper
300g mozzarella, sliced
115g parmesan (or Grana Padano), grated
3 tbsp panko or crispy breadcrumbs
1 tbsp butter, cut into small pieces.
  

For the tomato & basil sauce :

1 tbsp olive oil

3 banana shallots, chopped finely

2 garlic cloves, chopped finely

400g can chopped tomatoes
1 large vine ripened tomato, chopped
2 tsp tomato puree

1 tbsp tomato ketchup

1 tsp of Worcestershire Sauce

3-4 fresh basil sprigs, torn
1 tsp sugar or honey

sea salt & black pepper to taste.

Arrange the aubergine slices in a single layer on 1-2 baking sheets.  Spray with olive oil and season, then bake in a preheated oven at 200C/400F/Gas Mark 6, for 10-15 minutes, until tender, but not collapsing.

Over a high heat and using a large frying pan, add the olive oil and when up to temperature add the shallots and garlic.  Cook, stirring regularly, for 5 minutes or so until softened.   Add the tomatoes, stir in the tomato puree, ketchup, Worcestershire sauce, fresh torn basil and season with salt and pepper to taste, adding the sugar or honey if it requires a bit more sweetness.  Bring to a lively simmer then lower the heat and gently simmer for about 10 minutes, until thickened.  

Spray an ovenproof dish with olive oil and arrange half the aubergine slices in the base.  Cover with half the mozzarella, spoon over half the tomato sauce and sprinkle with half the Parmesan.  Mix the remaining Parmesan with the breadcrumbs.  Make more layers, ending with the Parmesan mixture.

Dot the top with butter and bake for 25 minutes, until the topping is golden brown.

Remove from the oven and leave to stand for 5 minutes, before slicing and serving.

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Greek Lamb & Orzo Bake - what a triumph!

I just couldn't wait to tell you all about tonight's dinner.  It was such a success!

It was one of those dishes that starts smelling wonderful and continues to get better and better the more of its ingredients you add.  Just so with this Bake.

Now I'd seen Orzo in various recipes on t'internet and got curious about what it was.  So that led me to discovering that it was a particular type of pasta-like carbohydrate, shaped like tiny grains of rice.  Curious!  As is my wont, I'd "tucked it behind my ear for later" and kept an eye out for it in the shops, along with dozens of other things.  It just so happened that while I was browsing the World Foods aisle in our local supermarket, amongst all the other noodles and tiny pastas, there it was - Orzo!  Now I knew where I could get it, all I had to do was find a recipe that looked delicious enough to warrant its use.

So along came "Greek Lamb & Orzo Bake".  I found the recipe in a general type of cookbook that I borrowed from the Library.  I had taken two or three recipes from it, but on the whole it was a book that I wouldn't bother taking out again.  However, I am so glad I found it in the first place, or I would never have discovered how well this collection of ingredients could shape up!

I was amused, when cooking the Orzo, to discover how slippery they can be!  The first time I tasted some (to work out whether they were soft enough to be included in the casserole) I took four or five of them into my mouth and bit down - only to have two of the little devils shoot out from between my lips and disappear into the farthest reaches of the kitchen!  They're like tiny torpedoes.

The mince mixture, as you combine each ingredient, tastes rather gorgeous right up until you include the chopped mint - whereupon it is just lifted somewhere up into the stratosphere.  Now we all know that mint and lamb are a match made in heaven - but my goodness, doesn't this recipe just demonstrate this!

Son was, initially, a teeny bit challenged by the Aubergine pieces.  Right up until I told him that they were just sponges full of the tasty gravy.  That encouraged him to stop picking them out and eat them instead.  Hubby loved the whole thing and, like me, wondered about including a little Feta cheese in the yoghurt/egg mixture.  Son was appalled by that idea, saying it would render the mix too sour.  He may have a point there - but I think it's rather worth trying!

 Edited to say that I included the Greek Lamb & Orzo dish on the menu list again, in April 2011.


This time, I used two eggs in the yoghurt/egg mixture which covered rather better - and I left it in the oven to brown a little more.


You'll see how lovely it looked when it came out of the oven from the picture here.


I can confirm that it was no less tasty, with lots of "mmmnn's" and much eye-rolling of appreciation as the first forkfulls went in.
 

As you can see, this time I served it with  baby corn and sugar snap peas, which were lovely.

It may look as though it has the possibility of being a little dry, but in fact the tomato sauce is just hiding under there.  We didn't require anything more than a little butter on the vegetables, to make a perfect meal.

GREEK LAMB & ORZO BAKE (serves 5)

Ingredients :

500g lean minced lamb

1 onion finely chopped

3 garlic cloves, crushed

1 aubergine, cut into 1cm chunks

200ml lamb or vegetable stock

400g tin chopped tomatoes

15g fresh mint, chopped

300g orzo

300g natural low-fat yoghurt

1 large egg

salt & pepper

half a tsp sugar

Method :

Brown the lamb in a large non-stick frying pan over a medium heat and remove the fat once it has rendered.

Add the onion and cook for 5 minutes, stirring frequently, until the onion is soft.  Then add the garlic and cook for another 2-3 minutes.

Then add the aubergine pieces and cook, stirring frequently, for 5 minutes or until the aubergine is tender.

Stir in the stock, tomatoes and the mint.  Season -including a little sugar if the tomatoes need it - and bring to the boil.  Reduce to a simmer, cover and cook for 20 minutes or until the lamb is tender.

Preheat the oven to 180deg C/gas 4.

Meanwhile, cook the orzo according to manufacturers’ instructions, until al dente.  Drain.

Beat together the yoghurt and egg in a small bowl.

Stir the drained pasta into the lamb mixture, then spoon into a large lasagne dish.  Spoon the yoghurt mixture over the top and bake for 20-25 minutes until piping hot.

Serve with green beans & baby corn, or for summer dining, a green bean salad with a fresh lemony dressing.