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Podcast: Recipe for the day
Episode:

Menu for the Day 1
Category: Arts
Duration: 00:21:22
Publish Date: 2018-05-28 03:42:09
Description: We are, from time to time, delving into the archives to bring you a menu of meals from the nearly 400 recipes we have on file. Today we combine moussaka with rhubarb fool for a taste sensation that is quite stunning. From time to time you will see a menu put together, and we hope you will enjoy them! If your would like to support what we do, please consider becoming a patron: https://www.patreon.com/kitchennewbie Moussaka is the archetypal cheesey meaty, vegetably, unctuous meal from Greece! It is really easy to make, and reminds one of sunny days by the beach.  You will need 1 large onion 1 red pepper 3 cloves of garlic 450 g minced lamb 80 g red lentils 1 teaspoon oregano 1 teaspoon dried parsley 500 ml passata 120 ml white wine or water 3 tablespoons tomato puree 2 aubergines, cut thinly For the cheese sauce 500 ml milk 2 rounded tablespoons of cornflour made into a paste with 2 tablespoons milk 200 g grated cheese Salt and pepper Chop the onion, garlic and pepper and fry lightly for 5 - 6 minutes, add the lamb Scatter salt and pepper the parsley and the oregano  Then add the lentils and add the liquid and passata and puree Mix well Simmer for 30 - 40 minutes Slice the aubergines length ways - you want thin slices Grate the cheese Make the white sauce - no roux here! 500 ml milk, a teaspoon of dry mustard and a pinch of salt and pepper Keep 2 tablespoons of milk back, and use to paste the cornflour As the milk gets warm, stir in the cornflour mix, stirring all the time As it comes to the boil, take off the heat and add 100 g of the cheese Build the Moussaka Butter an ovenproof dish Layer some meat sace Layer of aubergine - add a little salt - tiny amount Then a layer of meat sauce, then aubergine etc - end with aubergine Pour the cheese sauce over the top and sprinkle the rest of the cheese Bake for 40 minutes at 180ºC, 350ºF, Gas 4 Serve with a gorgeous salad!!! Rhubarb Fool Why is Rhubarb fool called a fool? Is it foolish? Some say it comes from the French ‘fouler’ to crush. I think it is just tat you’d be a fool not to love it. Ingredients 450 g rhubarb 150 g soft brown sugar 50 ml orange juice  50 ml water 400 ml double cream 400 g full fat Greek style yoghurt  1/2 to 1 teaspoon vanilla extract Cut the rhubarb into 2 cm chunks Place in a pan with 100 g of the sugar, orange juice and water Bring to the boil, stirring all the time and them simmer for 4 - 5 minutes until the rhubarb falls Strain the juice from the rhubarb - keeping the juice and all the rhubarb to cool Put the syrup back into the pan with the rest of the sugar and simmer for 10 minutes until it thickens and reduces Whip the double cream to the soft peak stage and then fold in the yoghurt and vanilla Fold in the rhubarb, and spoon into 6 serving dishes / glasses Chill for 3 - 4 hours and serve with some of the cooled syrup on the top
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