The “Cycotic” Chef
makes Moussaka (by Maria Poulos)
Hi there readers,
Let me share a little local history
with you - namely mine.
Let's begin then shall we?
It's circa 1978, Orange Grove Public
School is booming with a
diverse population of kids from all backgrounds, most having recently
graced our shores, others from an older generation of parents who
arrived in the 1950's like mine, and the local kids, who to this day
still can't believe what our mothers packed our lunch boxes.
Leichhardt Pool is the cool hang out
for all, the foreshore at the
Apia Club is our local “lovers lane.” Parramatta Road is buzzing
with Italian Deli's, butchers, grocers and probably the best Gelato
I've ever tasted. Pizza is served in traditional metre slabs, and the
local corner shop served the best hamburgers and scallops in the
universe! Oh, by the way, parking was readily available and cost
nothing, traffic jams were non existent, bus fares were 10 cents, and
road rage was unheard of, mainly because we walked everywhere.
It's here that my lifelong cooking
tuition began, in my mother's
kitchen in fact. Food was the main focus of our lives. When arriving
at someone's home, the first and foremost question asked was not “how
are you” or “how's the family,” rather it went more like “are
you hungry” or “you're looking a little thin, lets eat.” And
eat we did. All the time and everywhere! My girlfriends were cutting
up oranges, using them as props to master the perfect kiss. I, on the
other hand, was marinating them in Grand Marnier to produce the
perfect dessert. Family life revolved around the kitchen and dining
room. Feasts were prepared at the mere sound of a car pulling up the
driveway. Jack, the Butcher at Leichhardt absolutely adored my
family. If anyone remembers a tall stately looking male walking up
Balmain Road carrying half a lamb on his shoulder, that was my dad!
Dining out was unheard of mainly
because very few could afford it,
that was only for the well to do. “Why go out when we can make it
better at home” was the mantra of the day. Our only culinary treat
was a trip to Kentucky Fried Chicken, because to this day no Greek,
including my mother, could replicate the recipe, but if anyone knows
what those secret herbs and spices are, please let her know!
I'm absolutely thrilled to be given
the opportunity to share some
of my wonderful recipes with you all. Don't be alarmed, the names may
be rather difficult, but the preparation as my aunt used to say “a
piece of cake!” In fact, every aspect or activity in her life
somehow did involve at least one to three pieces of cake, but that's
another story for another time.
Enjoy !
MOUSSAKA
A Traditional Greek eggplant dish,
best served as a main course
accompanied by salad and a fine white wine.
INGREDIENTS
5 Eggplant
(medium in size)
5 Potatoes
(boiled to a firm texture
and sliced)
½ Kg
Premium Mince
3 Tomatoes
chopped (or 1 can of diced
tomatoes)
Olive Oil
2 Medium
Onions finely chopped
2 Cloves
Garlic
Pinch of
Salt, Pepper
½ Teaspoon
Cinnamon
BECHAMEL
SAUCE
500ml Milk
3
Tablespoons Butter
3
Tablespoons Flour
Salt and
Pepper
½ cup
grated cheese
Melt the
butter in a saucepan and stir
in flour. Gradually blend in the milk. Bring the sauce to the boil
and add cheese, salt and pepper while stirring. Set aside.
Note: For
a slightly thicker sauce add
extra butter and flour by teaspoon at the same ratio.
METHOD
Slice the
eggplant and soak them in
salted water for at least ½ hour. This reduces any bitterness.
Drain.
Fry the
eggplant in oil until golden
brown on both sides. Set aside.
Heat the
oil and cook the onion, add
mince and cook until brown. Stir in the tomatoes, garlic, salt,
pepper and cinnamon and simmer for a further 20 minutes.
Line the
bottom of an oven-proof dish
with a layer of eggplant.
Add a
layer of prepared meat mixture,
then a layer of potato and repeat with eggplant.
Cover with
a layer of Bechamel Sauce.
Bake in a
moderate oven for
approximately 40 - 50 minutes or until golden brown.
