I followed a recipe! And it worked!
If you read my previous blog on Walnut and Lentil Laugh (Loaf) – you would have seen that I am not that great at following recipes.
I enjoy cooking when I have time, but I usually think I know better than the recipe, don’t ask me why. So I was determined to follow the recipe, during my next foray in the galley (with vegetarian Moussaka) carefully.
It’s amazing it worked at all, as mid-cooking I had to move our 28 tonne boat and lift a motorbike onto it, read here as to why.
If you read my previous blog on Walnut and Lentil Laugh (Loaf) – you would have seen that I am not that great at following recipes.
I enjoy cooking when I have time, but I usually think I know better than the recipe, don’t ask me why. So I was determined to follow the recipe, during my next foray in the galley (with vegetarian Moussaka) carefully.
It’s amazing it worked at all, as mid-cooking I had to move our 28 tonne boat and lift a motorbike onto it, read here as to why.
I am quite a messy cook!
Rose Elliot, author of The Bean Book has outdone herself with this one – and I am rather proud of my efforts.
See what else we get up to here.
Our boat with our fabulous galley is here to look around (and for sale).
Our boat with our fabulous galley is here to look around (and for sale).
Red Bean Moussaka
(serves 2-3) depending on how much you want. I probably double it for 4 or more people
1 large aubergine
sea salt
1 large onion, peeled and copped
1 clove garlic, crushed
2 tablespoons cooking oil (olive/sunflower/vegetable)
1 (400g) tin chopped tomatoes
1 tablespoon tomato puree
freshly ground black pepper
1/2 teaspoon cinnamon
3-4 tablespoons red wine
8oz (225g) tin kidney beans, drained
To finish:
1 egg
3/4 pint (400ml) well-flavoured white sauce
3oz (75g) grated cheese
Slice the aubergine in thin rounds, sprinkle with sea salt and leave for 30 minutes to draw out bitter juices, then rinse and dry the prices. (If it’s a good ripe aubergine you will not need to do this).
Set the oven to 350F (180C) mark 4.
Fry the onion and garlic in the oil in good sized pan for about 5 - 8 minutes, but don’t brown them, then add the tomatoes, tomato puree, a good grinding of pepper, the cinnamon and wine and let the mixture cook gently for another 5 minutes or so, before mixing in the beans, mashing them slightly as you do so. Add more sea salt and freshly ground black pepper to taste if necessary. Make the white sauce.
Beat the egg into the white sauce; grease a shallow casserole dish. Put half the aubergine slices into the base of the dish, cover them with half the bean mixture and then half the white sauce. Repeat the layers, ending with the sauce. Then sprinkle the top with the grated cheese. Bake in the moussaka in the oven for about an hour. Serve with a cooked green vegetable or green salad.
(From the Bean Book by Rose Elliot 1981)
(serves 2-3) depending on how much you want. I probably double it for 4 or more people
1 large aubergine
sea salt
1 large onion, peeled and copped
1 clove garlic, crushed
2 tablespoons cooking oil (olive/sunflower/vegetable)
1 (400g) tin chopped tomatoes
1 tablespoon tomato puree
freshly ground black pepper
1/2 teaspoon cinnamon
3-4 tablespoons red wine
8oz (225g) tin kidney beans, drained
To finish:
1 egg
3/4 pint (400ml) well-flavoured white sauce
3oz (75g) grated cheese
Slice the aubergine in thin rounds, sprinkle with sea salt and leave for 30 minutes to draw out bitter juices, then rinse and dry the prices. (If it’s a good ripe aubergine you will not need to do this).
Set the oven to 350F (180C) mark 4.
Fry the onion and garlic in the oil in good sized pan for about 5 - 8 minutes, but don’t brown them, then add the tomatoes, tomato puree, a good grinding of pepper, the cinnamon and wine and let the mixture cook gently for another 5 minutes or so, before mixing in the beans, mashing them slightly as you do so. Add more sea salt and freshly ground black pepper to taste if necessary. Make the white sauce.
Beat the egg into the white sauce; grease a shallow casserole dish. Put half the aubergine slices into the base of the dish, cover them with half the bean mixture and then half the white sauce. Repeat the layers, ending with the sauce. Then sprinkle the top with the grated cheese. Bake in the moussaka in the oven for about an hour. Serve with a cooked green vegetable or green salad.
(From the Bean Book by Rose Elliot 1981)
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