Moussaka Style Eggplant, Beef & Risoni Rolls served with Broccolli and Soft Polenta with Parmesan and Blue Castello Chees

  • Moussaka Style Eggplant, Beef & Risoni Rolls served with Broccolli and Soft Polenta with Parmesan and Blue Castello Cheese


    Eggplant on the Genesis

    Beef and Risoni filling cooked in the Hark

    Assembling before finishing off in the Hark The mince mix and the Haloumi slices are wrapped up in the Eggplant and placed into a casserole dish. A couple of cups of Passata are poured over it amd then into the Hark to cook for an hour or so.

    Plated Up with Grilled Haloumi, Broccolli and Soft Parmesan Polenta with Blue Castello melted over it . Talk about ready to to eat


    It's from the Lemnos site...... http://www.lemnosfoods.com/dt_portfolio ... oni-rolls/

    Recipes.

    Moussaka Style Eggplant and Risoni Rolls
    Ingredients
    600g eggplants, cut into 5mm thick slices
    olive oil spray
    1 tablespoon olive oil
    1 large onion, chopped
    3 cloves garlic, crushed
    1 stick celery, finely chopped
    400g lean beef mince
    1/4 cup tomato paste
    1 cup good quality tomato passata
    2 teaspoons rigani* or dried oregano
    1/4 cup red wine
    1/4 cup water
    1 1/4 teaspoons cinnamon
    salt & freshly ground black pepper, to taste
    2 bayleaves
    1/3 cup risoni, cooked until al dente and drained
    180g packet Lemnos Haloumi, cut into 30 thin strips
    2 cups good quality tomato passata, extra
    Method
    1. Spray eggplant with oil and grill or cook in a frypan till
    softened.
    2. Heat oil in a large saucepan and sauté onion, garlic and celery
    for 2-3 minutes until softened. Add the mince and cook until
    well browned. Add tomato paste and cook for 2 minutes. Add
    the passata, rigani, wine, water, cinnamon, seasonings and bay
    leaves and bring to the boil. Cover and simmer for 30 minutes.
    Remove from heat and cool for 30 minutes. Stir through cooked
    risoni.
    3. Top each cooked eggplant slice with a slice of haloumi and a
    heaped tablespoonful of meat mixture. Roll up to enclose filling.
    Place seam side down in a 2 litre (23cm x 33cm) oiled ovenproof
    baking dish.
    4. Spread extra passata over eggplant rolls. Bake at 190°C for 40
    minutes or until heated through. Stand for 10-15 minutes
    before serving.

    Soft Polenta is an adaptation of a recipe from Taste.com

    Ingredients

    1 3/4 cups (435ml) milk
    1 3/4 cups (435ml) chicken stock
    1/4 tsp salt
    2/3 cup (110g) polenta
    80g (1 cup) fi nely grated parmesan
    Wedges of Blue Castello cheese for topping.

    Combine milk, chicken stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through 1/2 cup (50g) parmesan. Remove from heat and keep in a warm place until required. Once plated add wedges of Blue Castello cheese on top and allow to melt.

    BBQ Junkster

    I just did a weeks worth of cardio after walking into a spiderweb

Participate now!

Don’t have an account yet? Register yourself now and be a part of our community!