I guess by now you have figured out that I am a food magazine junkie!! Yes, I tend to buy most of them. I justify it to myself that if I make at least one recipe from the magazine then it was worth buying it!! I seem to be on a bit of a roll with this months Good Taste Magazine - this is the 3rd recipe I have made from it (well worth the investment I'd say!!)
The recipe I made last night was for Pastitsio. Kind of the Greek relative of lasagne!! Only not as time consuming to make! This recipe was even better because they had replaced the bechamel sauce with greek yoghurt - so that makes it a little healthier!
Serves 6 -8
1 tbs olive oil
1 brown onion, finely chopped
1/2 tsp allspice
1 kg lamb mince
1/2 cup red wine
670ml bottle tomato passata (tomato pasta sauce)
1 1/2 cups chicken stock
3 tsp ground cinnamon
2 tsp dried oregano leaves
2 dried bay leaves
300g dried macaroni pasta
1/4 cup chopped continental parsley
500g Greek style natural yoghurt
200g feta cheese, crumbled
2 eggs, lightly whisked
pinch of ground nutmeg
1/2 cup grated parmesan cheese
Heat the oil in a large saucepan over medium high heat. Cook the onion, stirring for 4 minutes or until golden. Add the garlic and cook for 1 minute or until aromatic. Add the allspice and stir to coat. Increase the heat to high. Add the mince and cook, stirring for 6-8 minutes, or until the mince has all changed colour. Making sure to break up any lumps. Add the wine and cook until the liquid reduced by half. Add the passata, stock, cinnamon, oregano and bay leaves. Reduce heat to medium low and simmer for 50 minutes, or until the mixture has thickened.
Meanwhile cook the pasta according to the directions on the packet. Drain well.
Add the cooked pasta and parsely to the mince mixture.
Combine the yoghurt, feta, egg and nutmeg in a bowl. Season well with salt and freshly ground black pepper.
Preheat the oven to 180C.
Lightly grease a 3L (12 cup) capacity ovenproof dish.
Pour the mince mixture into the prepared pan. Top with the yoghurt mixture. Sprinkle with the parmesan cheese.
Bake for 25 minutes, or until golden.
Set aside for 10 minutes to cool slightly before serving - this makes it easier to serve!
So tell me Dear Readers do you have a regular purchase that you have to justify in some way to yourself?