Paul’s wandering

coastline wanderings  As of late I haven’t been much to our coastline, Ive tended to wandering in the forestry and the peace that comes with gurgling streams of flowing water, I love the peace and solace it brings me. 

I decided id take a stroll on a beach on day because why not, off with the shoes and the socks down along the waters edge, kicking the top of the water, watching it fly off in front of me. I know I may sound like a child, when I say this, but I don’t care I’m big enough to not care. I like watching the water spread in all directions and the film of water it creates as well as the drops that fall at the end. I mean so what if I get wet, that’s why we have washing machines. 

Now silliquoy aside, I’m a forager I like to think I am anyway, picking free edible food, from  coastline, hedgerow and forestry alike, I spotted some varieties of samphire that I knew I didn’t have in my freezer for later in the year so I picked some after my walk. I picked some rock samphire and some sea blight, both sea salty fresh, crunchy, and a beautiful addition to any stir-fry, or fish dish or chowder, or mussels or prawns the possibilities are endless if it’s from the sea, samphire will work with it. (In my opinion). Alongside both of these, beach mustard starting to seed, as you could guess mustard flavour with a salty hint. No, I’m not making a mustard from them I’m was just admiring them, had to try them. 

There is a multitude of other herbs and sea veg sprouting at the moment, or coming into season. So on the coast keep an eye on the rocks or the dunes. 

As always stay safe and you can follow my adventures @chefpaulc on all social media platforms. 

Moussaka

1109695

  • 2medium aubergine
  • Olive oil(as needed)
  • 1lb mince beef (or can use ground lamb)
  • 2medium onions peeled and chopped
  • 2tablespoons fresh minced garlic(or to taste, I use lots!)
  • 1jar toamto sauce
  • 1teaspoon dried oregano (or to taste)
  • 1teaspoon salt
  • 12teaspoon  black pepper (or to taste)
  • CHEESE SAUCE

  • 3tablespoons butter
  • 12teaspoon salt
  • 1/2 teaspoon black pepper(or to taste)
  • 2tablespoons flour
  • 1cup milk
  • 1 egg
  • 12cup grated parsmen

Kittencal’s Greek Moussaka

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TOTAL TIME
1hr 45mins
PREP 1 HR
COOK 45 MINS

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! —the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without — you may also want to “sweat” the eggplant slices with a bit of salt sprinkled on for 1 hour before using

INGREDIENTSNutrition

  Things to  with Greek Yogurt
  1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
  2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt).
  3. Brush cookie sheet with olive oil.
  4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
  5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
  6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
  7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
  8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
  9. Arrange the remaining eggplant slices over the beef mixture.
  10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
  11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan
  12. Cut into squares.
Blog!
KM
keith moroney
Sun 06/11/2016 01:17
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On the 20th of October, my fellow classmates and I assisted in a talk that featured Avril Allshire from Caherbeg free range pork and Rosscarberry Recipes.  The intention of this talk was to give students a background into Avril as a food producer. She also mentioned some of the more prestigious awards she had won, such as UK Great taste award, the French awards Prix d’Honneur and Irelands Blas na hEireann
Avrils company Chaerbeg free range pork is a family run business that includes her husband and two sons. Avril maintains that her relaxed farming method helps to produce a quality finished product.
One of Avrils most interesting recipes was her black pudding and beamish stout bread that has 7 ingredients, 5 of which are made using ingredients solely produced in Cork.
Avril and her family have won many prestigious awards nationally and internationally for their hard work in producing quality products. Most notable of these is la Confreirie des chevaliers du Goute-boudin which she received as a result of the dedication and hard work that went into producing her black pudding This pudding also features in her Rosscrbary black pudding lasagne recipe. Caherbegs products have won awards almost every year from 2003 to 2013. Some of these awards includes the UK Great taste award, the French awards Prix d’Honneur and Irelands Blas na hEireann. Caherbegs pork products are also noted by the Irish examiner as “lovely full meaty flavou”
According to her husband Willie Rosscarbery recipes allocates to about 85% of their business but maintains that their original farm has to remain small in order to keep their standards high For her second company Rosscarbery recipes Avril is supplied by stautons in Cork. Statuons was founded by the staton family who had been butchering pigs for local farmers. Since 1950. Because of statuons quality control and locally employed workforce it is easy to see why Avril who is fixed on promoting good quality and local business would choose stautons as her supplier for Rosscarbery recipes. Avril mentioned that her inspiration for most of her recipes doesn’t come from her experience of cooking professionally but rather from being a mother who is sometimes in need of a quick recipe

Caherbeg free range pork and rosscarbarry recipes is an inspiration to how food should be produced. Small sustainable and local produce far outweighs anything that could be produced by larger manufactures in quality, nutrition and taste. Proof of this can be seen by the awards and recognition gained by Avril and her family over the years.