beetroot cured salmon

Local cafe does an amazing pan fried beetroot and vodka cured salmon. I’m going to try to approximate it at home, starting with this recipe that I will modify a bit and pan fry.
Beetroot and Vodka Cured salmon

Update: the spices were delicious, but it was a bit salty, which in hindsight made sense as I was pan frying and not curing like gravlax.  I think I will try again, but cut back the salt and sugar a lot, and maybe try one of the juniper berry versions.

Update: tried again with only 1/2 teaspoon of salt, 1/4 teaspoon sugar and fresh ginger to substitute for fresh horseradish.  It was well received by our lunch guest and we could certainly make it again.  Served with a cucumber and green apple salad and roasted root veg, it was a great meal.

Moussaka (a la La Rousse)

Fry 1 large chopped onion, 2 crushed garlic cloves and 1 bay leaf in olive oil for about 15 minutes, until tender, but not browned. Add 450g (1lb) minced lamb and cook, stirring, until the lamb has browned. Add 1 tsp dried oregano, 1 tsp ground cinnamon, salt and pepper.
Peel and chop 450 g tomatoes and add to the meat mixture with 250mL lamb or beef stock. Bring to the boil, then reduce the heat and cover the pan. simmer gently for 30 mins.
Meanwhile, slice 2 large eggplants. Lightly fry the slices in olive oil until lightly browned on both sides. Layer the eggplant slices and meat mixture alternately in a large oven proof dish, ending with a layer of eggplant.
Beat 2 eggs with 2 tbsp flour, salt, pepper, and a little grated nutmeg. stir in 600mL of yogurt. pour this mixture over the top of the moussaka. Bake in a preheated oven to 180 for 1 hour, until the topping is set and golden brown.
allow to stand for 15 minutes before serving to give the layers time to settle.

Meal plan w/c 16/4

Harissa paste from Stephanie.

The stock for the tagine was drawn from the liquid left by Karen Martini’s slow cooked lamb. It was overall too salty, but so was the lamb, so instead of cooking to direction, suggest next time the slow cooked lamb salt level is halved. In addition; the paucity of choice at local coles meant no pomegranite was used in this recipe; I doubled the amount of honey. Great, do again.