Lamb Moussaka

This recipe is delicious and really easy to make. Reheats well too. I just added in whatever veges I had in the fridge and whatever fresh herbs I had so no need to include everything I have listed... Enjoy!

Ingredients:

• 2 eggplants
• 1 sweet potato
• olive oil
• 800g-1kg lamb mince
• 1 onion, chopped
• garlic, chopped
• 1 zucchini, grated
• 1 teaspoon allspice
• 2x 400g tinned tomatoes
• 1/2 cup water
• 1/4 cup fresh parsley, thyme, rosemary
• 1 teaspoon dried mixed herbs
• 1 small tin tomato paste
• Salt and pepper
• 50g butter
• 2 tablespoons plain flour
• 1 1/2 cups milk
• nutmeg
• 1 egg
• grated cheese

Method:

1. Thinly slice and cook the eggplant and sweet potato in the pan with oil until golden (or grill in the oven).
2. Brown lamb with the onion and garlic.
3. Add the allspice, mixed herbs, fresh herbs, tinned tomatoes, tomato paste, grated zucchini, salt, pepper and water.
4. Simmer for a while to reduce.
5. Layer the eggplant, mince, potato (repeat and finish with eggplant) in a casserole dish.
6. To make the white sauce, melt butter and whisk in the flour until mixed. Slowly add milk and stir until the sauce thickens. Add a pinch or so of nutmeg and one egg and continue whisking to mix. Pour over the eggplant in the casserole dish and sprinkle the cheese on top.
7. Bake in the oven for around 30mins or until the cheese is melted and golden.

Chris's Lemon Prawn Linguine

This is a favourite standby when prawns are on special and lemons are plentiful

Ingredients:

• 500g fresh green king prawns
• 2 lemons
• 200g of linguine or any flat pasta (there is fresh pasta at the Currumbin markets 500g for $4.00!)
• 1 onion finely chopped
• 3 cloves of garlic finely chopped
• 150g of button mushrooms quartered or swiss brown button mushrooms if you can get them
• 1/2 cup of white wine
• 3 dessert spoons of light sour cream
• fresh herbs

Method:

• Shell and de-vein prawns
• Fry onion and garlic in olive oil until transparent
• Add wine, the zest of 1 lemon and the juice of 1 lemon
• Add the prawns and allow to simmer until the prawns are just pink
• Stir through the sour cream and add the mushrooms
• Cook pasta in lots of salty boiling water
• Stir through fresh herbs, chopped parsley and thyme are a good mix
• Simmer until sauce reduces and thickens
• Place cooked pasta in bowls and spoon over the prawns and sauce
• Grate parmesan or pecorino cheese over the top and lots of freshly ground salt and pepper

Serves 2 or cook 1 kilo of prawns and 375g of pasta for 4, increase sauce as necessary