Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Preparation of tomato sauce. 2. Chop the onions and brown them in a small saucepan. 3. Add the diced tomatoes and two good tablespoons of olive oil, cinnamon, honey, and season with salt and pepper. 4. Allow to reduce for 25 minutes (or more, until you get to the meat preparation) over medium heat. 5. You must get a sauce that can be mixed with ready-made tomato coulis. 6. Cut the eggplants in length (without peeling), salt generously, and let them disgorge the time of the next step. 7. Advice for disgorging eggplant: in a dish, alternate a layer of salted eggplant slices and a layer of paper towel, or leave them in a colander 8. Peel and cut the potatoes into thin slices. 9. Arrange the potato rings at the bottom of a reasonably high, oiled gratin dish. 10. . Drizzle the potatoes with a little (3 tablespoons) with the juice made by the simmering tomatoes. 11. Pass the potato dish under the grill for 5 to 15mn, depending on your oven, so it browns. 12. Now that they have disgorged, pass the eggplant slices to the pan over high heat to grill them a little on each side, 13. Meat preparation. In a pot, sauté the ground meat in butter over high enough heat, salt, and pepper and remove the water returned by the meat. 14. Add the tomato-onion sauce and lower the heat (very soft). 15. Remove the potato dish from the oven and preheat the oven to 200°C (thermostat 6-7). 16. Preparation of the béchamel. In a small saucepan over low heat, brown the 20 g of butter, add the flour and mix to obtain a homogeneous device. 17. Incorporate the milk little by little, never stopping to stir; it can take 10 minutes, 19. Assembly of the moussaka: On top of the layer of potatoes, spread half of the minced meat with the tomato, then half of the eggplants, then the other half of meat, 20. then the other half of the eggplants, a drizzle of olive oil and finish with the béchamel. 21. Bake everything in the oven at 200 ° C (thermostat 6-7) and cook for 1 hour (the béchamel must crisp and be golden). and you have to get a fairly thick sauce. 18. Salt, pepper and grate a little nutmeg

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