Serbian Moussaka (Musaka)

http://www.expatserbia.com/enjoy-serbia/serbian-food-recipes/5184-serbian-moussaka-musaka

It’s one of the simplest dishes made in Serbia for a long time.

It’s one of the simplest dishes made in Serbia for a long time.

Although the authentic Greek dish moussaka is made with eggplant, Serbian musaka is made with the ground beef (or pork) and potatoes. There are a number of variations on the basic theme, so feel free to improvise.

Ingredients (for 4 plates) 

• 1 pound (450gr) of beef/pork mince meet combo 
• 2 medium onions, chopped 
• 7 medium potatoes 
• 2 cups of milk 
• 3 eggs 
• 10 tbsp Oil 
• ½ cup of water 
• Salt and pepper to taste

Preparation

Fry finely chopped onions on 5 tbsp of oil at high temperature. After a few minutes add a ground meet. Add a little bit of salt and just enough pepper to taste. Make sure you don’t over salt it. Continue to fry it for another 5 minute pressing the meet with your spoon to make pieces smaller. The mixture is done when the water from the meet evaporates and when the meat browns.

Peel and slice the potatoes about 1/6 inch thick. Place the first layer of potatoes into the baking dish (usually the glass one is used) making the surface even. The first layer is made of about 2-3 potato slices. Now, add meet/onion mixture evenly over the potato layer. Finally add the layer of the remaining potatoes. Add the remaining 5 tbsp of oil, trying to cover all the potatoes (oil is not allowing potatoes to change the shape). Add the water.

Preheat the oven to 250°C. Add the baking dish.

Break the eggs, beat them until whites and yolks are well mixed and then add the milk and about 2 tsp of salt. Set a side.

After 30 minutes of baking, poke into the potatoes to see if getting tender. If so, pour the egg and milk mixture over the top of the musaka. Put the musaka back into the oven for about 20 more minutes until the top gets brown.

Chicken Tikka Masala

http://www.pataks.co.uk/recipes/chicken-tikka-masala.aspx

Ingredients

2tbs oil

1 medium onion

2tbs Patak’s Tikka Masala Paste

200ml water

1tsp garlic & ginger chopped (optional)

250g diced chicken breast

200g canned chopped tomatoes

100ml double cream

½ tsp sugar (optional)

Methods

If you want (although you don’t have to), you can marinade the chicken first with half yoghurt, half spice paste, and then either grill it separately or add it uncooked into the sauce and allow to cook through. 

1. Heat oil in a med saucepan. 
2. Add onion; cook until soft.
3. Add Patak’s Tikka Masala Paste, 100ml of water, ginger and garlic. Stir occasionally, until reduced and thickened.
4. Add chicken, fry until sealed.
5. Add 100ml water, tomatoes, bring to the boil, simmer un-covered for 10 minutes.
6. Add double cream and a pinch of sugar (optional)
7. Simmer un-covered for 5 minutes.
8. Garnish with fresh chopped coriander.