Silkscreen - Golf (gambling) and Moussaka (recipes)

Silkscreen - Golf (gambling)

A method of identification found on most shafts. On steel shafts, it typically encircles the shaft approximately ?of the distance from the shaft tip, and is usually black in color. On graphite shafts, it is typically located near the grip and is much more colorful and noticeable.

Moussaka (recipes)

Moussaka

Yield: Makes 6 to 8 servings

Ingredients:

1large eggplant

2-1/2teaspoons salt, divided

2large zucchini

2large russet potatoes, peeled

1/2cup olive oil, divided

1-1/2pounds ground beef or lamb

1large onion, chopped

2cloves garlic, minced

1cup chopped tomatoes

1/2cup dry red or white Wine

1/4cup chopped fresh parsley

1/4teaspoon ground cinnamon

1/8teaspoon black pepper

1cup grated Parmesan cheese, divided

4tablespoons butter or margarine

1/3cup all-purpose flour

1/4teaspoon ground nutmeg

2cups milk

Preparation:

1.Cut eggplant lengthwise into 1/2-inch-thick slices. Place in large colander; sprinkle with 1 teaspoon salt. Drain 30 minutes. Cut zucchini lengthwise into 3/8-inch-thick slices. Cut potatoes lengthwise into 1/4-inch-thick slices.2.Heat 1/4 cup oil in large skillet over medium heat until hot. Add potatoes in single layer. Cook 5 minutes per side or until tender and lightly browned. Remove potatoes from skillet; drain on paper towels. Add more oil to skillet, if needed. Cook zucchini 2 minutes per side or until tender. Drain on paper towels. Add more oil to skillet. Cook eggplant 5 minutes per side or until tender. Drain on paper towels. Drain oil from skillet; discard.3.Heat skillet over medium-high heat just until hot. Add beef, onion and garlic; cook and stir 5 minutes or until meat is no longer pink. Drain fat. Stir in tomatoes, Wine, parsley, 1 teaspoon salt, cinnamon and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer 10 minutes or until liquid is evaporated.4.Preheat oven to 325°F. Grease 13X9-inch Baking dish. Arrange potatoes in bottom; sprinkle with 1/4 cup cheese. Top with zucchini and 1/4 cup cheese, then eggplant and 1/4 cup cheese. Spoon meat mixture over top.5.To prepare sauce, melt butter in medium saucepan over low heat. Blend in flour, remaining 1/2 teaspoon salt and nutmeg with wire whisk. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, until mixture boils and thickens, whisking constantly. Pour sauce evenly over meat mixture in dish; sprinkle with remaining 1/4 cup cheese. Bake 30 to 40 minutes or until hot and bubbly. Garnish as desired.

Other ways:

Serves 12

2 medium-sized eggplants

4 Tbsp. butter

4 Tbsp. butter

2 onions, finely chopped

2 pounds ground lamb (or beef)

3 Tbsp. tomato paste

½ cup red Wine

½ cup chopped parsley

¼ tsp. cinnamon

salt

black pepper

4 Tbsp. butter

3 Tbsp. flour

2 cups milk

2 eggs, beaten

dash of fresh nutmeg

1 cup ricotta cheese

1 cup bread crumbs

1 cup freshly grated Parmesan cheese

Peel the eggplants and cut them into ½ inch thick slices. Brown the slices in 4 Tbsp. butter. Drain on paper towels. Set aside.

Heat 4 Tbsp. butter in a skillet and cook the onions until brown. Add the ground meat and cook 10 minutes. Combine the tomato paste with the Wine, parsley, cinnamon, salt and pepper (to taste). Stir this mixture into the meat and simmer over low heat, stirring frequently, until most of the liquid has been absorbed, about 30 minutes.

Make a béchamel sauce by melting 4 Tbsp. butter and blending in the flour, stirring with a wire whisk. Bring the milk almost to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cool slightly and stir in the beaten eggs, nutmeg and ricotta cheese.

Grease a 13” x 9” x 2” pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat in the pan, sprinkling each layer with Parmesan cheese and bread crumbs. Pour the béchamel sauce over the top and bake at 375 degrees for 1 hour, or until the top is golden brown. Cut into squares to serve.

This recipe can be made in advance. Freeze before Baking.

Other ways:

Serves 4-6

Preparation time

30 mins to 1 hour

Cooking time

1 to 2 hours

Ingredients

75ml/6fl oz olive oil1 large onion, finely chopped675g/1½lb lamb mince 3 cloves garlic, chopped1.25ml/¼tsp cinnamon1.25ml/¼tsp allspice2 x 400g/14oz tin of chopped tomatoes 1 tbsp fresh oregano, chopped 2 bay leaves1 tsp fresh, soft thyme leaves175ml/6fl oz white wine4 medium aubergines, cut into 1cm/½in slicessalt and freshly ground black pepperplain flour, for dustingFor the Béchamel Topping:85g/3oz unsalted butter85g/3oz plain flour900ml/1½pt milk85g/3oz parmesan, grated115g/4oz gruyère, grated2 egg yolks1 egg

Method

1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.2. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white Wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour. 3. Place the aubergines in a colander, sprinkle with salt and leave for 30minutes. This draws out any bitter juices. 4. Meanwhile make the bé chamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.5. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.6. The white sauce should now have cooled enough to whisk in the egg and egg yolks. 7. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.8. Serve the moussaka with a chunky tomato, cucumber, parsley and mintsalad and crusty bread.This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if Cooking from cold.

Others:

Serves 6

Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Ingredients

150-175ml/5-6fl oz olive oil1 large onion, finely chopped3 garlic cloves, crushed900g/2lb lean minced lamb50ml/2 fl oz white Wine (a generous splash)1 x 400g/14oz can chopped tomatoes1 x 5cm/2in piece cinnamon sticka handful of fresh oregano leaves, preferably wild Greek oregano, chopped3 large auberginessalt and pepperFor the topping75g/3 oz butter75g/3oz plain flour600ml/1 pint milk50g/2oz Parmesan cheese, finely grated2 medium eggs, beaten

Method

1. For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the Wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. 2. Slice the stalks off the aubergines and cut them lengthways into 5mm/1/4 inch slices. Heat a frying pan until it is jumping hot, add 1 tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 1/2-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. 3. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs. 4. Preheat the oven at 200C/400F/Gas 6. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until golden and bubbling.

Other ways:

A classic aubergine casserole associated with Greece. It' s made using minced lamb, slices of aubergine, potatoes and onions, covered with a creamy white sauce and oven-baked until golden. There are many variations, including Vegetarian moussaka.MoussakaVegetable moussaka

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