Wednesday, November 12, 2008

Boeuf Cherhomme

boeuf cherhomme We have had a couple of family guests staying with us here in the south west of France over the past two weeks and whilst they were here we decided to throw a small party to allow our friends and neighbours to meet them.

As the weather had turned cool I decided to serve a hot dish amongst our party fare and after much discussion in the kitchen I was designated the task of making a dish I particularly like.

In our household we refer to this dish as Instant Moussaka..... but I have to admit, I decided that I really couldn't call it that now I am writing it up on the blog.....

boeuf cherhomme1

You see, Moussaka is traditionally made with minced (ground) lamb but I make this dish with beef..... and traditionally, Moussaka has aubergine as a constituent part but I omit the aubergine...and of course, traditionally, Moussaka has a Béchamel sauce topping.... I use potato....  So, as you can see it's not really Moussaka....

We had quite a long discussion about this and eventually agreed that we would adopt a name which obliquely referred to it's origins... so in the future it will be known as:

boeuf cherhomme2

Boeuf Cherhomme

I took1kg (2lbs) minced (ground) beef and sauteed it in olive oil with a large onion and a couple of cloves of garlic, adding into the mix, some herbs de Provence, Italian herbs and of course, a glass or two of red wine.    Once the mix had cooked well I added tomatoes.   I used a tin of tomatoes as, at the moment, I don't have any of my own.
Once this had all cooked down nicely, I covered the bottom of  a large dish with a layer of pre-boiled potato and then spooned half the mixture over them.  I then added further layers of potato, meat and a top layer of potato and cooked the whole dish in the oven for about 20 minutes.

After sprinkling cheese over the top I grilled the beef and then served immediately....

marinated carrots

We also made a marinated sweet and sour carrots dish that I love and which was enjoyed by our guests.


All this cooking activity for the whole day meant we didn't really have time to prepare our own meals so about mid afternoon, we all stopped for afternoon tea in the British tradition.....  I had a French pastry - a "Religeuse" or Coffee Nun, a very tempting piece of choux pastry stuffed full with coffee cream and then topped with coffee icing.  It certainly made the cup of tea taste better..........

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