Pastichio Recipe

I must admit that this is really rather a corruption of a Greek dish, but the original. is so good .Strictly speaking, pastichio should be made with a layer of pasta, a layer of spicy beef mince mixture, a thick cream sauce and a thin cream sauce. My version consists spicy lentils topped with a creamy sauce. It’s very filling and people seem to enjoy it.
Ingredients used :
8 oz (223 g) spilt red lentils, a oz (30 g) butter, 8 large onion, peeled and chopped, 2-3 cloves garlic, crushed I small green pepper, de seeded and chopped, 14 oz (122 g) can tomatoes j teaspoon dried oregano teaspoon, lemon 4 glass of (400 ml) water., salted stock sea salt, freshly ground black pepper, 6 oz(170 g) wholewheat macaroni, 2 eggs , pint (400 ml) white sauce, 2 oz ( grated cheese
Preparation Method :
Wash and pick over the lentils. Melt the butter In a large saucepan and fry the onion for minutes, until it’s beginning to soften, then add the garlic, green pepper and mushrooms and cook for a further minutes or so, stirring from time to time. 1’vtix in the tomatoes, the ‘washed lentils, the oregano and cinnamon water or stock. Bring up to the boil, give it a good stir, then leave it to simmer gently for about minutes, until the lentils are soft and the liquid has boiled
Sway to leave a lovely thick, rich mixture. Season carefully with sea salt and freshly ground black pepper and add a little more cinnamon anti oregano if you think it can take It - the mixture should be quite highly seasoned.
When the lentils are nearly done, set the oven to 400F (200°C), mask 6, then cook the macaroni by plunging it into a saucepan of fast-boiling salted water and boiling until it’s just tender; drain it and put it into a well-buttered, shallow oblong ovenproof dish. Spoon the lentil mixture on top.
Beat the eggs into the white sauce, then pour that evenly over the lentils and sprinkle with the grated cheese. Bake the pastichio in the centre of the oven for 40-50 minutes, until it’s piping hot with a lovely golden brown top. Serve with a berby green salad.

The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:

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