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Cyprus Eastern Forum Index » Cypriot Recipes & Music » Pastichio or Bastichio ?
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Pastichio or Bastichio ? 
Post: #1   PostPosted: Tue Mar 16, 2010 4:00 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Iv been watching Hairy Bikers Mum's know's Best
Anyway there was a Greek Cypriot woman on (Ira)
She made this Dish which she pronouced Bastichilo it looked Delish
I got it up on thier web site .....But alot of the ingreadents are diffrent Confused
So im wondering if anyone as got a recipe , tried and tested please
Thanks Dawn
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Post: #2   PostPosted: Tue Mar 16, 2010 4:21 pm Reply with quote
kipper889
Joined: 16 Jul 2005
Posts: 3904
Pictures: 5
Location: Hertfordshire/Pernera

 
Hi Dawn,

Pastitsio is traditionally known as 'Macoronia de fourno'. I hope this is the dish you mean.

This is my recipe taught to me by my mother and sister in law. Works every time.

Pastitsio

Boil one packet of no. 1 macaroni (big holed variety) in plenty of water flavoured with a chicken cube. When macaroni is al dente, drain in a colander and toss in one cup of grated halloumi, two tablespoons of dried mint and a pinch (or more) of cinnamon.

Heat two tablespoons of sunflower oil in a saucepan, add one small, finely chopped onion and 1lb of minced pork. When meat begins to brown add one tablespoon of fresh or dried mint, a handful of finely chopped flat leaf parsley, a pinch of powdered cinnamon, (or lots if you like the flavour as I do) salt and pepper.

Make a white sauce by melting three tablespoons of butter in a saucepan and adding three tablespoons of flour and a drop of sunflowr oil. Cook for a few minutes. Stir in 1 and a half pints or milk gradually whisk until the mixture is smooth and begins to thicken. Take sauce off the heat and stir in two beaten egg yolks. The sauce should be like very thick custard.

Lay a thick layer of the macaroni in a buttered baking dish, spoon over the meat mixture and cover with remaining macaroni. top with the white sauce, spinkle with grated halloumi and cook in a medium oven for twenty minutes or until golden brown.

Do not serve straight from the oven, give it at least half an hour to cool down. Cut into squares and serve with fresh village salad. Delicious when cold too.

This really doesn't work with any other cheese than Halloumi and any other meat than pork. You can find this in most supermarkets here in the U.K


Hope that helps Dawn, every family have their own recipe but this is the one that works for me. It's a traditional dish served at easter.

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Re: Pastichio or Bastichio ? 
Post: #3   PostPosted: Tue Mar 16, 2010 4:42 pm Reply with quote
don
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Joined: 29 Sep 2007
Posts: 1263
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Location: Cyber Space

 
The secret is the sauce get that right and you cannot go wrong
dawnnett wrote:
Iv been watching Hairy Bikers Mum's know's Best
Anyway there was a Greek Cypriot woman on (Ira)
She made this Dish which she pronouced Bastichilo it looked Delish
I got it up on thier web site .....But alot of the ingreadents are diffrent Confused
So im wondering if anyone as got a recipe , tried and tested please
Thanks Dawn
Personal Photo Album View user's profile Send e-mail Cyprus News,Weather & Travel
 
Post: #4   PostPosted: Tue Mar 16, 2010 4:43 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Ruth, Your a Darlin Laughing

Yes that seems to be the same as what she was doing , using minced pork she used that penne pasta ( would that be ok ) ?
She also used cayenne , but the on line recipe said paprika Rolling Eyes
And the recipe was hers that she did on the program but some diffrent ingredients .......Im gonna try yours with your mom in law giving you the recipe its got to be good
Thanks i knew youd help Wink
Dawn x
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Post: #5   PostPosted: Tue Mar 16, 2010 4:46 pm Reply with quote
don
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Posts: 1263
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Location: Cyber Space

 
You can use Turkey mince, same texture as pork, we use Turkey mince
( Asda ) instead of Pork and no one has managed to tell the difference. Nothing wrong with pork though if you eat it that is. Try Kefdethes with and see you can eat them and not feel heavy afterwards as one does with pork.
kipper889 wrote:
Hi Dawn,

Pastitsio is traditionally known as 'Macoronia de fourno'. I hope this is the dish you mean.

This is my recipe taught to me by my mother and sister in law. Works every time.

Pastitsio

Boil one packet of no. 1 macaroni (big holed variety) in plenty of water flavoured with a chicken cube. When macaroni is al dente, drain in a colander and toss in one cup of grated halloumi, two tablespoons of dried mint and a pinch (or more) of cinnamon.

Heat two tablespoons of sunflower oil in a saucepan, add one small, finely chopped onion and 1lb of minced pork. When meat begins to brown add one tablespoon of fresh or dried mint, a handful of finely chopped flat leaf parsley, a pinch of powdered cinnamon, (or lots if you like the flavour as I do) salt and pepper.

Make a white sauce by melting three tablespoons of butter in a saucepan and adding three tablespoons of flour and a drop of sunflowr oil. Cook for a few minutes. Stir in 1 and a half pints or milk gradually whisk until the mixture is smooth and begins to thicken. Take sauce off the heat and stir in two beaten egg yolks. The sauce should be like very thick custard.

Lay a thick layer of the macaroni in a buttered baking dish, spoon over the meat mixture and cover with remaining macaroni. top with the white sauce, spinkle with grated halloumi and cook in a medium oven for twenty minutes or until golden brown.

Do not serve straight from the oven, give it at least half an hour to cool down. Cut into squares and serve with fresh village salad. Delicious when cold too.

This really doesn't work with any other cheese than Halloumi and any other meat than pork. You can find this in most supermarkets here in the U.K


Hope that helps Dawn, every family have their own recipe but this is the one that works for me. It's a traditional dish served at easter.
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Post: #6   PostPosted: Tue Mar 16, 2010 5:14 pm Reply with quote
kipper889
Joined: 16 Jul 2005
Posts: 3904
Pictures: 5
Location: Hertfordshire/Pernera

 
Hi Dawn,

I think Penne will probably work, but it may fall apart when you cut it into squares. Who cares what it looks like, it will taste the same. Laughing

Don: thanks for the tip about turkey mince, I am wary about using turkey as there is much less fat, it's pork fat that gives the flavour. I will have a go though.

I can't see that turkey will give the same flavour to Kefdethes for the same reason. Although I'm sure it will be much healthier for us. Smile

Ruth

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Post: #7   PostPosted: Tue Mar 16, 2010 5:34 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Thank's very much ,...Ruth, & Don
Guess what were having for tea Thursday Laughing


Egg and chips Laughing

Dawn
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Post: #8   PostPosted: Tue Aug 24, 2010 7:03 pm Reply with quote
alexiachristofi
Joined: 21 Aug 2010
Posts: 5
Pictures: 0
Location: Larnaca

 
dawnnett wrote:
Thank's very much ,...Ruth, & Don
Guess what were having for tea Thursday Laughing


Egg and chips Laughing

Dawn


Hi Everybody !!

Try a glass of white wine in the mince while it's cooking, also be generous and slow with the onions. In Greece they add some tomato in the mince, or even some ketchup. You can substitute nutmeg instead of cinnamon, especially in the while sauce. You can also throw some grated cheddar in the sauce, makes it utterly delicious.

Never forget to add a pinch of sugar in all Cypriot and Greek dishes, even in the oil for fries.

Kali sas orexi

Al.
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