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 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 half pints or milk whisk until the mixture is smooth and begins to thicken. Take sauce off the heat and stir in two beaten egg yolks.
Lay a thick layer of the macaroni in a buttered baking dish, spoon over the meat mixture and cover with remaining macaroni. top with 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.
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
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