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Moussaka

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400 g minced meat (lamb's preference)

3 / 4 eggplant

1 can tomato sauce

of olive oil and mint

fresh parsley salt / pepper

Slice the eggplant and fry in olive oil in a skillet. Them to drain on paper towels (can be done beforehand). Mix meat with 5 / 6 large tablespoons of tomato, mint, parsley, salt and pepper. In a dish: put at the bottom a little tomato sauce and eggplant line. Put a layer of meat and another layer of eggplant. Repeat a second time to finish top with the eggplant. Bake about 45 minutes.

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ROAST PORK WITH PRUNES

Preparation time: 15 minutes Cooking time: 1 hour 45

Ingredients for 6 persons: 1 kg 500

pork roast, preferably in the spine, 400 g of prunes of Agen, 100 g bacon, diced, 20 small onions, 1 clove garlic, 1 bunch garni (thyme, bay), some peppercorns, 100 g of butter, 2 tablespoons peanut oil, 75 cl of wine from Burgundy, 5 cl de marc de Bourgogne (otherwise, brandy), salt and pepper.

Using a sharp knife, make a slit in center of roast, insert pitted prunes and bacon. Garnish, similarly, the interior of the roast on its entire length. Salt and pepper the outside of the roast and sprinkle with thyme leaves. Fry in Dutch oven for ten minutes over high heat in a mixture of oil and butter until golden brown. Then add small onions and brown for three minutes. Remove the roast and onions to the casserole and set aside. Deglaze pan with marc de Bourgogne. Put the roast and trim, add the garlic, bouquet garni and peppercorns. Moisten half the height of Burgundy. Simmer half past one, over medium heat, turning twice. Adjust seasoning and add half cooked then garnish, the rest of prunes. Remove the bouquet garni and the clove of garlic before serving. Arrange the roast on a platter, surrounded prunes. Reduce the sauce if necessary, and top-in, part of the roast, and serve the rest on the side.
Serve this dish, apple potatoes in their jackets or plain rice.

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NETS Rouget

Preparation time: 10 minutes Cooking time: 7 minutes

Ingredients for 4 people: 16 red mullet (3 or 4 persons), 3 cloves garlic, 1 bunch fresh mint, a little flour, 1 glass of sherry vinegar, 1 tablespoon of olive oil, salt and pepper.

Flour the mullet fillets and turn to brown in a skillet with a tablespoon of olive oil for 3 minutes on one side, then 2 minutes of each other. Salt and pepper. Set aside on a plate. Deglaze pan with vinegar, add the minced garlic and chopped mint ; Boil 2 minutes. Pour over fish.

Serve warm or cold.

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ASPARAGUS SALAD PARMESAN-BASIL-CHOCOLATE-BANANA

Preparation time: 20 minutes Cooking time: 10 minutes

Ingredients for 4 people: 500 g green asparagus, parmesan, basil, 1 tablespoon of olive oil.

Blanch asparagus in boiling salted water. Drain, then fry in 1 tablespoon olive oil. Place them on a plate. Cut a few shavings of Parmesan. Interleave them between the asparagus and sprinkle with basil.

Serve warm.