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Salt mill in chocolate coloured wood and stainless steel, 16 cm

Madras u'Select Salt Mill | In stock

The Peugeot Madras collection salt mill combines modernity with the warmth of chocolate-coloured wood and the radiance of stainless steel. As well as being very stylish and modern, the salt mill is comfortable to use, making it an ideal cooking companion.

 

Easy of used and quality of materials

The Peugeot Madras salt mill in a rich chocolate finish is an elegant combination of stained wood and stainless steel. The Madras mill features a very recent innovation: removal of the central vertical shaft. Invisible from the outside yet essential for use, this system makes it much easier and quicker to refill the mill; Simply remove the magnetic cover on the top of the mill. Peugeot’s patented U-Select system makes the mill fully adjustable from fine to coarse or anywhere in between. And to top it all, the Madras mill in chocolate is equipped with the Peugeot pepper grinding mechanism, which comes with a lifetime guarantee.


 

 

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x $144.00 = $144.00

Random Recipe

Ingredients Quick Greek-Style Lamb Moussaka Directions

Quick Greek-Style Lamb Moussaka


Preparation time: 20 minutes
Cooking time:
60 minutes
Total time:
1 hour 20 minutes

Ingredients for one rectangular Appolia dish 32cm:

2 small eggplants, trimmed both ends and cut into 1/2 cm thick slices
100 ml extra virgin olive oil
500g lamb mince
1 large onion, chopped
500 g jar of red pesto sauce
10 g chopped fresh oregano
200 ml red wine (or lamb stock)

Cheese Sauce:
200 g natural Greek yogurt
2 eggs, beaten
50 g Grana Padano, finely grated

1. Preheat the grill to high. Line a large grill rack with foil and arrange the aubergine slices over it in a single layer. Mix the oil with a little salt and freshly ground black pepper and brush half over the eggplant. Grill for 3-4 minutes, or until golden. Turn the slices, brush with the remaining oil and cook for a further 3-4 minutes, or until golden. Reserve.
2. Preheat the oven to 190°C, gas mark 5. Heat a wide pan, add the onion and lamb and fry gently for 10 minutes until browned. Add the pesto, oregano, red wine or stock and some freshly ground black pepper. Simmer for 2-3 minutes or until piping hot.
3. Arrange a third of the grilled aubergine slices in the base of a 1.8-litre, shallow ovenproof dish. Spoon half the meat sauce over the top. Layer with half the remaining slices and the rest of the sauce. Place the rest of the slices on top.
4. Beat together the yogurt, eggs and all but 2 tablespoons of the cheese. Spread over the aubergines and sprinkle with the reserved cheese. Bake for 40 minutes or until golden brown and piping hot.

Serve with a salad of chopped tomatoes and cucumber, sliced red onion, feta, Kalamata olives and the reserved oregano leaves, dressed with a little extra virgin Greek olive oil and lemon juice.