Salt mill in white lacquer finished wood, 18 cm
The Paris u’Select 18 cm salt mill is presented with a splendid bright white lacquer finish. Utterly elegant, this Peugeot manual mill is equipped with the u’Select technology for ease of use.
Compact and functional
Peugeot is reproducing the legendary Paris mill and equipping it with the patented u'Select technology allowing for precise selection of salt grinding size. The markings on the mill base will help you to quickly find the size of the grind best suited to your dish. This manual salt mill is also equipped with the highly effective Peugeot mechanism, which comes with a lifetime guarantee. As well as being functional, the Paris u’Select salt mill is dazzling, with a lustrous body made of wood painted completely white.
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
1 large onion, chopped
500 g jar of red pesto sauce
10 g chopped fresh oregano
200 ml red wine (or lamb stock)
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.