Slice the potato and aubergine into 1/4 inch round slices.
Fry the potatoes both sides.
Remove from pan and place on absorbent paper to soak up any excess oil.
Melt the butter in a saucepan and sauté the chopped onion, garlic fry the ground meat until browned, add the finely chopped tomatoes and paste, salt, pepper and parsley slowly bring to the boil then simmer until most of the juices are dried up.
In another pot boil the milk with the cloves, onion and bay leaf.
Mix together the flour and butter making a paste.
When the milk has boiled remove from the heat add enough of the paste to the milk to thicken it.
Return the pot to the heat and cook the sauce for a few minutes.
Now place a tablespoon of the breadcrumbs on the bottom of a baking tray.
Place half the potatoes and aubergines in a layer on the bottom of the baking tray.
Sprinkle ½ of the grated cheese over the potatoes.
Pour all the mince meat sauce over the potatoes and spread evenly.
Finish with the rest of the potatoes in a layer over the meat sauce.
Pour the white sauce over the top layer and cover completely.
Sprinkle with grated cheese and breadcrumbs and bake in the oven 180C for 30 minutes or until cooked – serve hot finished with a sprinkle of chopped parsley
Darlene's event is a land hui in Waikaremoana. She wants Rex to show her how to get unique tastes. Tonight’s menu includes Beer Battered Trout with a Kimchi and Sweet Chilli sauce, and a berry tart.
Sean visits three homes to see the feast come together with a menu including roasted pig with an orange marinade, cooked in a curiously named, ‘China Box’ - a special portable oven Anerys imported from Florida. Martha cooks, congri (sticky rice with black beans), stuffed potato balls are made along with Margarita’s special rice pudding and everyone’s favourite, tamales. Nobody will be left hungry or disappointed.
