Bob James

Bob James

Bob James presents The Afternoon Show on BayRadio, Monday to Friday, and Bob and Noelle’s Sunday Brunch with Noelle on Sunday Morning.

Bob’s not strayed far from his humble beginnings at Seaside Hospital Radio on the south coast of England - that is to say he’s still broadcasting from the seaside! Only now, the weather’s much MUCH better on the Spanish Costa Blanca!

BayRadio is a far cry from the valves and vinyl at (Hospital) Radio Southlands not to mention some wet weekends as a teenager with car batteries, cassette recorders and home-built transmitters in Worthing’s Whitebeam Wood! But as a fully-qualified engineer (and having worked for Europe’s largest commercial broadcaster) Bob’s always on top of the latest digital technology and computer equipment that keeps BayRadio on the air.

As a self-confessed rock-music-loving Rufty-Tufty Biker, there’s nothing Bob likes more than getting out on the open roads in Spain with his motorbike. Unfortunately, BayRadio keeps him so busy 6-days a week that, since he’s been working here, getting his Honda Goldwing gearbox rebuilt remains a project for mañana! Which is a great excuse for another pint of Guinness! (Any good motorbike mechanics willing to lend a hand - with the gearbox rebuild that is, not the Guinness?!!)

Bob & Noelle’s Sunday Recipe - 5/9/10

Mousaka

INGREDIENTS:
75ml/6fl oz olive oil
1 large onion, finely chopped
675g/1 1/2lb lamb mince
3 cloves garlic, chopped
1/4tsp cinnamon
1/4tsp allspice
2 x 400g/14oz tin of chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
175ml/6fl oz white wine
4 medium aubergines, cut into 1cm/ 1/2in slices
Salt and freshly ground black pepper
Plain flour, for dusting
For the topping
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1 1/2pt milk
85g/3oz parmesan, grated
115g/4oz gruyère, grated
2 free-range egg yolks
1 free-range egg

METHOD:
1. Heat 2 tbsp olive oil in a large saucepan. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture.
Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the saucepan. De-glaze the frying pan with white wine. Pour straight into the large saucepan, reduce the heat and simmer for approximately 1 hour.
2. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.
3. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.
4. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.
5. The white sauce should now have cooled enough to whisk in the egg and egg yolks.
Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.
Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.
6. Altnerative is to add a couple of tsps of chilli from a jar and a square of chocolate to the meat along with the other herbs and spices if you like your food to be tangy.

Suggested wines to go with the above as recommended by Colin Harkness, our resident wine critic:

Bob & Noelle’s DVD Reviews - 5/9/10

  • Kick Ass - Cert 15
  • The Last Song - Cert PG
  • Case 39 - Cert 15