It actually sounds similar to a number of countries right now, and we in Australia are certainly not unaffected, so when I saw Elysium last night it kind of cut close to the bone.
Let’s get one thing straight, it is a big, fat Hollywood blockbuster. Not usually my thing, however, I did love District 9 by the same director, Neill Blomkamp and I do have a very soft spot for Matt Damon (cue Team:America voice).
Being as it was Neill’s first big budget film, he’s allowed to go all silly with effects and shit, and I couldn’t help but notice a few glaring product sponsorships, but you know what? If Bulgari and Versace want to throw him a few hundred thousand to help get it up, who gives a flying? It wasn’t nearly as bad as a Bond film’s product placement and I felt Neill’s story was actually quite a powerful allegory on the current issues that our world is facing.
There is a people smuggling scene that I felt truly captured the desperation, and smugglers preying on the frightened and displaced.
It actually had moments for me as powerful as The Matrix.
When I saw The Matrix, there were so many messages within the fabric of the film that I carried it with me for a long time. I feel similarly about Elysium.
You don’t really know this about me, but I’m generally a massive movie snob. Mister H mostly dreads when it’s my turn to a pick a film, and I admit I’ve picked some real stinky dogs over the years, but I like movies that make me think and feel. Sometimes I leave a movie feeling like i’ve been hit by a train. That’s not everyone’s cup of tea.
I like art house, and foreign films and quirky directors.
I reckon Mark Fennell would probably be shitting his pants now that I’m branching in movie reviews. You think?
This movie review is in no way related to this recipe, but here’s my low fat, super fast moussaka.
Yield : 4-6 serves
What you will need :
- 1 big eggplant, finely sliced lengthways
- 2-3 zucchinis, finely sliced lengthways
- 500g lamb mince
- 1 large onion, diced
- 2 cloves garlic, chopped
- 1 carrot, chopped
- 1/2 cup wine
- 1 teaspoon mixed herbs
- a few sprigs of fresh oregano
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- a pinch of nutmeg
- 1 tin chopped tomatoes
- 2 bay leaves
- 150g natural Greek yoghurt
- 150g light ricotta
- 1 egg
- pinch nutmeg
- salt and pepper
- 40g parmesan cheese, grated with a microplane or very fine grater
What you will need to do:
Preheat oven to 180C
Place your sliced veges on baking paper on trays and drizzle with olive oil. Bake for about 15-20 mins until just cooked. Remove from oven and set aside.
Cook off your onion in some olive oil, until translucent, add your garlic and when that’s nice a fragrant toss in your lamb mince.
Ensuring your mince is on a high enough heat that it cooks fast, and does not broil, cook until browned before adding your carrot. Throw in your wine and your herbs and spices and give a good stir. Next, chuck in your tomatoes, bay leaves and season.
Turn heat down to a simmer and pop the lid on for about 30 mins. Remove lid for a further 10 minutes to reduce the liquid until it is like a bolognaise. Not too wet, not too dry.
Place a layer of eggplant in the bottom of your oven dish and then spoon over a couple of ladles of your sauce. Repeat with the zucchini, another layer of mince, and then another later of eggplant and the rest of your mince.
Mix together in a separate bowl your ricotta, yoghurt and egg, and cover the top of your moussaka with this mix. Add your finely grated parmesan to the top and pop the lot in the oven for 30-40 minutes until it’s golden brown and delicious.