Tuesday, 27 November 2012

Moussaka


I have made Moussaka a few times in the past, and each time I try and improve on the previous recipe.  This one got positive comments, so here's it is.  It may look complicated but the component parts are simple to make, and a lot can be done in advance.  This serves 6 people and is good with a Greek salad and some bread.


Moussaka
Moussaka - worth the effort.


Meat Sauce


This can be made in advance and kept in the fridge overnight until needed.  The key to having a final dish that keeps its shape when served is to cook this until all the liquid has evaporated.   

Ingredients


  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 500g minced lamb
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 1 glass white wine
  • 1 tsp dried oregano
  • 1 small bunch fresh parsley, chopped
  • salt
  • pepper
  • 1 tbsp olive oil
  • 1 cinnamon stick

Method


  • In a large pan, heat the oil over a medium heat.
  • Add the lamb and onion and cook for 10 minutes, stirring often, until browned.
  • Add the tomato puree and garlic and cook for 1 minute.
  • Add the remaining ingredients and cook, stirring occasionally, on a low heat for 45 minutes or until all the liquid has evaporated.  
  • Discard the cinnamon stick.


Vegetables


Some recipes use just aubergines, but I like a mixture of aubergine and potato.  Some (or all) of the aubergines can be replaced with courgettes if you prefer.  The vegetables can be prepared  in advance: keep the grilled aubergines in the fridge and the sliced potatoes in a bowl of cold water.

Ingredients

 
  • 3 medium aubergines
  • 3 large baking potatoes
  • olive oil
  • salt
  • pepper

Method


  • Cut the aubergines into 0.5cm width slices.
  • Drizzle with olive oil and season well.
  • Cook under a hot grill until browned (you may have to do this in batches).
  • Turn the slices over and oil, season and grill.
  • Peel the potatoes and cut into 0.5cm width slices.

Cheese Sauce



This can be made in advance and kept over night in the fridge.

Ingredients


  • 60g butter
  • 60g plain four
  • 500ml milk
  • 50g Parmesan cheese
  • 2 eggs 
  • salt
  • pepper


Method



  • Melt the butter, take off the heat and stir in the flour.
  • Gradually add the milk and stir over a low heat until it has thickened into a smooth sauce.
  • Add the Parmesan and stir in.
  • Season well.
  • When the sauce has cooled, whisk in the eggs.


Moussaka



Ingredients


  • meat sauce
  • vegetables
  • cheese sauce
  • 25g Parmesan cheese

Method


  • Preheat the oven to 160' Celsius.
  • Layer half the aubergine slices in a large rectangular dish.
  • Cover with half the potato slices, the half of the meat sauce.
  • Repeat, aubergines, potatoes, meat sauce.
  • Cover with the cheese sauce then sprinkle with the Parmesan.
  • Bake for 45 minutes, checking occasionally, and turn down the heat if it is browning too much.
  • Take out of the oven, and let it stand for 15 - 20 minutes before serving.




1 comment:

  1. We love Greek food in our house and the after meal Ouzo.
    We'll certainly give your tip a try next time we're cooking it. Thanks.

    ReplyDelete