Recipe Moussaka

[vernplum]

OK. Here'a Moussaka recipe, but I've taken some time-saving steps. The prep and pre-cooking of the eggplant can be tedious, as well as the potato (which some dispute shouldn't be in a Moussaka, but I like it and it turns up often enough to be considered a valid addition) so I've found a way to do them all at once in the oven. The results aren't as pretty but the taste is still there. Greek Yiayias won't be impressed by my methods no doubt.

Anyway, the key components of a Moussaka that distinguish it from a Shepherd's Pie for example (or even a Lasagna which could be considered a not-too-distant relative) is the lamb sauce/ragu, the eggplant (required) and the thick, set layer of béchamel on the top which because it contains egg, is stiffer than that in a Lasagna and has a sort of mousse-like texture which has a great mouthfeel. This version also uses zucchini - not sure if that's traditional but I have seen it appear in recipes before. Also, slightly unconventionally, to make the béchamel more tasty I use half milk/half chicken stock (from a carton - don't waste your homemade collagen good stuff here).

Ingredients

• 500g minced lamb (beef if you like)
• 1 medium onion finely chopped
• 2 cloves minced garlic
• 2 tbsp plain flour
• 2 tbsp tomato puree
• 1/2 cup red wine
• 1 can of chopped tomatoes
• 1 tsp sugar
• 1 bay leaf
• 1 tsp oregano
• 2 medium aubergines/eggplant
• 4 medium potatoes
• 1 medium zucchini
• 80g butter
• 80g plain flour
• 300ml milk
• 300ml chicken stock
• 1 tbsp chopped parsley
• pinch of nutmeg
• 2 egg yolks
• 80g grated parmesan

Method

1. In a food processor with your slicer attachment, slice the potatoes, zucchini and aubergine into thin discs. Arrange them on a large oven tray and bake them for at 200C for around 30 minutes, turning them in the middle until they are getting nicely browned.
2. While that's going, let's do the meat sauce: in a large frying pan on a high heat, add 3 tbsp of olive oil, then put in your minced lamb. Give it a good browning, seasoning it with a bit of salt and pepper.
3. Add the onion and continue frying for a couple of minutes to soften it.
4. Add in the tomato puree, garlic and the flour, give everything a good stir.
5. Now it's time for the wine. Pour it in and give a mix. Let it bubble for a minute or so, stirring to prevent sticking.
6. Add in the chopped tomatoes, the sugar, bay leaf and oregano. Give everything a good stir, lower the heat and simmer it for about 30 minutes, stirring occasionally to prevent burning.
7. Season with salt to taste.
8. When your veg is done, remove from the oven and let them cool as you do the béchamel.
9. In a saucepan, melt the butter on a medium heat and add the flour. Stir it up with a whisk and cook it for a minute or so to lightly brown it.
10. Tip in all the milk and chicken stock while whisking quickly to avoid lump formation.
11. Add the nutmeg and parsley and keep heating it until it thickens till like heavy cream sort of consistency.
12. Turn off the heat.
13. Assembly time: Scoop all the veg into your oven dish to form a layer at the bottom. Now tip the lamb sauce/ragu over it to form the middle layer and spread it evenly.
14. To your béchamel, add most of the grated cheese plus the egg yolks and whisk quickly to avoid the yolks coagulating. Now tip the sauce into the pie dish and spread it out.
15. Sprinkle over the remaining cheese and put it back in the over (200C) for about 30 minutes or until the top has browned and the sauce is set.

 

[msmofet]

Sounds good.

 

[karadekoolaid]

Lovely recipe, and I make it just the same, except no potatoes or courgettes; don't see the point and it doesn't add anything to the dish, IMHO.