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    Moussaka

    Uploaded by

    Konstantina
    This recipe has 6 steps to make a moussaka. It involves frying eggplant slices and ground lamb, then making a béchamel sauce to layer between the ingredients in a baking dish. The layers consist of one-third of the ground lamb, then half of the eggplant and potato slices, followed by the rest of the lamb and then the remaining vegetables. The béchamel sauce is spread on top and baked for 50 minutes, until golden brown. It is allowed to cool for 10 minutes before serving.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Moussaka

    Uploaded by

    Konstantina
    24 views2 pages
    This recipe has 6 steps to make a moussaka. It involves frying eggplant slices and ground lamb, then making a béchamel sauce to layer between the ingredients in a baking dish. The layers consist of one-third of the ground lamb, then half of the eggplant and potato slices, followed by the rest of the lamb and then the remaining vegetables. The béchamel sauce is spread on top and baked for 50 minutes, until golden brown. It is allowed to cool for 10 minutes before serving.

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    This recipe has 6 steps to make a moussaka. It involves frying eggplant slices and ground lamb, then making a béchamel sauce to layer between the ingredients in a baking dish. The layers consist of one-third of the ground lamb, then half of the eggplant and potato slices, followed by the rest of the lamb and then the remaining vegetables. The béchamel sauce is spread on top and baked for 50 minutes, until golden brown. It is allowed to cool for 10 minutes before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views2 pages

    Moussaka

    Uploaded by

    Konstantina
    This recipe has 6 steps to make a moussaka. It involves frying eggplant slices and ground lamb, then making a béchamel sauce to layer between the ingredients in a baking dish. The layers consist of one-third of the ground lamb, then half of the eggplant and potato slices, followed by the rest of the lamb and then the remaining vegetables. The béchamel sauce is spread on top and baked for 50 minutes, until golden brown. It is allowed to cool for 10 minutes before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    txt3

    Ingredients
    6 tbsp olive oil
    3 medium aubergines, cut into 5mm rounds
    800g lamb mince
    1 onion, finely chopped
    2 fat garlic cloves, crushed
    3 heaped tsp dried oregano
    2 tsp ground cinnamon
    2 bay leaves
    200ml red wine
    400g can chopped tomatoes
    2 tbsp tomato purée
    ½ tbsp light brown soft sugar
    550g Maris Piper potatoes, peeled and sliced into 5mm rounds
    For the béchamel sauce
    40g unsalted butter
    40g plain flour
    450ml whole milk
    40g parmesan, finely grated
    whole nutmeg, for grating
    1 large egg plus 1 yolk, lightly beaten

    Method
    STEP 1
    Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the
    slices of aubergine and fry them in several batches for 5-7 mins or until
    golden brown and beginning to soften. If they look a little dry during
    cooking, add a dash more olive oil. Set aside on a plate lined with
    kitchen paper.

    STEP 2
    Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan
    over a medium-high heat. Add the mince and fry for 8-10 mins until a deep
    golden brown, regularly stirring and breaking up with a wooden spoon. Tip
    into a bowl and set aside. Add the remaining oil to the casserole. Tip in
    the onion along with a pinch of salt and fry gently for 10-12 mins or
    until softened and turning translucent. Add the garlic, oregano,
    cinnamon, chilli and bay cooking for a further min. Return the lamb to
    the pan and pour in the red wine, bring to a bubble and reduce the wine
    by half. Stir through the tomatoes, tomato purée and brown sugar, along
    with 200ml water. Season. Lower the heat and simmer gently, uncovered,
    for 20 mins, stirring occasionally until the sauce has thickened.

    STEP 3
    Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted
    water to the boil. Add the potato slices and cook for 6 mins, drain in a
    colander and leave to steam dry for 10 mins.

    STEP 4
    Melt the butter in a small saucepan, stir in the flour and cook over a
    medium heat for 1 min. Remove from the heat and whisk in the milk,
    pouring in a bit at a time, until smooth. Return to the heat and bring to
    a simmer, cooking for 3 mins. Remove from the heat and whisk through the
    parmesan, a little grated nutmeg and some seasoning, and finally the
    whole egg as well as the yolk.

    STEP 5
    Take a large rectangular ovenproof dish. Spoon a third of the meat into
    the dish and spread out evenly, followed by half the aubergine and half
    the potato, then the rest of the meat and another layer of aubergines,
    followed by potatoes. Finish with the béchamel, smoothing the top over
    with a palette knife. Put in the centre of the oven and cook for 50 mins
    or until deep golden brown. If it browns too much during cooking, cover
    the dish. Set aside for 10 mins to cool before serving.

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