Greek Style Moussaka - Tastes Delicious

Don't know about you but I always enjoy watching Rick Stein on the TV and now I share his take on this traditional Greek recipe. It combines spiced lamb mince and creamy white sauce, a rather tasty dish. Here is how it's done - you may like to give it a try.

Ingredients:
Serves Six
150-175ml/5-6fl oz olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
900g/2lb lean minced lamb
50ml/2 fl oz white wine (a generous splash)
1 x 400g/14oz can chopped tomatoes
1 x 5cm/2in piece cinnamon stick
handful fresh oregano leaves, preferably wild Greek oregano, chopped
3 large aubergines
salt and freshly ground black pepper

For the topping:
75g/3oz butter
75g/3oz plain flour
600ml/1 pint milk
50g/2oz parmesan cheese, finely grated
2 medium free-range eggs, beaten

Preparation method:
1. Preheat the oven at 200C/400F/Gas 6.
2. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
3. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go.
4. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
5. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling.

Original recipe idea here:

http://www.bbc.co.uk/food/recipes/moussaka_70308

You may like to serve a Greek Style Salad with this dish?

All the best Jan

Jan1 wrote:

Don't know about you but I always enjoy watching Rick Stein on the TV and now I share his take on this traditional Greek recipe. It combines spiced lamb mince and creamy white sauce, a rather tasty dish. Here is how it's done - you may like to give it a try.

Ingredients:
Serves Six
150-175ml/5-6fl oz olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
900g/2lb lean minced lamb
50ml/2 fl oz white wine (a generous splash)
1 x 400g/14oz can chopped tomatoes
1 x 5cm/2in piece cinnamon stick
handful fresh oregano leaves, preferably wild Greek oregano, chopped
3 large aubergines
salt and freshly ground black pepper

For the topping:
75g/3oz butter
75g/3oz plain flour
600ml/1 pint milk
50g/2oz parmesan cheese, finely grated
2 medium free-range eggs, beaten

Preparation method:
1. Preheat the oven at 200C/400F/Gas 6.
2. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
3. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go.
4. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
5. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling.

Original recipe idea here:

http://www.bbc.co.uk/food/recipes/moussaka_70308

You may like to serve a Greek Style Salad with this dish?

All the best Jan

It's Moussaka tonight ...

Eddie's with a glass (or two) of red wine but I'm enjoying a chilled Pinot Grigio ... well it is Friday

All the best Jan