Tuesday, 22 January 2019

Moussaka



One of the pleasures of having a roast dinner on a Sunday is the leftovers. I think some of the best meals you can have are made from leftovers. We had a bit of a treat the other week and had a joint of lamb. If you have enough lamb left over there's only one dish I like to make and that's moussaka. You can make it with minced lamb but it really isn't quite the same.

Serves 4
Equipment: Oven-proof dish, large frying pan, large saucepan, kitchen paper, small saucepan.

Ingredients

Olive oil
1 Onion, sliced
Around 10oz (300g) roast lamb, diced
Tinned tomatoes
2tbsp (30ml) Tomato purée
½ tsp (2.5ml) Oregano
Freshly ground black pepper
1 Large aubergine, sliced
1 Large potato sliced
For the cheese sauce
5 tbsp (75ml) Plain flour
¾ pint (450ml) Milk
4oz (110g) Cheddar cheese, grated (if you use skimmed milk use mature Cheddar but if using full-fat milk use mild Cheddar)
1 Egg
Grating of fresh Parmesan or similar hard cheese

Method

1. Pre-heat the oven to 180ºC/Gas mark 4.
2. In the saucepan heat some olive oil to fry the onions. Once they have soften and are golden add the lamb, tinned tomatoes, tomato purée and oregano. Mix all together.
3. Break the tomatoes down and then bring to the boil. Reduce to a simmer and season to taste with the black pepper.
4. Leave to simmer, stirring occasionally while you do the potatoes and aubergines.
5. Heat the olive oil in the frying pan and fry the aubergine slices. Drain on some kitchen paper while you do the next batch.
6. When you have fried all the aubergine then do the same with the potato slices.
7. Make the cheese sauce by adding the flour and milk in a small saucepan.
8. Whisk together and then turn the heat on to its highest setting. Whisk continuously until the sauce starts to thicken. Add the egg and stir in.
9. Take off the heat and stir in 2oz (55g) of the grated cheese.
10. Start to layer up with the potato slices at the bottom of the oven-proof dish.
11.Put half of the lamb mixture on top of the potatoes followed by half of the aubergines. Pour half of the cheese sauce over the top. Repeat with the remaining lamb mix, aubergines and cheese sauce.
12. On top sprinkle over the remaining cheddar cheese and some grated Parmesan.
13. Cook for around 25 minutes until the top is golden and bubbling.

No comments:

Post a comment

I appreciate your comments. If you have any tips, tricks or tweaks please pass them on!