MOUSSAKA
WHAT YOU WILL NEED:
EQUIPMENT:
1.) CHOPPING BOARD
2.) CHOPPING KNIFE
3.) A TEASPOON
4.) A LARGE MIXING BOWL
5.) A LARGE OVEN PROOF DISH
6.) A TABLESPOON
7.) A LARGE FRYING PAN
8.) A LARGE SAUCEPAN
9.) A SMALL SAUCEPAN
10.) POTATO PEELER
INGREDIENTS:
1.) 2 AUBERGINES
2.) 2 TEASPOONS OF OLIVE OIL
3.) 600G LAMB MINCE MEAT
4.) 400G OF CHOPPED TOMATOES/ TOMATO PASSATA
5.) 2 CLOVES OF GARLIC
6.) 1 TABLESPOON OF CINNAMON
7.) 1 TEASPOON OF DRIED OREGANO
8.) 1 LARGE ONION
9.) 1 BAY LEAF
10.) 500G POTATOES
11.) 1 TEASPOON OF GROUND BLACK PEPPER.
FOR THE BECHAMEL SAUCE
1.) 50G BUTTER
2.) 50G PLAIN WHITE FLOUR
3.) 400ML/ 14FL OZ MILK
4.) 1 TEASPOON OF GRATED/ DRIED NUTMEG
5.) 1 EGG
6.) 35G GRATED PARMESAN OR MOZZARELLA CHEESE.
7.) 1 TABLESPOON OF SALT
METHOD:
1.) CHOP THE LARGE ONION UP INTO DICED PIECES. CHOP THE GARLIC INTO LITTLE PIECES.
2.). PLACE THE LAMB MINCE MEAT INSIDE A LARGE FRYING PAN AND COOK ON A MEDIUM HEAT UNTIL THE MINCE IS BROWN.
3.) ONCE THE MINCE HAS BROWNED ADD THE CHOPPED ONIONS, GARLIC, OREGANO, BAY LEAF, BLACK PEPPER & CINNAMON TO THE FRYING PAN. STIR ALL OF THE INGREDIENTS TOGETHER.
4.) STIR IN THE CHOPPED TOMATOES/ TOMATO PASSATA TO THE FRYING PAN. COVER THE PAN WITH A LID AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY UNTIL THE LAMB IS TENDER AND THE SAUCE HAS THICKENED.
5.) RINSE THE AUBERGINES IN FRESH COLD WATER. PLACE THE AUBERGINE SLICES IN CLEAN KITCHEN PAPER & DRY.
6.) IN A CLEAN FRYING PAN HEAT THE OIL AND FRY THE AUBERGINES FOR 2-3 MINUTES ON EACH SIDE. DRY THE AUBERGINES ON FRESH KITCHEN PAPER.
7.) PREHEAT THE OVEN TO 180C/ GAS MARK 4.
8.) PEEL THE POTATOES AND CUT INTO 1CM SLICES. BOIL THE POTATOES IN BOILING WATER FOR 5-10 MINUTES. DRAIN THE POTATOES AND RINSE WITH FRESH COLD WATER.
9.) WITH A LARGE SPOON ADD A LAYER OF THE MEAT SAUCE INTO THE OVEN PROOF DISH. COVER THE MEAT WITH A LAYER OF AUBERGINES. THEN ADD A LAYER OF POTATOES. REPEAT THIS PROCESS TWO MORE TIMES, OR UNTIL ALL OF THE INGREDIENTS HAVE GONE.
10.) IN A SMALL SAUCEPAN MELT THE BUTTER OVER A LOW HEAT AND GRADUALLY STIR IN THE FLOUR AND MIX TOGETHER. GRADUALLY ADD THE MILK AND STIR. WHEN THE SAUCE HAS SMOOTHED AND THICKENED ADD THE NUTMEG AND HALF OF THE CHEESE. SIMMER ON A LOW HEAT AND GENTLY STIR FOR 5 MINUTES. SEASON TO TASTE WITH SALT AND PEPPER. REMOVE THE SAUCEPAN FROM THE HEAT AND BEAT IN THE EGG.
11.) POUR THE BECHAMEL SAUCE OVER THE MOUSSAKA SO THAT IT COVERS ALL OF THE INGREDIENTS. MAKE SURE THE SAUCE IS THICK AND SPREAD OUT EVENLY. SPRINKLE THE SAUCE WITH THE REMAINING CHEESE.
12.) BAKE IN THE OVEN FOR 45-50 MINUTES, UNTIL GOLDEN BROWN AND CRISPY.
ENJOY!
Recipe by Hannah Crawford
