MOUSSAKA RECIPE
Use Locally - Issue 57 January 2018
Moussaka is possibly one of the best known Greek dishes, and for good cause – it is delicious! It involves a lot of work, but the end result is worth it. You’ll feel proud of your work and rewarded once your family and friends enjoy your moussaka with a fresh salad and a glass of dry red wine. Serves 8 INGREDIENTS Mince meat sauce: • 1 big onion finely chopped • 2 tbsps olive oil • 1 kg minced meat (pork or pork/beef or lamb) • 1 tin chopped tomatoes or 1 glass grated tomatoes • 1 glass red or white dry wine (optional) • Salt and pepper to taste • 1 tsp oregano • Half bunch finely chopped parsley (one cupful) Bechamel sauce: • 175g butter • A few tbsps flour (just enough to absorb all the butter) • Milk as needed • 1 cup of Halloumi cheese grated or a mixture of other cheeses • ½ tsp grated nutmeg Vegetables: • 4 large aubergines • 4 courgettes • 4 potatoes • 1 ½ – 2 cups corn or sunflower oil METHOD: For the meat sauce: • Heat two tablespoons of olive oil in a frying pan and sauté onions. • Add the minced meat until brown, for around 10 to 15 minutes. • If you want to add wine now is the time to pour it in. • Add the tomatoes, salt, pepper and oregano and stir well. • Add the garlic, cinnamon, bay leaves if using. • Cover and cook for 20 minutes to make a moist sauce, then remove lid and cook for a further 10 minutes (don’t let the sauce get too dry) • Take off the heat and add the parsley, mix well and put aside
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until required. • Remember! Parsley in Greek dishes with such sauces is always added last and after the heat is turned off. For the Béchamel sauce: • Melt butter in a saucepan. • Add flour, stirring with a wooden spoon so it absorbs all butter. • Take off heat. • Slowly add the milk, stirring constantly and quickly. • When a smooth custard-like sauce is achieved, put on heat again • Carry on stirring/whisking, adding more milk as needed • Your béchamel should be smooth and thick but not stiff • When the sauce is ready, add 3-4 tbsps of grated cheese and grated nutmeg and mix well. For the vegetables: • Peel and wash potatoes. • Wash aubergines and courgettes and cut off stems and tips. • You can peel your aubergines a bit but not completely. • Cut aubergines, courgettes and potatoes lengthwise into large 5mm slices • Place aubergine slices in salty
water for an hour. • Rinse well under cold water in a colander. • Dry each slice very well with kitchen paper. (If one drop of water escapes from the aubergine when frying a splash can burn you!) • Heat up oil in a wide frying pan. You should have enough oil to cover vegetables when frying them. • Fry in batches in hot oil until lightly brown. • Drain from excess oil by placing all fried vegetables on a tray lined with a double layer of kitchen paper Finally: • Place a layer of vegetables on a lightly oiled baking dish or pyrex dish – first the aubergines, then courgettes, lastly potatoes. • Spread meat sauce over your vegetables evenly. • Cover with another layer of vegetables or whatever vegetables you are left with. • Pour béchamel sauce over the top. • Prick your moussaka with a fork all over to allow the béchamel to run a bit inside the vegetables and the meat sauce. • Sprinkle grated cheese on top. • Sprinkle ground nutmeg on top (or ground cloves or ground cinnamon). • Bake in a pre-heated oven (180 to 200) until golden brown (45 mins – 1 hour) • If your dish is full to the rim then place a baking sheet underneath to prevent spills in the oven.
Take the hassle out of cooking and give GSH a call on 01636 704500 and let them do it for you!
Recipe courtesy of Greek Steakhouse
13 – 15 Castle Gate, Newark NG24 1AZ
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