Has anyone got a recipe for moussaka thanks?!
Answers:
Try This one
1 onion , finely chopped
olive oil
1 garlic clove , crushed
750g minced lamb
1 tsp cinnamon
100ml white wine
400g tin plum tomatoes
2 tbsp chopped parsley
2 aubergines , sliced
600ml milk
bay leaf
4 black peppercorns
75g butter
75g flour
4 potatoes , peeled, cooked and sliced
2 eggs
Fry the onion in a little oil until soft, then add the garlic!. After a minute, add the mince and brown, breaking up any lumps!. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley!.
Meanwhile, brown the aubergines in a little oil on both sides then drain on kitchen paper!. Bring the milk to a simmer with the bay leaf and peppercorns!. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce!. Strain and season!.
Heat the oven to 180C/fan 160C/gas 4!. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season!. Whisk the eggs into the white sauce and spoon over!. Bake for 30-40 minutes until brown!.Www@FoodAQ@Com
1 onion , finely chopped
olive oil
1 garlic clove , crushed
750g minced lamb
1 tsp cinnamon
100ml white wine
400g tin plum tomatoes
2 tbsp chopped parsley
2 aubergines , sliced
600ml milk
bay leaf
4 black peppercorns
75g butter
75g flour
4 potatoes , peeled, cooked and sliced
2 eggs
Fry the onion in a little oil until soft, then add the garlic!. After a minute, add the mince and brown, breaking up any lumps!. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley!.
Meanwhile, brown the aubergines in a little oil on both sides then drain on kitchen paper!. Bring the milk to a simmer with the bay leaf and peppercorns!. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce!. Strain and season!.
Heat the oven to 180C/fan 160C/gas 4!. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season!. Whisk the eggs into the white sauce and spoon over!. Bake for 30-40 minutes until brown!.Www@FoodAQ@Com
I dont really like mousaka from the shops but i make this one and it tastes so good:
Ingredients
75ml/6fl oz olive oil
1 large onion, finely chopped
675g/1?lb lamb mince
3 cloves garlic, chopped
1!.25ml/?tsp cinnamon
1!.25ml/?tsp allspice
2 x 400g/14oz tin of chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
175ml/6fl oz white wine
4 medium aubergines, cut into 1cm/?in slices
salt and freshly ground black pepper
plain flour, for dusting
For the Béchamel Topping:
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1?pt milk
85g/3oz parmesan, grated
115g/4oz gruyère, grated
2 egg yolks
1 egg
Method
1!. Heat 2 tbsp olive oil in a large casserole dish!. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured!. Brown half the lamb in a frying pan and add to the onion!. Add the garlic and break up the meat with a wooden fork until it has a loose texture!. Brown the remaining lamb!.
2!. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole!. Add the rest of the browned lamb and de-glaze the pan with white wine!. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour!.
3!. Place the aubergines in a colander, sprinkle with salt and leave for 30
minutes!. This draws out any bitter juices!.
4!. Meanwhile make the bé chamel sauce!. Melt the butter in a non-stick pan and stir in the flour!. Take off the heat and gradually stir in the milk!. Return the pan to the heat and stir continuously until the sauce thickens!. Simmer over a gentle heat for 5-8 minutes!. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper!.
5!. Rinse the aubergines and pat dry!. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes!. Drain on kitchen paper!. Set aside until ready to construct the moussaka!.
6!. The white sauce should now have cooled enough to whisk in the egg and egg yolks!.
7!. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices!. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce!. Sprinkle over the remaining parmesan and gruyère!. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden!. Allow the moussaka to settle for 5 minutes before cutting into squares and serving!.
8!. Serve the moussaka with a chunky tomato, cucumber, parsley and mint
salad and crusty bread!.
This dish can be prepared in advance until the point before it goes in the oven!. Allow an extra 15 minutes in the oven if cooking from cold!.Www@FoodAQ@Com
Ingredients
75ml/6fl oz olive oil
1 large onion, finely chopped
675g/1?lb lamb mince
3 cloves garlic, chopped
1!.25ml/?tsp cinnamon
1!.25ml/?tsp allspice
2 x 400g/14oz tin of chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
175ml/6fl oz white wine
4 medium aubergines, cut into 1cm/?in slices
salt and freshly ground black pepper
plain flour, for dusting
For the Béchamel Topping:
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1?pt milk
85g/3oz parmesan, grated
115g/4oz gruyère, grated
2 egg yolks
1 egg
Method
1!. Heat 2 tbsp olive oil in a large casserole dish!. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured!. Brown half the lamb in a frying pan and add to the onion!. Add the garlic and break up the meat with a wooden fork until it has a loose texture!. Brown the remaining lamb!.
2!. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole!. Add the rest of the browned lamb and de-glaze the pan with white wine!. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour!.
3!. Place the aubergines in a colander, sprinkle with salt and leave for 30
minutes!. This draws out any bitter juices!.
4!. Meanwhile make the bé chamel sauce!. Melt the butter in a non-stick pan and stir in the flour!. Take off the heat and gradually stir in the milk!. Return the pan to the heat and stir continuously until the sauce thickens!. Simmer over a gentle heat for 5-8 minutes!. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper!.
5!. Rinse the aubergines and pat dry!. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes!. Drain on kitchen paper!. Set aside until ready to construct the moussaka!.
6!. The white sauce should now have cooled enough to whisk in the egg and egg yolks!.
7!. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices!. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce!. Sprinkle over the remaining parmesan and gruyère!. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden!. Allow the moussaka to settle for 5 minutes before cutting into squares and serving!.
8!. Serve the moussaka with a chunky tomato, cucumber, parsley and mint
salad and crusty bread!.
This dish can be prepared in advance until the point before it goes in the oven!. Allow an extra 15 minutes in the oven if cooking from cold!.Www@FoodAQ@Com
Try this little lot for ideas -
http://www!.epicurious!.com/tools/searchre!.!.!.
http://www!.tesco!.com/recipes/product!.asp!.!.!.
http://www!.waitrose!.com/recipes/search!.a!.!.!.
http://search!.ivillage!.co!.uk/search/ivil!.!.!.Www@FoodAQ@Com
http://www!.epicurious!.com/tools/searchre!.!.!.
http://www!.tesco!.com/recipes/product!.asp!.!.!.
http://www!.waitrose!.com/recipes/search!.a!.!.!.
http://search!.ivillage!.co!.uk/search/ivil!.!.!.Www@FoodAQ@Com
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