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Podcast: Recipe for the day
Episode:

Moussaka
Category: Arts
Duration:
Publish Date: 2018-03-14 12:11:27
Description: Moussaka is the archetypal cheesey meaty, vegetably, unctious meal from Greece! It is really easy to make, and reminds one of sunny days by the beach. You will need 1 large onion 1 red pepper 3 cloves of garlic 450 g minced lamb 80 g red lentils 1 teaspoon oregano 1 teaspoon dried parsley 500 ml passata 120 ml white wine or water 3 tablespoons tomato puree 2 aubergines, cut thinly For the cheese sauce 500 ml milk 2 rounded tablespoons of cornflour made into a paste with 2 tablespoons milk 200 g grated cheese Salt and pepper Chop the onion, garlic and pepper and fry lightly for 5 - 6 minutes, add the lamb Scatter salt and pepper the parsley and the oregano Then add the lentils and add the liquid and passata and puree Mix well Simmer for 30 - 40 minutes Slice the aubergines length ways - you want thin slices Grate the cheese Make the white sauce - no roux here! 500 ml milk, a teaspoon of dry mustard and a pinch of salt and pepper Keep 2 tablespoons of milk back, and use to paste the cornflour As the milk gets warm, stir in the cornflour mix, stirring all the time As it comes to the boil, take off the heat and add 100 g of the cheese Build the Moussaka Butter an ovenproof dish Layer some meat sace Layer of aubergine - add a little salt - tiny amount Then a layer of meat sauce, then aubergine etc - end with aubergine Pour the cheese sauce over the top and sprinkle the rest of the cheese Bake for 40 minutes at 180ºC, 350ºF, Gas 4 Serve with a gorgeous salad!!! Photo by Rosa-Maria Rinkl
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