Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, my luxury moussaka. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
My luxury Moussaka is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. My luxury Moussaka is something that I’ve loved my whole life. They’re fine and they look fantastic.
Free UK Delivery on Eligible Orders Check Out Moussaka On eBay. In a pan melt butter, stir in flour to make a roux. My luxury Moussaka A lovely Greek inspired bake with aubergine 🍆 and lamb finished with a decadent bechamel sauce. kitanax Colchester, Essex.
To get started with this recipe, we must prepare a few components. You can cook my luxury moussaka using 25 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make My luxury Moussaka:
- Take 500 g lamb mince
- Take 1 tin chopped tomatoes
- Take 1 onion (diced)
- Get 2 garlic cloves (minced)
- Get 2 tbsp tomato purée
- Get 1 aubergine (sliced)
- Make ready 1-2 large potatoes (peeled and sliced)
- Make ready 1 tsp dried mint
- Take 1 tsp oregano
- Get 1 tbsp plain flour
- Prepare 1 bay leaf
- Get 1 cinnamon stick
- Make ready 200 ml red wine
- Prepare 1 tbsp fine sea salt
- Get For the sauce
- Take 50 g butter
- Make ready 50 g plain flour
- Take 400 ml milk
- Take 25 g grated Parmesan
- Prepare 1/2 tsp finely grated nutmeg
- Prepare 1 egg (lightly beaten)
- Get To finish
- Make ready 1 large fresh tomato
- Get Paprika
- Get Salt and black pepper
Heat a frying pan over a high heat. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper. First of all, mix the red wine, tomato purée, cinnamon and mint together in a bowl, then add the contents of the tin of lamb.
Instructions to make My luxury Moussaka:
- In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened.
- Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside
- To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside.
- In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg.
- Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!
Mix all of this together thoroughly with a seasoning of salt and pepper. Next, empty the contents of the pack of ratatouille into a sieve then, using the back of a tablespoon, squeeze out as much excess juice as possible. My mum always tops her moussaka with a simple bechamel - butter, flour, milk - an approach also favoured by Nigel Slater and Tessa Kiros. Hugh claims an "authentic custardy top, rather than. Brown half the lamb in a frying pan and add to the onion.
So that is going to wrap this up with this exceptional food my luxury moussaka recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
