Recently, Peta's Kitchen got her own facebook page, and very quickly had quite a few likes! I asked the new likers if they had any requests, and a school friend replied with Moussaka.
I feel quite honoured to be given Moussaka from Luke Katsoolis, whose family herald from the southern area of Greece. I haven't made much in the way of Greek food in the past, however have enjoyed sampling it in restaurants.
I'm feeling rather full, after a generous helping, as is the man of the house!
Ingredients
For the Meat
1 Large Aubergine, sliced into 3mm slices, salted for 1 hour, rinsed and dried.
For the Cheese Sauce
How to?
Preheat oven to 160°C. Add olive oil, garlic and onion to a heavy based pan, and fry for a few minutes. Add the minced lamb, and cook until brown. Add the tomatoes, herbs and spices and allow to simmer on a low heat for at least ½ an hour. You want to cook most of the moisture out.
Gently fry the aubergine in olive oil, until lightly browned on both sides. Place on paper towel to drain excess oil.
To prepare the sauce, melt the butter and whisk in the flour. Slowly add the milk, continuing to whisk. Add the cheese and continue to whisk, so you don’t get any lumps. Add salt, pepper and nutmeg. Beat the egg yolks in a small bowl and add to the sauce, whisking vigorously.
Line a 25cm x 25cm baking dish with the aubergine. Cover with the meat mixture, and top with the sauce mix. Sparsely sprinkle with nutmeg and bake for 30 minutes. Allow to cool for 10 minutes before serving.
Serves 4
I feel quite honoured to be given Moussaka from Luke Katsoolis, whose family herald from the southern area of Greece. I haven't made much in the way of Greek food in the past, however have enjoyed sampling it in restaurants.
I'm feeling rather full, after a generous helping, as is the man of the house!
Ingredients
For the Meat
- 2 Tablespoons Olive Oil
- 3 Cloves Garlic
- 1 Brown Onion – finely diced
- 500g Minced Lamb
- 1 Tin Diced Tomatoes
- 3 Bay Leaves
- ½ Teaspoon Oregano
- ¼ Teaspoon Allspice
- ¼ Teaspoon Cinnamon
- ¼ Teaspoon Thyme
- Salt and Pepper, to taste
1 Large Aubergine, sliced into 3mm slices, salted for 1 hour, rinsed and dried.
For the Cheese Sauce
- 2 Tablespoons Butter
- 2 Tablespoons Plain Flour
- 1 ½ Cups Milk
- 1/3 Cup grated Tasty Cheddar Cheese
- Salt and Pepper, to taste
- Sprinkle of Nutmeg
- 2 Egg Yolks
How to?
Preheat oven to 160°C. Add olive oil, garlic and onion to a heavy based pan, and fry for a few minutes. Add the minced lamb, and cook until brown. Add the tomatoes, herbs and spices and allow to simmer on a low heat for at least ½ an hour. You want to cook most of the moisture out.
Gently fry the aubergine in olive oil, until lightly browned on both sides. Place on paper towel to drain excess oil.
To prepare the sauce, melt the butter and whisk in the flour. Slowly add the milk, continuing to whisk. Add the cheese and continue to whisk, so you don’t get any lumps. Add salt, pepper and nutmeg. Beat the egg yolks in a small bowl and add to the sauce, whisking vigorously.
Line a 25cm x 25cm baking dish with the aubergine. Cover with the meat mixture, and top with the sauce mix. Sparsely sprinkle with nutmeg and bake for 30 minutes. Allow to cool for 10 minutes before serving.
Serves 4