Pingback: Lasagne vs. Moussaka | Peaberry Blog. Then turn the heat down to its lowest setting, adding a seasoning of salt and pepper to taste. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. hard cheese (like Cheddar), about 50-75g to taste milk, 500ml I’ve made the full blown Delia version but I have to say I prefer this. Next spoon the whole lot into a 5 inch (13 cm) ramekin. This recipe is from Delia Smith's Guide To Meat Cookery. aubergines, 1-3 (that might seem vague but depending on their size and diameter, and whether you want one or two layers of aubergine you may only need one. Now cook the whole lot, stirring all the time, for about 2-3 minutes, then reduce the heat. Now we can so easily buy fresh ready-minced lamb, making an authentic Greek moussaka is far easier than it used to be. When the sauce finally starts to bubble you’ll know it’s ready. My name, address and school form (1P2 if you were wondering) are written in blue ink inside the front cover but otherwise the pages are distinctly unmarked. Why Greek Figs Are One of the World’s Best Superfoods, Greek Feta: The World's Healthiest Cheese, olive oil, for brushing and extra for vegetables. Same As Joe, I Really Like Moussaka And This Is A Winner. Use the Help Forum for that. Fry the onions and garlic gently for about 5 minutes, taking care not to burn the garlic. Rinse them thoroughly and dry really well. Learn how your comment data is processed. But if they're not such hungry people, it serves 6, giving them one and dividing the remainders for seconds. (If you are cooking a double quantity, measure out half of them into a bowl and when they have got quite cold, cover the bowl with clingfilm and store in the fridge.) How to make it. I bought three medium ones on Monday and still have two left.) This dish can be assembled in advance then chilled until needed. But if I had to cite one recipe that I go back to more than any other, it is this one for moussaka which I dig out at the first sign of sunshine every spring. As soon as the first batch of milk is absorbed in the flour, you can add the next batch. This site uses Akismet to reduce spam. Brush a 25×30 cm baking pan with olive oil. 9. Sprinkle with salt. Last of all make the meat sauce. However, the old days of frying all the vegetables has been modified to grilling, resulting in a much healthier and less oily delicious Moussaka. Sauté until it softens and turns slightly golden. Change ). Place the aubergine pieces in a colander and sprinkle with salt. What’s great about this is that most of the required ingredients are store-cupboard staples so there’s not much shopping either. ), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Delia’s moussaka…no, no don’t go. Cupboard (or things you may already have) And this was the book that taught me to cook or, at least, taught me to try cooking, which is not necessarily the same thing. Layer aubergines and meat sauce together in a gratin dish then pour the cheese sauce over the top. Post a link to another recipe or group by pasting the url into the box where you want it to show up. butter, 75g And, yes, my mother too…I grew up on reheated M&S lasagne (fancy!). 5. Allow to cool for at least 1 hour. Ah, that’s great to hear! Toss to coat. Peel the potatoes and onion and cut into thin slices. Cut the zucchini into thin slices. Do you know, it may just be time to start cooking this again, now it’s a bit warmer! Place a medium sized saucepan over medium heat. Schedule your weekly meals and get auto-generated shopping lists. Bake as stated in the recipe. Now divide the filling equally between the aubergines, then place the baking sheet on the middle shelf of the oven and bake them for 1¼ hours or until completely soft when tested with a skewer. Lift out with tongs (every kitchen should have some! Use a wooden spoon to break it up into small pieces. Repeat process until all of the milk has been added and completely incorporated in the mixture. My very first recipe book was The Pooh Cook Book, which I got when I was 11. Change ), You are commenting using your Twitter account. This year the book celebrates its 30th birthday (if only I was…) and, in the spirit of finding out exactly what it taught me I went back through the 300-odd dirty and stuck together pages to reminisce. You will also need a 5 inch (13 cm) ramekin. Serves 4-6. Add the minced lamb and fry over a high heat for 3-4 minutes. Wipe the inside of the aubergines with kitchen paper, lightly oil the skin and inside surface of each half and place them on a lightly oiled baking sheet, putting them side by side to fit quite closely. This entry was posted in Aubergine recipes, Delia Smith, Lamb recipes, One pot and tagged Delia Smith, Ginette Mathiot, Greek food, moussaka, Pooh Cook Book. Leave on one side to cool. Bake for 20 minutes, until they soften and turn golden. Spread them in a single layer over the eggplant and bake for 20 minutes. Then melt the butter in a saucepan and, once melted, add the flour and stir into the butter to make a thick paste. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Add 1/3 of the béchamel sauce to the ground meat mixture. If you have a business development or DMCA inquiry, Click Here. Put them aside on kitchen paper. Toss to coat. The peppermint creams are the only things I remember making and I mostly remember the fact that they never set. There’s a lovely tartness from the yoghurt that makes it seem (to me) more “Greek” , I made this tonight, it was absolutely delicious! While that's happening pre-heat the oven to gas mark 3, 325°F (170°C). In a small bowl, mix the mint, parsley, cinnamon, tomato purée and red wine. Now cover the sauce with clingfilm until you're ready for it. As soon as the butter starts to melt add the flour and start to whisk as you sauté. Use a spatula to smooth the top and sprinkle with some grated parmesan. It makes such a huge difference when you cook your spices before you add the meat. Beat the lot together, spread it over the top then sprinkle grated cheese over that. They won’t cook as evenly if they are not covered in oil. 8. For the lamb sauce, heat two teaspoons of the oil in a pan. Leave them to drain for 20 minutes, then squeeze them dry in a clean tea-cloth. My book now lacks cover, index etc and i couldnt find the moussaka recipe. Mix together to create a sticky filling that will hold the dish together when serving and eating. When cool enough to handle, slice carefully and set aside. Try Rick Stein's take on this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce. You want this recipe, honest. It should be smooth, creamy and delicious. I touted it round my various student houses but, despite my pride at owning a French cookery book, I never actually used it. We'll do the rest. Once all the milk has been added and you have a smooth white sauce, return it to the heat and let it bubble and thicken slightly. The mixture should be quite dry. Transfer eggplant slices to a bowl.