Gluten Free Paleo Moussaka Food

GLUTEN FREE PALEO MOUSSAKA

Steps:

• For The Courgette / Zucchini.
• Top, tail and peel the courgettes / zucchini.
• Cut in half and then slice each half lengthways into 4 or 5 pieces.
• Place in a colander and sprinkle with salt. Leave for approximately 20 minutes.
• Drain and dry in a clean teatowel.
• Sprinkle a generous quantity of paprika on a plate.
• Dip both sides of the courgette pieces into the paprika.
• Heat the oil in a pan.
• Fry the zucchini on both sides until just starting to brown.
• Put to one side.
• For the Moussaka Lamb Sauce.
• Gently fry the onion and garlic until soft but not browned (approximately 10 minutes).
• Brown the lamb.
• Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades).
• Leave to cook whilst you make the white sauce.
• For the Moussaka White Sauce.
• Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!).
• Whisk in the coconut milk.
• Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient.
• Remove from the heat.
• Mix the arrowroot powder with a small quantity of cold water.
• Stir into the roux.
• Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper.
• Putting the Moussaka Recipe Together.
• Preheat the oven to 180° C/350° F/gas mark 4.
• Place a layer of the meat sauce on the bottom of a large, oblong baking dish.
• Cover the lamb with a layer of courgette/zucchini.
• Pour over a thin layer of the white sauce.
• Repeat the process, ending with a thick layer of white sauce.
• Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface.
• Serve with a big salad and green vegetables of your choice.

MOUSSAKA WITH YOGURT SAUCE (GLUTEN FREE)

Steps:

• Boil potatoes for 15 minutes, until nearly done. Peel and cut into 1/3 inch slices.
• Cut eggplant into 1/2 inch slices. Sprinkle with salt and let rest for 10 minutes.
• Preheat oven to 350 degrees.
• After ten minutes, pat eggplant slices dry, lightly oil them and spread on a paper lined cookie sheet. Bake at 350 degrees for 10-15 minutes, until lightly golden. Remove from oven.
• Mince garlic.
• Brown ground beef, season with salt and pepper to taste, add minced garlic, beef broth and canned tomatoes. Let simmer for 5 minutes and remove from stove.
• Combine yogurt, eggs, rice flour and cornstarch, season with salt and pepper to taste. I used about 1/4 teaspoon salt for 2 cups of yogurt, but you might need less, depending on how salty your beef broth is.
• Preheat oven to 390 degrees.
• Grease oven proof casserole dish with olive oil, layer first with one layer eggplant slices, then 1 layer potato slices, then half if the meat. Pour half of the yogurt sauce over meat layer. Repeat layers, top with rest of the yogurt sauce, then top with grated pecorino or parmesan cheese.
• Bake, covered, for 30 minutes, then remove lid and bake uncovered for another 10 minutes.
• Serve with green salad as a side.