James Martin Recipe For Moussaka Food

EASY MOUSSAKA

Steps:

• Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
• Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
• Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
• Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

MOUSSAKA WITH SAUTéED POTATOES

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes.
• Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes.
• Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown.
• Add the lamb mince and cook for 4-5 minutes, until browned.
• Add the tomatoes, cumin, cinnamon, dried oregano and red wine and cook for 2-3 minutes, breaking up the tomatoes with a spoon as you cook.
• Add the mint and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
• Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray.
• Place the butter into a pan over a medium heat. When the butter has melted, add the flour and cook, stirring well, for one minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened.
• Add the eggs, season with salt and freshly ground black pepper, and add the nutmeg.
• Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined as a smooth sauce.
• Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella.
• Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling.
• Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry, turning occasionally, for 7-8 minutes, or until golden-brown all over and tender.
• Season the potatoes with salt and freshly ground black pepper, then add the flatleaf parsley and stir well.
• To serve, place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside.

QUICK MOUSSAKA

Steps:

• Preheat the oven to 190C/170C Fan/Gas5.
• Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic.
• After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.
• In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.
• Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.
• Bake in the oven 20-25minutes to colour the cheese and cook through.
• Serve.