Moussaka Recipe Delia Smith Food

A VERY QUICK MOUSSAKA

Steps:

• 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. 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. Next the topping: all you do here is whisk the ricotta cheese and the cheese sauce together, then beat the eggs and add them to the sauce with some seasoning of salt and pepper and a few good gratings of nutmeg, then whisk the whole lot together thoroughly. Now, in a baking dish (approx. 7½ inch/19cm square x 2inch/5 cm deep), spread out half the meat mixture over the base, then over that spoon the drained ratatouille. Add the rest of the meat mixture, spreading it evenly, then spread the ricotta sauce mixture over that. Finally, sprinkle the Parmesan over the surface and bake on a high shelf in the oven for about 30-35 minutes or until the top is golden brown. How to Cheat Hero Ingredients 1 x 425g tin Marks & Spencer minced lamb 1 x 300g pack Marks & Spencer ratatouille

MOUSSAKA WITH ROASTED AUBERGINES AND RICOTTA

Steps:

• First of all you need to prepare the aubergines to get rid of their high water content and concentrate their flavour. To do this, remove the stalks and, leaving the skins on, cut them into approximately 1½ inch (4 cm) chunks. Then place them in a colander and sprinkle them with about 1 level dessertspoon of salt. Now put a plate on top of them and weigh it down with something heavy, then put another plate underneath to catch the juices. Leave them like this for 1 hour. Then, shortly before the end of this time, pre-heat the oven to its highest setting. When the hour is up, squeeze out any of the excess juice from the aubergines with your hands and dry them as thoroughly as you can in a clean cloth. Next, spread them out on the baking sheet, drizzle 1 tablespoon of the olive oil over them and toss them around to get a good coating. Now pop the baking sheet in the oven and roast the aubergines for 30 minutes or until they are tinged brown at the edges. Meanwhile, heat the remaining olive oil in your largest frying pan and fry the onions and garlic gently for about 5 minutes. After that, turn the heat up high, add the minced lamb and brown it for a few minutes, turning it and keeping it on the move. Now cook the whole lot, stirring all the time, for 2-3 minutes. Then reduce the heat and, in a small bowl, mix the mint, parsley, cinnamon, tomato purée and red wine. When they're thoroughly combined, pour them over the meat, season well and cook the whole lot very gently for about 20 minutes, stirring from time to time so it doesn't catch on the base of the pan. Now remove the aubergines from the oven and reduce the temperature to gas mark 4, 350°F (180°C). It's a good idea to leave the oven door open to cool it down a bit. Next, make the topping by placing the milk, flour, butter, nutmeg and bay leaf in a saucepan. Using a balloon whisk, whisk over a medium heat until everything comes up to simmering point and the sauce becomes smooth and glossy. Now turn the heat down to its lowest setting and let the sauce cook gently for 5 minutes. Then taste and season, discarding the bay leaf, remove the saucepan from the heat and let it cool a little before whisking in the ricotta and egg. Give it a good whisk to blend everything thoroughly. Finally, combine the roasted aubergines with the meat mixture and transfer it all to the baking dish. Then pour the topping over, sprinkle the surface with the Parmesan and bake on the centre shelf of the oven for 50 minutes, by which time the top will be golden brown. Let it stand for 10 minutes to settle, then serve with brown rice and a Greek-style salad of cucumber, tomatoes, olives and crumbled Feta cheese dressed with olive oil and fresh lemon juice.

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

MOUSSAKA

Steps:

• Prepare Eggplant:.
• First, peel eggplant and cut into 6mm (1/4") slices. (You can leave the peel on if you wish, or compromise and peel off alternate strips giving a striped effect.).
• Sprinkle both sides of eggplant slices with salt and place into a colander.
• Place colander over a saucepan or bowl, put a plate on top of the eggplant in the colander, and weigh it down by placing some cans of food on top. Leave for about an hour so that excess liquid drains from the eggplant.
• Prepare Tomato Sauce:.
• In the meantime, make tomato sauce. Place 2 tablespoons of oil in a frying pan and place over medium heat.
• Cook onion and garlic until transparent.
• Add canned tomatoes, tomato paste, wine, cinnamon, sugar, parsley, pepper and salt (sparingly).
• Bring to a boil then lower heat and simmer, uncovered, for about 20 minutes, stirring occasionally.
• Prepare Topping:.
• Next, prepare the topping. In a medium saucepan, combine cold milk, flour, chopped butter, nutmeg, bay leaf and seasoning. Be careful not to add too much salt, as you'll be adding cheese later. Place over a medium heat and whisk frequently with a balloon whisk until butter melts and sauce begins to simmer. Simmer for a few minutes until sauce is thickened and shiny.
• Remove from heat and remove bay leaf.
• Whisk in ricotta cheese, then set aside to cool. You will finish the topping later.
• Prepare Meat:.
• Now, add a little oil to a frying pan and cook minced meat, adding a little salt, but being careful not to over season.
• When meat is nearly cooked, fold in mint. If there is excess oil in the pan, put a plate over the meat and pour off excess oil, before adding tomato sauce.
• When tomato sauce is nice and thick, fold it into the meat, then simmer meat in its sauce for about 20 minutes.
• Finish Eggplant:.
• At this stage, set your oven to 180C (350F) so it will be ready for the assembled moussaka.
• Then, remove eggplant slices from colander and gently squeeze out any excess moisture.
• Dredge eggplant slices in flour, then fry in oil on both sides until golden brown (you may have to do this in batches).
• When cooked, place slices onto a plate lined with kitchen paper to soak up excess oil.
• Finish Topping:.
• Now whisk beaten egg and 3 tablespoons of the parmesan cheese into the topping.
• Assemble Dish:.
• Butter a pyrex dish or similar. Place half the meat and sauce mixture into the dish, then top with half the fried eggplant. Add the rest of the meat, and then add the rest of the eggplant. Now, pour over the topping and sprinkle the top with the remaining 3 tablespoons of grated parmesan.
• Place dish on a baking sheet (in case their is some spill over) and place on the centre shelf of the pre-heated moderate oven.
• Bake for 50 minutes, but check after 40 minutes. If the top is golden brown and fairly firm to touch at this stage, turn off the oven and let it sit for the remaining 10 minutes.
• Remove from oven and rest for 10 minutes before serving.
• Traditionally served with a Greek Salad, but we like this accompanied with just steamed carrots, tossed in butter.