A Summer Sunday afternoon, too hot for a traditional roast, too cool for a BBQ, I want something we will all enjoy, so I thought I would make Moussaka.
For those that don’t know, Moussaka is a Greek dish made with mince, Aubergine and a savoury custard – which tastes much nicer than it sounds 😉
This is traditionally made with Lamb Mince, but I only had Beef mince, so that is what I will make it with.
I chop a peeled medium onion, 3 fat cloves of garlic and pop them into a pan to gently fry, add salt and pepper.
Add the mince and stir in and fry till browning, add a teaspoon each of Oregano, dried mint, cinnamon, 2 bay leaves and stir through.
Add a glass of red wine, and a good squirt of tomato purée, gently cook down before adding a tin of chopped tomatoes.
Let this mixture gently simmer for 10-15 minutes, till thickened. It’s smelling amazing….
Whilst this is cooking down, take 2 medium, or 1 large Aubergine and slice them into slices about a pound coin thickness.
Drizzle the Aubergine slices with olive oil, salt and pepper and fry them, in batches till they are a medium golden brown.
Layer up the mince
The Aubergine in a buttered ovenproof dish.
I cover this with crumbled Feta cheese
To make the custard, add 300ml milk, 75g Cheddar, 25g butter, 25g plain flour (I used a teaspoon of cornflour), a whole medium egg, salt and pepper to season. I used the Thermomix to blend and cook, mixing at heat 90 for 7 minutes at speed 4. If using a traditional pan, blend together and gently heat stirring continually till thickened.
Pour the custard over the mince and Aubergine mix and pop into a preheated oven (180) for 20-30 minutes till golden brown and bubbling.
This will be very hot so take care, and I leave mine to cool for 10 minutes before serving.
I am having mine with a chopped advacado salad (surprise!) and for the men, I am torturing myself by making a loaf of bread.
Again this is in the Thermomix – 300ml water and a sachet of yeast, heat at 37 for 2 minutes, then add 500g bread flour, and a pinch of salt, mix of dough setting for 3 minutes.
Turn out and leave to rise for at least an hour.
Knock back the dough, and I have made 2 smaller freeform loaves, 1 for the freezer, leave the dough to rise again.
Pop into the preheated oven at 200 for 30-40 minutes Add in a cup of cold water to a tray at the bottom of the oven which ensures a lovely crust.
I miss bread…. did I mention that – I do like my waistline more though 😊