My luxury Moussaka
My luxury Moussaka

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, my luxury moussaka. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

My luxury Moussaka is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. My luxury Moussaka is something which I have loved my whole life.

My luxury Moussaka A lovely Greek inspired bake with aubergine 🍆 and lamb finished with a decadent bechamel sauce. kitanax Colchester, Essex. Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Greek Moussaka recipe - Prepare the Béchamel sauce.

To begin with this recipe, we must first prepare a few components. You can cook my luxury moussaka using 25 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My luxury Moussaka:
  1. Prepare 500 g lamb mince
  2. Take 1 tin chopped tomatoes
  3. Take 1 onion (diced)
  4. Get 2 garlic cloves (minced)
  5. Prepare 2 tbsp tomato purée
  6. Get 1 aubergine (sliced)
  7. Prepare 1-2 large potatoes (peeled and sliced)
  8. Take 1 tsp dried mint
  9. Make ready 1 tsp oregano
  10. Take 1 tbsp plain flour
  11. Take 1 bay leaf
  12. Prepare 1 cinnamon stick
  13. Take 200 ml red wine
  14. Prepare 1 tbsp fine sea salt
  15. Get For the sauce
  16. Make ready 50 g butter
  17. Make ready 50 g plain flour
  18. Get 400 ml milk
  19. Prepare 25 g grated Parmesan
  20. Get 1/2 tsp finely grated nutmeg
  21. Make ready 1 egg (lightly beaten)
  22. Get To finish
  23. Make ready 1 large fresh tomato
  24. Get Paprika
  25. Take Salt and black pepper

It's most commonly associated with Greece (where most of us probably first tried it on holiday) but versions of it exist in lots of other countries including Turkey, Egypt and the Balkans. My mum always tops her moussaka with a simple bechamel - butter, flour, milk - an approach also favoured by Nigel Slater and Tessa Kiros. Hugh claims an "authentic custardy top, rather than. Making moussaka is something of an undertaking a rich meat sauce (made here with lamb, but you can substitute other ground meats such as turkey, veal, or even pork, if you prefer), layered with.

Steps to make My luxury Moussaka:
  1. In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened.
  2. Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside
  3. To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside.
  4. In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg.
  5. Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!

A lovely Greek inspired bake with aubergine 🍆 and lamb finished with a decadent bechamel sauce Julie Harrington. The Real Greek is a group of restaurants in London serving authentic Greek food. I was invited to try making moussaka with them at Westfield Stratford and was curious enough to. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan.

So that is going to wrap it up for this special food my luxury moussaka recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!