Moussaka (with the best Cheese Sauce)

Moussaka
Makes 7 servings
Prep Time 10 mins
Cooking Time 1 hour 5 mins
Ingredients

  • 1kg/2lb 3oz Organic Minced Lamb
  • 4 Aubergines/eggplants sliced into rounds, ½ inch/1cm thick
  • 2 Large onions, thinly sliced
  • 4 Garlic cloves, finely chopped
  • 2x14oz/400g Tins chopped tomatoes
  • 6 fl oz/170 ml Red wine
  • 2 Tsp Ground cinnamon
  • 1 Tsp Allspice
  • 2 Tbsp Fresh parsley, chopped
  • 3 Tbsp Tomato puree
  • 1 Tbsp Fresh oregano
  • 6 fl oz/170 ml Lamb or chicken stock
  • Extra virgin olive oil for frying
  • Salt, Black pepper

For the topping

  • 1 ½ Pints/30 fl oz Semi skimmed milk
  • 6oz/170g Low fat butter spread (Utterly Butterly)
  • 6oz/170g Plain/All purpose flour
  • 6oz/170g Strong cheddar cheese, grated
  • 4oz/113g Feta cheese
  • 4 Medium free range eggs
  • Freshly grated nutmeg

Method

  • Lay the sliced aubergines in a colendar
  • Sprinkle salt over each layer, about 2 tsp per aubergine
  • Place a plate on top then a heavy weight on top of that
  • Leave for 30 minutes
  • This will help draw out any bitter juices
  • Meanwhile, fry the sliced onions and chopped garlic in some olive oil for about 5 minutes
  • Then add the minced lamb and fry for a few minutes until brown
  • Now add the tomatoes, tomato puree, wine, cinnamon, all spice and parsley
  • Stir well and cook gently for about 25 minutes
  • Meanwhile rinse and pat dry the aubergines
  • Fry the aubergines in batches until slightly browned
  • Place them on kitchen paper and leave to drain

Topping

  • Heat the low fat butter gently in a small saucepan, until melted
  • Stir in the flour, until smooth
  • Slowly add the milk, stirring continuously with a balloon whisk until completely smooth
  • Add the cheeses, and stir until melted
  • Lastly add a pinch of nutmeg and seasoning to the cheese sauce
  • Leave to one side to cool for about 15-20 minutes and stir occasionally
  • Whisk the eggs and pour into the cheese sauce

Method cont'd

  • Assemble the meat and onions into the freezer dishes in a thin layer
  • Then add a layer of aubergine
  • Now a layer of cheese sauce
  • Repeat the layers, finishing with cheese sauce on top
  • Bake uncovered in a preheated oven 375°F/190°C/Gas mark 5 for 30 minutes
  • Leave to cool, label and freeze
  • On reheating, defrost and reheat for 30 minutes at 375°F/190°C/Gas mark 5
  • mussaka-to-freeze

Equipment

  • Large frying pan or wok
  • 7 Medium size (1 pint/570ml) Aluminium containers

Shopping List

  • 1kg/2lb 3oz Organic Minced Lamb
  • 4 Large Aubergines
  • 2 Large onions
  • 4 Garlic cloves
  • 2x14oz/400g Tins chopped tomatoes
  • 6 fl oz/170 ml Red wine
  • 2 Tsp Ground cinnamon
  • 1 Tsp Allspice
  • 2 Tbsp Fresh parsley
  • 3 Tbsp Tomato puree
  • 1 Tbsp Fresh oregano
  • 6 fl oz/170 ml Lamb or chicken stock
  • Extra virgin olive oil for frying
  • Salt, Black pepper
  • 1 ½ Pints/30 fl oz Semi skimmed milk
  • 6oz/170g Low fat butter spread (Utterly Butterly)
  • 6oz/170g Plain/All purpose flour
  • 6oz/170g Strong cheddar cheese, grated
  • 4oz/113g Feta cheese
  • 4 Medium free range eggs
  • Freshly grated nutmeg
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{ 2 comments… read them below or add one }

Kim March 31, 2009 at 7:55 pm

looks good, but i dont care for lamb at all.. maybe ground pork?

Lesley April 1, 2009 at 2:13 am

ground pork would work.

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