Moussaka (with the best Cheese Sauce)

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

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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