The Best Moussaka

The Best Moussaka

Bring Greece to your home with this absolutely delicious classic Greek dish!

Serves 6

Prep time:  30 minutes

Cooking time: 1 hour 50 minutes

Ingredients

For the Moussaka

3 large aubergines, sliced lengthways

Extra virgin olive oil

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

½ tsp ground cinnamon

For the Meat Sauce

2 tbsp extra virgin olive oil

1 large onion, peeled & chopped

2 garlic cloves, peeled and chopped

450g minced lamb

1 large glass of dry white wine

2 tbsp tomato puree

450g tomatoes, peeled & roughly chopped

1 tsp sugar

1 ½ tsp ground cinnamon

1 tbsp dried oregano

1 handful fresh parsley, finely chopped

Freshly ground salt & pepper

For the white sauce

60g butter

60g plain flour

600ml milk

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

1 egg

1 egg yolk

Method

1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/170°C Fan/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/160°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in) or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!

Stifado (Greek Beef Stew)

Stifado (Greek Beef Stew)

This aromatic stew of beef and onions cooked in red wine is a popular Greek dish. Best served with roast potatoes or crusty bread!

Serves 4

Prep time: 20 minutes

Cooking time: 3 hours

Ingredients

2 onions, peeled & sliced

3 garlic cloves, crushed

600ml beef stock

800g stewing steak, fat removed & cubed

1 level tbsp tomato puree

200ml red wine

2 tbsp red wine vinegar

2 sprigs of thyme

1 sprig rosemary

1 bay leaf

½ tsp cumin seeds

½ tsp cloves

1 cinnamon stick

450g shallots, peeled

Juice of ½ lemon

Freshly ground salt & pepper

2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 300ml of the stock in a large ovenproof casserole dish, cover and bring to the boil.  Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

2.  Add the cubed beef and cook over a low heat, turning occasionally, until browned all over.  Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.

3.  Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish.  Cover and cook in a pre-heated oven at 170°C/150°C/Fan 325°F/Gas mark 3 for 2 ½ hours.

4.  Place the shallots in boiling water and blanch for 1 minute.  Drain and add to the casserole 1 hour before the end of cooking.

5.  Remove the herbs and spice bag from the casserole.  Add the lemon juice and seasoning.  Sprinkle with coriander and serve with roast potatoes or crusty bread.

Cooks Tips

* You can cook the stew a day in advance and store in the refrigerator.

* Cutlery -  Sophie Conran Rivelin for Arthur Price

the BEST Moussaka Recipe

The Best Moussaka

Bring Greece to your home with this classic Greek dish, absolutely delicious!

Serves 6

Prep time:  30 minutes

Cooking time: 1 hour 50 minutes

Ingredients

For the Moussaka

3 large aubergines, sliced lengthways

Extra virgin olive oil

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

½ tsp ground cinnamon

For the Meat Sauce

2 tbsp extra virgin olive oil

1 large onion, peeled & chopped

2 garlic cloves, peeled and chopped

450g minced lamb

1 large glass of dry white wine

2 tbsp tomato puree

450g tomatoes, peeled & roughly chopped

1 tsp sugar

1 ½ tsp ground cinnamon

1 tbsp dried oregano

1 handful fresh parsley, finely chopped

Freshly ground salt & pepper

For the white sauce

60g butter

60g plain flour

600ml milk

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

1 egg

1 egg yolk

Method

1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in)or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!