Freezer Favourites

Moussaka

We tend to cook this in quantity when lidl has special offers on aubergines. It's quite labour intensive, so we tnd to do a few at once.

2kg minced lamb
8 aubergines, sliced
8 large onions, chopped
A bulb or so of garlic, grated
2 tbsp provence herbs
Cinnamon
half bottle red wine
1 pint lamb stock
3x 400g tins tomatoes
3 tbsp tomato puree
1 large bunch parsley chopped
Seasoning

There's three bits to Moussaka, the aubergine layer, the meat layer and the bechamel layer

For the meat layer, cook the lamb and onions in a large pan, add the stock, spice, garlic, seasoning, tomatoes and red wine, then simmer for a couple hours until it's all soft. We tend to like ours with a good strong cinnamon flavour. While it's simmering, roast the aubergine slices in the oven on a high heat with a bit of seasoning and a drizzle of olive oil; essentially to reduce the size and remove a lot of the water.

For the bechamel layer, we have a quick option and one for when we're doing it properly. For the quick option, we mix a pot of creme faiche with grated parmesan, a grating of nutmeg and half a dozen eggs, we layer the aubergines and the meat and only add this as the top layer. For the slower option, we make a standard white sauce, and then add eggs, parmesan and nutmeg. We layer the meat, aubergines and sauce alternatively, finishing with a sauce layer and a sprinking of parmesan. Cook in a reasonably hot oven 160 deg for 40mins of so, until the tophas a sslightly golden crust

• 10
• 20
• 50
• < Prev
• 1
• 2
• 3
• 4
• 5
• 7
• Next >