How to Make Delicious My luxury Moussaka

My luxury Moussaka. 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.

After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Heat the olive oil in a large skillet over medium-high heat. You can cook My luxury Moussaka using 25 ingredients and 5 steps. Here is how you achieve it.

Ingredients of My luxury Moussaka

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

Add the garlic and cook, stirring. 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. Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned.

My luxury Moussaka step by step

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!.

Place the slices on fresh paper towels to soak up the oil. Heat a frying pan over a high heat. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper. First of all, mix the red wine, tomato purée, cinnamon and mint together in a bowl, then add the contents of the tin of lamb.