Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, my luxury moussaka. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Moussaka - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes I was in Paris with my parents and we went out for dinner in the area of Saint-Germain-des-Prés, an. Right here is you just how to prepare the most effective foods for. My luxury Moussaka A lovely Greek inspired bake with aubergine 🍆 and lamb finished with a decadent bechamel sauce. kitanax Colchester, Essex.

My luxury Moussaka is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. My luxury Moussaka is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook my luxury moussaka using 25 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make My luxury Moussaka:

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

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. Luxury Bathroom Products and Bidet Attachments I don't buy Moussaka ready meals very often as I find them lacking in flavour.

Instructions to make My luxury Moussaka:

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!

The description is what caught my attention. *Minced lamb and tomato ragu with a cinnamon and mint seasoning, layered with slow cooked shredded lamb, sliced potatoes and fried aubergines, covered with a cheese. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated. Making moussaka is something of an undertaking a rich meat sauce (made here with lamb, but you can substitute other ground meats such as turkey, veal, or even pork, if you prefer), layered with.

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