Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, my luxury moussaka. One of my favorites. For mine, I am going to make it a little bit tasty. 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 well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. My luxury Moussaka is something which I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make My luxury Moussaka:

1. Take lamb mince
2. Get chopped tomatoes
3. Prepare onion (diced)
4. Get garlic cloves (minced)
5. Make ready tomato purée
6. Prepare aubergine (sliced)
7. Take large potatoes (peeled and sliced)
8. Prepare dried mint
9. Take oregano
10. Take plain flour
11. Get bay leaf
12. Prepare cinnamon stick
13. Get red wine
14. Prepare fine sea salt
15. Take For the sauce
16. Make ready butter
17. Prepare plain flour
18. Make ready milk
19. Take grated Parmesan
20. Prepare finely grated nutmeg
21. Get egg (lightly beaten)
22. Get To finish
23. Get large fresh tomato
24. Make ready Paprika
25. Make ready 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 My Luxury Loo My take on traditional moussaka.

Steps 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 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. I don't buy Moussaka ready meals very often as I find them lacking in flavour. 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.

So that’s going to wrap this up for this special food my luxury moussaka recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!