After 1pm on the Garden Cafe, Phil Mercers joined by Christine Wallace of Great British Bake Off fame. Taking inspiration from a recent holiday in Rhodes, Christine will be preparing a traditional Greek moussaka with a side Greek salad. If youd like to have a go at making it yourself heres the recipe; Greek Moussaka 600gms Lamb Mince 1 Large Onion 2 Garlic Cloves 3 Large very ripe Tomatoes 150 mls Med Dry White wine 1 Teasp Dried oregano 1 Teasp Chopped Fresh Mint 2 Tablsp Tomato Puree 2 Bay Leaves 3 Large Potatoes (Part boiled for 15 minutes and sliced about ¼inch thick) 2 Large Aubergines Sea Salt and Black Pepper 200 mls Virgin Olive Oil White Sauce 50 gms Salted Butter 50 gms Plain Flour 420 mls Milk Good sprinkling Fresh Nutmeg 1 Large Egg, beaten 50 gms Freshly grated Parmesan Cheese Salt/Pepper to taste • Place the tomatoes in a large bowl and add boiling water to cover. After a few minutes the skins can be peeled away easily, roughly chop the tomatoes and put to one side. • Finely chop the onion and garlic and sweat in a large pan with 1 tblsp oil for a few minutes. • Add the lamb mince and brown thoroughly. • Add the Tomato puree and mix in well, then add the herbs, chopped tomatoes, white wine and salt and pepper. • Cook slowly until most of the moisture has gone, about 45 mins to 1 hour. • While the meat is cooking slice the aubergines approx ¼ inch thick, place in a colander and sprinkle with salt. Leave for 15 mins, this will draw moisture from the aubergines, pat dry. • Using plenty of olive oil fry the aubergines in a pan until lightly browned, this may have to be done in 2 batches, set aside on kitchen paper. • Assemble the dish as follows. Place a tiny layer of mince on the bottom of the dish and add the sliced potatoes, Add more mince and then a layer of aubergines. a layer of mince and finally topped with the remaining aubergines. • Make the white sauce. Melt the butter in a pan and add the flour. Remove from the heat and gradually mix in the milk stirring quickly to prevent lumpiness. • Add a good grating of fresh nutmeg and half the parmesan cheese, cook for a couple of mins. • Remove from the heat and quickly stir in the beaten egg until well incorporated. • Pour the sauce over the aubergines and sprinkle with the remaining cheese. • Cook for 45 minutes until golden brown. • Serve with a Greek Village Salad.
Posted on: Sun, 13 Jul 2014 11:32:02 +0000
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