Moussaka
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Moussaka
Ingredient
500g beef mince
1 brown onion, diced
2 garlic cloves, peeled and sliced
400g diced tomatoes
2 dry bay leaves
1 cinnamon quill
2 eggplants, cut onto long thing pieces
300g milk
30g plain flour
30g unsalted butter
1 egg yolk
Sea salt flakes
Red Island extra virgin olive oil
Method
In a hot saucepan fry off the mincemeat, once browned add the onion and garlic. Cook until these soften. Add the tomato tin, a pinch of salt, the cinnamon and bay leaves. Cook over a medium heat until the beef softens and the sauce thickened. Reserve to one side.
In a pot melt some butter, add the flavour and toast off until it slightly colours. Add a quarter of the milk and stir into the sauce, this will get really thick, stir until smooth and add the next quarter of the milk mix in and keep the mixture as smooth as possible. Repeat the process until all the milk is mixed in and you have thick white sauce. Add the egg with a pinch of salt and stir through. Leave aside to cool.
To assemble, in an oven-safe dish, layer red sauce, then eggplant and then the white sauce. Repeat the process until all the filling is used up. Ensure the top layer is béchamel sauce.
Place in a 180deg oven for 35-40 mins until the sides are bubbling gently and the top is golden.
Eat straight away.
Recipe by Michael Weldon
