Friday, June 24, 2011

George's mum's authentic Greek moussaka

George Colambaris's mum made this on Masterclass Masterchef today. It seemed really easy, delicious and wholesome, a 1 dish wonder, great for having guests. I am writing from memory so that I remember all the tips, and have to look up on Masterchef's recipe to complete the portions required for some of the ingredients. Will update soon!

Serve 6p
100g butter
100g flour
600ml milk, warm
100g Greek "head" cheese, or parmesan as substitute
1 egg

Vege Layers
1 large eggplant
2 large potatoes
Meat Layer
mince beef
mince veal
mince pork
chopped oregano
chopped rosemary
chopped parsley/thyme?
1 large onion
2 cloves garlic
chopped tomato
tomato puree
tomato paste

Preheat oven to 180 deg

Peel eggplant in stripes ie leave some skin on.
Spread eggplant on a large baking tray, and salt. This takes away the bitterness.
Cover eggplant with teacloth, and leave for 20-25 minutes. This also helps to draw out the bitter juice. You will see the eggplant has sweated.
Using the teacloth, wipe off the moisture. Do not wash, as eggplant will absorb the water like sponge!
Fry the eggplant lightly with olive oil, to partly cook. Do not cook through or it will become mushy after complete cooking in oven. This way, there will still be some texture.
Leave aside.
Peel potatoes, sliced, fry lightly, to partly cook.
Leave aside.
In a pot, line with olive oil, heat up.
Sautee the mince meat. When turn colour, add in all the rest of the "mince layer" ingredients.
When all the layers are ready, line a large baking dish as follows:-
- thin layer of mince
- potatoes
- eggplant and potatoes
- layer of mince
- eggplant and potatoes
- layer of mince
-bechamel sauce.
Grate cheese over the top of the bechamel sauce.

Bake in oven for 45 minutes, put on grill in last 2 minutes.

Bechamel sauce
Melt butter in a pot
Add flour, stir, add milk, and stir - till smooth silken mash potato consistency.
Add cheese, stir.
Break in an egg, to stir, this gives flavour and a gloss, and "roast" beautiful.
Bon Appetite!

1 comment:

Marie Dace said...

I have done this recipe twice by using the taped show. It is great! I will say that I changed a few things.... I used venison and beef, and the Bechamel is always too runny, so I add more rue to the sauce to thicken it(I guess I could cut down the milk instead.) I will be cooking it again tomorrow for my dinner party.