Moussaka

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Minced meat sauce

2 tbsp olive oil
500 g minced lamb or beef
2 onions
2 cloves of garlic
3 tbsp tomato purée
200 ml white wine
400 g peeled plum tomatoes, chopped
½ tsp cumin
1 tsp small thyme leaves, fresh
½ cinnamon stick
1 bay leaf
1 tbsp paprika, ground
1 knife tip of cayenne pepper
Salt
Pepper
¼ lemon, zest
2 tbsp small oregano leaves, fresh
Peel and finely chop the onions and the cloves of garlic. Brown the minced meat in hot oil. Add the onion, garlic and tomato purée, simmer. Quench with white wine and bring to the boil. Add the plum tomatoes and all the ingredients up to and including the cayenne pepper and allow to simmer for about 10 minutes. Remove the cinnamon stick and bay leaf at the end, season with salt and pepper to taste. Stir in the oregano and lemon zest.

Béchamel sauce

50 g butter
50 g flour
400 ml milk
200 g crème fraîche
2 eggs
Nutmeg, ground
Pepper, freshly milled
Salt
For the topping, melt the butter, stir in the flour and cook briefly. Add the milk and crème fraîche and bring to the boil, stirring constantly. Remove from the heat and mix in the eggs. Season with nutmeg, salt and pepper to taste.

Vegetables

Olive oil
2 aubergines
450 g potatoes, waxy
Salt
Wash the aubergines and cut into 7 mm thick slices. Wash and peel the potatoes and cut into 3 mm thick slices.
Salt the aubergine and potato slices, brush them with oil, lay them out on different, lined baking trays and put into the cold cooking space. Bake.
Hot air humid 180°C for 15 Mins
Prepare
150 g Parmesan, grated
To make the moussaka, layer the aubergines, potatoes, minced meat sauce and Parmesan in the porcelain dish. Top with the béchamel sauce. Put the dish on to the wire shelf in the cold cooking space. Cook.
Hot air humid 180°C for 1 Hrs

Tips

Courgettes can be used in place of aubergines.

  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
Pepper
Nutmeg
1 bay leaf
Salt
400 ml milk
500 g minced lamb or beef
½ cinnamon stick
50 g flour
2 eggs
400 g peeled plum tomatoes
2 tbsp small oregano leaves
2 cloves of garlic
450 g potatoes
1 tbsp paprika
2 tbsp olive oil
3 tbsp tomato purée
200 ml white wine
½ tsp cumin
150 g Parmesan
¼ lemon
Olive oil
50 g butter
200 g crème fraîche
2 aubergines
1 knife tip of cayenne pepper
1 tsp small thyme leaves
2 onions

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