Post by gatsby on Nov 8, 2014 7:21:17 GMT 10
I've copied this from this web site - www.inkefalonia.net/katerina.html
I do this several times a year & it is absolutely fabulous.
I'll copy the detail below as I don't know if the web-site will remain - if there is any concerns about this please delete
Katerina's Moussaka
Ingredients
900g egg plant (aubergines) (can use Zucchini or a mix - just take care with the extra liquid Zucchini adds - but it does make the dish lighter)
400g lean minced beef (or lamb works very nicely)
3 tbs olive oil
extra oil for dipping aubergines
1 medium onion – chopped
1 green capsicum (pepper) – sliced or chopped
1 tin chopped tomatoes (130g)
2 cloves garlic – peeled but not chopped
1 bay leaf
pinch cinnamon
½ tsp dried marjoram
½ tsp dried sage
½ tsp dried thyme
salt and pepper to taste
Topping
2 cups béchamel sauce,
1 egg yolk,
40g grated hard cheese,
3 tbs fresh cream,
freshly grated nutmeg
extra grated hard cheese,
2 tbs fine breadcrumbs.
Preheat the oven to 180ºC
Wash then cut the aubergines into half inch rounds. Sprinkle with sea salt, dip lightly in oil and place in layers in a large ovenproof dish.
Cover with foil and cook for about one hour in a medium oven until soft.
Note: I find that the egg plant comes out very soft with a bit of liquid - pat dry with paper towel to remove some liquid & oil
Heat 30g olive oil in a heavy base saucepan, add the minced beef and stir frequently for the first few minutes.
Add the chopped onion and slices of capsicum. Fry gently until onions and capsicum become soft and the meat has browned.
Add the chopped tomatoes, bay leaf, garlic, cinnamon, dried marjoram, sage and thyme, salt and pepper to taste.
Continue cooking on a low heat until all the juices have been absorbed.
Note: it is important that there is no liquid or very little (except the oil) left otherwise it will not hold it's shape when served & the meat will ooze all over the plate.
Lightly grease a square oven proof dish (approx. 20cm x 20cm).
Place a thick layer of the prepared aubergines, followed by a layer of the minced beef mixture and cover this with another layer of the aubergine mixture.
Prepare the béchamel sauce and mix in the egg yolk, the cream and the grated cheese and nutmeg.
Note: Use a fairly thick sauce
Use this to top the aubergine and meat mixture, and then sprinkle with grated cheese mixed with the fine breadcrumbs.
Place the dish in a medium oven for approximately 40 minutes, or until golden brown.
Let stand for 10 minutes to cool and help the dish set before serving.
Cheers
I do this several times a year & it is absolutely fabulous.
I'll copy the detail below as I don't know if the web-site will remain - if there is any concerns about this please delete
Katerina's Moussaka
Ingredients
900g egg plant (aubergines) (can use Zucchini or a mix - just take care with the extra liquid Zucchini adds - but it does make the dish lighter)
400g lean minced beef (or lamb works very nicely)
3 tbs olive oil
extra oil for dipping aubergines
1 medium onion – chopped
1 green capsicum (pepper) – sliced or chopped
1 tin chopped tomatoes (130g)
2 cloves garlic – peeled but not chopped
1 bay leaf
pinch cinnamon
½ tsp dried marjoram
½ tsp dried sage
½ tsp dried thyme
salt and pepper to taste
Topping
2 cups béchamel sauce,
1 egg yolk,
40g grated hard cheese,
3 tbs fresh cream,
freshly grated nutmeg
extra grated hard cheese,
2 tbs fine breadcrumbs.
Preheat the oven to 180ºC
Wash then cut the aubergines into half inch rounds. Sprinkle with sea salt, dip lightly in oil and place in layers in a large ovenproof dish.
Cover with foil and cook for about one hour in a medium oven until soft.
Note: I find that the egg plant comes out very soft with a bit of liquid - pat dry with paper towel to remove some liquid & oil
Heat 30g olive oil in a heavy base saucepan, add the minced beef and stir frequently for the first few minutes.
Add the chopped onion and slices of capsicum. Fry gently until onions and capsicum become soft and the meat has browned.
Add the chopped tomatoes, bay leaf, garlic, cinnamon, dried marjoram, sage and thyme, salt and pepper to taste.
Continue cooking on a low heat until all the juices have been absorbed.
Note: it is important that there is no liquid or very little (except the oil) left otherwise it will not hold it's shape when served & the meat will ooze all over the plate.
Lightly grease a square oven proof dish (approx. 20cm x 20cm).
Place a thick layer of the prepared aubergines, followed by a layer of the minced beef mixture and cover this with another layer of the aubergine mixture.
Prepare the béchamel sauce and mix in the egg yolk, the cream and the grated cheese and nutmeg.
Note: Use a fairly thick sauce
Use this to top the aubergine and meat mixture, and then sprinkle with grated cheese mixed with the fine breadcrumbs.
Place the dish in a medium oven for approximately 40 minutes, or until golden brown.
Let stand for 10 minutes to cool and help the dish set before serving.
Cheers
