Moussaka
A traditional and warming winter dish, which can be successfully made in advance, or frozen and reheated. Serves 4
Ingredients:
- 600g lamb mince
- 1 onion, sliced
- 2 tbsp tomato paste/puree
- 200ml chicken stock, or 200ml water plus a beef/chicken stock cube
- 1 large aubergine and 2 large courgettes, both sliced lengthways
- 40g butter
- 1 tbsp plain flour
- 300ml milk
- 1 egg
Start by frying the onions in a little olive oil for 5 minutes, until just coloured. Add the mince, and stir to break up the mince and brown it. Add the tomato paste and stock and bring to the boil. Simmer for 30 minutes to cook through, (or put in the bottom oven of a 2 door aga for an hour). While the mince mix is cooking prepare the vegetables: using a pastry brush, brush them on both sides with olive oil (or use an oil sprayer/mister) and fry the slices in batches, in a hot frying pan, until they are soft and colouring nicely.
Put a couple of ladles of the mince into the bottom of a pie dish, then cover with a layer of aubergine and/or courgettes. Layer the mince and vegetables until they are used up, ending with a vegetable layer. Melt the butter in a saucepan, add the flour and cook on a low heat for a minute, then gradually add the milk, beating all the time to create a white sauce. Take off the heat, allow to cool for 5 minutes, then season with salt, pepper, and a little nutmeg, and beat in the egg. Spoon the white sauce over the moussaka, and bake at 180C (or the top oven of a 2 door aga) for 30 minutes until bubbling and brown on top. Serve with potatoes and salad, or perhaps some roast squash.