ARTICHOKE, AUBERGINE & LAMB MOUSSAKA
A lightly spiced lamb bake with artichoke hearts, a cherry tomato ragu and layers of fried aubergine and potato
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 3h20m
Number Of Ingredients 19
Steps:
- Heat 1 1/2 tbsp olive oil in a broad, heavy-bottomed pan until hot, then fry the lamb until golden brown all over, about 10 mins (it's important that the oil is hot, otherwise you'll end up steaming the lamb instead of frying it). Remove with a slotted spoon and set aside in a large bowl. Pour off all but 2 tbsp oil in the pan (the lamb will release quite a bit). Heat this and fry the onions over a medium heat until soft and golden. Add the garlic and cook for another few mins, then add the tomatoes, bay, cinnamon, oregano, sugar and seasoning. Bring to the boil, then turn down to a simmer. Return the meat to the pan, cover and cook for 40 mins over a low heat. Take off the lid and cook until you have a thick sauce (it shouldn't be too 'soupy').
- While the meat is cooking, cut the aubergines into rounds. Cut the potatoes into thin slices. Heat 2 tbsp olive oil in a frying pan and cook the aubergine in batches until golden on both sides (get two pans on the go if you have them), then turn down the heat and cook until soft. Season and remove from the pan. Add a little more oil and cook the potatoes in batches, on both sides, until pale gold, removing them as you go. You'll need to add more oil to the pan when you fry each batch. Season and set aside.
- Fry the artichoke hearts in olive oil over a high heat to get some colour, but be careful that they don't fall apart. Season.
- Remove the bay leaves and cinnamon stick from the meat and taste for seasoning. Layer up the moussaka in a dish measuring roughly 32 x 23 x 6cm. Start by putting all the potatoes in the bottom, then add half the meat. Arrange a layer of aubergine on top of this, then the rest of the meat. Spoon the artichoke hearts on top.
- Heat oven to 200C/180C fan/ gas 6. To make the sauce, melt the butter in a heavy-bottomed pan and stir in the flour until it becomes slightly dry and sandy in colour. Take off the heat and start to add the milk, a little at a time. Beat well after each addition and keep the mixture smooth. Keep adding until you have used up all the milk. Put the pan back on a medium heat and bring to the boil, stirring continuously, until it thickens to form a sauce. Add lots of nutmeg, salt and pepper. Turn down the heat and cook gently for about 5 mins - this just helps to cook the flour in the sauce. Add three-quarters of the cheese and stir to help it to melt. Check the seasoning - it needs assertive seasoning. Leave to cool a little, then beat in the eggs.
- Pour this over the layers in the dish and scatter the remaining cheese on top. Bake in the oven for 30 mins until the top is brown and bubbling. Leave to cool for about 10 mins - Greeks never eat it piping hot - then serve.
Nutrition Facts : Calories 588 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES
Moussaka is a quintessential Greek dish, and one that every American knows. Usually a delicious dish of layered eggplant, ground beef or lamb, tomatoes, onions, and, best of all, a thick custard topping, moussaka is one of my personal favorites. This version calls for only vegetables, a not-uncommon variation found in rural Greece. It does well in the slow cooker, but may be just a bit juicier than if baked in an open casserole dish in the oven.
Yield serves 4 to 6
Number Of Ingredients 18
Steps:
- Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
- Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.
- In a large sauté pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
- Pour the tomato-artichoke sauce carefully over the eggplant and potatoes. (The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.)
- Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
- While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
- Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
- Turn off the slow cooker and let the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl.
- I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon. That way, each portion is a little tidier.
- I would love a good Greek wine. I would enjoy Kir-Yianni's Xinomavro. And if you can't find any, opt for a full-bodied red or any good dry rosé.
MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES
A delicious-sounding Greek recipe for the slow cooker from my Gourmet Vegetarian Slow Cooker book. This dish is topped with a thick custard using gruyere cheese and a hint of nutmeg. YUM!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
- Grind the cinnamon, cloves, peppercorns and allspice to a powder in an electric spice mill or mortar and pestle.
- In a large saute pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
- Pour the tomato-artichoke sauce carefully over the eggplant and potatoes (this dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight). Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
- While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
- Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
- Turn off the slow cooker and let the moussaka sit for 15-20 minutes, then carefully spoon up individual portions into a pasta bowl. Tip: The recipe suggests slicing up the dish into 4-6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon.
Nutrition Facts : Calories 627.4, Fat 34.7, SaturatedFat 13.6, Cholesterol 146.9, Sodium 295.3, Carbohydrate 57.5, Fiber 17.1, Sugar 9.6, Protein 25.2
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