Patrick Leigh Fermors Moussaka Recipes
PATRICK LEIGH FERMOR'S MOUSSAKA
Patrick Leigh Fermor's Moussaka a delicious take on a classic Greek recipe from Rick Stein's cookbook From Venice to Istanbul. Perfect for an informal dinner party or an extra-special family meal.
Provided by Rick Stein
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Begin by salting the aubergine and courgette slices and leaving them for about 30 minutes, then rinse and dry on kitchen paper. Fry in plenty of the olive oil over a medium heat until lightly browned and starting to soften, then drain on kitchen paper and set aside. Fry the potatoes in the same way. In a separate pan, heat 70ml of the olive oil and fry the onions and garlic for 5 minutes until softened.Add the minced beef and brown it before adding the tomatoes,cinnamon stick, bay leaf, ₁½ teapoons salt and the pepper. Simmer for 30-40 minutes.When done, remove the cinnamon and bay leaf. In a deep ovenproof dish, about 24cm x 35cm, arrange the potatoes in a layer.Top with a third of the beef, then the aubergine, another third of the beef, the courgettes,and finish with the remaining beef. Heat the oven to 220°C/gas 7.Make the béchamel sauce: melt the butter in a saucepan over a gentle heat, stir in the flour and cook for 2 minutes so it loses its raw taste. Slowly incorporate the milk, and continue stirring until the sauce thickens.Remove from the heat and whisk in the eggs,nutmeg and 100g of the grated cheese. Spread the béchamel over the layered meat and vegetables and top with a further 50g grated cheese. Bake for 30 minutes, then take out and leave to cool. Serve warm.The dish is also very good the following day.
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