easy recipe for moussaka please?

Answer 1

Try the following

Moussaka
150-175ml/5-6fl oz olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
900g/2lb lean minced lamb
50ml/2 fl oz white wine (a generous splash)
1 x 400g/14oz can chopped tomatoes
1 x 5cm/2in piece cinnamon stick
a handful of fresh oregano leaves, preferably wild Greek oregano, chopped
3 large aubergines
salt and pepper
For the topping
75g/3 oz butter
75g/3oz plain flour
600ml/1 pint milk
50g/2oz Parmesan cheese, finely grated
2 medium eggs, beaten



Method
1. For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
2. Slice the stalks off the aubergines and cut them lengthways into 5mm/1/4 inch slices. Heat a frying pan until it is jumping hot, add 1 tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 1/2-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go.
3. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
4. Preheat the oven at 200C/400F/Gas 6. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until golden and bubbling

or Moussaka
For the cabbage
1 tbsp olive oil
1 savoy cabbage, shredded
1 garlic clove, crushed
2 tbsp white wine
salt and freshly ground black pepper, to taste
130g/4½ oz lamb fillet, part-roasted, sliced
For the roasted aubergines
3 baby aubergines, halved
2 tbsp olive oil
salt and freshly ground black pepper, to taste
reserved cheese sauce, from the blue cheese soufflé
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the cabbage, heat the oil in a saucepan, over a moderate heat.
3. Add the shredded cabbage, and the crushed garlic, and sauté for 2-3 minutes.
4. Add the white wine and cook for a further 2-3 minutes.
5. Season to taste, then spoon the cabbage mixture into the base of a gratin dish.
6. Place the slices of part-roasted lamb fillet on top of the cabbage.
7. For the roasted aubergines, place the aubergine halves onto a baking tray, drizzle with the olive oil, season to taste, and place into the hot oven for 10-12 minutes, or until golden and cooked through.
8. Remove from the oven, scatter on top of the lamb and cabbage, and lastly top with the reserved blue cheese sauce.
9. Place the gratin dish into the preheated oven for 7-9 minutes, or until the cheese top is golden and bubbling.

or A Very Quick Moussaka

2 tablespoons red wine
2 tablespoons tomato purée
1 level teaspoon ground cinnamon
1 level teaspoon ground cinnamon
1 tablespoon chopped mint
1 x 425g tin Marks & Spencer minced lamb
1 x 300g pack Marks & Spencer vegetable ratatouille
1 x 250g tub ricotta cheese
1 x 300g tub ready-made cheese sauce
2 large eggs
whole nutmeg
1 tablespoon ready-grated Parmesan cheese
salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).

First of all, mix the red wine, tomato purée, cinnamon and mint together in a bowl, then add the contents of the tin of lamb. Mix all of this together thoroughly with a seasoning of salt and pepper.

Next, empty the contents of the pack of ratatouille into a sieve then, using the back of a tablespoon, squeeze out as much excess juice as possible.

Next the topping: all you do here is whisk the ricotta cheese and the cheese sauce together, then beat the eggs and add them to the sauce with some seasoning of salt and pepper and a few good gratings of nutmeg, then whisk the whole lot together thoroughly.

Now, in a baking dish (approx. 7½ inch/19cm square x 2inch/5 cm deep), spread out half the meat mixture over the base, then over that spoon the drained ratatouille. Add the rest of the meat mixture, spreading it evenly, then spread the ricotta sauce mixture over that. Finally, sprinkle the Parmesan over the surface and bake on a high shelf in the oven for about 30-35 minutes or until the top is golden brown.

Answer 2

1 lg. eggplant, 1/2 inch sliced
1 lb. ground beef or turkey
1 chopped onion
1 clove garlic, minced
Salt, pepper, nutmeg
2 c. tomato sauce
1/3 c. tomato paste
1/2 tsp. oregano
1 tbsp. chopped parsley
1/2 to 1 c. grated cheese

Place slices of eggplant on a cookie sheet. Sprinkle with salt and pepper. Broil 5 minutes. Turn and brown on other side. Set oven at 350 degrees when done.
Meanwhile, fry beef, onion, garlic, salt, pepper and nutmeg. Add sauce, paste, oregano and parsley. In a 9x9 inch baking dish or casserole, layer half of eggplant mixture and half of meat mixture. Repeat. Sprinkle with cheese. Bake 40 minutes.

Answer 3

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