Greek Moussaka
This Greek peasant recipe, served in almost every taverna in Greece is one of the best ways to use up leftover lamb. There are many variations on the theme, some include a layer of cooked potato slices and raisins. I’m sure it’s not my imagination, but I
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
350g (12oz) aubergines
350g (12oz) courgettes
1 x 400g (14oz) tin tomatoes (use at this time of year) but very ripe fresh tomatoes are best in summer
1 tbsp olive oil plus extra for frying
1 onion, finely chopped (include some green part of spring onion if you have it)
1 large garlic clove, crushed
450g (1lb) cooked minced lamb
1 tbsp chopped fresh marjoram or thyme
2 tsp chopped fresh parsley
1 bay leaf
pinch of grated nutmeg
2 tsp plain white flour
salt and freshly ground pepper
50g (2oz) raisins, plumped up in hot water while you prepare the other ingredients (optional)
For the topping:
45g (1 ½ oz) butter
45g (1 ½ oz) plain white flour
600ml (1 pint) whole milk
1 bay leaf
2 egg yolks
2 tbsp cream
110g (4oz) grated Gruyère or mature Cheddar cheese or a mixture
salt and freshly-ground pepper
BLACK FRIDAY
