Nigel Slater's classic moussaka Put a member of the deadly nightshade family to good use Share 6
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Nigel Slater The Observer, Sunday 18 March 2012
'The aubergines will relax, allowing them to soak up less oil': Nigel Slater's classic moussaka. Photograph: Jonathan Lovekin for the Observer The recipe
Warm a little oil in a shallow pan and then add a large sliced onion. Let it soften and lightly brown, then add 300g of minced lamb. Let the lamb cook until the underside is golden brown. Only then should you move it round the pan a little to brown it on all sides. Once the lamb is starting to become sticky and glossy pour in 150ml of stock and let it simmer down to a thick and delicious sauce. Remove to a mixing bowl. Pour in more olive oil then add a medium aubergine, thinly sliced. When the aubergines are soft and golden, drain them on kitchen paper. Lay half the aubergines in a baking dish, covering the base. Tip the mince into the baking dish, cover with the remaining aubergines and then pour over 500ml of well-seasoned béchamel sauce. Bake at 180C/gas mark 4 for 45 minutes, until bubbling.
The trick
To prevent an oily texture, drain the fried aubergines on paper before adding them to the dish. To stop the aubergines soaking up too much oil leave the slices heavily salted in a colander for an hour prior to cooking. They will relax, allowing them to soak up less oil. Leave the lamb to brown properly before adding the stock. There are times to make your own béchamel sauce and times when a store-bought brand will do. This is one of the latter.
The twist
Put dried or fresh oregano in with the lamb. Maybe a little garlic. A glass of red wine in with the lamb will give a richer flavour to the sauce. You could also grate a little parmesan over the top.
Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place
Bruschetta
ReplyDeleteIngredients
1 Red Onion
3 Tomatoes
1 Clove Garlic
1 Tablespoon Pesto or some fresh basil
2 Thick slices of bread
Finely chop the onion, tomatoes and garlic and put in a bowl, with the pesto and a little salt and pepper.
Then put a little olive oil in a hot frying pan and toast the bread on each side.
Assemble the tomato mix on the bread, and eat. Yum Yum.
Nigel Slater's classic moussaka
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Nigel Slater
The Observer, Sunday 18 March 2012
'The aubergines will relax, allowing them to soak up less oil': Nigel Slater's classic moussaka. Photograph: Jonathan Lovekin for the Observer
The recipe
Warm a little oil in a shallow pan and then add a large sliced onion. Let it soften and lightly brown, then add 300g of minced lamb. Let the lamb cook until the underside is golden brown. Only then should you move it round the pan a little to brown it on all sides. Once the lamb is starting to become sticky and glossy pour in 150ml of stock and let it simmer down to a thick and delicious sauce. Remove to a mixing bowl. Pour in more olive oil then add a medium aubergine, thinly sliced. When the aubergines are soft and golden, drain them on kitchen paper. Lay half the aubergines in a baking dish, covering the base. Tip the mince into the baking dish, cover with the remaining aubergines and then pour over 500ml of well-seasoned béchamel sauce. Bake at 180C/gas mark 4 for 45 minutes, until bubbling.
The trick
To prevent an oily texture, drain the fried aubergines on paper before adding them to the dish. To stop the aubergines soaking up too much oil leave the slices heavily salted in a colander for an hour prior to cooking. They will relax, allowing them to soak up less oil. Leave the lamb to brown properly before adding the stock. There are times to make your own béchamel sauce and times when a store-bought brand will do. This is one of the latter.
The twist
Put dried or fresh oregano in with the lamb. Maybe a little garlic. A glass of red wine in with the lamb will give a richer flavour to the sauce. You could also grate a little parmesan over the top.
Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place
Mmmmmmoussaka.
DeleteWill give this one a go as not too fussy. Have you tried corned beef hash? not posh but good easy grub.
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