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Recipes

Greek Lamb Moussaka
Serves: 4

Cooking Time:
1 HR 30 MINS PLUS COOLING

Ingredients:
400 G SCRUBBED POTATOES
1 MEDIUM FINELY CHOPPED ONION
2 CRUSHED GARLIC CLOVES
350 G LEAN LAMB MINCE
175 G SLICED MUSHROOMS
400 G CAN CHOPPED TOMATOES
150 ML VEGETABLE OR MEAT STOCK
1 GOOD SLURP OF WORCESTERSHIRE SAUCE
2 TBSP FRESH CHOPPED PARSLEY OR DRIED
1TBSP FRESH CHOPPED ROSEMARY OR DRIED
1 MEDIUM SLICED AUBERGINE
1 MEDIUM EGG
100 G LOW-FAT SOFT CHEESE
150 G GREEK YOGURT
GROUND BLACK PEPPER
SALAD AND CRUSTY BAGUETTE TO SERVE


Greek Lamb Moussaka
Method:
1 PREHEAT THE OVEN TO 190 C ( FAN 170 C GAS 5)
PARBOIL THE POTATOES FOR 10 MINS, THEN DRAIN AND ALLOW TO COOL, CUT INTO 1 CM SLICES AND SET ASIDE

2 IN A LARGE NON STICK PAN, FRY THE ONION, GARLIC, MINCE FOR 5-6 MINS, UNTIL BROWNED. DRAIN IN A SIEVE TO GET RID OF EXCESS FAT

3 RETURN TO THE PAN AND ADD THE MUSHROOMS, TOMATOES, STOCK, WORCESTERSHIRE SAUCE AND HERBS,
BRING TO THE BOIL, THEN REDUCE THE HEAT AND SIMMER, UNCOVERED, FOR 10 MINS

4 SPOON HALF THE MINCE MIXTURE INTO A LARGE OVENPROOF DISH AND COVER WITH THE AUBERGINE. SPREAD OVER THE REMAINING MINCE, THEN THE POTATOES IN AN OVERLAPPING LAYER.

5 BEAT TOGETHER THE EGG, SOFT CHEESE, AND YOGURT, SEASON, THEN SPREAD OVER THE POTATOES.
BAKE FOR ABOUT 45 MIN UNTIL TOPPING IS SET AND GOLDEN BROWN,


Serving Suggestion:
SERVE HOT WITH SALAD AND CRUSTY BAGUETTE

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