Recipe: Moussaka

Thought it was about time I added a few of my own recipes to this food blog, in addition to the restaurant reviews and to document some of my favourite creations.

This recipe was originally taken from Rick Stein's book "Food Heroes", but I have fiddled with it and adapted it enough to now consider it my own.  So initial credit should go to him, although (if I say so myself) I think my version is better.

Please note that in the list below, more often than not I don't provide amounts or weights.  I'm very much a "by feel" cook - apart from when it comes to baking, of course, when amounts have to be precise - so if following this recipe, a little intuition is needed.

Moussaka

I have been making this dish for many years, but only in the last few have perfected it.  Although it's a Greek dish, and indeed I have had the real thing a couple of times in Greece to great success, many of the ingredients below are not Greek.  I don't think it matters.  The following recipe makes easily enough for 4 people, probably 6.

For the ragu:
Extra-virgin olive oil
1 aubergine - sliced lengthwise into 5-6 slices.  Alternatively, 2 courgettes - likewise sliced
500 g mince (preferably lamb, but beef will do as well)
1 onion - finely chopped
Garlic (lots, at least 3-4 cloves) - finely chopped
Tin of chopped tomatoes
Oregano (preferably fresh, but dried will do)
Cinnamon stick
Red wine (roughly half a glass)
Salt and black pepper, to taste

For the sauce:
Butter
Plain flour
Milk
Double cream
Cheese - a soft creamy cheese (e.g. Brie or Camembert), a soft blue cheese (e.g. Gorgonzola or Bleu d'Auvergne), and a grated cheese (preferably Parmesan, but Cheddar will do)
Black pepper
Mustard powder

1) Lightly salt the aubergine (or courgettes) and leave to sit for roughly 10 minutes, then rinse

2) Heat a generous amount of the oil in a large frying pan, and fry the sliced aubergine (or courgettes) until lightly brown.  Transfer to an oven dish

3) In the same frying pan (with more oil added if needs be), fry the onion and garlic until softened.  If using dried oregano, add a generous amount (at least 2 teaspoons) at this stage.

4) Add the mince (broken up) and cinnamon stick, and fry until the mince is brown

5) Add the tin of chopped tomatoes, the wine, and the fresh oregano if using.  Season with salt and pepper.  Bring to a gentle boil, then simmer for at least 30-40 minutes.  If it starts to dry out, add more wine or water.  The consistency at the end should be much thicker and reduced compared to the beginning, but not dry

6) Meanwhile, make the sauce.  Make a roux with the butter and flour (roughly 2 tablespoons of flour).  Cook for a minute, then slowly add the milk, whisking all the time.  Continue adding milk until the sauce is thick, then switch to cream (roughly a tablespoon).  Once the sauce has thinned slightly (though not runny), add the soft cheese and the blue cheese, as well a large pinch of mustard powder and generous black pepper.  Stir until fully melted

7) Once the ragu is ready, remove the cinnamon stick and pour over the sliced aubergine (or courgettes).  Smooth it down.  Pour over the sauce so that everything is covered, and shake the oven dish gently to smooth.  Cover with a generous layer of grated Parmesan, then bake in a preheated oven (at 180°C) for roughly 30-40 minutes

8) Serve with a selection of green vegetables and potatoes, done to your liking.