Outrageously Delicious Greek Moussaka

dontgobaconmyheart.co.uk

Epr25

subheading: Equipment:

Large Pot or Pan & Wooden Spoon (for beef)

Large Pot or Pan & Tongs (suitable for shallow/deep frying veg)

Medium/Large Pot & Whisk (for bechamel sauce)

Sharp Knife & Chopping Board

8" x 12" Baking Dish (or similar size)

Kitchen Papers Towel (lots of it!)

Serving Spatula/Spoon

Fine Cheese Grater

Jug (for milk)

Kitchen Thermometer (for frying)

subheading: Ingredients (check list):

subheading: Beef Layer:

1.6lb / 750g Ground Beef (preferably fairly lean)

1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)

1 cup / 240ml Beef Stock

½ cup / 120ml Dry Red Wine (can sub more beef stock)

¼ cup finely diced Fresh Parsley, plus extra to serve

2 heaped tbsp Tomato Paste (Tomato Puree in UK)

1 tbsp finely diced Fresh Thyme Leaves

1 large White Onion, finely diced

2 cloves of Garlic, finely diced

2 small or 1 large Bay Leaf

¾ tsp Salt, or to taste

½ tsp Sugar (any)

½ tsp Cinnamon

¼ tsp Black Pepper, or to taste

1 tbsp Olive Oil

subheading: Béchamel Sauce:

4oz / 120g Unsalted Butter

4oz / 120g Plain Flour

4 cups / 1litre Milk, at room temp

1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)

2 Egg Yolks

½ tsp Salt, or to taste

½ small Nutmeg, grated (or ¼ tsp ground nutmeg)

¼ tsp White Pepper

subheading: Veg Layers (see notes for baking version):

2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around ⅓" thickness (I do lengthways but you can make more smaller rounds if you wish)

1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around ¼"

1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx ⅓" strips (I do lengthways)

2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan

few pinches of Parsley & Pecorino (to sprinkle in between layers)

Salt & Pepper, as needed

Directions at dontgobaconmyheart.co.uk

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