National Trust Family Cookbook by Claire Thomson

Author:Claire Thomson [Thomson, Claire]
Language: eng
Format: epub
ISBN: 9781911358305
Publisher: Pavilion Books
Published: 2017-03-15T23:00:00+00:00

Moussaka with a Yogurt Top

__________________

Yogurt lightens this dish considerably. Stabilised with the eggs and cornflour, the yogurt bakes into a wonderful, clean-tasting topping to complement the meaty rich lamb and aubergines beneath. Serve with a tomato and cucumber salad, dressed with a little salt, some olive oil, lemon juice and perhaps some dried oregano.

4–6 tbsp olive oil

3 medium or 2 large aubergines

Salt and freshly ground black pepper

1 large onion, finely diced

2 big garlic cloves, finely sliced

1½ tsp ground cinnamon

500g minced lamb (or leftover roast lamb, roughly chopped)

400g tin chopped tomatoes

2 tsp dried oregano

Small bunch of flat-leaf parsley, roughly chopped

TOPPING

500g Greek yogurt

2 eggs, beaten

1 tbsp cornflour

100g halloumi cheese, coarsely grated

About ¼ of a whole nutmeg (or to taste), grated

Preheat the oven to 180°C (170°C fan). Line a couple of baking sheets with greaseproof paper, then brush with a little of the olive oil.

Cut the aubergines into 1cm thick rounds and lay the slices on the baking sheets. Brush with a little more olive oil and season with a little salt. Bake for 18–25 minutes until soft and golden; set aside.

Meanwhile, in a saucepan over a moderate heat, fry the onion in 2 tablespoons of olive oil for about 8–10 minutes, until soft and translucent. Add the garlic and cinnamon and cook for another minute.

Turn up the heat a little and add the lamb. Brown the lamb, cooking the mince until the mixture is dry and any liquid has evaporated. Add the tomatoes and half the oregano and bring to a simmer. Turn the heat down low, season with salt and pepper and cook for about 25 minutes until the mix is concentrated and much of the liquid has evaporated. Check the seasoning and add the parsley.

Meanwhile, prepare the yogurt topping. Whisk the yogurt with the eggs and cornflour, then stir in the grated halloumi, the nutmeg and plenty of pepper.

Arrange a third of the aubergines in the base of an ovenproof dish, and top with half of the meat and tomato sauce. Repeat these layers, finishing with a layer of aubergine.

Spoon the yogurt sauce over the top, scatter with the remaining oregano and spoon over a tablespoon of olive oil.

Bake for 40–45 minutes until the top is golden and blistered. Remove from the oven and leave to rest for 10 minutes or so before serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.