First I will give you my Moussaka recipe.
*MOUSSAKA*
(or Meat and Potato pie - with tomato of course)
There are many variations on the Mousaka theme.
It's a bit like shepherds pie.At least that is what my
English friends are saying.
They should know since they live there.
There is only one proper way to make it
but that depends where in the world you live.
There are only 2 basic recipes,one uses potatoes,
and that is very common here in Sweden.
The other, the more traditional Greek version,and that is what you will get
in Corfu, uses aubergines.
You will need:For the Potatoe version
500grms - 1lb of minced meat - preferably lamb.
1Kg - 2lb of peeled sliced potatoes.
Chopp 2 large or 3 medium onions well.
Half a small cup of finely chopped parsley.
50gr - 2oz butter
peel and slice 3 or 4 tomatoes.
(dip in boiling water until the skins fall off)
50gr - 2oz grated cheese ,Seasoning!
The Sauce is made from :- 25 gr - 1oz butter,25 gr - 1 oz flour,300cc -
half a pint milk,
You might want to add some extra salt,blackpeppar and maybe
just a little basilika.
Cook the meat, onions and parsley with a little water and oil,
and this is a must from what I have been told,
make sure you are using Greek olive oil, a good brand.
You can buy the best brand from me,just check my banner for
OliveOil goes MLM at the bottom of the page :-)
Add the butter when it starts to look dry.
Let it cook slowly for 15 minutes or so,
Now add the sliced tomatoes and seasoning.
Cook until tomatoes are soft,about another 15 minutes,
The sauce (Bechamel sauce) is made by heating the butter in a warm pan
(not too hot)
and adding the flour to get a smooth paste. Add the milk while stirring
all the time, and finally add seasoning.
Simmer,not boil until sauce is thick.
Don´t leave it! Not even for a second.
This can take 15 minutes or so of constant stirring.
Grease an ovenware plate and carefully put a overlapping layer of the sliced
potatoes in the bottom.
Put in a layer of the meat mixture to cover the potatoes and then
finishing with another layer of the potatoes.
Put two thirds of the grated cheese stirred into the sauce .
and pour the sauce over the top and spread the remaining
cheese over the Moussaka.
Bake in the oven at 175C for about 45 minutes to 1 hour.
The moussaka should be golden brown when done.
Aubergine version
Peel and slice 3 large aubergines and sprinkle with some salt.Your likening.
Cover and leave to drain. Place in a frying pan with a lots of olive oil and fry
until brown both sides. Place on kitchen towel or griddle to drain.
Then follow the same steps as for potatoes.
To be even more Greek beat two egg yokes into the sauce before pouring.
This will make the sauce 'set', makes it a bit like scrambled egg.
And by adding a few small lumps of butter on top with the grated cheese
you will get a nice finish and a perfect looking Moussaka.
Bon Apetit!
Now to this you should have a traditional Greek Salad and a nice Retsina Wine
Each Taverna usually has its own home made wine,served by the kilo
(equal to a litre)
The taste and standard varies,however most is high quality,but be careful,
it is strong.
Most often it will be served in a metal carafe - just enjoy!
