{"id":14381,"date":"2020-08-11T11:03:34","date_gmt":"2020-08-11T10:03:34","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=14381"},"modified":"2020-08-12T17:53:54","modified_gmt":"2020-08-12T16:53:54","slug":"melty-greek-moussaka-recipe","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/melty-greek-moussaka-recipe","title":{"rendered":"Melty Greek Moussaka Recipe"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]You will shortly be arriving on the crystal blue coastlines of the Greek isles.<\/p>\n

Once you’ve unpacked, head to the taverna where you’ll be met with delicious scents of chargrilled meats, fresh barbecued seafood, and the mythical Greek moussaka. <\/strong>\u00a0Dive into luscious layers of lamb mince, tender aubergine and creamy b\u00e9chamel baked until golden. Irresistible!<\/p>\n

Got a friend who couldn’t get to their Greek holiday? Share this melty moussaka with them!\u00a0<\/strong><\/p>\n

Ingredients (Serves 2)<\/h2>\n

1 red onion<\/p>\n

1 aubergine<\/p>\n

1 garlic clove<\/p>\n

40g cheddar cheese<\/p>\n

1 tsp dried oregano<\/p>\n

1\/4 tsp ground cinnamon<\/p>\n

2 dried bay leaves<\/p>\n

5g parsley<\/p>\n

250g British lamb mince<\/p>\n

1 beef stock cube<\/p>\n

3 white potatoes<\/p>\n

1 can of finely chopped tomatoes (210g)<\/p>\n

Ovenproof dish<\/p>\n

20g butter<\/p>\n

20g flour<\/p>\n

250ml milk<\/p>\n

Olive oil<\/p>\n

Salt and pepper<\/p>\n

Method<\/h2>\n
\n
\n
\n

Step 1:<\/strong> Preheat the oven to 220\u00b0C\/ 200\u00b0C (fan)\/ 425\u00b0F\/ Gas 7<\/p>\n

Boil a kettle<\/p>\n

Slice the\u00a0potatoes<\/strong>\u00a0(skins on) into discs and trim the green stalks off the\u00a0aubergine\u00a0<\/strong>and slice into rounds.<\/p>\n

Add the\u00a0potato discs<\/strong>\u00a0and\u00a0aubergine rounds<\/strong>\u00a0to a\u00a0baking tray[s]<\/span>\u00a0with a drizzle of\u00a0olive oil<\/strong>\u00a0and a large pinch of\u00a0salt\u00a0<\/strong>and put the tray[s]<\/span>\u00a0in the oven for 10-15 min or until golden\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n
\n
Step 2:<\/strong> <\/span><\/span>Peel and finely dice the\u00a0red onion<\/strong> and garlic<\/strong>\"985<\/picture><\/div>\n<\/div>\n<\/div>\n
\n
\n
Step 3:<\/strong> Heat a large, wide-based pan (preferably non-stick) with a drizzle of\u00a0olive oil<\/strong> over a medium heat and once hot, add the\u00a0diced red\u00a0onion<\/strong> and cook for 3 min or until softened. <\/span><\/span><\/div>\n
<\/div>\n
Meanwhile, dissolve the\u00a0Knorr beef stock cube\u00a0<\/strong>in 100ml\u00a0boiled water<\/strong>\u00a0\u2013 this is your\u00a0beef stock.<\/strong>
\n<\/span><\/span>\"985<\/picture><\/div>\n<\/div>\n<\/div>\n
\n
\n
<\/div>\n
Step 4: <\/strong><\/span>Add the\u00a0chopped garlic<\/strong>,\u00a0lamb mince\u00a0<\/strong>and\u00a0half<\/strong>\u00a0of the\u00a0cinnamon<\/strong> and cook for 4 min or until the lamb has browned, breaking it up with a wooden spoon as you go.<\/div>\n
<\/div>\n<\/div>\n
Once browned, add the\u00a0chopped tomatoes<\/strong>,\u00a0beef stock<\/strong>,\u00a0bay leaves<\/strong>,\u00a0dried oregano<\/strong>\u00a0and a generous pinch of\u00a0salt<\/strong>\u00a0and\u00a0pepper<\/strong>\u00a0and cook over a high heat for 4-5 min or until\u00a0reduced \u2013\u00a0this is your\u00a0lamb rag\u00f9.<\/strong><\/div>\n
\n
\"985<\/picture><\/div>\n<\/div>\n<\/div>\n
\n
\n
Step 5:<\/strong> <\/span><\/span>While the rag\u00f9\u00a0thickens, grate the\u00a0cheddar cheese. <\/strong>Chop the\u00a0parsley<\/strong> finely, including the stalks.
\n<\/strong>\"985<\/picture><\/div>\n<\/div>\n<\/div>\n
\n
\n
Step 6:<\/strong> <\/span><\/span>Melt 20g\u00a0butter<\/strong> in a pot over a medium heat. Once melted, add 20g\u00a0flour<\/strong>\u00a0and stir with a wooden spoon for 1-2 min or until a sandy paste forms\u00a0\u2013 this is your\u00a0roux. <\/strong>Then gradually whisk 250ml milk<\/strong> into the roux, a little at a time, and cook for 4 min or until a smooth, thick sauce remains.<\/div>\n
<\/div>\n
To finish the sauce, add the\u00a0grated cheese\u00a0<\/strong>and a pinch\u00a0of\u00a0salt\u00a0<\/strong>\u2013\u00a0this is your cheese sauce.<\/strong>\n\"985<\/picture><\/div>\n<\/div>\n<\/div>\n
\n
\n
Step 7:<\/strong> <\/span><\/span>Add\u00a0the\u00a0potato discs\u00a0<\/strong>to an\u00a0oven-proof dish<\/strong> in a single layer. Spoon over\u00a0half<\/strong>\u00a0of the\u00a0lamb rag\u00f9, <\/strong>then add the\u00a0aubergine rounds<\/strong>\u00a0in a single layer, followed by a final layer of\u00a0lamb rag\u00f9.<\/strong><\/div>\n
<\/div>\n
Top with the cheese sauce and put the dish in the oven for 15-20 min or until bubbling and golden \u2013 this is your lamb moussaka.\"985<\/picture><\/div>\n<\/div>\n<\/div>\n
\n
\n
\n

Step 8:<\/strong> Once bubbling and golden, leave the lamb moussaka<\/strong>\u00a0to cool for 3 min before serving (this helps the flavours to develop and makes it easier to serve)<\/p>\n

Garnish\u00a0with the\u00a0chopped parsley<\/strong><\/p>\n

Enjoy!<\/p>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]You will shortly be arriving on the crystal blue coastlines of the Greek isles. Once you’ve unpacked, head to the taverna where you’ll be met with delicious scents of chargrilled meats, fresh barbecued seafood, and the mythical Greek moussaka. \u00a0Dive into luscious layers of lamb mince, tender aubergine and creamy b\u00e9chamel baked until golden. Irresistible! … <\/p>\n

Continue reading “Melty Greek Moussaka Recipe”<\/span><\/a><\/p>\n","protected":false},"author":44,"featured_media":14364,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[545],"tags":[],"class_list":["post-14381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner-recipes"],"acf":[],"featured_image_src":"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2020\/08\/985-Melty-Greek-Lamb-Moussaka0447-1592819749254.jpg","author_info":{"display_name":"Mimi","author_link":"https:\/\/www.gousto.co.uk\/blog\/author\/mimi"},"yoast_head":"\nMelty Greek Moussaka Recipe | Gousto Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gousto.co.uk\/blog\/melty-greek-moussaka-recipe\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Melty Greek Moussaka Recipe\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]You will shortly be arriving on the crystal blue coastlines of the Greek isles. 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