Lamb, just using it instead of beef gives you such a rich flavour. Soft aubergines and a mouthwatering creme fresh and Parmesan topping will have you wishing you made enough for thirds.
When I think of Moussaka I think of Greece. It does however, like most dishes, have many variations. Across the Balkans for instance it is more likely to see potatoes instead of aubergine, and to use pork mince over lamb. In Turkey the dish is not layered instead the eggplant, green peppers, tomatoes, onions, and minced meat are sauteed together and served with pilaf and tzatziki. Across the Eastern Mediterranean the dish varies so much it can become unrecognisable. The Greek version has three layers cooked separately then assembled and baked together.
Cook the onion in some oil for a few minutes before adding the carrot and grated garlic. Before the garlic browns add the lamb mince and cinnamon stick. Cook the Lamb until it has browned, then add your chopped tomatoes. Leave to simmer for 20 minutes adding a little seasoning and a little sugar if you are feeling a bit naughty. While it is cooking, drizzle some olive oil over your aubergine slices and season Grill them for around 10 minutes on either side.
This is where we assemble the moussaka, Remove the cinnamon stick from the lamb mixture and pour into an oven proof dish. Spread your grilled aubergine slices over the top. Then spoon on the Creme fraiche and spread it evenly over the top. Grate over the parmasan and grill it until you get that amazing brown crispy top. Remove it from the grill and then cut the last garlic clove in half and rub it over your sliced ciabatta. Grill it till nice and crisp. While it is grilling toss the rocket in some Extra Virgin Olive oil and salt and pepper. Serve together and enjoy these amazingly simple flavours.
This meal was from our HelloFresh box www.hellofresh.co.uk
Just looking at these ingredients you know what this is going to taste like, and this really does live up to the expectations. Great flavour combinations literally stuck together with soft stringy mozzarella.
For a while now I’ve been banging on about big pasta, you know the Rigatoni’, tortellini they carry more flavour and feel more substantial well I am going to add to it. I like big pasta and really small pasta. I’m still not a fan of spirals and tubes. Orzo pasta is amazing and in a dish like this when everything is combined with a melted cheesy goodness, it feels just as satisfying. The combination of chorizo, tomato and mozzarella is practically unrivalled in the food world. The only thing that could make this better is basil. I’m not sure why it wasn’t in the recipe. That lovely fragrant taste of Basil would have been a welcome voice in this harmony of flavours. I’m nit picking, this meal is fantastic.
So to make this, half your cherry tomatoes and roast them in the oven with a sprinkling of salt and pepper and a little sugar for about 10 minutes at 200 degrees. Fry your chopped onion and garlic in a pan with a little oil until soft, then addyour thyme leaves, tomato purée and chorizo for another couple of minutes. Once the chorizo starts releasing it’s amazing oil add the orzo. Mix it all up so it gets coated in all those incredible flavours. Pour in the water, add the stock and let it simmer until the orzo has soaked up all the liquid. Add more water if you need to but make sure the pasta is just cooked and still retains a little bite in the middle. Once the orzo is cooked mix in your mozzarella some parmasan and the cherry tomatoes. Add the spinach on top and put a lid on for a few minutes until it has all wilted. Serve it with a sprinkle of parmasan
This tastes so good you wont even care that by the time you’re finished your chin will be covered in soft stringy mozzarella. I sat there for an hour after picking it out of my beard, before you ask yes I did eat it and i’m not even sorry. And neither will you be.
This risotto is light, fresh and so tasty I nearly didn’t share it with my wife. (her portion may have been slightly smaller than mine.. no more than a couple of tablespoons..three max.. and a few extra bits of squash.. whats four tablespoons when you love someone)
So once you have chopped your onion, garlic,parsley, Chilli, bacon and squash and grated your Parmesan. Get your pan of stock on the boil for your risotto. Put the cubed squash on a pan with some oil and salt and pepper and cook in the oven till soft in the center. Add a bit of butter and a drizzle of oil to a large pan and cook your onion and bacon till the onion is soft. Next add your Chilli is and garlic and cook for another minute. Now add your rice and fry till it starts to go translucent around the edges. Then start adding your stock a ladle at a time, waiting each time until it has all soaked up defore adding the next. When it is cooked take it off the heat and add the squash with most of your Parmesan some more butter and most of your parsley. Mix it up with the juice of half a lemon. I added some more chilli over mine because well.. why not.
You can actually taste every ingredient in this as you eat it. The squash is amazing as it always is. I love cooking with it, the flavour it gives you after being roasted in the oven is wonderful. The lemon juice for me was the stand out performer. I wouldn’t have thought of putting it in this kind of recipe. I thought it would be to sharp and take away the flavour of the other ingredients. How wrong I was, there was no sharpness just a subtle suggestion of it throughout.
This meal is from our HelloFresh box www.hellofresh.co.uk