Moussaka
Posted By: Mitch Bombardier
2010-03-14
If I was on Hell's Kitchen and cooking Ramsay my signature dish - it would be this - Classic Moussaka - I've literally made 400+ Moussaka’s in my day - working as prep chef in a Greek resty, I had to make 10 each day, so safe to say, I've nailed this recipe. Twisted into my own version, if you follow the technique and ingredients accurately, you'll have a masterpiece, which in turn should lead to some heavy making out with your girl after you've had supper.
2 Large zucchini's - sliced 1/2" thick
1 Large baking potato - thinly sliced - 1/4" thick
1 Large eggplant - sliced 1/2" thick
2 Large, juicy yellow onions, diced up
2 Lbs ground pork ( ground lamb if you're rich )
1 Can tomato paste
3-4 tbsp of Cinnamon
1 tbsp poultry seasoning
1 tsp of fresh ground nutmeg
1/3 cup of fresh, chopped thyme
1 cup salted butter
1 1/2 cups of standard white flour
1 tbsp of kosher salt
1 Litre milk - chef's choice what % - ( 2% is recommended )
Part II - Béchamel
Part III - Finalizing
Serves: 6
Ingredients
2 Large zucchini's - sliced 1/2" thick
1 Large baking potato - thinly sliced - 1/4" thick
1 Large eggplant - sliced 1/2" thick
2 Large, juicy yellow onions, diced up
2 Lbs ground pork ( ground lamb if you're rich )
1 Can tomato paste
3-4 tbsp of Cinnamon
1 tbsp poultry seasoning
1 tsp of fresh ground nutmeg
1/3 cup of fresh, chopped thyme
1 cup salted butter
1 1/2 cups of standard white flour
1 tbsp of kosher salt
1 Litre milk - chef's choice what % - ( 2% is recommended )
Preparation
Part I - Body- Pre-heat oven to 375 degrees
- In 2 9x9 inch glass dish - first layer it with the raw potato, then zucchini, and eggplant. At this point you will have 3 layers of veg - thus why the importance of a deep dish.
- Meanwhile, in a large skillet, sauté off onions until soft, add the ground meat, a generous sprinkling of salt and pepper and start browning it off.
- Once it’s been browning for a bit, add the spices and fresh herbs, mix together - after mixture is nicely coated, add the tomato paste and combine.
- The mixture only needs to cook for about 10 minutes - does not matter if the meat is not cooked thoroughly - as it is going to cook once in the oven.
- Take the mixture and transfer it to your food processor - blitz it for a few seconds - it will start to puree up a bit, don't go overboard - almost to a taco bell or cat food consistency - sounds weird, but trust me.
- Transfer the mixture on top of the veg you've already layered, and spread it out evenly - I use a potato masher and mash it all down evenly to ensure it is all level and enough room for the béchamel to pour on top - essentially you would leave about an inch worth of space from the top for the béchamel.
Part II - Béchamel
- In a large soup pot - melt your butter - ensure it does not go brown - keep an eye on it
- Once melted, slowly add the flour and stir aggressively to create your roux - will have the consistency of dough.
- slowly add your milk - can have it warm - chefs choice - and whisk intensely - you don't want it to stick or burn, add salt to taste and the nutmeg
- Whisk until consistency is a thick yogurt - will thicken up instantly once the milk is almost boiling.
- Should taste buttery and salty with a hint of nutmeg.
Part III - Finalizing
- Pour your béchamel over the meat in the middle and it should level out with a gentle shake of the pan and reach the brim of the glass pan.
- Bake in the oven for about an hour - until the top of the béchamel turns brown and looks nice and crusted.
- After cooked - remove from oven and let cool for a good 25 minutes to ensure it isn't runny.
- Garnish with a pinch of fresh nutmeg and some spring mix on the side.