Mains - Greek moussaka recipe jamie oliver

Author: Michael Armenta  

Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. ... Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. ... Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan. Bake for 35-40 minutes.

A hearty, ooey gooey casserole made with delicious layers of a rich Tomato Meat Sauce and a luscious, creamy Cheese Sauce layered with Eggplant. There is no other dish that speaks out summer holidays, warm weather and comfort food.

Beautiful veggie moussaka

Beautiful veggie moussaka
I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
Provided by: Jamie Oliver
Total time: 150 minutes
Yields: 12 servings
Number of ingredients: 21
  • 15 g dried porcini mushrooms
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh sage
  • dried oregano
  • 250 ml red wine
  • 1 x 660 g jar of chickpeas
  • 100 g dried brown lentils
  • 4 fresh bay leaves
  • 2 x 400 g tins of quality plum tomatoes
  • 4 large firm aubergines
  • 800 g potatoes
  • 750 ml semi-skimmed milk
  • 5 black peppercorns
  • 75 g unsalted butter
  • 75 g plain flour
  • 50 g feta cheese
  • 50 g kefalotyri or pecorino cheese
  • 2 large free-range eggs
  • Calories: 311 calories
  • Fat: 12.6 g fat
  • Saturated Fat: 6 g saturated fat
  • Protein: 12.6 g protein
  • Carbohydrate: 35.4 g carbohydrate
  • Sugar: 8.8 g sugar
  • Sodium: 1 g salt
  • Fiber: 5.8 g fibre
How to cook:
  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Just cover the porcini with boiling water, then set aside to rehydrate.
  3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
  4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
  5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
  6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
  7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
  8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
  9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
  10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
  11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
  12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
  13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
  14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
  15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
  16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
  17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.
Notes: Moussaka recipe jamie oliver potatoes, Moussaka recipe jamie oliver potatoes. Posted on 21 December 2017 . Authentic Greek Moussaka Recipe - Genius Kitchen - And following on from Sarah …

How To Make Greek Moussaka

The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers


Hi guys! Good vibes po tayo and enjoy the video.Filipino living here in the UK.Contact email: …

Moussaka recipe: how to cook easy moussaka

Moussaka recipe: how to cook easy moussaka
Moussaka is the quintessential Greek dish, combining all the flavours of summer in one wonderful bake. There is no other dish that speaks out summer holidays, warm weather and comfort food.
Provided by: Greek Flavours
Yields: 0 servings
Cuisine: undefined
How to cook:
  1. Moussaka is the quintessence of Greek dishes, a typical dish of Greek cuisine capable of combining all the flavors and aromas of summer in a single creation. Read the official moussaka recipe from Greek Flavours and from today you will not have any secret on how to make moussaka.
Notes: Authentic Greek Cypriot Moussaka, Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays …

Greek Moussaka Recipe

Greek Moussaka Recipe
This Greek Moussaka Recipe Is comfort food at its finest. A hearty, ooey gooey casserole made with delicious layers of a rich Tomato Meat Sauce and a luscious, creamy Cheese Sauce layered with Eggplant.
Provided by: Kathleen
Total time: 105 minutes
Cook time: 60 minutes
Prep time: 45 minutes
Cuisine: Greek
Number of ingredients: 30
  • Eggplant:
  • ▢ 2 large or 3 Medium Eggplant Cut into 1/2 Rounds
  • Tomato Meat Sauce:
  • ▢ 2 Tablespoons Butter
  • ▢ 1 1/2 Cups Chopped Onion
  • ▢ 1 Tablespoon Minced Garlic
  • ▢ 1 Pound Ground Lamb or Ground
  • ▢ 1 Teaspoon Allspice
  • ▢ 1/4 Teaspoon Cinnamon
  • ▢ 1/4 Teaspoon Nutmeg
  • ▢ 1/8 Teaspoon Sugar
  • ▢ 1 1/2 Teaspoon Salt
  • ▢ 1 Teaspoon Pepper
  • ▢ 1 Tablespoon Oregano
  • ▢ 1/4 Cup Tomato Paste
  • ▢ 1 Cup Red Wine
  • ▢ 1- 15 Ounce Can Tomato Sauce
  • Cheese Sauce:
  • ▢ 2 1/2 Cups Whole Milk
  • ▢ 4 Tablespoons Unsalted Butter
  • ▢ 1/4 Cup All-Purpose Flour
  • ▢ 1/4 Teaspoon Nutmeg
  • ▢ 1 Teaspoon Salt
  • ▢ 1 Teaspoon Black Pepper
  • ▢ 1 1/2 Cups Grated Parmesan Cheese
  • ▢ 2 Eggs Beaten
  • Topping:
  • ▢ 1/2 Cups Grated Parmesan Cheese
  • Garnish:
  • ▢ 1/4 cup Flat Leaf Parsley Chopped
  • Calories: 683 kcal
  • Carbohydrate: 32 g
  • Protein: 34 g
  • Fat: 44 g
  • Saturated Fat: 23 g
  • Cholesterol: 179 mg
  • Sodium: 2113 mg
  • Fiber: 7 g
  • Sugar: 17 g
  • Serving Size: 1 serving
How to cook:
  1. Spray a 9 X 13-inch baking dish with nonstick cooking spray. Preheat oven to 425 degrees.
  2. Prepare Eggplant: Slice eggplant into 1/2 inch thick rounds. Sprinkle each side lightly with salt and place in a colander set on a plate for 20 minutes. Pat slices with paper towels to remove any excess moisture. Brush 1-2 baking sheets with olive oil. Arrange eggplant slices in a single layer on baking sheets, then brush the tops of slices with a thin layer of olive oil. Roast in preheated oven 15-20 minutes or until the eggplant is soft and beginning to brown. Set aside. Reduce oven temperature to 400 degrees.
  3. Make Tomato Meat Sauce: In a large skillet, heat the butter over medium heat. Add the onion and garlic and cook until they begin to soften about 5 minutes. Add beef or lamb, stirring to break up the meat. Add the allspice, cinnamon, nutmeg, sugar, salt, pepper, and oregano. Cook until the meat is browned and there is no longer any pink in the meat. Drain off any excess fat. Add the wine and cook until it's almost completely evaporated. Add the tomato paste and tomato sauce and cook on low until the sauce has thickened, about 20 minutes. Set aside.
  4. Make Cheese Sauce: Warm the milk in a small saucepan over medium heat until it's simmering. In a medium sauce, melt the butter over medium heat. Whisk in the flour and continue to cook, stirring constantly, for 2 minutes. Whisk in the warm milk, stirring often, and cook until 5-7 minutes until the sauce is smooth and thick. Stir in nutmeg, salt, pepper and Parmesan cheese. Cool sauce for 10 minutes. Slowly whisk in eggs and set aside.
  5. Assemble: Arrange half of the eggplant slices in the prepared baking dish and pour half of the tomato meat sauce on top. Repeat a second layer of eggplant and the remaining tomato meat sauce. Pour the cheese sauce over the tomato meat sauce and sprinkle the remaining Parmesan cheese evenly over the top.
  6. Place baking dish on a rimmed baking sheet. Bake in preheat oven (temperature should be at 400 degrees) for 50-60 minutes and Moussaka bubbly and the top is browned.
Notes: Vegetarian moussaka recipe, Method. Preheat the oven to 180ºC/350ºF/gas 4. Just cover the porcini with boiling water, then set aside to rehydrate. …

Authentic Greek Moussaka

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by: Allrecipes Member
Total time: 170 minutes
Cook time: 95 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 18
  • 4 medium eggplants, cut lengthwise into 1/3-inch slices
  • salt to taste
  • 4 cups milk
  • 1 stick butter
  • 6 tablespoons all-purpose flour
  • 3 large egg yolks, beaten
  • 7 tablespoons olive oil, divided
  • 2 medium onions, grated
  • 3 cloves garlic, finely chopped
  • 1 pound lean ground beef
  • ½ teaspoon ground allspice
  • ½ teaspoon white sugar
  • 1 pinch ground cinnamon
  • salt and ground black pepper to taste
  • 1 (14 ounce) can tomato sauce
  • 4 tablespoons chopped fresh parsley
  • 1 large egg white, lightly beaten
  • 1 ½ cups freshly grated Parmesan cheese
  • Calories: 617.3 calories
  • Carbohydrate: 32.9 g
  • Cholesterol: 172.8 mg
  • Fat: 44.1 g
  • Fiber: 10.7 g
  • Protein: 25.9 g
  • Saturated Fat: 18.5 g
  • Sodium: 678.3 mg
How to cook:
  1. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  2. Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  3. Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  4. Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  5. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  6. Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  7. Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  8. Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  9. Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Notes: How To Make Greek Moussaka, The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers
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