Urgently needed - Dinner Ladies Moussaka Recipe(13 Posts)
I have got the mince out and then suddenly forgot that I had given the Dinner Ladies cook book back to the Library yesterday - doh!
Does anyone have the kindness in their heart to type out the recipe for me please?
I would really really appreciate it and so will my friends who will hopefully be enjoying it, this evening!
3 large eggplants
1/2 cup olive oil, plus additional for oiling the pan and the aluminum foil
1 medium onion, minced
2 garlic cloves, minced
1/2 pound ground lamb
1/2 cup sweet vermouth or port
2 tsp ground cinnamon
2 tsp salt, or to taste
1 tsp ground cumin
1 tsp freshly ground black pepper
1-1/2 pounds baking potatoes, preferably russets, scrubbed
2 large eggs, at room temperature, lightly beaten
Cut the eggplant in half, then score the cut side with a sharp paring knife without breaking the skin at the edges. Heat a large skillet over high heat. Swirl in 2 tablespoons of the olive oil, then add two eggplant halves, cut side down. Sear for 1 minute without disturbing, then add 3 tablespoons water. Cover and reduce the heat to low. Steam the eggplant halves for 10 minutes. Set the halves aside to cool on a large platter and repeat with the remaining halves.
After the eggplant has cooled enough that you can handle it, scrape the pulp into a large bowl using a teaspoon, taking care not to break the skin. You should have 4 cups eggplant pulp. Reserve the skins, discarding any additional pulp.
Heat a large skillet or saute pan over medium heat. Swirl in the remaining 2 tablespoons olive oil, then add the onion and cook until soft and fragrant, about 2 minutes, stirring frequently. Stir in the garlic. Cook for 30 seconds. Add the ground lamb and cook until lightly browned, about 2 minutes, stirring constantly.
Add the reserved 4 cups eggplant pulp and the sweet vermouth. Mix well with a wooden spoon, then stir in the cinnamon, salt, cumin, and pepper. Continue cooking until the eggplant gives off its liquid and begins to coat the pan with a fine film, about 5 minutes, stirring constantly. Set aside to cool for at least 30 minutes. (The eggplant filling can be made up to this point a day in advance; cover tightly when cooled and refrigerate, then allow to come back to room temperature before proceeding.)
Peel the potatoes and cut them in half. Beginning with the cut side, cut off thin slices, using a sharp knife or a sturdy vegetable peeler. (You don't want paper-thin slices; make them about the thickness of lasagna noodles.) Place the potato slices in a large bowl of water as you work.
Bring a medium pot of salted water to a boil. Drain the potato slices and add them to the pot. Cook just until crisp, about 3 minutes. Drain -- be careful, for they are fragile -- and set aside.
Mix the eggs into the eggplant pulp mixture. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Oil a 2-quart high-sided souffle dish with olive oil.
Place the eggplant skins in the souffle dish, skin side out, so that they meet and overlap on the bottom, then rise up along the insides of the dish. In other words, the eggplant skins should form a kind of "skin" around the moussaka as it bakes. Overlap them as necessary. If any tear, plug the hole with a small amount of the eggplant pulp mixture. Let the skins hang over the top of the souffle dish.
Lay one-fifth of the potato slices on top of the eggplant skins on the bottom of the dish. Top with 1 cup eggplant pulp mixture. Build three more layers, then top with a final layer of potato slices. Fold the eggplant skins over to seal the dish. If the skins don't meet, it doesn't matter.
Oil a 10-inch-long piece of foil. Place it, oiled side down, over the casserole and loosely seal it. Bake the moussaka for 1 hour 30 minutes. Cool on a wire rack for 10 minutes, then serve.
Sorry just re read your post that you wanted a specific one.
Thanks for that ComeOVenner but it's not the Dinner Ladies recipe which is one Im after - sounds yummy though!
hold on, I'll go and get the book and start typing....
1 tbspoon olive oil
450g minced lamb
1 x 400 g canned toms
4oz cheddar cheese
1ox plain flour
1/2 pint of milk
Do you want the how to do it bit as well as the ingredients?
Preheat oven to 200C/400F/Gas 6
Chop the onions, heat the oil in a lrge frying pan and add the onion and cook for 5 mins or until soft. Add the lamb mince and cook for another 4-5 mins, stirring. Add the tomatoes and continue to cook for about 20-25mins.
Grate the cheese for the sauce, peel and cut the potatoes in half. Put them into a large pan of water, bring to the boil and simmer for about 15 mins until they are just cooked. Drain, cool, cut into thick slices.
Layer the meat with the potato slices, in a large shallow oven proof dish, finishing with a neat potato layer.
Make cheese sauce - melt butter, add 1 oz plain flour, cook until sandy in colour and texture. Gradually stir in milk to form a thick paste, and cook, continuously stirring, for 4-5mins, Add 2/3rs cheese.
Pour the sauce over the potato layer and sprinkle with cheese. place in a preheated oven to cook for about 25-30mins or until golden and bubbling.
Just a rough idea would be great thanks Milge - Can't quite remember how to do the potatoes! Thanks so much
ah sorry ignore my other post you have already done it -
Thanks so much....
The Delia Smith one looks great - may attempt it if I have time. Thanks again,
Have to say when I made the dinner ladies recipe I had to add, garlic, tomato paste and a glass of red wine to give the mixture some flavour. It has been designed for very picky children I think!
if you make the Delia one, it goes very well with her recipe for pilau rice, with pine nutes and sultana's
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