{"id":448,"date":"2020-10-24T18:25:08","date_gmt":"2020-10-24T17:25:08","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=448"},"modified":"2020-10-24T18:39:01","modified_gmt":"2020-10-24T17:39:01","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2020\/10\/24\/moussaka\/","title":{"rendered":"Moussaka"},"content":{"rendered":"\n<p>I was a bit homesick from a trip with friends last year to Greece so I decided to try moussaka again.<\/p>\n\n\n\n<p>I followed this <a href=\"https:\/\/www.youtube.com\/watch?v=8U_29i9Qp5U&amp;list=WL&amp;index=240&amp;t=8s\">video<\/a> and it was very good!!!! I have never tried bechamel that way.<\/p>\n\n\n\n<p><strong>Ingredients for meat mix<\/strong>: <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 aubergines<\/li><li>2 big potatoes<\/li><li>1 big onion<\/li><li>2 or 3 garlic cloves<\/li><li>500g minced lamb (you can use beef of course)<\/li><li>olive oil to fry<\/li><li>tomate paste<\/li><li>1 can of tomate sauce<\/li><li>250ml water + 2 beef stock cubes<\/li><li>1 bay leaf<\/li><li>salt, pepper, 1 tsp of cinnamon.<\/li><\/ul>\n\n\n\n<p><strong>Ingredients Bechamel<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250ml milk (2 glasses) &#8211; warm<\/li><li>120g plain flour + 120g butter<\/li><li>85g parmesan<\/li><li>nutmeg<\/li><li>2 egg yolks<\/li><\/ul>\n\n\n\n<p><strong>Instructions<\/strong>: <\/p>\n\n\n\n<p>1- Slice the aubergines into 1cm thick. Season with salt and set aside for 30 minutes (then dry them properly)<\/p>\n\n\n\n<p>2- While you wait for the aubergines, peel and slice the potatoes. <\/p>\n\n\n\n<p>3- Heat up a pan with olive oil and fry the auberguines and potatoes until golden. Try to remove as much oil when taking out the pan and dry in kitchen paper.<\/p>\n\n\n\n<p>4- In the same pan (medium heat), with a bit of oil, chop the onions and saute for a couple of minutes. Add the garlic.<\/p>\n\n\n\n<p>5- Add the meat, salt, pepper and cinnamon. Once it is cooked, add bay leaf, tomate sauce and stir well. Add  the water + beef stock cubes. Once starts reducing the liquied, reduce heat to low and let it simmer while preparing the bechamel.<\/p>\n\n\n\n<p><strong>Bechamel<\/strong>:<\/p>\n\n\n\n<p>1- In a sauce pan in low heat, melt the butter, then add the flour and whisk until you have a paste. <\/p>\n\n\n\n<p>2- Start adding the warm milk while whisking. Add pepper and nutmeg.<\/p>\n\n\n\n<p>3- Once it is smooth and think, remove from heat, add the parmesan cheese and egg yolks. Whisk until smooth and thick again. Add a 4-5 tablespoons of bechamel into the meat mix.<\/p>\n\n\n\n<p><strong>Assembling<\/strong>:<\/p>\n\n\n\n<p>1- Pre-heat oven &#8211; 180C.<\/p>\n\n\n\n<p>2- In a large deep ovenproof dish, lay down the fry potatoes in 1 layer. Then 1 layer of aubergines. Add meat mix. Then add a last layer of aubergines.<\/p>\n\n\n\n<p>3- Finally add the bechamel on top of the last layer of aubergines. Spread out evenly.<\/p>\n\n\n\n<p>4- Put in the oven until golden brown (45m aprox)<\/p>\n\n\n\n<p>The result was quite good!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"591\" height=\"442\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/10\/Screenshot-from-2020-10-24-18-24-35.png\" alt=\"\" class=\"wp-image-449\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/10\/Screenshot-from-2020-10-24-18-24-35.png 591w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/10\/Screenshot-from-2020-10-24-18-24-35-300x224.png 300w\" sizes=\"auto, (max-width: 591px) 85vw, 591px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>I was a bit homesick from a trip with friends last year to Greece so I decided to try moussaka again. I followed this video and it was very good!!!! I have never tried bechamel that way. Ingredients for meat mix: 3 aubergines 2 big potatoes 1 big onion 2 or 3 garlic cloves 500g &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2020\/10\/24\/moussaka\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Moussaka&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-448","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=448"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/448\/revisions"}],"predecessor-version":[{"id":450,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/448\/revisions\/450"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}