Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, moussaka - quick one pan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
How to make an easy Greek moussaka - the ultimate guide! Layer up roasted eggplant Moussaka is one of the most well known and traditional Greek recipes with as many versions as Well it's obviously going to be easier and quicker to make without potatoes, but also I just don't think the recipe needs it. This moussaka is a cheat's quick version.
Moussaka - quick one pan is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Moussaka - quick one pan is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook moussaka - quick one pan using 18 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Moussaka - quick one pan:
- Prepare 3 tbsp olive oil
- Prepare 500 grams minced lamb
- Prepare 1 large aubergine sliced, then salted on paper, then rinsed, then chared
- Get 1/2 jar passata
- Prepare 3 tbsp tomato puree
- Take 2 tbsp heaped cinnamon
- Take 1 tbsp paprika
- Take 1 tin baby potatoes (optional)
- Prepare 1 diced onion
- Get 3 tsp diced garlic… can be squeeze garlic
- Take Splash white wine
- Get 1 handful Chopped mint
- Take 2 tbsp oregano
- Make ready 1 block feta cheese crumbled
- Make ready plenty of salt and pepper
- Make ready 1 bay leaf
- Prepare Sugar (optional this is to taste subject the sweetness of the tomatoes you need to taste at the end if its bitter add sugar)
- Take 2 beef oxo cubes crumbled in
I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like A comfort food classic, this Greek casserole is really delicious the day after, and believe it or not, it's great straight out of the fridge for breakfast. Don't ask us how we know this, but if you like cold pizza, you'll like cold moussaka. First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
Instructions to make Moussaka - quick one pan:
- Use a large frying pan or wok, add the oil and the onion and garlic start to brown, once softened add the mince beef, start to brown, breaking up any large pieces with a spoon. turn up the heat to medium high. Now add the tomato puree, and passata. give it a good stir add the herbs. Save some mint for decoration later.
- Add a splash of wine, and the potatoes, slice the aubergines and add them too! Don't forget the stock.. Bring to a good simmer adding the salt and pepper and the rest of the ingredients. If you have time you can simmer it for longer, longer the better but this is a fantastic mid week meal.
- Simmer for 10 - 15 mins, taste adjust the seasoning, crumble the feta cheese over the top, then place under the grill until brown. Serve with salad, crusty bread, its up to you ! Enjoy
In a large sauté pan, brown the ground beef until the pink color disappears. Using a large frying pan or pan, place on a high heat, add the beef and break it up stirring it well so that it browns. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready. Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails There are many recipes out there on how to do a quicker version.
So that is going to wrap it up for this exceptional food moussaka - quick one pan recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
