00:05hello there folks and a very warm welcome back to what's for tea it's lovely to see you all again
00:11and welcome back to this week's archive recipe and it's this wonderful greek moussaka this recipe
00:18was given to me by a greek friend many many years ago and it's by far the tastiest thing that
00:25i've
00:25ever made for the channel so i'm just going to hand you over to me from the original video show
00:30you everything you're going to need does it take a wee while yes is it worth it a hundred and
00:36ten
00:36percent so please do give this a go if you like this kind of thing you will not be disappointed
00:43so the first thing we're going to do is cut our aubergine and get that prepared so like i said
00:49i'm just going to be using two but you could use three if you prefer more aubergine some folk like
00:54to do two layers of aubergine and their moussaka i just like to do the one because we don't like
00:59too much aubergine in ours i'll explain better when i get to assembling
01:13so again you want to do these quite thickly as well
01:17so now what we're going to do is we're going to lay our aubergines down and just rub in
01:21some salt this is going to help take any sort of bitter flavor there might be a way or it's
01:28going
01:28to help you know if there is any sort of bitter flavor there and also you know aubergines tend to
01:34soak up oil like little sponges so it sort of helps with that as well we're just going to leave
01:41these
01:42for about half an hour then we're going to come back and wash them so while you're waiting you can
01:48go on and do other things
01:55so next we're going to start making our meat sauce so into a pan you want to get your heat
02:01up to about
02:01a medium flame and to that you want to add your olive oil and then pop your onions in once
02:07your oil
02:07is hot you want to saute your onions for three to five minutes you don't want to you know cook
02:13them
02:13you just want them nice and soft then you can pop in your garlic i've used two cloves but you
02:21could
02:21use as many as you like and again just saute this for another few minutes now once you're ready you
02:28can
02:29pop in your minced beef or lamb if you're deciding to use lamb you just want to cook this until
02:37no pink
02:38remains and it's browned all over probably take about five minutes it doesn't take long until it
02:45looks like this and i just like to pop in a wee half teaspoon of salt but you don't have
02:55to do this
02:56if you're what you know if you're watching your salt intake and also a wee dash of paper
03:05just give it a wee stir through
03:10and to that you want to add your nutmeg your cinnamon and your oregano
03:15this is going to give your dish a beautiful flavour
03:21another remix in then you're going to pop in your tomato puree this is two tablespoons and just give
03:29that a good stir through as well easy peasy and then you can pop in your chopped tomatoes or you
03:37could use passata if you prefer and another remix through you're going to pop in your beef stock this
03:44is going to give it a lovely rich flavour like i said i just used a stock cube give it
03:52a wee stir around
03:54and you can pop in your wine this is just cheap and cheerful red wine nothing special
04:00now you want to bring this up to the boil and then reduce it to a simmer for about 20
04:05to 30 minutes and
04:06this is going to reduce right down and become almost dry and that's what you're looking for
04:13you don't want this sloppy and whilst you're waiting you can go on and do your bechamel sauce
04:20so you want to pop your pan onto a low heat and then get your butter in
04:25melt that down and then you can add your flour you just want to mix this thoroughly until you get
04:30a nice
04:30smooth paste and then you can gradually start adding your milk you can use warm milk if you prefer
04:40just a wee bit by wee bit until you've got a lovely thick smooth sauce and don't be tempted just
04:48to
04:49throw all your milk in because you may end up with lumps that way so just take your time you
04:55know it's
04:55worth it your end result will be much nicer so this was mine fully incorporated and i'm just going to
05:03add a
05:04wee pinch of salt again you don't have to do that if you don't want to and about half a
05:09teaspoon of nutmeg
05:11and just give that a good stir through you can turn off your heat and pop in about 80 grams
05:18of parmesan
05:19cheese because the other 20 we're going to use at the end just to pop on the top give that
05:24a wee stir
05:25through and then you can pop in your egg yolks
05:32pop them in and just give it another wee stir through and that's your bechamel sauce now done
05:38and what i like to do is pop a wee bit of cling film over the top so that it's
05:42actually touching
05:43the sauce and that means when you go to use it later on it you know you won't have a
05:48nasty
05:48thick skin on the top that will stop that from happening so that's a nice wee trick to know
05:54you won't get that pudding skin i call it so that'll stop that from happening altogether
06:01so just set that to the side just now you're going to go back to your aubergines these will
06:07have had the half hour by now and as you can see it's produced a sort of icky liquid so
06:12you just want
06:13to wash your aubergines and then pop them onto some kitchen towel we're just going to pat them dry
06:18because they're going to be frying these so obviously you don't want them wet when they hit
06:22the hot oil and you can just leave those to the side again so you're going to pop back to
06:32your cooker
06:32and we're going to start frying now so into a pan you want to grab some sunflower oil or vegetable
06:38oil
06:38I just like to use a shallow pan but you can use a deep fat fryer if you have one
06:45so get your oil up to a lovely warm piping hot heat and then we're going to start frying our
06:52potatoes
06:53if you want a healthier option you can you know you can actually bake your potatoes and your aubergine
06:58you know if you want something a bit healthier this is just the most traditional way of doing it
07:04so you want to fry your potatoes until they're golden and floating around just like that
07:11and then you can take them out and pop them into a bowl and just stick them onto some paper
07:17towel
07:17just to drain I like to do these in batches but if you've got a big enough pan you can
07:22just do all
07:23your potatoes in one go so this is my second batch and as you can see my mince is now
07:30ready
07:31look at how much is that look how much that's reduced down
07:36and that's ideal and that's super rich and delicious so that's my second batch of potatoes
07:44done so I'm going to lift these out and stick them over with the other ones
07:49and now I'm going to get the aubergine into the same oil you just want to fry these again
07:54just until they're starting to change color and starting to go golden so that's the potatoes there
08:11and again once your aubergine is ready you just lift them out and pop them onto some kitchen paper
08:18to drain some of the oil off
08:26now you can go back to your mince there doesn't have to be any heat in it at this point
08:31you can
08:31just leave it the way it is and into that you want to put about a quarter of your bechamel
08:36sauce
08:37and give it a good mix through your mince I can't tell you how tasty this is guys I really
08:44can't
08:44the smells were insane delicious and that's your mince ready so all I've got to do now is assemble
08:53so I like to start with a layer of potatoes and some folk like to put a layer of aubergine
08:59on top of
08:59the potatoes like I said we're not you know overly keen on aubergine we like a wee bit but not
09:05too much
09:06so I just go straight in with the mince but like I said you can top your potato with a
09:11layer of aubergine
09:12if you like I just keep the aubergine till now and I'm going to pop it on top of the
09:17mince instead of the potato
09:25and once you've done that you can just go in with your bechamel sauce just cover the whole thing
09:37and the last thing you're going to do is use your remaining parmesan cheese and just
09:42spray spray that over the top spread that over the top you want to pop this into an oven for
09:49between
09:5040 and 50 minutes 180 c or gas mark five and it should be looking like this and you want
09:59to let this
10:00sit usually for 15 to 20 minutes up to half an hour you know it's just going to help when
10:06you
10:06when you go to sort of dish it up it's not going to fall all over the place and spread
10:10out too much
10:11the longer you can leave it the better actually and this was ours ready we just had some uh
10:17mediterranean veggies roasted vegetables on the side and this is what we had left mind you this dish
10:23is absolutely massive and you get four well this is four portions gone and there's probably you know
10:29the same again so this was this would easily feed eight people so i'm just going to cut this up
10:35once
10:36it's completely cooled and then freeze it for a later date so do let me know what you thought of
10:41that
10:42one like i said it does take a wee while to make there are quite a few steps in it
10:46but honestly it is the
10:48tastiest thing i think i've ever tasted actually and it's certainly the tastiest thing i've ever made
10:54for this wheat channel so thank you so much for watching if you're still here and a huge thank you
10:59as usual to the supporters of the channel over on my patreon page and to the channel members here on
11:05youtube to anyone who's liked or thumbs up or shared or hyped the video for anyone who's bought me a
11:12coffee using the buy me a coffee link or left me a super thanks donation everything that you do is
11:18very much appreciated and i will catch up with you during the week as usual back here on what's for
11:24tea
11:24so take care and bye for now bye now
