Long long weekend

Mousaka Mash
http://www.abc.net.au/tv/cookandchef/txt/s1917206.htm
http://www.sbs.com.au/food/recipe/10347/Greece:_Moussaka


Braised lamb layer
60ml extra virgin olive oil 
750gm Lamb mince 
500gm Lamb shoulder, boneless and finely diced 
2 brown onions, finely diced 
2 celery stalks finely diced 
3 garlic cloves, minced
½ tsp dried chili flakes 
½ tsp ground cinnamon 
½ tsp ground all spice 
1 tsp dried Greek oregano 
½ tsp dried mint 
2 tsp sea salt 
1 tsp freshly ground black pepper 
1 tsp sugar 
250ml red wine 
500ml tomato puree 
500ml chicken stock


Heat olive oil in a large saucepan. Brown mince and diced lamb, remove from pan and reserve.

Leave the oil in pan and over a medium heat, cook onion, celery and garlic until translucent. Return lamb to pan and the herbs and spices.

Cook for 1 minute then add wine. Cook until wine is reduced by half. Add tomato puree and stock and simmer over low heat for 1 hour. Set aside and allow to cool.

3 medium eggplants
3 medium zucchini, cut lengthways

1kg desiree potatoes
3 tablespoon flat leaf parsley, chopped
2 onions, sliced
1 clove garlic, crushed
1 tablespoon lemon thyme
½ teaspoon lemon zest
Sea salt and freshly ground black pepper
Extra virgin olive oil (evoo) for frying

Béchamel
30g unsalted butter
60gm plain flour
1.5 cups milk
Sprinkle of nutmeg
Sea salt and white pepper

Crust
¾ cup grated parmesan
¼ cup fresh breadcrumbs
½ tablespoon lemon thyme, chopped

Method

To make the béchamel sauce, melt the butter in a pot and then sprinkle the flour over it, stirring well to combine. Continue to cook for a little while until the flour colours slightly. Remove from the heat and pour the milk in slowly, whisking continuously to avoid lumps. Return to the stove and continue to cook until thickened, stirring occasionally. Add the nutmeg and seasoning and lay a piece of plastic wrap or kitchen paper directly on top of the sauce so that it doesn’t form a skin, set aside until needed. This should be a thick béchamel.

Peel and slice potatoes 1cm thick. Layer into a 30cm x 40cm baking dish. Drizzle with olive oil and season with sal

Cut the eggplants into thick slices, about 1.5 – 2cm thick then sprinkle with a little salt and set aside for 30 minutes. 

Place into preheated 180 degrees celsius oven and bake 15 minutes. Slice eggplant  and Zucchini 1cm thick. Place on baking sheet. Drizzle with olive oil and season.
Bake for 15 minutes until lightly golden. Spread lamb filling over partially baked potato layer. Cover with baked eggplant and Zucchine slices then cover with  béchamel sauce. Mix the breadcrumbs with the grated parmesan and lemon thyme and generously sprinkle this over the top of the béchamel.







Bake in a pre-heated 200C oven for 30 minutes.