Goats’ Cheese Moussaka

Just so many interesting flavours go into the making of a moussaka, and the combination of aubergine, minced lamb and goats' cheese seems a perfect fit. This is a dish that takes time to prepare and cook, but you will be well rewarded with a fantastic tasting dish.

Ingredients:

  • 4 tablespoons olive oil and a further 100ml
  • 1 large onion, finely chopped
  • 600g minced lamb
  • 3 garlic cloves, chopped and deseeded
  • 1 red chilli, chopped
  • ¼ teaspoon cinnamon
  • ¼ teaspoon all spice
  • 2x400g tinned chopped tomatoes
  • 1 tablespoon oregano, chopped
  • 1 teaspoon fresh thyme
  • 3 aubergines, sliced into 1cm rings

For the sauce:

  • 50g St Helen’s Farm goats’ butter
  • 50g plain flour
  • 1 litre St Helen’s Farm goats’ milk
  • 150g St Helen’s Farm goats’ cheese, coarsely grated
  • 1 tablespoon parsley, chopped
  • 2 egg yolks
  • Sprinkling of paprika

Method:

Pre-heat the oven to 190°C / Gas 5.

In a large pan cook the onions in the olive oil for 2-3 minutes until soft but not coloured, then add the lamb, cook until the lamb has browned, drain off the excess fat from the frying pan.

Now stir in the garlic, cinnamon, all spice, chilli and thyme. Cook for one minute before adding the chopped tomatoes and oregano. Simmer for about 45 minutes to 1 hour, season with salt and milled pepper, stir every so often.

Place the sliced aubergines on a baking tray, drizzle with olive oil, season with a little salt and pepper, pop into the oven until nicely browned turning once.

To make the béchamel sauce melt the St Helen's Farm goats' butter in a medium saucepan, stir in the flour remove from heat and gradually stir in the St Helen's Farm goats' milk, return to a low heat and cook for five minutes stirring continuously until the sauce thickens then remove from the heat.

Stir in 100g of the St Helen's Farm goats' cheese, chopped parsley and egg yolks, season with salt and pepper.

Cover the base of an oven-proof dish approx 25cm x 20cm with the mince, top with the aubergine slices, then the cheese sauce, finally scatter over the last of the St Helen's Farm goats' cheese, sprinkle with paprika and bake for 30 - 40 minutes until golden brown, serve.

Serves 6

Preparation time: 40 minutes

Cooking time: 1 ¾ hours

Goats’ Cheese Moussaka!