Elizabeth David tells me that Patrick Leigh Fermor's version of Moussaka was/is the world's best. I have seen film of his Greek cook preparing the infamous dish, but would never attempt to replicate her attention to detail.
However, my amateur status did not repel me from attempting something similar. I consulted no book or expert, bought what I considered the best ingredients, and threw caution to the winds.
I quite imagine that Fermor would have found my example lacking in most departments, but for me it was a pretty good first attempt.
I used Beef instead of Lamb, but it tasted just as I remember. My main fault was that it was not 'solid' enough; too much wine with my 'bolognaise' perhaps.
Practice makes perfect, but I'm not really aiming for perfection.
30 comments:
I've seen that PLF clip. Rick Stein if I remember. Moussaka can't be mucked up. It's rich and luscious and yes, even better the next day. Don't know about breakfast though.
I always make it with beef. We can't get minced lamb around here
I would have used Lamb, but only had Beef. It was a last minute decision after having found a really nice Aubergine. I've just finished it for breakfast.
I never knew there was such a thing as a nice aubergine. They are the devils food.
In which case the Devil must have extremely good taste; I always knew he/she did.
I have never been keen on aubergines, I find them too bitter, but perhaps I just haven't cooked them correctly.
I love them. I didn't grow any this year; the plants just stayed as bought. I have no idea why.
Very nice Cro. And don't let anyone tell you theirs is/was the best version. I really think these chefs are too much 'up themselves' over their haute cuisine and how to do it 'properly', what a load of old tosh! If you like it then it's the best for you, don't let anyone tell you otherwise.
Becoming a foodie blog. Is there egg plant in moussaka? I am not fussed on moussaka but it's interesting to read of your successful attempt.
JayCee, as Adrian says above, aubergines are the devil's own invention. They lure you in with their seductive colour and smooth glossy pear shape and then they'll take their REVENGE on you. Not least soaking up gallons of olive oil, sponge like. Mind you there are many ways to beat an aubergine into submission.
I am surprised that you call them "bitter". In the olden days it was indeed recommended to salt them before cooking to draw out that bitterness. Today's breeds have all that bitterness, well, bred out of them.
U
I've heard of Moussaka but haven't actually found out what it is or what is in it. Because it has wine and I do not like the taste of wines.
Sue, forget chefs. Family feuds have been ignited over less. Main thing to know, to keep the peace, that the way YOUR (grand)mother made it is the only way. And I am not even Italian (or Greek, for that matter).
U
Yes, Ursula is correct. Today's aubergines are not bitter and salting is no longer required.
I've never found them bitter either.
This is why I didn't follow any recipe. I knew the ingredients, so just went ahead.
There is indeed 'Egg Plant' in Moussaka, but we prefer to call it Aubergine. A good Moussaka is a delight; especially when eaten in a Greek taverna, overlooking some tiny island bay.
About time you tasted it. It's a world classic. Find a good local Greek restaurant, and enjoy.
So, perhaps it is time for me to try again.
My home grown ones were usually sliced in half, given a criss-coss pattern cut into flesh, slightly salted, and fried in plenty of olive oil. I then let them get tepid before eating with salad etc. Lovely.
I may try one, last time I had one I had to slice it leave it in salt then squash it between too plates. I got three in the Lidl box a couple of weeks ago and gave them away. Thanks for putting me right.
Ahhh but recipes are just guidelines my good man, if what you cook pleases the pallet then who is to say it is not right?
Quite right. I never consult recipe books to follow recipes; just for ideas.
Your Moussaka looks good. I've not made it in a long time. At the Greek restaurant their prep is delicious and more flavorful than mine. Using the right herbs and seasonings makes the dish.
Mine was too 'sloppy'; otherwise it tasted OK.
That Lady Magnon of yours is one clever lady. It seems to me that she has learned to eat what is put in front of her. She knows how much you enjoy cooking and far be it from her to discourage you.
It is some time since I made one and thought I would use the Fermor Leigh as a starting point . I have looked at all my E. David and cannot find it .Versions exist in her mediterranean and summer cooking books but not that .It could not matter a bit but I'm curious now .Can you help ?
The secret to moussaka, (for me anyway) is slicing the eggplant and then laying it out on paper toweling for it to dry out before layering it. I have never heard that you salted it to remove bitterness. My understanding was that you needed to remove any moisture from it. Each layer needs to be cooled before assembly. It's one of those projects that requires hours to put together, which is why I haven't made it in years.
Spot on! She also likes whatever I prepare; mostly because I avoid what I know she dislikes.
You will find it in Rick Stein's book 'From Venice to Istanbul' (and the TV series) where he travels through Greece. He makes Fermor's recipe with his cook.
My simple example took quite a while to construct. Everything needs to be prepared separately, as you say. I have never taken any notice of Aubergines being bitter. I usually grow my own, and have never found them to be so.
Thanks .
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