Hi and welcome to

Easy Peasy Lemon Squeezy

A place to inspire, share and talk everything kitchen with a side order of lifestyle and social ;)

Sign up for our newsletter

View Full Site

Nancy’s Thrifty Moussaka with a breadcrumb topping

Great British Bake Off champion Nancy Birtwhistle who has created a three course meal using a special ingredient - stale bread. See SWNS story SWBREAD: Food fans who raved over a slap-up feast prepared by Great British Bake Off champion Nancy Birtwhistle were left stunned when she revealed the main ingredient -- STALE BREAD. Bake Off queen Nancy joined forces with national charity Love Food Hate Waste to create a menu with one requirement - each course had to contain bread which had gone stale. They cooked up the idea after figures revealed that 24 MILLION slices of bread are thrown away in the UK every day - with one in five Brits  binning a loaf without even opening it. Diners turned up for the three-course meal at a pop-up restaurant in London's Borough Market to find out the ingredient in all three courses was stale household bread.

As you probably know I was asked to attend a ‘Love Food Hate Waste’ event earlier this week and one of the recipes Nancy prepared for us was this wonderful Moussaka recipe. Not only did it contain “aged” bread but it was really tasty and so not like the normal fatty / greasy moussaka . I adore Moussaka but usually stay stay away form it because it is so naughty!

Ingredients

  • 250g Minced steak
    25g Puy lentils, 25g green lentils and 400ml veg stock
  • 3 tbsp. olive oil
  • 1 large onion chopped small
  • 1 large or 2 small aubergines cut into small dice
  • 1 courgette cut into small dice
  • 2 red peppers deseeded and cut into small dice
  • 3 cloves garlic chopped small
  • 1 tin tomatoes or 400ml fresh tomato sauce
  • 2 tbsp. tomato puree
  • 1 tsp ground cinnamon
  • 1 tsp Herbs de Provence or mixed herbs
  • Salt and pepper
  • 100ml red wine
  • Fresh parsley – chopped (2 handfuls)

 

  • TOPPING
  • 400g Crème fraiche
  • 1 egg
  • 45g Grated cheese
  • 70g Fresh breadcrumbs
  • Grated nutmeg and grated parmesan cheese

Preparation Method

  1. Begin by washing the lentils and placing them in a sieve, simply rinse under cold water and add to a saucepan then add vegetable stock.
  2. Then bring to boil and allow it to simmer for 40 minutes. Whilst the lentils cook, dry fry the minced steak in a frying pan until they are well browned. Nancy likes to do this in batches and set it aside, then use the same pan to fry your aubergines until they start to colour.
  3. Heat up a dash of olive oil in a large casserole dish, add the onions and fry them gently for 10-15 minutes until soft. Add the courgettes, peppers, herbs, spices, seasoning and garlic to the dish.
  4. Follow this by giving everything a good stir and allow the vegetables to gradually heat. Then add the fried minced steak, auvergines, lentils, tomatoes, puree, wine and a large handful of chopped parsley (and any remaining cooking liquor) into the dish.
  5. Allow this to simmer, then cook in the oven on a low heat (160 degrees) for two hours. Once the mixture is thick and lovely, give it a taste and check for seasoning, stir in another handful of fresh parsley and transfer the lot into a large serving dish.

PREPARATION FOR THE TOPPING

  1. In a mixing bowl, I mix crème fraiche, egg, grated cheese and breadcrumbs. Leave this to stand for 10 minutes or so to thicken (the breadcrumbs will absorb some of the liquid). Add a little seasoning then spoon this over the meat and vegetables.
  2. Grate over nutmeg and parmesan cheese then bake in the oven at 190 degrees for 40-50 minutes until golden brown and bubbling.
  3. Dig in!

 

NANCY’S SERVING SUGGESTIONS –  personally Nancy serves this up with a green vegetable side, it goes lovely with broccoli florets or green beans!

Comments