Easy Moussaka, Nancy’s thrifty version

Easy Moussaka, Nancy’s thrifty version

Nancy’s Thrifty Easy Moussaka

As you probably know I was asked to attend a ‘Love Food Hate Waste’ event earlier this week.  One of the recipes Nancy prepared for us was this wonderful Nancy’s Thrifty Easy Moussaka recipe

Nacy really its a lovely lady, charming and very down to earth – just the sort go people I love! She’s also an amazing cook! 

 

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.

 

Not only did it contain “aged” bread but it was really tasty and so not like the normal fatty / greasy moussaka.

I do so love Moussaka but am normally put of by the calorific value, but this one let me tell you was so good and so fresh.

Nancy uses minced beef but cleverly adds puy lentils which stretches the recipe and makes it go further.

So healthier and cheaper! #everyone’s a winner!

 

Nancy’s  Serving Suggestions for Easy Mousakka 

Personally Nancy serves this up with a green vegetable side, it also goes lovely with broccoli florets or green beans!

What is Moussaka?

Well according to Wiki 

Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. Wikipedia

No one knows what the exact origin of moussaka is but it seems to date from thirteenth- century from an Arabic cookbook known as the Baghdad cookery.

Lots of people also think it’s Greek – who knows? All I know is it’s really really good

 

So how do you use up old bread?

So how do you use up your old bread? I’d love to know 

Please don’t chuck it in the bin, there’s so much you can do with it!

This is so good! 

If you have a try please do let me know

Thanks Clare

Thrifty Easy Moussaka

Thrifty Easy Moussaka

Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 3 minutes
Servings: 4
Calories: 558kcal
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Nancy's Easy Thrifty Moussaka, using homemade breadcrumbs

Ingredients

  • 250 g Minced steak
  • 25 g Puy lentils
  • 25 g green lentils
  • 400 ml 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
  • 100 ml red wine
  • Fresh parsley – chopped 2 handfuls
  • Topping
  • 400 g Crème fraiche
  • 1 egg
  • 45 g Grated cheese
  • 70 g Fresh breadcrumbs
  • Grated nutmeg and grated parmesan cheese

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • Grate over nutmeg and parmesan cheese then bake in the oven at 190 degrees for 40-50 minutes until golden brown and bubbling. Dig in!

Notes

*** All nutritional information is approximate and intended only as a guide
 

Nutrition

Nutrition Facts
Thrifty Easy Moussaka
Amount per Serving
Calories
558
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
57
mg
19
%
Sodium
 
804
mg
35
%
Potassium
 
758
mg
22
%
Carbohydrates
 
43
g
14
%
Fiber
 
11
g
46
%
Sugar
 
15
g
17
%
Protein
 
17
g
34
%
Vitamin A
 
2459
IU
49
%
Vitamin C
 
91
mg
110
%
Calcium
 
223
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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