Moussaka Style Loaf Recipe
Ingredients
| 1 lb/450 g minced lean lamb | ||
| Ground black pepper | 1 To taste | |
| 1 lb/450 g large courgettes, washed | ||
| Aubergine | 1 Small | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, peeled, finely chopped | |
| Caster sugar | 1/2 Teaspoon | |
| 15 oz/425 g can chopped tomatoes | ||
| Tomato puree | 2 Teaspoon | |
| Rosemary | 2 Teaspoon, chopped | |
| 1 egg, size 3, beaten | ||
| 3 oz/75 g Cheddar cheese, grated | ||
| Rosemary sprigs and tomato wedges to garnish | ||
| Salt | To Taste | |
Directions
Place minced lamb in a microwaveable bowl.
Cover the dish and cook on High for 10 mins, stirring occasionally until cooked.
Drain off fat.
Season meat and cool.
Using a vegetable peeler, thinly slice the courgettes lengthways then place in a shallow microwaveable dish.
Thinly slice the aubergine, add to the dish, then cover and cook on High for 2 mins.
Season and leave to cool.
Heat oil in a microwaveable dish on High for 50 secs and stir in onion.
Cover and cook on High for 2-3 mins, stirring occasionally, until softened.
Stir in sugar, tomatoes and seasoning.
Cover and cook for 3 mins more.
Sieve into a bowl and stir in the tomato puree.
Mix 4 tbsp tomato sauce into the lamb, along with the rosemary and beaten egg.
Line a greased 2 lb/900 g microwaveable loaf tin with some of the courgette slices, overlapping them slightly to ensure there are no gaps.
Spoon half the lamb mixture into base, arrange aubergine on top.
Sprinkle cheese over and top with remaining lamb.
Cover with remaining courgettes, tuck in ends and trim as necessary.
Cover dish lightly and cook on Medium for 15 mins.
Stand for 5 mins.
Pour the remaining tomato sauce into a microwaveable jug.
Heat on High for 30 seconds until hot.
Pour off any juices from loaf and turn out on to a serving dish.
Garnish loaf with rosemary and tomato wedges, and serve sliced with the tomato sauce.
Cover the dish and cook on High for 10 mins, stirring occasionally until cooked.
Drain off fat.
Season meat and cool.
Using a vegetable peeler, thinly slice the courgettes lengthways then place in a shallow microwaveable dish.
Thinly slice the aubergine, add to the dish, then cover and cook on High for 2 mins.
Season and leave to cool.
Heat oil in a microwaveable dish on High for 50 secs and stir in onion.
Cover and cook on High for 2-3 mins, stirring occasionally, until softened.
Stir in sugar, tomatoes and seasoning.
Cover and cook for 3 mins more.
Sieve into a bowl and stir in the tomato puree.
Mix 4 tbsp tomato sauce into the lamb, along with the rosemary and beaten egg.
Line a greased 2 lb/900 g microwaveable loaf tin with some of the courgette slices, overlapping them slightly to ensure there are no gaps.
Spoon half the lamb mixture into base, arrange aubergine on top.
Sprinkle cheese over and top with remaining lamb.
Cover with remaining courgettes, tuck in ends and trim as necessary.
Cover dish lightly and cook on Medium for 15 mins.
Stand for 5 mins.
Pour the remaining tomato sauce into a microwaveable jug.
Heat on High for 30 seconds until hot.
Pour off any juices from loaf and turn out on to a serving dish.
Garnish loaf with rosemary and tomato wedges, and serve sliced with the tomato sauce.
Chef
