Best 6 Modern Moussaka A1 Recipes

MOUSSAKA

Steps:

• Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
• Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
• Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
• Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
• Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

AUTHENTIC GREEK MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
• Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
• Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
• Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
• Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
• Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

MOUSSAKA

Steps:

• Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Prepare tomato sauce: In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid, squeezing them with your hands into coarse chunks. Add parsley, pepper, oregano, cinnamon and vinegar. Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, about 25 minutes.
• Yield: About 3 1/2 cups sauce.
• Prepare lamb: Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes. Add lamb and brown well, breaking up pieces with a wooden spoon. Add wine, bring to a boil and cook until wine has nearly evaporated. Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.
• Prepare bechamel: In a saucepan melt butter over medium-low heat and gradually whisk in flour. Cook 1 minute, whisking constantly, but do not let roux brown. Slowly whisk in warm milk. Bring sauce to a slow boil, whisking constantly, reduce heat to barely simmering and cook 25 minutes, stirring frequently, until smooth and thickened. Season with salt, pepper and nutmeg. Let cool slightly. In a bowl beat eggs and whisk in spoonful of sauce to warm. Whisk in remaining sauce in a thin stream and adjust seasoning, if needed.
• Assemble moussaka: Preheat oven to 350 degrees. In a large baking dish (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible and spread over eggplant; top with half of Parmesan, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining Parmesan and remaining bread crumbs in even layers. Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if desired.

GOAT CHEESE JALAPENO POPPERS #A1

Steps:

• Cut jalapeño peppers lengthwise and remove the seeds.
• Chop the spinach into small pieces.
• Brown the ground turkey and drain well. Pat dry with a paper towel.
• In a separate bowl, mix the spinach, A1 sauce, ground turkey and goat cheese together.
• Using a spoon, fill each jalapeno half with the cheese mixture.
• Slice an avocado into thin strips and lay one over the cheese mixture.
• Wrap a 1/2 piece of bacon around each half and secure with a toothpick.
• Line them up on a cookie sheet an inch apart.
• Bake at 425 for 15-20 minute.

MODERN MOUSSAKA #A1

Steps:

• Preheat oven to 350 degrees.
• Rinse and dry tomatoes. Cut a thin slice off of both ends of each tomato then cut into halves and place in a bowl. Add olive oil, salt, pepper and basil, toss gently. Remove the tomatoes from the bowl and place on baking sheet about an inch apart (save the remaining oil mixture for use later). Put to the side.
• Rinse and dry pepper. Toss the pepper in the bowl with the remaining oil mixture coating all sides. Place on the baking sheet apart from the tomatoes.
• Place the baking sheet on top rack in a 350 degree oven for a total of 30 minutes Turn over the tomatoes and pepper after 15 minutes. Remove tomatoes from the baking sheet onto a plate for use later. Place the bell pepper in a zipper sealed bag. Put to the side.
• Reduce the oven to 325 degrees.
• TIP Set timers so you can continue preparing other items during cook times.
• Scrub potatoes, leaving the skin on place in pot of water, bring to a boil, lower and cook until ¾ done. Remove from water place on plate for use later.
• Heat 1 tablespoon of vegetable oil in sauté pan, add diced onions, cook until beginning to brown, add garlic, cook for another minute or so until golden. Add the turkey to the pan, continue stirring and cook until browned. Stir in the A.1. sauce, cook for 2-3 minutes. Remove pan from heat set to side for use later.
• Rinse, dry and lightly chop spinach leaves. Warm goat cheese in pot on stove, add spinach and keep cooking on low until creamy. Add the crushed red pepper, a pinch of kosher salt and fresh ground pepper. Remove from heat and place to the side for use later.
• Rub the remaining vegetable oil onto a baking sheet.
• Slice Yukon gold potatoes lengthwise about ¼" should get 6 slices from each potato. Place each potato slice on baking sheet about an inch apart.
• Layer as following: 3 tablespoons of ground turkey on top of each potato slice. Halved tomato slice on top of ground turkey. 1 tablespoon of creamed spinach on top of tomato.
• Remove roasted pepper from sealed bag and remove the skin, seeds and stem. Slice into 12 uniform size pieces. Place pepper on top of the creamed spinach.
• Bake in oven 15-20 minutes and serve.