{"id":5802,"date":"2022-09-22T12:21:54","date_gmt":"2022-09-22T08:21:54","guid":{"rendered":"https:\/\/sunnyfoodcanners.com\/?p=5802"},"modified":"2022-09-22T12:21:54","modified_gmt":"2022-09-22T08:21:54","slug":"moussaka-in-capsicum-recipe","status":"publish","type":"post","link":"https:\/\/sunnyfoodcanners.com\/moussaka-in-capsicum-recipe\/","title":{"rendered":"
Moussaka in Capsicum
recipe <\/center>"},"content":{"rendered":"

<\/div><\/div><\/span>

Ingredients<\/span><\/h1><\/span>
<\/div><\/div><\/div>

Base ingredients:<\/p>\n

    \n
  • 6 eggplants<\/li>\n
  • 5\u00a0potatoes (optional)<\/li>\n
  • vegetable oil (for frying the eggplants)<\/li>\n
  • Capsicum<\/li>\n<\/ul>\n

    For the meat sauce:<\/p>\n

      \n
    • 750g chicken mince (26 oz)<\/li>\n
    • 2\u00a0red onions (chopped)<\/li>\n
    • 2\u00a0cloves of garlic (chopped)<\/li>\n
    • 1\u00a0tin chopped tomatoes (400g\u00a0\/\u00a014oz)<\/li>\n
    • 2 tbsp\u00a0tomato paste<\/li>\n
    • 1 teaspoon\u00a0sugar<\/li>\n
    • Pinch of sea salt and freshly ground black pepper<\/li>\n
    • A pinch of cinnamon or one cinnamon stick<\/li>\n
    • 1\/4\u00a0of a cup olive oil<\/li>\n<\/ul>\n

      For the bechamel sauce:<\/p>\n

        \n
      • 900ml milk<\/li>\n
      • 120g\u00a0butter<\/li>\n
      • 120g\u00a0flour<\/li>\n
      • a pinch of nutmeg<\/li>\n
      • 2\u00a0egg yolks<\/li>\n
      • 100g\u00a0of your favourite hard cheese<\/li>\n
      • salt to taste<\/li>\n<\/ul>\n<\/div><\/div><\/div>
        \"Moussaka<\/span><\/div><\/div><\/div><\/div><\/div>
        <\/div><\/div><\/span>

        Instructions<\/span><\/h1><\/span>
        <\/div><\/div><\/div>
          \n
        • To prepare this Greek moussaka recipe, begin by\u00a0preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick.\u00a0Season with salt and place in a colander for about half an hour.<\/li>\n
        • Rinse the eggplants with plenty of water\u00a0and squeeze with your hands, to get rid of the excessive water. Pat them dry and\u00a0fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a\u00a0lighter version\u00a0of the traditional Greek moussaka try\u00a0drizzling the aubergines with some olive oil and bake them\u00a0for 20 minutes instead of frying them). Set aside when done.<\/li>\n
        • If you are adding\u00a0potatoes\u00a0to your moussaka, now its time to slice them into 0.5cm, half a finger width slices.\u00a0Fry them or bake them\u00a0in the same way as the eggplants. Season with some salt and set them aside when done.<\/li>\n
        • Prepare the meat sauce\u00a0for the moussaka. Heat a large pan to medium-high heat and add the\u00a0olive oil. Stir in the chopped\u00a0onions\u00a0and saut\u00e9, until softened and slightly colored. Stir in the\u00a0mince\u00a0breaking it up with a wooden spoon and saut\u00e9. When it starts to brown, add the\u00a0the\u00a0garlic\u00a0and\u00a0tomato paste\u00a0and saut\u00e9 until the garlic starts to soften. Pour in the\u00a0red wine\u00a0to deglaze the meat juices and wait to evaporate. Add the\u00a0tinned tomatoes, the\u00a0sugar, a pinch of\u00a0cinnamon,\u00a01 bay leaf\u00a0and a good pinch of\u00a0salt\u00a0and\u00a0pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.<\/li>\n
        • Prepare the b\u00e9chamel sauce\u00a0for the moussaka. Use a large pan to melt the\u00a0butter\u00a0over low-medium heat. Add the\u00a0flour\u00a0whisking continuously to make a paste. Add\u00a0warmed milk\u00a0in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.<\/li>\n
        • Remove the b\u00e9chamel pan from the stove and stir in the\u00a0egg yolks,\u00a0salt,\u00a0pepper, a pinch of\u00a0nutmeg\u00a0and the\u00a0most of the\u00a0grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! \u00a0Season with\u00a0salt\u00a0to taste. Take one spoon full of b\u00e9chamel and stir it in the meat sauce.\u00a0Set the b\u00e9chamel sauce aside.<\/li>\n
        • Now it\u2019s time to assemble the moussaka. Take your capsicum \u2013 remove the insides then layer the\u00a0potatoes\u00a0first (if you\u2019re using them), then\u00a0half the eggplants. Pour in all of the\u00a0meat sauce\u00a0and spread it out evenly. Add a second layer of\u00a0eggplants, top with all of the\u00a0b\u00e9chamel\u00a0sauce and smooth out with a spatula.<\/li>\n
        • Sprinkle with the remaining grated cheese. Preheat you oven at\u00a0180C\/350F\u00a0and bake your musaka for about 60 minutes or until its crust turns light golden brown.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":5804,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1132,1160,1131,499],"yst_prominent_words":[1111,99],"_links":{"self":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5802"}],"collection":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/comments?post=5802"}],"version-history":[{"count":2,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5802\/revisions"}],"predecessor-version":[{"id":5806,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5802\/revisions\/5806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/media\/5804"}],"wp:attachment":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/media?parent=5802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/categories?post=5802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/tags?post=5802"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/yst_prominent_words?post=5802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}