“Yes! Yes! Luscious Moussaka”

1. Lightly butter base of baking tray and sprinkle with bread crumbs to coat base and sides.
2. Layer the base with the toasted aubergines then a layer of toasted potatoes, grated pecorino cheese, then pour in the mince meat mixture over the top.
3. Layer once more with aubergines, potato slices, grated pecorino cheese and put aside.
4. Add olive oil and butter in pan and melt slowly.
5. Chop shallots, garlic and stir until slightly browned.
6. Add the mince meat and stir for 10 - 12 minutes to allow mince to cook evenly.
7. Add salt and cracked pepper to taste.
8. Add tsp of cinnamon, nutmeg, and a splash of lemon and lemon thyme and reduce for a few minutes.
9. Add 1 cup of chicken stock – reduce.
10. Add splash of Vodka – reduce
11. Add tomato puree and allow to further simmer for approximately 30 minutes, or until the liquid has reduced slightly.
12. Remove from heat add a dollop of butter, allow to melt into mixture. Taste and add seasoning if necessary
13. Lightly grate pecorino cheese and put aside.

Bechamel Sauce:

1. Add milk, flour, butter, seasoning, grated nutmeg, and cinnamon while continuously whisking to avoid mixture sticking or becoming lumpy.
2. As the mixture begins to heat, it will gradually thicken.
3. When the béchamel sauce has thickened, take off heat and whisk in already beaten egg very quickly making sure that the egg does not cook.
4. Pour the béchamel sauce over the aubergine and potato making sure it has spread evenly.
5. Sprinkle the entire surface with bread crumbs and drizzle just a little melted butter over surface
6. Bake for approx 35 – 40 minutes or until golden brown in a medium oven.

Greek Salad:

1. Wash tomatoes and slice.
2. Wash cucumber and slice.
3. Crush garlic.
4. Add sea salt and cracked pepper.
5. Peel onion and chop and add to salad.
6. Sprinkle with olives.
7. Add slice of feta cheese and drizzle extra virgin olive oil and finish off with a healthy sprinkling of fresh oregano.
8. Add juice of half lemon.
9. Serve immediately.