​Prepare

Courgettes

2 large  Courgettes or Zucchinis

(or peeled aubergines if preferred)

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Slice into thin oval shapes

Sprinkle lightly with cooking salt

Set aside for an hour

Rinse and pat dry with paper towel

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Basic Batter

Whisk together:

1 large  Egg

600 mls Cold water

1 pinch  Salt

1 cup  Gluten free four (S.R.)

1/2 cup  Rice flour

1/2 cup  Sticky-rice flour

1 tbs  Chia seeds (optional)

1 tsp  Xanthan gum (powder)

1/2 tsp  Citric acid

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Let stand for 10 minutes

 

Dip Courgettes in

Basic Batter

​

Fry in sunflower oil

lightly on both sides to

crisp

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Georgi's Lamb Mince

Caramelise:

500 gms  Lamb mince

1 large  Onion (finely chopped)

3 cloves  Garlic (finely chopped)

1 tsp  Vegeta (stock powder)

1 tsp  Parsley

1/2 tsp  Mint

1/2 tsp  Oregano (optional)

1 tsp  Paprika (sweet)

1 pinch  Rosemary

1 pinch  Thyme

A Bay leaf (remove when cooked)

1/2 tsp  Black pepper

1/2 cup  Red wine (or tbs Balsamic vinegar)

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Add a little water

Simmer for 10 minutes

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Compile Moussaka

​In a deep casserole dish

1. Place a layer of battered courgettes

2. Spread a layer of lamb mince

3. Repeat steps 1 to 2

4. Finish with a layer of battered courgettes

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Cream Binder

 

Whisk in bowl:

1 large  Egg

100 gms  Sour cream (or fresh)

100 gms  Cream cheese (optional)

1 tbs  Lemon or lime juice

1/2 cup  Basic batter

1 pinch  Salt

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Pour mixture over top

allow to seep in and around the edges

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Bake Moussaka

Place your moussaka in a moderate oven (200°c)

Bake for 20 to 40 minutes until browned

 

Garnish with a sprig of fresh basil

 

Serve With...

Fresh tomato salad

Roasted capsicums

Runner beans

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Refrigerate 3 days

Reheat in microwave

Or serve cold with pickles

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