Regular readers will know that I’m never to be defeated by leftovers and because some of our favourite meals have evolved from leftovers, I actually plan around those meals. Sometimes, though, we have a surfeit of leftovers, as was the case when we had a dinner party with leg of lamb a little while ago, and which, because it was the height of winter, was not used for the usual cold cuts. And there was quite a bit left over – more than one meal’s worth. What to do with the rest?
The usual ritual ensued: consult the fridge to discover other potential ingredients – brinjal and mushrooms – followed by a similar consultation of the grocery cupboard. Moussaka was the obvious choice.
Quite simple, really: slice and sauté the brinjal and set aside on absorbent paper. Slice the mushrooms and saute with a little chopped onion if liked. Then add about two tablespoons of tomato paste with a little red wine and/or water and then add the leftover lamb, as finely chopped as you’d like, bearing in mind it’s pretending to be mince (ground meat).
While that’s cooking, make a bechamel (white) sauce. For this sauce, I used whole wheat flour because this “bastardised” moussaka was a combination of a meat dish and the vegetarian version that I make from time to time, and which is in one of my favourite (and oldest recipe books.
Once all the “bits” are ready, assemble in an oven proof dish and bake in a moderate oven for about half an hour.
Perfect for a quick, warm supper on a cold night in front of the TV, with a glass of McGregor’s Cabernet Sauvignon Merlot blend.
© Fiona’s Favourites 2015