I got off pretty lucky.
I didn't have a big turkey to soak, roast or BBQ (?).
I haven't yet prepared a Ham big enough to share with about 50 of my nearest and dearest.
I haven't had a big event at my place causing me to stress out for days about enough food and making sure that no one will trip on 'hotwheels' that might be lying around.
I didn't spend hours on Christmas Eve wrapping presents meticulously, listening to carols and drinking mulled wine (although that mulled wine part doesn't sound too bad at all).
In other words Christmas 2010 so far has been deliciously laid back.  Christmas morning we found that Santa put some things in our kids stockings and there was one present under the tree for them (yeah, I know... just one)
Late lunch at the 'in-law's' with about 15 of us.  That was nice and I was only responsible for veggies - a salad (she wanted greek salad!) and some roasted veggies.  So, in negative temps I went outside and fired up the BBQ to grill some peppers and eggplants (I also oven roasted some squash and sweet potato).
Boxing Day at my parents.  I was responsible for bringing a potato dish.  The specific request was for scalloped potato - awesome.  Nice quiet, relaxed day.  


Earlier in the week though I decided that food needed to be had at our house.  Being off work and therefor having some extra time to cook, I figured that it was time to finally try making something resembling Moussaka.  I've always wanted to try it and D has been 'suggesting' for some time that he likes it a lot.  Well, finally time and ingredients aligned and I gave it a whirl.


It's quite a nice dish at this time of year, I think.  It's sufficiently rich and heavy (in a good way) but also well balanced with veggies.  I gave the eggplants a little dredge in some flour and a little fry up in some oil or fat and that worked very well.  It's extremely tasty.  The only suggestion that I would give is to make sure that you let it stand for at least 20 minutes before cutting into it.   Also, make sure that the baking dish is DEEP!
Give it a try for your New Year (or Old Years Night) celebration... which reminds me - I gotta get me some champagne!


Moussaka:
serves 6 - 8

75ml/6fl oz oil, olive or safflower or something else (like bacon fat!!!)
1 large onion, finely chopped
675g/1½lb lamb or beef mince
3 cloves garlic, chopped
1/2 tsp cinnamon
1/2 tsp allspice
1 400g tin of diced tomato
2 cubes beef bouillion (low salt)
1 tbsp oregano
1 tsp thyme
1 tbsp pepper sauce
1 tbsp Worcestershire sauce
2 large eggplants, cut into 1cm/½in slices
1 1/2 tsp salt
3/4 cup flour
2 bay leaves

Bechamel:

6 tbsp unsalted butter
6 tbsp unbleached all-purpose flour
3 3/4 cup milk, warmed
1/2 cup parmesan
1 egg

Rinse the sliced eggplant, toss with some salt and let it sit for about a half hour. More if possible. I did mine the night before.

In large pan, over medium heat, put a couple of tbsp of oil and begin to saute the onions. Leave for a few minutes and then add the minced meat and garlic. Stir and saute for about 7 min. or until the meat is cooked through. Add in the cinnamon, allspice, oregano, bay leaves thryme, pepper sauce and Worcestershire sauce. Stir well. Add in the bouillion and the canned tomato. Let the mixture simmer about 45 min - 1 hr.

Meanwhile:
In a heavy bottomed saucepan, melt the butter and combine with the flour. Let it cook together for just a minute. Slowly add in the warmed milk, whisking as you go. Once all the milk is added, let it cook slowly over med/low heat. Keep whisking just so that it doesn't stick to the bottom of the pan. Once it begins to thicken, add in the parmesan, egg (slowly to that the egg doesn't scramble), salt, sugar and pepper sauce. check the tastes and set aside.

Meanwhile:
Put the remaining oil in a large frying pan (I used caste iron) and heat. Dredge the eggplant slices lightly in the flour and fry on both sides for a few minutes (until the eggplant looks cooked and soft).

Preheat the oven to 350 degrees F.
Get a large baking dish, preferably with high sides. I also put my baking dish on a cookie sheet covered with foil - just in case.
Begin lining the baking dish with the meat sauce. Then layer with eggplant slices. Continue until it's all used up. On top of everything pour the Bechamel sauce.
Bake for about 50 - 60 minutes or until bubbling and lightly browned on the top.
Cool for about 20 minutes before cutting into it.