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Moussaka with a Cauliflower Bechamel Sauce

Create a mouthwater recipe for Moussake using our Hampshire Rose Veal

SAVE £0.38


Easy Shopper Packs

Minced Rose Veal - Free Range 250g (0.551 lb)  x 2
Tomato Passata Item (500g) x 1
Onions - Organic Pack(3) (450g) x 1
Cauliflower Item (1500g) x 1
Aubergine Item (460g) x 2
Garlic: Provence Large  Item (50g) x 1
Twineham Grange (Parmesan Style) 150g  x 1

Individual Price £19.57

Pack Price £19.19

SAVE £0.38

Step By Step - Instructions

Preheat the oven to 180oC
Slice the biggest aubergine into discs approx 1cm wide
Slice the second aubergine into discs about 2mm wide (really thin)
Soak the aubergines in two separate bowls of salted water.
Remove and pat dry with paper towel

On the stove heat a large cast iron/oven proof pan with 1 Tbsp oil over a high heat.

Fry the thicker sliced aubergine in batches so they are all are able to lie flat and have even heat - adding more oil if needed (ONLY cook the thick ones!)
Once browned on both sides, remove the aubergines and leave to stand on a plate.
Add more oil and fry the onions.

Once cooked add the garlic, stir well, then add the veal.
Lightly brown the veal, then add the salt, passata and harissa paste.
Cook on a high heat for 10min then turn stove down to a low to medium heat.

To Make the Cauliflower "Bechamel" Sauce

In a medium sized pot, add 1/2 a pot boiling water, pinch of salt and the cauliflower florets.
Boil until very soft.
Stain and blend with the coconut cream and herbal salt (to taste) until very smooth

To Assemble

In the cast iron pan or an oven proof pan/dish layer the veal, thick sliced fried aubergine and top with the cauliflower sauce. (one layer of each is perfect).
Sprinkle half of the parmesan over the cauliflower sauce.
In a circular pattern, top with the thin raw aubergine slices.
Sprinkle over the remaining parmesan cheese.
Bake for 30min.

Full Ingredients List

500g minced rose veal
2 aubergines
1 med white onion-chopped
1-2 tbsp harissa paste (to preference)
1 garlic clove-crushed
pinch of salt
Coconut oil/olive oil or butter for frying
1 cup tomato passata

800g cauliflower florets
160ml tinned coconut cream
Herbal salt

Recipe Infomation

Prep Time: 15 Minutes

Cooking Time: 30 Minutes

Temp: Gas mark 4, 180C (355F)

Level: Easy

Serves: 6

Add Individual Farmer's Choice Products From This Pack

Discover more about our Minced Rose Veal - Free Range
Minced Rose Veal - Free Range

Light and low fat veal mince is a perfect substitute for lamb or beef mince in lasanga, shepherds pie, chilli or spag ball.

250g (250g) £2.58
£1.03 per 100g
Discover more about our Tomato Passata
Tomato Passata

The ultimate cooking ingredient, bringing true tomato flavour to any dish. Made with hand picked, vine ripened tomatoes from the Isle of Wight. Totall

Item (500g) £2.91
Sold per item
Discover more about our Onions - Organic
Onions - Organic

Onions from our Organic Farm in Hampshire

Pack(3) (450g) £1.57
Sold per item
Not Yet Reviewed
Discover more about our Cauliflower

A mass of tiny, tight packed flower heads (called curds) Has a mild delicate flavour if cooked correctly. Best cooked either by steaming or boiling.

Item (1500g) £1.20
Sold per item
Discover more about our Aubergine

A major ingredient for mussaka but can be used in a variety of dishes.

Item (460g) £1.91
Sold per item
Discover more about our Garlic: Provence Large
Garlic: Provence Large

Grown in Provence, Southern France, these are enormous bulbs which also keep well. The large cloves make for easy peeling and are great roasted whole.

Sold per item
Discover more about our Twineham Grange (Parmesan Style)
Twineham Grange (Parmesan Style)

A great cheese which is as happy on a cheeseboard as it is grated over your pasta. Made using traditional Italian methods, however unlike Italian Parm

150g (150g) £3.33
Sold per item


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