Shortly after I posted about the coffee cake I made for a friend I received an email from The Lake District Dairy Co. about whether I would like a hamper with their new quark to try. The hamper duly arrived with several samples of Quark and a lot more besides.
The hamper also came with plenty of recipes to try, many of which have been created for The Lake District Co. by The Fabulous Baker Boys. The hamper contained all of the ingredients needed for the moussaka recipe, but I couldn’t resist adding a few of my own additions and changes to the recipe provided by the Baker Boys.
1 aubergine, sliced into rings or into lengths
200g lamb mince
1 onion diced
2 carrots diced
2 celery sticks diced
2 cloves garlic, finely chopped
1 red or green chilli, chopped finely
1 tsp of cumin seed
1 tsp dried coriander leaf
½ tsp smoked paprika
100ml red wine
400g tin of chopped tomatoes
1 tbsp worcester sauce or mushroom ketchup
salt and pepper
For the white sauce:
25g plain flour
200g The Lake District Co. Quark
salt and pepper
5og grated cheddar
Lightly coat the aubergine with olive oil and place into a roasting tray in a single layer. Cook in a preheated oven at 200°c for about 15 minutes until golden. You can also sear them on a griddle pan. Leave to one side.
Fry the onion, carrot, celery, chilli and garlic in 2 tbsp of olive oil in a pan until the onion is translucent. Remove to a plate. Add the mince to the pan and fry until well browned. Add the vegetables back to the pan. Add the cumin seed, coriander leaf and paprika and stir for a moment or two. Add the red wine and bubble until it is reduced. Add the tomatoes, worcester sauce/mushroom ketchup and salt and pepper and reduce the heat to a gentle simmer. Simmer for 20-30 minutes until the tomato sauce is thick.
Make the white sauce by melting the butter in a small pan. Add the flour and stir well. Cook for two minutes over a medium heat, stirring all the time. Add the milk gradually, stirring all the time. Each time the sauce thickens up add a little more of the milk. You should have a smooth sauce when all the milk has been added. Add the quark and season to taste.
In a heatproof deep dish, layer half the mince then cover with a layer of aubergine and then a layer of white sauce. Repeat the layers. Cover with the grated cheese and cook in a preheated oven at 200°c for 20-25 minutes until the cheese has turned golden and crispy. I enjoyed mine with salad and bread.