Yield: 4 servings
|1 \N||Heaped tsp white mustard seeds|
|5 tablespoons||Olive oil; plus extra for|
|\N \N||; brushing|
|1 large||Onion; finely chopped|
|450 grams||Lean minced beef|
|1 \N||Heaped tbsp tomato puree or tomato|
|\N \N||; ketchup|
|1 teaspoon||Worcestershire sauce|
|2 teaspoons||Ground cumin|
|¼ teaspoon||Ground cinnamon|
|1 \N||Baking potato; scrubbed|
|4 \N||Heaped tbsp caster sugar|
|5 tablespoons||White wine vinegar|
|1 tablespoon||Plain flour|
|150 millilitres||Double cream|
|1 teaspoon||Dijon mustard|
|\N \N||Salt and freshly ground black pepper|
Preheat the oven to 240c/475f/Gas 9 and heat a frying pan.
1 Place the mustard seeds in a heatproof bowl and pour over plenty of boiling water. Set aside to soak for 10 minutes or as long as time allows.
2 Add 1 tbsp oil to the frying pan and cook two-thirds of the onion for 2-3 minutes until softened but not coloured, stirring occasionally.
3 Place the beef in a bowl with the tomato puree or ketchup, Worcestershire sauce and an egg. Finely chop two of the gherkins, add to the bowl and mix well to combine. Season to taste.
4 Stir in the cumin and cinnamon in the softened onion and cook for another minute, stirring. Remove from the heat. Tip the onion mixture into the beef and mix until well combined, using your hands.
5 Place 4 x lightly oiled 10cm/4" cooking rings on a baking sheet and divide the beef mixture among them, pressing down well with the back of a spoon. Place in the oven and bake for 10 minutes until cooked through.
6 Thinly slice the potato and place in a pan of boiling salted water. Cover and simmer for 6-8 minutes or until just tender.
6 Place the sugar and 4 tbsp vinegar in a small pan. Drain the mustard seeds, add to the pan and simmer for a minute or two until the sugar has dissolved and the liquid has thickened slightly.
7 Slice remaining gherkins and add to the pan with the rest of the onion.
Simmer for another 3-4 minutes until reduced and slightly thickened, stirring occasionally. Season the relish to taste.
8 Heat 1 tbsp oil in a small pan, stir in the flour and cook for a minute, stirring, then gradually pour in the cream, a little at a time, stirring until smooth after each addition.
9 Separate the remaining two eggs and beat in the yolks (reserve the egg whites to use in another dish) with the Dijon mustard. Season to taste.
Remove the beef from the oven.
10 Drain the potatoes and arrange them in an overlapping layer on top of the beef mixture. Spoon over some of the sauce mixture and granite under the grill for a minute or two until bubbling and lightly golden.
11 For a Salad Dressing: Place the remaining tbsp of vinegar in a small bowl. Whisk in the remaining 3 tbsp olive oil and season to taste. Place the salad in a bowl and season. 12 Pour over the dressing and toss to coat. Transfer one mini moussaka on to a serving plate, using a fish slice and remove the cooking ring. Arrange some of the relish on the side with a small mound of the salad. Serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.