THE EMERALD MOUSSAKA

(Our Play on Greek Moussaka with Sweet Potato & Kale)

THE EMERALD MOUSSAKA

Ingredients: 2 Sweet Potatoes (sliced and roasted), 200g Kale (chopped), 500g Beef mince, 1 tsp Cinnamon, 1 tsp Smoked paprika, 1 tsp Salt, 500ml Béchamel, 100g Feta, 100ml Tomato passata...

Ingredients

  • 2 Sweet Potatoes (sliced and roasted)
  • 200g Kale (chopped)
  • 500g Beef mince
  • 1 tsp Cinnamon
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 500ml Béchamel
  • 100g Feta
  • 100ml Tomato passata

Cooking Method

  1. The Architect Fry beef until dark; add passata and spices with a 30ml splash of wine to bloom.
  2. The Marriage Stir in raw kale; it will wilt into the meat architect.
  3. The Build Layer roasted sweet potatoes and the kale-meat silk in a dish.
  4. The Silk Merge Pour béchamel mixed with feta over the top.
  5. The Scorch Bake at 190°C for 30 minutes until the top is a charred orange gold.
  6. The Final Flourish Top with a final rain of raw nutmeg.

Cuisine: Balkan

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