Courgettesakka

Inspired by  the classic Greek dish Moussaka and also as a way to use up courgettes from the garden this recipe was born. Its a delicious easy family dish which is pimped by the addition of some delicious chutney I received to review from FATJAX chutneys, which delivers a fresher flavour layer to the base bolognaise sauce.

Ingredients

• Low fat ground minced steak
• Onion - finely chopped
• Garlic
• Mixed herbs
• Beef stock and /or wine
• Tinned tomatoes
• Tomato puree
• 1/2 jar of FATJAX Mediterrean vegetable chutney.
• Splash of balsamic vinegar
• Olive oil
• 2 large courgettes, sliced using a potato peeler
• Potatoes , sliced and parboiled
• Milk
• Butter
• Flour
• Parmesan cheese

Method

• Fry off the onion in a little oil , then the garlic, then add the minced steak and cook until coloured
• Now add the beef stock, wine, tomato puree, chutney, tomatoes and mixed herbs, Stir and add a splash of balsamic vinegar.
• Cook on a gentle simmer until the the mince is cooked and the vegetables softened
• Keep cooking until the suace is reduced and taste for seasoning
• Meanwhile make cooked off the courgette ribbons in a little oil in a seperate frying pan
• Once the courgette is softened, put the bolognaise sauce in the bottom of your chosen dish, top with the courgette ribbon and parboiled potato slices
• Now make a roux sauce, using the butter, flour and milk, season to taste
• Pour this on top of the potatoes
• Sprinkle the dish with grated Parmesan cheese
• Bake in a pre heated oven at 170c until golden and bubbling, about 30 minutes or so
• Delicious served with a dressed green salad.