05/04/2022
A little experiment a couple of weeks ago and the first outing this year for our Monolith Kamado.
Kamado Moussaka ~ Logistics played a huge part in this dish and it was a six hour cook. Starting off with direct grilling of the potatoes, aubergines and onions straight in the coals for amazing dirty onions. Next the base tomato, red wine and cinnamon sauce including the dirty onions over direct heat and then with indirect lower temperature I placed spiced & herbed lamb mince ‘over the top’ of the sauce on a wire rack and smoked. Once the meat had reached temp I added to the base sauce and continued to cook for another couple of hours developing those flavours resulting in a rich lamb sauce infused with smoke tones. Then the béchamel, rich with cheese, nutmeg and egg yolk.
Layered in a cast iron skillet and back into the Kamado for another 45 minutes of indirect heat to finish the dish and create that beautiful golden top.
Final step was leaving it to rest before plating and served with a fresh Greek salad. Roll on sunny days 🙏🏻
