Our Recipes


Preheat oven to 180C. Sprinkle eggplant with salt and leave for 30 minutes. Heat non-stick frypan and cook lamb over medium-high heat until browned. Remove lamb and cook the onion and garlic in meat juices until softened. Return the meat, add carrot, tomato paste, wine and bay leaf, cover and simmer for 15-20 minutes. Heat the grill. Rinse eggplant slices with water and pat dry with paper towels. Spray lightly with oil and grill until golden on each side. Lay half the slices in an oblong baking dish (30cm x 20cm). Cover with half the meat sauce. Repeat. In a saucepan, mix a little milk and flour until smooth. Stir in remaining milk. Cook, stirring, over low heat until thickened. Remove from heat and stir through Parmesan cheese. Stir in ricotta, cayenne pepper and nutmeg. Pour over dish and bake for 40*45 minutes until golden brown.

Moussaka Ingredients
Ingredient Quantity Description Stallholders
Flour1 1/2 tablespoonsplain
Milk1 1/4 cupslow fat
Oilsprayolive or canola
Bay leaf1
White wine1/3 cupoptional
Tomato paste1 tablespoon
Tomatoes425 gram cancrushed, with herbs
Carrot1 largepeeled & grated
Garlic2 clovescrushed
Onion1 largefinely chopped
Lamb400 gramslean lamb mince
Eggplant1 mediumcut into 1cm slices
Cheese15 gramsparmesan, grated
Ricotta1 cupreduced fat
Cayenne pepperpinch

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