INGREDIENTS

INSTRUCTIONS

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.

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