Recommendations · Beer and food

Moussaka with Chimay Premiere Rood

Layers of fried aubergine, spiced lamb mince and béchamel, forty minutes in the oven until the top is golden brown. Alongside a dark dubbel.

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Bottle of Chimay Premiere Rood, beer

From the shelf

The bottle

Chimay Premiere Rood comes from Chimay in Belgium and is a dubbel of 7 percent by volume. The bottle contains 33 centilitres. A dubbel is dark brown, brewed with dark malt, with notes of caramel and dried fruit, little hop bitterness and a soft finish.

Chimay Premiere Rood

The combination

Why this works together

The cinnamon and the oregano in the mince sauce call for a beer with a warm, dark side; the caramel and dried fruit of a dubbel provide that. The residual sugar at the same time keeps the acidity of the tomatoes in check, and the carbonation cuts through the béchamel and through the fat of the minced lamb. A light beer would be lost against so many layers.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 45 minutes
  • Type main course

What you need

  • 3 aubergines, in slices of 1 centimetre
  • 600 grams of minced lamb
  • 2 onions, chopped
  • 3 cloves of garlic, finely chopped
  • 400 grams canned diced tomatoes
  • 2 tablespoons tomato purée
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • 50 grams butter
  • 50 grams flour
  • 600 millilitres whole milk
  • 100 grams grated cheese
  • 1 pinch of nutmeg
  • salt and freshly ground black pepper

How to make it

  1. Sprinkle the aubergine slices with salt and let them drain in a colander for 20 minutes. Then pat them dry.
  2. Fry the slices in batches in the olive oil until golden brown and let them drain on kitchen paper.
  3. Sauté the onion for 5 minutes in the same pan, add the garlic and fry it for 1 minute.
  4. Add the mince, fry it until crumbly and stir in the tomato purée, the cinnamon and the oregano.
  5. Pour in the diced tomatoes and let the sauce reduce gently for 25 minutes. Season with salt and pepper.
  6. Melt the butter in a saucepan, stir in the flour and add the milk in splashes until you have a smooth béchamel. Stir in half of the cheese and the nutmeg.
  7. Preheat the oven to 200 degrees. Layer aubergine and mince sauce alternately in an ovenproof dish, finish with aubergine and pour the béchamel over it.
  8. Sprinkle the rest of the cheese on top and bake the moussaka for 40 minutes. Let it rest for 15 minutes before cutting it.

In the glass

Serving

Pour at 8 to 10 degrees in a goblet glass. Leave the bottle standing upright before opening and keep the last centimetre with the sediment in the bottle.

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