Food Heroes

Food Heroes

Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.


All of these are my food heroes, and many, many more

Enter your e-mail below and all new posts will be sent directly to your mailbox


Thursday, 8 January 2015

Cauliflower Cheese (board...)

It was the end of Boxing Day, and after two days of over indulging, we were still left with quite a lot of food.
After a few days I find that I cannot face some things again - this year it was gravadlax (home cured of course...) - and cheese.
My brother had quite a lot of cheese left - and was leaving the country for a few days - so we ended up with a food parcel! From previous years I know that the cheese can hang about until the fridge begins to smell like a cheese shop - so time to use it up.
I decided to make one of my favourite comfort food dishes, with all of the various cheeses that were left. We had a hard cheese, a soft brie type cheese, and some stilton.
All of the cheese went into the sauce - if not using leftovers - then 100g of mature cheddar will do the job.
Remember you can use frozen cauliflower florets as well - which makes this a real store cupboard job when the shops are shut!
Cauliflower cheese is great to accompany some left over gammon!! - or on its own as a light meal when winding down from Christmas.




Serves 4

1 medium cauliflower, broken into large florets (or equivalent frozen cauli)
40g butter
40g plain flower
400ml milk
1 tbsp. English mustard
100g (ish) leftover cheese - or mature cheddar
salt and pepper

1 Preheat the oven to 190 / 375
2 Wash the cauliflower and place in a large pan of boiling water. Cook for 3-5 minutes - you want it a little under cooked as we are going to finish in the oven.
3 Melt the butter in a saucepan and stir in the flour. Cook over a gentle heat for at least a minute - it is very important that the flour is cooked.
4 Remove from the heat and add the milk a little at a time - stirring well after each addition.
5 Return to the heat and bring to the boil stirring all the time. Simmer for two minutes.
6 Remove from the heat again and add the mustard and two thirds of the cheese - stirring to combine the cheese.
7 Arrange the cauliflower in an ovenproof dish and pour over the cheese sauce - making sure you cover all of the cauliflower.
8 Sprinkle over the remaining cheese and bake for 25 to 30 minutes. You want the top to be golden brown.

No comments:

Post a Comment