This dish was first cooked for me by my girlfriends mother, and it is absolutely amazing. I’ve always been a huge fan of cauliflower cheese but this is streaks ahead. It’s great with a Sunday roast, bangers and mash or even steak! When it’s cold I sometimes eat it on its own. Here’s how to make it:
Half a Cabbage
2 Celery Stalks
Handful of Breadcrumbs or Garlic Breadcrumbs for maximum flavour
Sprinkle of Parmesan
Handful of Flour
Tsp. English Mustard
Knob of Butter
Handful of Grated Cheddar (or other cheese)
First you want to roughly chop your vegetables, just be really random and don’t worry about bits being bigger than others it’s a home-made, rustic dish. Now it’s time to cook the vegetables; pour some boiling water into a pan, along with the vegetables, and simmer for 10-15 minutes. You don’t want the vegetables to be too soft!!
Whilst the vegetables are cooking, it’s a great time to make the white sauce. If you know how to make a white sauce you can skip to the next bit. In a saucepan, melt the butter and add the flour and mix together to form a light brown paste. Now slowly add the milk a little at a time, whisking as you pour. This will allow the sauce to gradually thicken, now add the mustard and stir in the cheese.
If the vegetables cook before you’ve finished the white sauce, simply drain them and leave to cool. You will want to do this anyway to allow some of the moisture to evaporate away.
Now simply mix the white sauce with the vegetables and place into a baking dish. Season with salt and pepper, sprinkle over some parmesan and garlic breadcrumbs (recipe coming soon!).
Cook in the oven at 180oC for 30-40 minutes. Allow to cool for a couple of minutes, serve and a enjoy!
If you don’t have both celery and leek just replace one with the other. You can also add some bacon or pancetta for a real taste sensation, a touch of nutmeg can go a long way too.
Let me know what you think to this recipe in the comments section below or via my Facebook page.
Until next time… that’s a Shaw Thing.