Can you
believe it is time for another recipe?
Quickest four weeks this year!
What's on
the menu this month? Well, I am sure
many of you know the basics of this one, but remember the trick from YAM's side
is the OnePot1der; the rice cooker which does everything else too! How to prepare a gratin dish in a single
'pan'? It goes like this…
YAMs MIXED VEG IN HERBY CHEESE SAUCE
I used a
cup of cauliflower florettes, a cup of broccoli florettes and half a cup of
fresh peas**
That was
more than sufficient for a single person, indeed would do two if used as an
accompaniment to, say, some grilled fish, or a vegeburger.
I first
boiled the veges until just tender (I like a bit of texture left in 'em - but
it's up to you). I keep the water only
just over the veges so as not to drown them and to ensure the remaining liquid
is sufficiently infused with their flavour.
Strain
off the resultant stock (should be at least a cup, perhaps a little more). Reserve the veges to side and replace pan on
warm plate with a 'dod' of butter (that's Scots for anything from a teaspoon to
a spadeful… take your pick as to how rich you like your sauce - I go the 2
teaspoons - cos that's all I got here chaps).
As the
butter melts, stir in the requisite amount of plain flour. This is generally around the tablespoonful,
but can be less if you prefer more liquid, gravy-like sauce. Be careful it doesn't burn, but should be
well cooked into the butter. Now add
back the stock, stirring as you go. By
this time, (she now thinks to mention…..meno, remember!), you'll have grated
around 2 ozs/50grm of herby cheese. I
use a lovely herbed Edam - but go for your life. Stilton would be yum.
This
should now be added to the pot. After adding cheese, adjust seasoning to taste. If sauce getting too thick, use a little milk to thin it out… Finally add back the veges
and ensure a full dousing before serving.
I ate it
just like this with a bit of wholemeal bread.
It was good. Very, very
good. It also proved that camping can be
fun^^. Did you wonder why I put ** up
there? Well, here the peas are only sold
in the pod. How exciting. The little girl pinching from the pea vine
came out in me. I ADORE hulling
peas. Something therapeutic about
it. It is a rule that the ones which
escape the bowl must be executed directly.
On the tongue of the executioner.
What? Peas have a life too! Aur Khanna.
^^ did
you wonder about these also? Okay so
technically being within four walls, a floor and a ceiling doesn't constitute
camping per se, but ashram living kinda sorta does…
Looks and seems yum, yam. Thank you. Good to see "net" prob sorted out.
ReplyDeleteMmm, does sound good. I love fresh peas. The thought of them always reminds me of my grandmother's garden, where my brother and I thought we were eating peas unbeknownst to Grandma. Ha! She could see us from her kitchen window, but we didn't realize that until we grew tall enough to see out the window.
ReplyDelete(That was Grandma Davies. She was a Fraser from near Aberdeen.)
K
yummy ...
ReplyDeleteHari OM
ReplyDeleteMahal - the boys would love this dish I think! - net stuffs still a bit hickory dickory.. but getting through.
Kay - oh that wonderful feeling of garden "scrumping"!! A Fraser? Worthy blood in your veins then dear &*>
Krishna - it is!!!
Good gravy woman! Cooking flour in butter? You're making a roux! I had no idea this was used in subcontinental cuisine! It looks nice, though I'd prefer chickpeas (chana?) to green peas (muttur?) ;) ) Indigo x
ReplyDeleteHari Om
ReplyDelete...a roux indeed, she said ruefully. And no it's not - this is a variation on my ma's Scottish Sunday night dinner. &*>
Don't worry, there's plenty of chana and muttar dishes still to come. xx