Cauliflower au gratin

My son does not like cauliflower so he says. After trying this he had second and third helpings think I have converted him.

1 x Large Cauliflower

Break the cauliflower into large sized florets, place in a pan and cover with cold water bring to the boil turn down the heat cover and simmer for around 10 minutes until just tender, strain cauliflower and put into cold water to cool down. When cool remove florets from water and drain well and set to on side.

Cheese sauce recipe

900ml x Full Cream milk

2 x Small onions peeled and quartered

2 x small Bay leaf

1 x Teaspoon black pepper corn

50g x Butter

50g x Plain flour

150g x Grated Cheddar cheese

100g x Parmesan cheese

Pinch of ground nutmeg

Salt and pepper to taste

2 x Tablespoons dry white breadcrumbs

Put the milk, onion, bay leaf and peppercorns in a pan bring just to boiling point take of the heat before the milk starts to rise, cover and leave milk to infuse for 30 minutes. Strain through a sieve into a jug set to one side (discard onion, bay leaf & peppercorns)

To make the cheese sauce

Melt the butter add the flour and stir well cook for 1 minute, take off the heat and gradually whisk in the infused milk, season with salt, pepper and nutmeg. Place back on the heat and bring the sauce to a boil whisking all the time, reduce the heat and simmer gently for 5 minutes stirring occasionally until a smooth  thick sauce. Mix the cheddar cheese and Parmesan together reserve 4 tablespoons for the topping and put the rest into the sauce stirring until the cheese has melted. Remove from heat. Spread the bottom of an oven proof dish with a thin layer of the sauce. Add the cauliflower in an even layer, Cover the cauliflower with remaining sauce. Mix the breadcrumbs with the reserved cheese and sprinkle over the top of the cauliflower. Bake in a pre-heated oven 200c/Gas Mark 6 for 25-30 minutes.

Slow roast leg of Lamb

                                                      SLOW ROAST LEG OF LAMB

This recipe is absolutely delicious I cooked this for my family and friends and had a fantastic response from them, well worth the effort for special people. Served with roast potatoes, veg with rich lamb gravy.

For Lynne and Gary Hope you enjoy, will put the Cauliflower cheese on later x

Ingredients

1 x 2kg Leg Lamb

10 x Garlic cloves peeled and left whole

2 x Red onions quartered

5 x Large Carrots peeled and chopped into large chuncks

500ml x Lamb stock

500ml x Beer

10 x black pepper corns

Handful of fresh rosemary or to your taste

Place the Lamb in a deep roasting tin or oven dish add the rest of the ingredients cover with cling film and leave in the fridge to marinate for 12-24 hours turning half way through marinating process.

Remove the cling film, cover the lamb with strong aluminium foil making sure the edges are well sealed Cook in a pre-heated oven 150c/Gas mark 2 for 7 hours.

Remove the lamb and carrots cover and put to one side.

Pour the rest of the ingredients and marinade through a strainer or sieve into a large jug or pan reserve the marinade liquid for the Gravy and discard the rest. If there is more than 600ml of marinade liquid reduce it by boiling it down.

To make the Gravy

50g x Plain flour

50g x Butter

600ml x Marinade liquid

2 x Lamb stock cubes

Salt and pepper to taste

Melt the butter over a low heat stir in the flour and cook for 1 minute, Take the pan off the heat and gradually add the marinade liquid and stock cubes stirring continuously. Return to the heat stirring using a hand whisk until thickened and bubbling, season with salt and pepper simmer on a low heat for 10 minutes. Remove the Lamb from the bone into good size chunks. Put the Lamb and carrots into an oven proof dish, Pour half the gravy over the lamb and cover with foil. (Reserve the rest of the gravy to serve with your meal).

 Put the lamb back in the oven for the last twenty minutes while cooking your roast potatoes.

                                                                           ROAST POTATOES

1.5kg (3lb) x Potatoes (for roasting) King Edwards or Desiree peeled and cut into even large even size pieces

Goose fat, dripping or lard

Salt to taste

Pre-heat the oven to 220c/Gas 7. Place the potatoes in cold water bring to the boil, turn down heat and simmer for around 10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out. Fluff the outside of the potatoes by gently shaking the pan.

Pre-heat a roasting tin with ½ inch of goose fat/dripping or lard until just smoking, carefully tip the potatoes into the fat basting thoroughly. Roast the potatoes for 40 minutes. Pour off most of the fat turn potatoes and season well with salt return to the oven for 20 minutes until golden brown.