| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Cook 2, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 400 | g | Bacon joint |
| 1 | Cauliflower, cut into small | |
| florets | ||
| 115 | g | Butter, plus 2 tbsp butter |
| A little icing sugar | ||
| 1 | Potato | |
| 2 | T | Vegetable oil |
| 1 | T | Tomato puree |
| 1/4 | Beef stock cube | |
| 125 | Red wine | |
| 1 | T | Chopped fresh parsley, plus |
| 1 | Sprig fresh parsley to | |
| garnish | ||
| 2 | T | Plain flour |
| 300 | Milk | |
| 150 | Double cream | |
| 1 | pn | Ground nutmeg |
| 2 | T | Olive oil |
| 1 | Leek | |
| 115 | g | Cheshire cheese, grated |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Cut half the bacon into thin slices and cut the remainder into thin, julienne strips. 2 Cook the cauliflower in a pan of boiling salted water until just tender and drain. Heat 55g/2oz butter in a roasting pan. 3 Add the cauliflower florets, stir, sprinkle over a little icing sugar, and place the roasting pan in the oven for about 10 minutes, or until the cauliflower is golden brown. 4 Cut the potato into very thin slices using a mandolin, arrange on a plate and sprinkle over some salt. Leave to stand for a few minutes, brush off the salt and use kitchen paper to dry off any excess liquid. 5 Heat the vegetable oil in a large frying pan. Arrange the overlapping slices of potato in the pan to make a circle. Cook for six minutes, or until golden brown on the base. Carefully turn over and cook the other side until golden. 6 For the Stock: Place 150ml/ 1/4 pint boiling water in a pan with the tomato puree, stock cube and red wine. Boil and simmer rapidly to reduce by about half. 7 Heat 25g/1oz butter in a frying pan. Add the bacon slices and cook for three minutes on each side, until cooked through. Carefully tip the excess fat out of the pan, add the hot stock, chopped parsley and 25g/1oz butter, boil and simmer for three minutes. 8 Season, spoon onto a plate with the cauliflower, garnish with the parsley sprig and serve with the potato. 9 For the Gratin: Preheat the grill to high. Place 2 tbsp butter, plain flour, milk and cream in a pan and boil, whisking continuously to thicken. Stir in the ground nutmeg and season. 10 Heat the olive oil in a frying pan and cook the bacon julienne for a few minutes until browned and cooked through. 11 Quarter the leek lengthways, leaving it attached at the root and wash well. Place the leek in a pan of boiling water, simmer for three minutes and drain. 12 Halve the leek, place in a shallow ovenproof dish and top with the sauteed bacon. Pour the sauce over the top, sprinkle over the cheese and place under the grill until the surface is golden brown. Converted by MC_Buster. Per serving: 1107 Calories (kcal); 97g Total Fat; (80% calories from fat); 22g Protein; 32g Carbohydrate; 206mg Cholesterol; 1054mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1939
Calories From Fat: 1532
Total Fat: 172g
Cholesterol: 314.9mg
Sodium: 2010.1mg
Potassium: 1387.5mg
Carbohydrates: 55.9g
Fiber: 5.6g
Sugar: 3.6g
Protein: 45.1g