| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Schwartz, Schwartz1 | 4 | servings | |
INGREDIENTS
| 1 | lg | Cauliflower – cut into florets |
| 2 | oz | Butter; (50g) |
| 2 | oz | Plain flour; (50g) |
| 1 | pt | Milk; (600ml) |
| 3 | ts | Schwartz Dill Weed |
| 1/2 | ts | Schwartz Season All |
| 1/4 | ts | Schwartz Ground White Pepper |
| 4 | oz | Lean cooked ham/bacon – chopped; (100g) |
| 4 | oz | Red Leicester cheese – grated; (100g) |
| 1 | 11 ounces ti sweetcorn – drained; (optional) (325g) | |
| 1/2 | oz | Butter; (15g) |
| 2 | oz | Fresh white breadcrumbs.; (50g) |
INSTRUCTIONS
GARNISH Cook the cauliflower in salted water for 5 - 10 minutes. Drain and keep warm. To make the sauce, melt the butter and stir in the flour. Cook over a gentle heat for 1 - 2 minutes. Remove from heat and blend in the milk. Bring to the boil, stirring continuously and simmer for 1 minute. Add the Dill Weed, SeasonAll, Pepper, ham cheese and the sweetcorn, if using. Gently heat through. In a separate pan, melt the butter, stir in the breadcrumbs and fry until golden brown. Place the cauliflower in a serving dish. Pour over the sauce and sprinkle over the breadcrumbs. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”