News
City Life - 19th February - Recipes by John Branagan -Cauliflower and three Cheese Pot Pie
Thu 19th Feb 09 - 21:58
Cauliflower and three cheese pot pie
Comfort food is what’s needed; tasty, heart-warming and substantial dishes that are simple and satisfying to cook.
This recipe, derived from The Grill’s ever-popular version of chicken pot pie, fits the bill with its rich indulgent flavours.
Puff pastry is difficult and time consuming to prepare at home so make use of the good quality packet varieties available in the shops.
Using a floured rolling-pin, on a dry, lightly floured surface, roll out the pastry to a depth of about 5mm; a little thicker than usual in order to produce a lid that is nicely risen.
Sometimes, cracks develop along the fold lines in the pastry.
If this happens simply rub the cracks with a little water using your fingertip and press the cracks together before continuing.
Remember to turn the pastry as you roll it as following in only one direction can cause it to shrink.
Cut out each lid on the generous side allowing a little extra pastry to overlap the dishes: this helps to provide a good seal.
Grill On The Alley has a fabulous drinks list that covers everything from pre-dinner aperitifs to a wide variety of postprandial digestifs, it also includes a number of specially chosen beers and ciders, some of which are presented in larger bottles that are perfect for sharing.
From this “Pour Deux” menu, food and drink writer Russ Otterwell has chosen the multi-award winning Duvel; a strong golden ale.
You will find an increased selection of beers and wines in our monthly changing list of drinks specials.
Ingredients (serves four)
500ml Mornay sauce
60 small cauliflower florets
Gorgonzola cheese – diced into 32x1cm cubes
Puff pastry
Chopped parsley
Salt
Pepper
1 egg
For the mornay sauce
500ml Bechamel sauce
100g Mozzarella cheese
75g Parmesan cheese
1 tsp English mustard
5 tsp Worcester sauce
Salt and pepper to taste
Method
In a saucepan, warm through the béchamel sauce over a moderate heat.
Add the mustard and Worcester sauce and mix in. Add both cheeses, melt thoroughly, then season to taste. Steam the cauliflower for three minutes until hot, lightly season.
Place the hot florets into a mixing bowl, add the hot mornay sauce, chopped parsley and check seasoning.
Add the Gorgonzola pieces and gently fold in.
Place the mixture into a 12cm pie dish, cover with pastry lid and seal well.
Brush the pastry with beaten egg, place on metal baking sheet and cook in a hot oven (200-250C) until crisp and golden.
Published: Thu, 19 February, 2009
