Recipe for Fanny's Cheesey Delight
Serves 4 as side dish, 2 as main course
1 large cauliflower
Remove the leaves from the cauliflower, divide the curd into florets and wash thoroughly.
Chop the onion very finely. Melt the butter in a heavy-based saucepan over a low flame and fry the onion until it begins to soften but do not let it brown. Stir in the flour and cook for one minute.
Now stir in the milk, a little at a time. When the mixture is just runny enough to run off a spoon, stir in about 1 tbsp of mustard and season well with ground black pepper. Now add the cheese in small (1/2") pieces, stirring thoroughly to prevent the sauce from burning.
Cook the cauliflower, either for 6 minutes in an 850W microwave or for 8-10 minutes in boiling water. Drain well and keep warm.
Keep adding milk to the sauce until it is slightly thicker than you think it ought to be - the remaining moisture in the cauliflower will thin it a little.
Put the cauliflower florets in an ovenproof dish, pour the sauce over and place under a moderate grill for 2-3 minutes to brown the top. Serve immediately with sausages, grilled meat or Toad in the Hole.
Note: As a variation, fry four finely-chopped rashers of smoked streaky bacon with the onion, before adding the flour. You may need a little more butter for this.
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