Adelaide summer has started early this year and we have already had some mid to high temperatures. Salads of some kind or another will play a huge role on my menus in the next few months but i am avoiding peaking too early!!!
I've been playing around with ingredients that combine well together in a dish that you wouldn't consider too heavy at this time of year. Something light yet satisfying and this is the combination I came up with. Team this with a green salad, some lightly cooked asparagus or a dish of green beans and you have a very quick and easy meal that will satisfy the taste buds as well as the wallet.
Cauliflower, Leek and Fennel Gratin
Ingredients
1 cup sour cream
2 small leeks finely sliced
2 cloves garlic minced
small bulb of fennel sliced using a mandolin
1/4 cauliflower, cut into florets
1/4 tsp freshly grated nutmeg
2 cups fresh breadcrumbs
1/2 cup Parmesan cheese
salt and pepper
2 tbls flat leaf parsley, chopped
1/4 cup milk
1/4 cup white wine
1 tbls olive oil
1 tbls butter
This made 6 little gratins but you could make just one big one.
- Combine the breadcrumbs with the chopped parsley and 1/4 cup of Parmesan cheese and set aside.
- In a large pan heat butter and oil, add fennel, garlic and leek and continue to cook on a low heat for 5 - 10 minutes until the leek starts to brown.
- While the leeks are cooking, either steam or microwave the florets of cauliflower until they are barely cooked. 2- 3 minutes in a steamer/25 seconds microwave.
- Add white wine and cauliflower to leeks and cook for 5 minutes. Add salt, pepper and nutmeg to taste. Take off the heat and mix in parsley, sour cream and remaining Parmesan.
- Spoon this into greased dishes/pie plates and cover with a sprinkling of the reserved breadcrumbs and Parmesan mixture.
- Cook in a preheated fan forced oven 180º/370º for approximately 25 - 30 minutes until the topping is golden. Serve immediately.
No comments:
Post a Comment