This was one of the starters at Lucs Burger Club, it’s kind of halfway between a Welsh rarebit and cauliflower cheese.
– 300g cooked and puréed cauliflower still warm
– 300g grated medium strength cheese (I like puur brabander which is nice and nutty)
– 2 egg yolks
– 2 tsp Dijon mustard
– 1/8 tsp nutmeg
– 1/8 tsp white pepper
– thick slices of sourdough bread
Fold the cheese into the still warm purée, fold in the mustard, nutmeg and pepper, adjust seasoning if necessary. Stir in the yolks and keep at room temperature until you’re ready to cook.
Toast the sourdough bread under a hot grill. Spread the cauliflower mixture to a thicknes of 7-10mm and return to the hot grill until bubbly and well browned.
Infinitely customisable thick cheesy nacho sauce that’s not too starchy or heavy… You can choose any kind of cheese you like, but I prefer a blend of strong hard cheese and something mild like emmental which seems to keep the sauce stringy!
- 100g grated hard cheese, a blend of your own choice around
- 5g cornflour/corn starch (you can thicken the sauce or thin it by adjusting this up or down a few grams)
- 5g Colemans mustard powder
- 5g turmeric
- 2g black pepper
- 175g evaporated milk (koffiemelk in NL)
fresh chilli, coriander, onions, garlic, smoked paprika etc etc
Whisk the cornflour, mustard, turmeric and black pepper into the evaporated milk in a pan. Add the cheese and stir over a medium heat for around ten minutes until the cheese has melted. The sauce should be nice and hot and smooth. If you’re adding extras do it now and let the sauce come back up to temprature before serving.
Pour over hot nacho chips (or indeed regular chips. Or anything.)
Onion soup from three ingredients; onions, water, salt. It’s not only possible but absolutely worth the six hours it takes to make. The finished soup is clear, dark, sweet and rich, with tiny slivers of onion floating in it. Best served with a giant sourdough crouton topped with cheese and grilled.
For two people:
- 8 large onions peeled and sliced into half moons
- Thick slice of sourdough
- Nice melty cheese like Gruyere
In a high sided pan on a low/medium heat, fry the onions with a lid on for around an hour, stiring every five minutes. During this first phase the water will render out of the onions and they will gently stew in their own juices. The juices will be almost gone after an hour.
Drop the heat to low, leave the lid halfway on the pan and continue cooking for another two hours, stiring every twenty minutes.
After the third hour the onions will start sticking to the pan and caramalising. Drop the heat the the lowest setting and continue to cook for another two hours, stiring every twenty minutes.
The onions will eventually be very dark brown, about 10% of their original volume and extremely sweet. Pour in a liter of water and bring to a gentle simmer. Start seasoning the soup with salt, a little at a time over a thirty minute period and keep tasting until you’re happy with the flavor.
The soup is now finished. You could go nuts and add some black pepper. You may find the soup a little sweet from the caramalisation on the onions, you can fix this with a tablespoon of red wine vinegar.
To finish the dish cut the sourdough to about the size of your serving bowl and toast on both sides. Pour the soup into the bowls, top with the toast and then the melty cheese. Put the bowls under a hot grill for 2-3 minutes until the cheese is bubbly and brown.