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.)
This isn’t finished, probably won’t ever be finished, but here is a version of Mac & Cheese that I like, that other people have tasted and enjoyed. It is according to my notes, attempt no. 131 at making Fred Smith’s (from his days at Ad Cod), Mac & Cheese.
600g macaroni raw weight
70g plain flour
6g English mustard powder
1g smoked paprika
500g whole milk
260g strong cheese grated (something nice and old)
40g cider vinegar
30g frenchs mustard
3 egg yolks
50g butter to finish
Sea salt and black pepper to finish
Breadcrumbs and cheese to finish
100ml cream also to finish
Cook the macaroni in boiling salted water for one minute less than the pack instructions, drain and refresh in cold running water. Warm the milk over a medium heat stirring occasionally until it’s almost unomfortable to dip a finger in.
Melt the butter in a large pan on a medium heat. In a small bowl mix the flour, mustard powder, turmeric, paprika & salt. Add this to the butter and stir until it’s well combined and starts to sizzle. let this mixture cook for about 5 minutes, stiring constantly.
Gradually add the warm milk, stiring all the time. Once all the milk is added keep stiring until the sauce comes close to boiling and gets very thick. Add the cream and cheese and stir until the cheese has melted. Take the sauce off the heat and stir in the vinegar, French’s mustard and the marscapone. When the marscapone has dissolved into the sauce, fold in the remaining butter and egg yolks. Transfer the sauce to a clean pan or bowl, lay a piece of cling film over the surface of the sauce and leave to cool.
When you’re ready to build the Mac & cheese, mix the part cooked macaroni into the cheese sauce and pour into a suitably large oven dish. Sprinkle over breadcrumbs (preferably toasted sourdough crumbs) and cheese and the remaining 100ml cream. Season with salt and pepper and bake in the oven on 180 degrees for 22 mins. Rotate the dish if it’s browning unevenly and drop the oven temprature buy 20 degrees if it’s colouring too quickly.