What haven’t I done before?
Made a gratin. I didn’t really know what was meant by ‘gratin’ so I looked it up and it is a technique where an ingredient is topped with a crust of breadcrumbs, cheese and butter. I had some mushrooms and leeks in the fridge and decided this would work nicely with my Sunday roast. It worked well.
Ingredients (serves 4 as part of a Sunday roast dinner):
1 x Large leek, diced
6 x Chestnut mushrooms, diced
75g x Butter, roughly cut into 3
2 x Pieces of gluten free bread (I used Newburn Bakehouse by Warburtons), blitzed into breadcrumbs
1 x Large garlic clove, crushed
Handful parsley, chopped finely
70g x Cheddar cheese, grated
70g x Parmesan cheese, grated
0.5 x Tsp oregano
2 x Tbsp gluten free flour (I used Dove’s)
350ml x Vegetable stock (I put a stock cube into 350ml water)
1 x Zest of lemon
0.5 x Tsp nutmeg
Salt and pepper (to taste)
- Pre-heat the oven to 180 degrees Celsius.
- Melt a piece of the butter in a pan and leave to cool.
- Put the breadcrumbs, garlic, parsley, cheeses and oregano into the pan with the cool melted butter and combine – season well with salt and pepper.
- In a new pan melt another piece of butter. Whisk in the flour 1 tablespoon at a time (you are making a roux – it’s flour and fat combined to thicken sauces) and then add in the stock – whisk for 30 seconds. Bring to the boil and add in the zest and nutmeg. Put to the side.
- In another pan melt the final piece of butter and saute the leeks and mushrooms – season with salt and pepper. Cover after 3 minutes with greaseproof paper to help the vegetables cook in their own steam and juices – cook for 10 minutes.
- In an ovenproof dish spread the mushrooms and leeks evenly, pour over the sauce and then cover with the deliciously cheesy crumb mix.
- Bake for 15 minutes until golden brown.