1 large onion, chopped
2 tbsp (1 oz) 25 g butter
1/3 cup (50 g) plain flour (All purpose)
425 ml (15 fl oz) milk
350 g (12 oz) cockles, fresh
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
salt and freshly ground black pepper
1 lb (450 g) potatoes, cooked
4 tbsp cream or top of the milk
2 oz (50 g) cheese, grated
2 tbsp fresh breadcrumbs
2 tbsp (1 oz) 25 g butter
1/3 cup (50 g) plain flour (All purpose)
425 ml (15 fl oz) milk
350 g (12 oz) cockles, fresh
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
salt and freshly ground black pepper
1 lb (450 g) potatoes, cooked
4 tbsp cream or top of the milk
2 oz (50 g) cheese, grated
2 tbsp fresh breadcrumbs
method
1. Fry the onion in the butter until soft and transparent.
2. Stir in the flour and remove from the heat.
3. Slowly blend in the milk.
4. Return to a medium heat and stir continuously until the sauce thickens, then allow to cook for 2 minutes.
5. Add the well rinsed cockles, parsley, chives and seasoning.
6. Put into an ovenproof dish.
7. Mash the potatoes, mix well with the cream and spread over the cockles.
8. Sprinkle the cheese and breadcrumbs on top of the potato and bake in the oven Gas mark 6, 400°F (200°C) for 20 minutes, until heated through and golden brown on top.
2. Stir in the flour and remove from the heat.
3. Slowly blend in the milk.
4. Return to a medium heat and stir continuously until the sauce thickens, then allow to cook for 2 minutes.
5. Add the well rinsed cockles, parsley, chives and seasoning.
6. Put into an ovenproof dish.
7. Mash the potatoes, mix well with the cream and spread over the cockles.
8. Sprinkle the cheese and breadcrumbs on top of the potato and bake in the oven Gas mark 6, 400°F (200°C) for 20 minutes, until heated through and golden brown on top.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
