1 medium-sized cauliflower
2 tbsp finely chopped parsley
4 slices cooked ham 4 hard-boiled eggs
1 lemon
2 oz (60 g) butter
4 tbsp fine breadcrumbs
5 fl oz (150 ml) soured cream
salt and pepper
2 tbsp finely chopped parsley
4 slices cooked ham 4 hard-boiled eggs
1 lemon
2 oz (60 g) butter
4 tbsp fine breadcrumbs
5 fl oz (150 ml) soured cream
salt and pepper
method
1. Fill a deep saucepan wide enough to take the whole cauliflower half full of water; add salt and bring to the boil.
2. Prepare the cauliflower, trimming off the leaves and the hard remains of the stalk, and cut a deep cross in the base. Rinse the cauliflower thoroughly and place in the boiling water which should completely cover it. (Add a pinch of bicarbonate of soda or a cube of white bread to help prevent a strong smell as it cooks, if wished.) Cover and boil gently for 17-20 minutes or until tender but still firm.
3. Meanwhile, make the sauce: chop the parsely, the ham and the hard-boiled eggs, keeping them separate. Squeeze the juice out of the lemon and strain. Set aside.
4. Melt the butter in a small saucepan, add the breadcrumbs and fry for 1-2 minutes until lightly browned. Stir in the lemon juice and the cream, and remove from the heat. Use two large slotted spoons or a spoon and a slotted ladle to take the whole cauliflower out of the water in the pan; drain as you hold it over the pan and place carefully in a heated serving dish.
5. Make sure the sauce is hot but not boiling, stir in the ham, eggs and parsley, a pinch of salt and plenty of freshly ground pepper. Pour this all over the cauliflower and serve at once on heated plates.
2. Prepare the cauliflower, trimming off the leaves and the hard remains of the stalk, and cut a deep cross in the base. Rinse the cauliflower thoroughly and place in the boiling water which should completely cover it. (Add a pinch of bicarbonate of soda or a cube of white bread to help prevent a strong smell as it cooks, if wished.) Cover and boil gently for 17-20 minutes or until tender but still firm.
3. Meanwhile, make the sauce: chop the parsely, the ham and the hard-boiled eggs, keeping them separate. Squeeze the juice out of the lemon and strain. Set aside.
4. Melt the butter in a small saucepan, add the breadcrumbs and fry for 1-2 minutes until lightly browned. Stir in the lemon juice and the cream, and remove from the heat. Use two large slotted spoons or a spoon and a slotted ladle to take the whole cauliflower out of the water in the pan; drain as you hold it over the pan and place carefully in a heated serving dish.
5. Make sure the sauce is hot but not boiling, stir in the ham, eggs and parsley, a pinch of salt and plenty of freshly ground pepper. Pour this all over the cauliflower and serve at once on heated plates.
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.
