1 small cauliflower
3 oz (90 g) fine fresh white breadcrumbs
pinch bicarbonate of soda
1 medium-sized onion
5 eggs
2 oz (60 g) grated Gruyere or Emmenthal cheese
9 fl oz (240 ml) milk
2 1/2 oz (75 g) butter
nutmeg salt and white pepper
Serve with: fresh tomato sauce
3 oz (90 g) fine fresh white breadcrumbs
pinch bicarbonate of soda
1 medium-sized onion
5 eggs
2 oz (60 g) grated Gruyere or Emmenthal cheese
9 fl oz (240 ml) milk
2 1/2 oz (75 g) butter
nutmeg salt and white pepper
Serve with: fresh tomato sauce
method
1. Preheat the oven to 325°F (170°C) mark 3.
2. Lightly oil the inside of a 2 1/4 - 2 1/2 Pint (1.4 litre) souffle dish and sprinkle all over with the breadcrumbs, tipping out any excess.
3. Bring a large saucepan of salted water to the boil, adding a pinch of bicarbonate of soda or a cube of white bread to prevent the usual rather unpleasant cooking smell. Prepare and wash the cauliflower, divide it into florets and the lower stalks into fairly small pieces.
4. Boil for about 13 minutes or until tender; drain well. You well need just over 1 lb (500 g) cooked cauliflower for this dish; place it in a large mixing bowl and crush finely with a potato masher or fork.
Peel and chop the onion finely and cook for about 10 minutes or until soft but not browned in 1/2 oz (15 g) butter, stirring frequently with a wooden spoon.
5. Scrape this out of the pan into another mixing bowl and season with salt, freshly ground white pepper and nutmeg.
6. Break the eggs into the bowl and beat lightly. Stir in the cheese and 2 oz (60 g) of the breadcrumbs.
7. Bring the milk to the boil with 2 oz (60 g) of the butter and then add in a thin stream to the egg mixture, beating continuously.
8. Stir in the cauliflower and correct the seasoning. The timbale can be prepared 2-3 hours in advance up to this point and left at cool room temperature, then placed in preheated oven to cook for 35-45 minutes before serving.
9. Fill the souffle dish with the mixture, sprinkle the remaining breadcrumbs on the surface and bake for 35-40 minutes or until a skewer pushed deep into the timbale comes out clean and dry. Leave to stand and settle for 10 minutes before unmoulding on to a heated serving plate.
10. Pour a little of the sauce over the timbale (substitute a cheese sauce if wished).
11. This is delicious served with peas mixed with small pieces of cooked ham or bacon.
2. Lightly oil the inside of a 2 1/4 - 2 1/2 Pint (1.4 litre) souffle dish and sprinkle all over with the breadcrumbs, tipping out any excess.
3. Bring a large saucepan of salted water to the boil, adding a pinch of bicarbonate of soda or a cube of white bread to prevent the usual rather unpleasant cooking smell. Prepare and wash the cauliflower, divide it into florets and the lower stalks into fairly small pieces.
4. Boil for about 13 minutes or until tender; drain well. You well need just over 1 lb (500 g) cooked cauliflower for this dish; place it in a large mixing bowl and crush finely with a potato masher or fork.
Peel and chop the onion finely and cook for about 10 minutes or until soft but not browned in 1/2 oz (15 g) butter, stirring frequently with a wooden spoon.
5. Scrape this out of the pan into another mixing bowl and season with salt, freshly ground white pepper and nutmeg.
6. Break the eggs into the bowl and beat lightly. Stir in the cheese and 2 oz (60 g) of the breadcrumbs.
7. Bring the milk to the boil with 2 oz (60 g) of the butter and then add in a thin stream to the egg mixture, beating continuously.
8. Stir in the cauliflower and correct the seasoning. The timbale can be prepared 2-3 hours in advance up to this point and left at cool room temperature, then placed in preheated oven to cook for 35-45 minutes before serving.
9. Fill the souffle dish with the mixture, sprinkle the remaining breadcrumbs on the surface and bake for 35-40 minutes or until a skewer pushed deep into the timbale comes out clean and dry. Leave to stand and settle for 10 minutes before unmoulding on to a heated serving plate.
10. Pour a little of the sauce over the timbale (substitute a cheese sauce if wished).
11. This is delicious served with peas mixed with small pieces of cooked ham or bacon.
serving amount
serves 6.
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.
