Category: Sauces

Back when we had a glimmer of Summer – this selection of cheeses, GG sourdough crackers, roasted aubergine, baba ganoush, beetroot hummus with flowering time was a real hit!

Three cornered leeks are a wild foraged food type which are found in season right now they get their name from the distinct three corners on the leaves. Luckily I have these located in my garden, if not you can get these from a local forager or if you cannot find this normal leek will give a more subtle undertone. 

Your Cauliflower Florets:

1. To begin your cauliflower cheese first prepare your cauliflower for this recipe I used two large cauliflower’s. Wash and then peel back the outer leaves using a paring knife, cut your cauliflower into florets. For the core and outer leaves slice thinly and cook alongside the cauliflower as they are equally as delicious. 
2. Blanch your cauliflower in boiling salted water till just al dente 5-6 minutes and then refresh in ice-cold water as this stops the cooking process.
3. Place your cauliflower into a large oven-proof dish and reserve in the fridge till required later on in the process. 
4. At this point top your cauliflower with the three cornered leeks a little goes a long way so if you love their flavour add more. Once you have a nice even covering ensuring that everyone will have taste. 

The Gourmet Gent Mornay:

Start with a Béchamel:

• 200 grams of plain flour
• 200 grams of softened butter 
• 1 litre of milk 
• 1 sliced shallot
• 2 garlic cloves
• 2 bruised bay leaves
• white peppercorns

1. To begin place a medium saucepan onto the heat with your one litre of cold milk along with one sliced shallot, 2 crushed garlic cloves, 2 bruised bay leaves, white peppercorns toasted. 
2. Allow your milk to come to a boil, allow to infuse for around 1 hour. 
3. Once your milk has infused, pass through a sieve and a decant into a Pyrex jug.
4. Begin your roux in a medium saucepan, melt your butter, then add in your plain flour and allow to cook out a little.
5. Whisk with a balloon whisk and ensure that you cook out the flour otherwise the béchamel will just taste of flour. 
6. Once the roux looks like dry sand, add in your milk in a steady stream and allow to create your béchamel. 
7. Carry on adding your milk till you have a thick a beautiful béchamel, season with a pinch of sea salt and white pepper.
8. To test that the béchamel is ready, use a teaspoon draw a line using your finger if the line holds then your béchamel is ready. 
9. Allow to cool in the pan till the béchamel is required later on in the process. 

Now to transform this basic béchamel to a mornay sauce…

1. Add two heaped teaspoons of whole grain mustard as this gives the sauce fire and a little heat and good handful of grated cheddar, ensure to use a rich and crumbly cheese for this. 
2. Once your mornay sauce is ready spoon the sauce over the cauliflower and three cornered leeks, ensure to cover them all.
3. I recommend removing your dish at least 30 minutes before as this allow the dish and the cauliflower to come to room temperature. 
4. Place into a pre-heated oven at gas mark 6 to gently warm through for at least 30 minutes once the contents is piping hot add some more grated cheddar over the top of the cauliflower cheese and colour either under the grill or with your oven set to high. 
5. Once bubbling and golden remove from the oven and enjoy with a hunk of artisan sourdough with salted butter.