Cauliflower And Roasted Beetroot In Blue Cheese Sa... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from well-known Aussie chef ,restaurateur and media star ,Karen Martini .A dish for a Sunday brunch with a glass of Pinot to match the strong colour and flavour ! Karen writes for a national daily paper ,has a TV show ,two restaurants ,a husband and two babies -where do these people get their energy ? Read more ??? Ingredients:
2 bunches baby beetroot ,about 10 --golf ball size |
extra virgin olive oil |
sea salt and cracked black pepper |
1 large cauliflower .outer leaves removed |
350ml milk |
350ml chicken stock |
1 bay leaf |
40g butter |
40g plain flour |
100g gorgonzola or strong blue veined cheese of choice |
60g parmesan ,grated |
Directions:
1. Preheat the oven to 180 Cent
2. Wash and trim the beetroot ,leaving a little stem attached or the colour will bleed too much .
3. Line a sheet of aluminum foil with greased baking paper and place beets on the paper.
4. Drizzle over a little olive oiland season with salt and pepper .Wrap up the parcel and seal the edges well ,place in the oven on a baking tray and roast for 1 hour
5. Remove and set aside until cool enough to handle to slip off the skins ,using gloves unless you like red hands for a few days !
6. Increase the oven to 220 C.
7. Place the whole cauliflower in a large pot of lightly salted boiling water and cook until tender ,about 8 mins Remove and set aside .
8. In a small saucepan ,simmer the milk with the chicken stock and bay leaf over low heat .
9. Meanwhile we make a roux .
10. Melt the butter in a medium saucepan ,Then add the flour and mix well with a wooden spoon to form a paste .
11. Cook for 1 minute .
12. Remove from the heat .
13. Gradually pour in the milk mixture ,whisking and stirring to smooth out any lumps .
14. Return to the low heat and cook for 3 minutes to cook out the flour taste .Stir constantly during this stage to prevent lumps .
15. Remove from the heat and add the gorgonzola and parmesan ,mixing well again .
16. Slice the cauliflower thickly lengthways and lay in a greased baking dish12ins by 8ins .
17. Top with the beets and spoon over the cheese sauce .
18. Bake for another 20 to 30 mins in the hot oven until golden and bubbling .
19. Serve immediately matched with a Pinot Noir to compliment the robust earthy flavours .
20. A wonderful luncheon dish but could do well next to some game like hare ,rabbit , duck or venison.
21. Brilliant colours .
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