Archive for the ‘Gruyere’ Category

Creamy Haddock with Broccoli (Hairy Bikers)

December 16, 2013

Creamy Haddock with Broccoli (Hairy Bikers)

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Winter Veg Macaroni Cheese

September 25, 2013

Winter Veg Macaroni Cheese

Gratin Dauphinois (Felicity Cloake)

April 12, 2013

Serves 6
750g waxy potatoes
250ml double cream
100ml whole milk
2 small cloves of garlic, crushed
Nutmeg, to grate
Butter, to grease
50g gruyère, grated

Peel the potatoes and cut into thin slices using a food processor or mandoline.

Put the cream and milk into a large pan along with the garlic and a good grating of nutmeg, and bring to the boil over a medium-low heat. Season and add the potatoes, then turn down the heat and simmer gently for about 10 minutes until they are softened, but not cooked through.

Meanwhile, grease a gratin dish with butter, and heat the oven to 160C/gas mark 3. Pour the potatoes into the dish and spread them out. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle the cheese on top, and bake for a further 10-15 minutes until browned and bubbling. Allow to cool slightly before serving.

Beef and Ale Stew with Cheesy Croutons

March 19, 2013

Beef and Ale Stew with Cheesy Croutons

May 17, 2012

Leek Celery and Gruyere Gratin

May 1, 2012

Onion Soup (Heston Blumenthal)

April 26, 2012

French Onion Soup

April 13, 2012

Serves 4 as a starter

80g butter, plus a little extra for the toasts
4 onions, peeled and thinly sliced
1 tbsp plain flour
3 sprigs thyme, leaves picked
1 tbsp balsamic vinegar
400ml medium cider
600ml good-quality beef stock
Dash of calvados or other brandy
8 slices of baguette
1 clove of garlic, halved
100g Gruyère, grated

1. Melt the butter in a large, heavy bottomed pan over a low heat. Add the onions, season and cook, stirring regularly, until caramelised and deep brown. (Once they’ve softened, you can turn up the heat a little, but keep an eye on them.) This will probably take between 90 minutes to 2 hours, depending on your nerve.

2. Stir in the flour and thyme and cook for a couple of minutes, stirring, then add the vinegar and a third of the cider, stirring and scraping all the brown bits from the bottom of the pan. Whisk in the rest of the cider and the stock, and bring to the boil. Simmer for about an hour. Meanwhile, heat the grill and rub the baguette slices with the cut side of the garlic clove. Brush with melted butter, and toast on both sides.

3. Add the brandy to the soup and check the seasoning. To serve, ladle into ovenproof dishes and top with 2 croutons and a mound of cheese. Grill until golden, then serve immediately.

Braised Chicken with Sherry and Cream (Heston Blumenthal)

April 4, 2012