Jamie Oliver’s title, not mine. Yes it’s another recreation from Jamie’s America
The key differences to mine were to add sliced garlic to the roux. This did lend an interesting smoky note to it which I enjoyed, but I didn’t feel adding both cheddar and parmesan did much for it. If I was going to improve on it, some pancetta would be nice and chewy. This is still a work in progress.
This wonderful little creation is a result of a supplement from olive magazine, courtesy of cathyella’s generous subscription present 🙂
There are a number of elements to it, all made separately and then brought together on the tart. Purple sprouting broccoli is blanched for 2 mins and refreshed in cold water to arrest the cooking. Good quality Italian sausages are deskinned and torn into pieces, then fried in crushed fennel seeds until browned. And then a puff pastry square, ready made. I chucked on some cherry tomatoes (Tesco do an amazingly flavourful tin of them), some of the broccoli, some sausage pieces, then a little parmesan and torn-up mozzarella. After 15 or so minutes in the oven for the pastry to brown and rise, I topped it with basil and dressed with balsamic vinegar. Really tasty, and looked the part too.
Utterly unpretentious, and a standby for all American moms, the mac and che’ is immense pleasure in a pot.
For me I boil up some macaroni, then when it’s nearly cooked chuck in broccoli florets and chopped hot dogs for a couple of minutes, so they are all tender at the same time.
Whilst this bubbles away I knock together a roux-based white sauce. That’s butter and flour smooshed together and allowed to form a paste, then when pale add milk until smooth. A bay leaf, a spoonful of English mustard and salt and pepper are added to give some flavour, then cheese grated in until it tastes right.
Then I chuck it all in a pot and bake in an oven until bubbly and brown. Not very spring-like, but pure comfort food.
I made this a while back but just found pictures of it so thought I’d share. I bloody love asparagus, but optimistically I’ll leave it til the season to wax then.
