Leek and cauliflower cobbler
In this dish the lightly cooked
vegetables retain a good crisp texture, the sauce is easy to prepare,
and the scone topping provides a tasty and wholesome finish.
INGREDIENTS
-
10ml (2 tsp) sunflower oil
-
1 medium leek, diced
-
450g (1 lb) cauliflower, divided into
florets
-
For the sauce
-
15g (1/2 oz) margarine
-
15ml (1 tbsp) whole wheat flour
-
300ml (1/2 pint) skimmed milk
-
1 bay leaf
-
2.5 ml (1/2 tsp) grated nutmeg
-
5ml (1 tsp) mustard powder
-
For the topping
-
75g (3 oz) whole wheat flour
-
75g ((3 oz) cornmeal
-
7.5ml (1.5 tsp) baking powder
-
2.5ml (1/2 tsp) salt
-
5ml (1 tsp) caraway seeds
-
2.5ml (1/2 tsp) mustard powder
-
1 egg
-
150ml (1/4 pint) milk
-
15ml (1 tbsp) olive oil
-
50g (2 oz) Cheddar cheese, grated
Method
-
Put the oil in a medium dish and cook for
1 min. 600W (30 secs. 700W. 1 min. 500W). Add the leek and cauliflower,
cover and cook for 4 mins. 600W (3 mins. 700W; 5 mins. 500W). Leave to
stand.
-
For the sauce, put the margarine in a
600m1 (1 pint) jug and cook for 1 min. 600W (30 secs. 700W; 1 min
500W). Add the flour and cook for 30 secs. Pour in the milk, stirring
well. Add the bay leaf and spices then cook for 2 mins. 600W (1.5 mins.
700W; 2.5mins. 500W), stirring every 30 secs. Season well, then mix
into the vegetables.
-
For the topping, mix the whole wheat
flour, cornmeal, baking powder, salt and spices together.
-
In a separate jug, beat the egg
thoroughly, then add the milk and olive oil. Pour the mixture over the
dry ingredients and mix to a stiff dough. Add the cheese. Roll out the
dough and cut into 2.5cm (1 in) rounds about 1cm (1/2 in) deep.
-
Put the vegetables and sauce in a medium
dish and cover with the scone rounds. Cook for 5 mins 600W (4 mins.
700W; 6 mins. 500W), then brown under a preheated conventional grill.
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