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This is a great side dish or it would also make a nice vegetarian dish. I served this as a side to some steaks I cooked and it went really well. My hubby loves cauliflower cheese and this has now become his new favourite. It all goes together really well and we loved the addition of the egg and croutons. If you would like to read more reviews on this one or view more photos please click here.
Ingredients
1 Medium cauliflower, chopped into florets
1 Medium onion, sliced
2 Eggs, hard-boiled, peeled and chopped
3 Tablespoons whole meal flour
1 Teaspoon mild curry powder
2 Tablespoons butter or margarine
2 Cups milk
1/2 Teaspoon dried thyme
Salt & fresh ground pepper
4 Ounces mature cheddar cheese, grated
1/2 Cup crouton
Method
1. Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 – 15 minutes) Be careful not to overcook. Drain well.
2. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
3. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
4. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
5. Remove from the heat, and stir in about 3/4 of the cheese.
6. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
All photos taken by me unless otherwise stated.
This is a great after work fast meal as I just buy a whole barbecued chicken on my way home from work and use quick cooking rice. So you end up with a tasty meal with fresh vegetables cooked up in no time at all. I have listed the vegetables I used in this dish, as this is what I had left in the fridge that needed using up, so you can change vegetables and quantities. I usually make this with broccolini but I had some broccoli florets to use up so I used them instead.
Ingredients
1 Barbecued chicken, shredded
2 Tablespoons peanut oil (divided use)
4 Eggs, beaten lightly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Fresh red chilies, sliced thinly, add as few or as many seeds as you like.
7 Broccoli florets, chopped
120g Shiitake mushrooms, sliced thinly
1 Carrot, chopped finely (80g)
90g Snow peas, trimmed
3 Green onions, sliced thinly
3 Cups cooked long white grain rice
2 Tablespoons light soy sauce
3 Tablespoons hoisin sauce (I use blue dragon brand.)
11/2 Tablespoons ketjap manis (Sweet soy sauce)
Method
1. Heat 2 Teaspoon of peanut oil in a wok, add half the egg mixture, swirl to make a thin omelette. Remove omelette from wok, roll up then cut into thin strips. Repeat process using another 2 teaspoons of oil and remaining egg.
2. Heat the remaining oil in wok, stir fry onion, garlic and chili, until onion softens, add broccoli, mushrooms and carrot, stir fry 1 miunte.
3, Add sauces, snow peas, green onion, chicken and rice, stir-fry until vegetables are just tender and the dish is hot, add omelette, toss gently.
Serve immediately
Serves 4
All photos taken by me unless otherwise stated.
