Monday 30 January 2012

Brussle and Cauliflower Gratin with roast Gammon

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I was invited to my lovely friend Gemma'a house for a Sunday cooking and eating lot's day because It's something were very good at. We went to the shops bought our gammon and decided what to have with it, I always have cauliflower cheese with it because its a marriage made in heaven and decided to be a little different and make a creamy cheesy gratin with brussle sprouts and cauliflower and boy it was good.

Brussle sprouts
Cauliflower
Flour
Butter
Double cream
Mature cheeder Cheese
Parmesan
Bread crumbs
Pepper

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I par boiled my veg before putting in a baking dish

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Next I made a roux and used cream instead of milk and stirred a mound of grated cheese into it and poured it over the veg. And yes cream is indulgent but what are Sundays for if there not for indulgence and treating yourself before going back to work Monday morning I ask you!

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I whizzed up some stale bread for part of the topping

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Then I covered the gratin with Cheddar, Parmesan and breadcrumbs and put it in the over for around 20 mins.

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The delicious gratin in all it's glory

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I boiled my gammon in water for around 20 mins before covering in foil and roasting in the over for around half an hour

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Had to make some goose fat roast potatoes, it's Sunday!

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I also made a cider gravy using some of the water I boiled the gammon in and the veg water, it was a truly delicious Sunday dinner and bit of a change to the normal Sunday roast I would cook.
If you were going to have the gratin with chicken or lamb I think adding some pancetta or bacon and thyme would be nice addition to. Happy Sundays everyone.

9 comments:

  1. Love the idea of adding sprouts to the cauliflower cheese...I'll have to try that next time!

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  2. It really did work so well and I will be doing it again!

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  3. You've just justified me still having sprouts as my blog banner :)

    And OMG looks at those roasties!

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  4. It sounds delicious. Not sure what roast gammon is but it looks like ham. Don't know where we would find double cream in Utah. I've never heard of cider gravy.

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  5. Sounds delicious. The stock from cooking the ham is a secret weapon isn't it? I often keep this and freeze it and it's knock out in lentil soup.

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  7. Thought I better tell you that visitors are getting a malware warning about the Beijing Haochi link

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  8. Thanks for letting me know about the link, I have now removed it from my blog!
    @Brach hut cook...Yes that ham liquor is amazing, it made the best gravy with cider!
    @Ruth Kelly..Gammon is a joint of raw ham that you boil and roast yourself, and it's lovely cold with cheese and pickle!

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  9. I love sprouts but I am always looking for new ways to use them. I have been putting them in curries recently instead of cabbage but I love the idea of this. Looks yum!

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