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Post by muvversoup on Oct 13, 2008 19:09:41 GMT
It may have been in the "Kitchen Diaries" Unfortunately I only have his "Real Food"
Its for macrame cheese with mustard and I think it has parsley and a special italian (??) cheese.... Also his recipe for scabbetti and garlic with parsley and coriander??? I know I am not far off these but I WANT EM RIGHT"
Please??
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Post by muvversoup on Oct 13, 2008 19:10:31 GMT
Crikey I now have a craving for Anglesey eggs!!
*drooooooooooools*
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Post by scoo on Oct 17, 2008 20:35:11 GMT
Have you tried the UK tv food website Muvver?
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13bugs
Apprentice TOG
Posts: 108
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Post by 13bugs on Oct 18, 2008 8:18:13 GMT
In The Kitchen Diaries......(great book) 'ere we go Macaroni with Fontina and mustard.
350g small macaroni or other short hollow dried pasta 1 litre full cream milk 60g butter 60g plain flour a small onion peeled and halved 10 white peppercorns 150g Fontina cheese 1 teaspoon smooth Dijon mustard 2 teaspoons grain mustard 80g fresh white breadcrumbs 4 tablespoons grated pecorino cheese and a bay leaf or two. Oh and a grinding of black pepper and a bit of salt.
Set oven at 200c/gas mark 6. Cook pasta till tender then drain pasta as it becomes ready. Meanwhile warm milk with onion and bay leaves. As it comes to the boil turn off. Melt butter add flour still till you have pale biscuit looking paste. Slowly add milk whisk till no lumps, then leave to simmer till sauce is the consistency of doulbe cream stirring reg. so it does not stick. Crush peppercorns and season the sauce with both the white pepper and a good grinding of black and very little salt. Cut Fontina into large dice. Fold drained pasta, the Fontina and the mustard into the sauce, then taste for seasoning. Tip the mix into a gratin dish. Avoid the tempatation to smooth the top. Toss breadcrumbs and grated pecorino over the top. Bake for about 35 to 40 mins. Enough for 4 (or a large snack!!)
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