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Difference between revisions of "Heston Blumenthal's perfect cauliflower cheese (TM)"
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* 50g white [[Caster sugar|caster sugar]] | * 50g white [[Caster sugar|caster sugar]] | ||
* 100g [[White wine vinegar|white wine vinegar]] | * 100g [[White wine vinegar|white wine vinegar]] | ||
| − | * 2 small [[cauliflowers]], broken into florets and divided into three | + | * 2 small [[Cauliflower|cauliflowers]], broken into florets and divided into three |
* [[Groundnut oil]] | * [[Groundnut oil]] | ||
* 500g [[Vegetable Stock|vegetable stock]] | * 500g [[Vegetable Stock|vegetable stock]] | ||
| Line 31: | Line 31: | ||
===Method=== | ===Method=== | ||
# The next day, grate the [[Cheese|cheese]] for cooking and topping separately in the TM and coat the cooking [[Cheese|cheese]] in the [[Cornflour|cornflour]] (I used [[Gruyere]] for cooking and a mixture of that and mature [[Cheddar]] for the topping) and set aside. | # The next day, grate the [[Cheese|cheese]] for cooking and topping separately in the TM and coat the cooking [[Cheese|cheese]] in the [[Cornflour|cornflour]] (I used [[Gruyere]] for cooking and a mixture of that and mature [[Cheddar]] for the topping) and set aside. | ||
| − | # Put one-third of the [[ | + | # Put one-third of the [[Cauliflower|cauliflower]] into the internal [[Steaming|steaming]] basket with the [[Vegetable Stock|vegetable stock]] and water '''16 minutes / Temp. Varoma / Speed 1.''' |
# Meanwhile, [[Deep fry|deep fry]] the remaining third of the [[Cauliflower|cauliflower]] at 180º C until golden [[Brown|brown]]. | # Meanwhile, [[Deep fry|deep fry]] the remaining third of the [[Cauliflower|cauliflower]] at 180º C until golden [[Brown|brown]]. | ||
# Drain the [[Cauliflower|cauliflower]] on kitchen paper and [[Deep fry|deep fry]] the [[Uses::Garlic|garlic]] until golden [[Brown|brown]], but make sure it doesn't burn. | # Drain the [[Cauliflower|cauliflower]] on kitchen paper and [[Deep fry|deep fry]] the [[Uses::Garlic|garlic]] until golden [[Brown|brown]], but make sure it doesn't burn. | ||
Revision as of 11:07, 28 April 2012
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Heston Blumenthal's perfect cauliflower cheese (TM) - about this recipe
I love cauliflower cheese and this one is probably the best I have ever made.
Ingredients
- 50g white caster sugar
- 100g white wine vinegar
- 2 small cauliflowers, broken into florets and divided into three
- Groundnut oil
- 500g vegetable stock
- 300g water
- 1 bulb garlic, peeled
- 300g white wine, reduced to 30ml (10-15 minutes / Temp. Varoma / Speed 1)
- 120g Gruyère cheese, grated
- 20g cornflour
- 30g cream cheese
- Knob of butter
- Extra grated Gruyère or Cheddar for the topping
Mise en place
Add the sugar and vinegar to the bowl and set the TM to 100°. Once it has reched this temperature, pour the mixture over one-third of the cauliflower. Allow to cool somewhat and leave in the fridge overnight.
Method
- The next day, grate the cheese for cooking and topping separately in the TM and coat the cooking cheese in the cornflour (I used Gruyere for cooking and a mixture of that and mature Cheddar for the topping) and set aside.
- Put one-third of the cauliflower into the internal steaming basket with the vegetable stock and water 16 minutes / Temp. Varoma / Speed 1.
- Meanwhile, deep fry the remaining third of the cauliflower at 180º C until golden brown.
- Drain the cauliflower on kitchen paper and deep fry the garlic until golden brown, but make sure it doesn't burn.
- Remove the steamed cauliflower (keep the liquid), mix with the others and place in a baking dish or casserole.
- Reduce the stock / water mix to 200ml 18 minutes / Temp. Varoma / Speed 1 and leave in the bowl.
- Pre-heat the grill to high.
- Add the wine, cornfloured cheese, butter and the fried garlic to the TM bowl with the butter 5 minutes/ 90º / Speed 4.
- Add the cream cheese and cook at the same setting for a further 1 minute.
- Process 15 seconds / Speed 5-10 progressively, so that the garlic is well pulverised.
- Mix the sauce with the cauliflower, sprinkle over the grated chase and grill for several minutes.
Recipe source
- Lightly adapted and converted for Thermomix from a Heston Blumenthal recipe
Chef's notes
The timings for the reduction of the wine and stock may vary as it will depend on the temperature of you kitchen and your ingredients.
