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Chicken recipes

Chicken and lentil broth

35 minutes

Cooking with

Eisbein with whisky-and-maple “cafe au lait” and barley, pea and asparagus risotto

3 hours, 10 minutes

Cauliflower cheese with crispy Parma ham

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 heads cauliflower
2 T butter
2 T flour
1 cup milk
1 cup mountain cheese, crumbled
Sea salt and freshly ground black pepper
1 t nutmeg
70 g Parma ham

Method

Preheat the oven to 200°C.
Divide the cauliflower heads into florets and quickly blanch in a saucepan of rapidly boiling water. Drain, arrange in an ovenproof dish and set aside.
To make the cheese sauce, melt the butter in a saucepan over a medium to low heat. Once melted, stir in the flour to form a paste or roux.
Cook, stirring, for 2 minutes, taking care not to allow the mixture to darken.
Add the milk, a little at a time, stirring to combine after every addition.
When the mixture begins to boil, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally.
Remove from the heat, stir in the cheese and season to taste.
Pour the cheese sauce over the cauliflower, top with the Parma ham slices and sprinkle with nutmeg and more cheese, if desired.
Bake for 10 minutes or until golden and bubbling.

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Cauliflower cheese with crispy Parma ham

Cauliflower cheese with crispy Parma ham

Ingredients

Method