Evening all, what are you like in relation to meal planning? Is it something you do or are you more of a see what we’ve got kind of gal throwing fish fingers and beans on to the table more than is strictly acceptable?! I am probably a healthy mix of the two though with school to think about in September (brief pause for a WGAAAAT moment) I could certainly use a bit more of a plan…
Don’t get me wrong, I’m in awe of the parent that spends an age turning a plate into a tiny version of the Mona Lisa but that simply ain’t gonna fly in this gaff. Our weeks are manic and time is precious so I reckon we need to plan our meals so I know we’re not going to end up morbidly obese, diagnosed with rickets or chained to the cooker.
Equally, I want the girls to know about the food on their plate and enjoy what they’re eating so we try to involve them in the shopping, the prep and the cooking of as many meals as we can; today that meal was one of my own creating…watch out Delia, I’m snapping at your heels!
Readers, I give you Kale, Cauli and Chorizo cheese.
Few things in life are more satisfying than knocking up a lump free cheese sauce and now I know how it is pimps. This recipe can be a whole meal or a side dish depending on the mood and who you’re feeding. It’s not lobster bisque but it will get a healthy dose of veg, leafy greens and calcium into the kids!
Here’s what you need:
40g margarine or butter
40g plain flour
1/2 pt water (that you used to steam the veg)
40g mild cheddar
40g medium cheddar (feel free to go as strong as you fancy and think the kids will cope with)
1 head of cauliflower
1 bag of Curly Kale
Chorizo (around 7cm but obviously 0cm if you’re a veggie and more if you’re a meat fiend)
Here’s what you do:
Chop up the cauliflower into largish florets and place in a steamer. Don’t over cook- it needs to retain its shape and actually need to be bitten.
Put the Kale in a collendar to wilt for a few minutes when the cauli is almost done then remove from the heat and drain reserving the water.
Melt the marg gently in a pan and then add in the flour. Stir continuously until it forms a paste (roux perhaps?!) allow to cook out for a while to get rid of the taste of flour and then slowly- slowly add the milk and continue to stir.
Allow yourself a smug smile if this results in a smooth and silky sauce base and console yourself in the knowledge that it is being poured over veg which will disguise it if not.
Add in the cheese, stir stir stir and then add in as much of the water as you need (again little by little) until you have the flavour and constancy you’d like.
I don’t add in salt or pepper but if you feel it needs it you’re welcome to.
Heat a frying pan and add the Chorizo when hot just to colour and crisp a little.
‘Arrange’ the cauliflower and Kale in an earthenware dish, pour over the cheese sauce and scatter the Chorizo on top.
You can either then simply put under the grill for a few minutes to brown or you can wait until it has completely cooled and then put in the freezer for a quick midweek meal. When you need it defrost thoroughly and cook for 20 minutes on 180°c.
Voilà, Muma Learys Monday Menu! Forgive the photography…you can’t be both Delia Smith and David Bailey 😉
Lots of love,
I’m linking up with Honest Mum’s Tasty Tuesday Linky…pop over to see what other treats you can try.