FOOD + DRINK
A Make-ahead CHRISTMAS cont.
Sprout and Chestnut Gratin from Pyrex
This dish is great for making in advance – even as early as November. Just make the recipe, cool, put on the lid with valve closed and refrigerate or freeze until required. Defrost if frozen and then reheat in the microwave with valve open for 6-7 minutes or until piping hot.
Serves: 6-8 Equipment: Pyrex 4-in-1 Dish
Ingredients:
• 700g sprouts, trimmed and cut in half
• 25g butter
• 25g plain flour
• 250ml milk
• 2 tbsp white wine
• 75g mature cheddar cheese, grated
Topping:
• 25g mature cheddar cheese, grated
• 1 small slice wholemeal bread made into crumbs
• 50g cooked, whole peeled chestnuts, chopped roughly
Method:
1. Cook the sprouts in boiling water for 5 minutes until tender, drain. Preheat the oven to 190 ° C / Gas mark 5.
2. Put the butter, flour and milk into a small saucepan and cook over a medium heat, stirring all the time until thickened, add the wine and heat, stirring for 1 minute. Remove from the heat and stir in the cheese until melted.
3. Mix with the sprouts and place into the Pyrex 4-in-1 dish. 4. Mix the topping ingredients together and sprinkle over the sprouts.
5. Cook in the preheated oven for 10 minutes( without the lid) until golden brown.
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