Made with Omega 3 rich salmon, rich in healthy fatty acids to support brain function and healthy skin and hair, a Daylesford favourite.
Thomas Straker's Broccoli Cheese
- 20 min
- Easy
For those seeking an indulgent seasonal centrepiece or an alternative to classic cauliflower cheese - chef Thomas Straker envelops purple sprouting broccoli, fresh from our Market Garden in the whole milk, butter, Adelstrop and Cheddar cheeses straight from our creamery on Daylesford farm.
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| Ingredients | 200g purple sprouting broccoli 50g unsalted butter, cubed 50g plain flour 500ml whole milk 75g Cheddar, grated 75g Adlestrop, grated 100g sourdough bread, cut into small cubes Extra virgin olive oil Flaky sea salt |
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Preheat the oven to 220°C.
Add a good drizzle of olive oil to a cast iron skillet or shallow casserole dish and set over a medium-high heat. Once hot, add the purple sprouting broccoli, drizzling with a little more olive
oil and seasoning with a pinch of salt. Cook for 2-3 minutes to char slightly, agitating the pan to ensure the broccoli cooks evenly. Transfer to the hot oven to roast for 8-10 minutes or until
nicely browned at the edges.
Meanwhile, make the cheese sauce. Add the butter to a medium-sized saucepan and set over a low-medium heat. Gently melt the butter, then add the flour and use a spatula to combine and make a roux. Cook gently for a couple of minutes to cook out the flour, stirring often. Switch your spatula to a whisk, then gradually pour in the milk, whisking constantly to ensure you have a smooth sauce. Once the sauce comes to a boil and has thickened, add most of the cheese (keeping some for the top) and stir until completely melted and you have a thick, smooth cheese sauce.
Pour the sauce evenly over the top of the broccoli, then scatter with the reserved cheese. Transfer to the oven to bake for 10-15 minutes, or until bubbling and golden on top.
In the meantime, set a frying pan over a medium heat and add a generous drizzle of olive oil. Add the bread, then fry for around 5 minutes, stirring regularly, until crisp and golden all over.
Remove the broccoli cheese from the oven and scatter with the crunchy bread to serve.
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