Tuesday, October 13, 2009

Autumn Veg Bake

I invented this at last night to use up what we had in the fridge. Serves 2


1 slice stale bread
1/4 large marrow
1 ear of fresh corn or one can of sweetcorn
2 large carrots
2 tbs flour
2 tbs butter
2 chicken legs
Salt and Pepper


Oven Proof Dish
Slotted spoon
Wooden spoon


Pre heat oven to 150 degrees C

Peel the carrots and boil, remove from water with slotted spoon and
put in oven proof dish with corn.

If using fresh corn, cut the corn off the cob.

Place chicken in water from carrots and boil until cooked. This can be
done in the microwave. Shred and add to oven proof dish.

Peel marrow, remove seeds, and then use vegetable peeler to peel
strips of marrow like taglietelle. Add to oven proof dish. Season
contents of dish with salt and pepper and mix thoroughly.

Toast bread and then crumble in a bowl.

Make cheese sauce by melting butter and adding flour to form a roux.
When golden, add milk slowly and stir over a low heat until all milk
has been absorbed and a thick sauce is created. Take off heat

Add 2 tsps mustard to sauce and grate cheese into sauce. Stir and
taste, if not cheesey enough grate more cheese in.

Pour sauce over content of dish, sprinkle breadcrumbs on top add more
salt and pepper, then grate more cheese on top.

Bake in oven for 45 min - 1hr or until crust is golden and contents is bubbling

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