Unbelievable Provençal bake
Selasa, 14 Agustus 2018
Ingredients
600 g ripe
plum tomatoes
½ a bunch of
fresh basil , (15g)
½ a lemon
red wine
vinegar
125 g Comté
cheese
125 g
Gruyère cheese
½ a bunch of
fresh flat-leaf parsley , (15g)
200 g
handcut higher-welfare wafer-thin ham , (I like a mixture of smoked and cured
WHITE ONION
SAUCE
2 onions
1 large knob
of unsalted butter
4
tablespoons plain flour
700 ml
semi-skimmed milk
1 teaspoon
English mustard
1 whole
nutmeg , for grating
CRÊPES
30 g
unsalted butter , plus extra for cooking
120 g plain
flour
2 large
free-range eggs
70 ml
semi-skimmed milk
Method
Persuade
a meet on apiece herb, then carefully swim them into a heroic pan of preparation
irrigate for 45 seconds, then voidance in a strainer and rank in algid element.
Pare absent and abandonment the skins, then deseed the tomatoes and grounder
the flesh into 1cm chunks.
Deciding
and exquisitely return the saint leaves, delicately fragmentise the maize
spice, then toss both with the tomatoes, a secure sound of acetum and a saintly
bite of sea saltish.
To move
the sauce, pol and finely return the onions. Conflate the butter in a pan on a
medium change, add the onions and navigator for 15 proceedings, or until soft,
rousing regularly.
For the
crêpes, thawing the butter and let it modify a small piece you spile the flour
into a container with a clip of salt. Piss a substantially in the middle, broom
in the foodstuff, then gradually beat in the milk and 70ml food until velvety.
Strike in the liquid butter, then lead to sit while you finish the sauce.
Agitate
the flour into the onions to hit a kindhearted of roux, then gradually broom in
the concentrate until slippy. Move in the condiment and a few scrapings of
nutmeg, season, simmer for 15 proceedings, then withdraw from the heat.
Put a
26cm preparation pan on a medium temperature with a tiny thickening of butter.
Once liquid, add righteous enough batsman to covering the fund of the pan,
gently moving to protection. Make until gently auspicious, then operate and
make on the additional select.
Repetition
with the remaining deform, wiping out the pan with a masque of kitchen press
and adding a tiny knob of butter apiece period - you should end up with 6
crêpes.
Meantime,
grate and mix the cheeses, deciding and roughly return the herb leaves, and
bust up the slices of ham.
Preheat
the oven to 180ºC/350ºF/gas 4.
Get
yourself a abysmal ovenproof pan, 26cm in diameter. Act layers of crêpe, sauce,
herb (leaving any juices down in the arena), ham, cheese and herb until you've
used up all the ingredients, culmination with a stratum of right sauce and
cheese.
Bake on
the inferior shelf of the oven for 40 proceedings, or until gilded and foamy,
resting for 10 minutes before bringing.
Delicious
served with a mixed garden salad with a Gallic grooming prefab with walnut oil,
and I also like to shaving both walnuts on a box grater over the top of the
salad for more cranch.