Name: Chicken & Cauliflower Gratin
Ingredients: 700g chicken breasts - cut into bite-size pieces; 500 to 600g cauliflower - florets / blanched; 1 tsp kosher salt; For the sauce; 50g mayonnaise; 40g plain flour or cake flour (T45); 610g milk; - Ingredient A -; 1 bay leaf; 1 tsp fine salt; 1/2 tsp soy sauce; 1/2 tsp sugar; 1/2 tsp garlic powder; 130g or more grated cheese

Chicken & Cauliflower Gratin

Ingredients

700g chicken breasts - cut into bite-size pieces
500 to 600g cauliflower - florets / blanched
1 tsp kosher salt

For the sauce

50g mayonnaise
40g plain flour or cake flour (T45)
610g milk

- Ingredient A -

1 bay leaf
1 tsp fine salt
1/2 tsp soy sauce
1/2 tsp sugar
1/2 tsp garlic powder
130g or more grated cheese

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry the chicken and then cauliflower. Cook for about 5 min or until chicken is slightly browned. Stir frequently to prevent burning. Add salt to season. Transfer to a baking dish. Set aside.
2. Making the sauce In a medium saucepan, heat the mayonnaise over medium-low heat until melted. Stir in the flour. Gradually pour the milk into the mixture, stirring continuously until the sauce has thickened. Add ingredient "A" to season.
3. Pre-heat the oven to 200℃.
4. Pour the sauce onto the chicken and cauliflower. Sprinkle the grated cheese onto the sauce.
5. Bake the gratin for about 40 mins or until browned.

Cauliflower croquettes

Serving Size

5 to 6 people

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

1 cauliflower (about 800g before boiling) - break into bite-size pieces
2 garlic cloves - finely chopped
1 onion - finely chopped
1 tbsp olive oil
120g brown mushroom (about 8 to 10 pieces) or canned mushrooms- finely chopped

- Ingredient A -

1 tsp kosher salt
1/2 tbsp dashi powder
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar

For the sauce

80g butter
75g plain flour or cake flour (T45)
350g milk

For the coating

1 egg - mix with 3tbsp milk
some of flour
some of panko/bread crumbs

Instructions

1. Put the cauliflower pieces into a large cooking pan and add enough boiling water to cover them. Bring it to a boil and cook until tender. You can also steam if you prefer. Drain well. Put in a food processor and pulse until finely chopped.
2. In a saucepan, add 1 tbsp olive oil and fry garlic until fragrant. Add onion, mushrooms and the chopped cauliflower from Step #1 and fry them until wilted. Add the ingredient A to season. Mix well.
3. Add the butter and mix until the butter is melted, and add the flour and mix to combine evenly. Gradually add milk, stirring constantly as the mixture thickens. When it cools down, preserve them in the fridge until firm. (For about 60 minutes）
4. Shape the mixture into round balls with a slightly flattened bottom, dip in the flour, then beaten egg and coat with breadcrumbs.
5. Place the croquettes into the oil, in batches, and fry until both sides are nicely browned. Remove from the oil and drain on paper towels.
Serve hot!