Discussion
http://www.olivemagazine.com/recipes/meat-and-poul...
I have not cooked this but am reliably informed that Hawksmoor Mac' and cheese is delicious, the standard recipe is easy to find on Google but this one has added beef shin-looks lush!
I have not cooked this but am reliably informed that Hawksmoor Mac' and cheese is delicious, the standard recipe is easy to find on Google but this one has added beef shin-looks lush!
Warm up about a pint of chicken stock. Homemade, gel ovals, cubes, whatever you've got. This adds the flavour that using just milk will not achieve.
In a saucepan, make a roux with 100gms of melted butter and enough flour to make a loose paste. Keep moving it around with a whisk, don't walk away. Once it warms up, it should flow around the pan, rather than looking like loose shortbread. Cook this on a medium heat until it smells of shortbread - if the roux is colouring, pan is too hot/cooked too long. Chuck it away and start again if that's the case.
Start adding a ladle of the stock at a time, whisking while adding. Much easier if you have three hands, or a heavy saucepan! Keep going until the sauce looks just right. Add 300gms of grated cheese (cubed is fine, you'll need to stir for longer).
Add to cooked pasta. I like throwing a handful of frozen peas in the pasta water towards the end of cooking. My daughter, not so much! Add lardons if you wish, I like putting some green Tabasco on top.
In a saucepan, make a roux with 100gms of melted butter and enough flour to make a loose paste. Keep moving it around with a whisk, don't walk away. Once it warms up, it should flow around the pan, rather than looking like loose shortbread. Cook this on a medium heat until it smells of shortbread - if the roux is colouring, pan is too hot/cooked too long. Chuck it away and start again if that's the case.
Start adding a ladle of the stock at a time, whisking while adding. Much easier if you have three hands, or a heavy saucepan! Keep going until the sauce looks just right. Add 300gms of grated cheese (cubed is fine, you'll need to stir for longer).
Add to cooked pasta. I like throwing a handful of frozen peas in the pasta water towards the end of cooking. My daughter, not so much! Add lardons if you wish, I like putting some green Tabasco on top.
Huntsman said:
Vaud said:
more cheese and a criss cross of anchovies and a few olives
Oh god yeah! I'm having a go at that!My mum used to grill streaky bacon on top of the macaroni cheese. And then serve it with tomato ketchup.
This is still one of my favourite dishes, especially in the depths of winter after a long walk.
also too much thyme but that was my bad! "Mac n cheese"?
Is that what we used to call "Macaroni Cheese" before stupid s
t US tv shows started getting more popular here, and people started copying the language?
This is the same reason I have to keep telling people that our cars have "boots" not "trunks", and that we are currently in "autumn", not "fall".
Is that what we used to call "Macaroni Cheese" before stupid s
t US tv shows started getting more popular here, and people started copying the language?This is the same reason I have to keep telling people that our cars have "boots" not "trunks", and that we are currently in "autumn", not "fall".
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