Cauli Artichoke Gratin
As we gear up for those festive Anglo Saxon celebrations like Thanksgiving and Christmas, even in the Southern Hemisphere where things are warming up, we start to think about those traditional foods. The big spread, the big shared table, all the trimmings - you know what I mean.
One of those dishes is a gratin. Usually, in the realms of the "normal" oven you are forced to boil, par-cook or at least blanch the base ingredients before you get to the "gratinating" part where is gets all brown and bubbly. Otherwise you might need to cook the dish for a really long time and begin with it covered in foil and/or baking paper, while it cooks through, and then remove it, to achieve the aforementioned browning.
In the world of CombiSteam cooking it's as simple as combining your Fan Forced Heat with your Steam to get the best of both worlds in one go. Brands like V-ZUG and Wolf use the same technology to automatically control the amount of steam you need, so you just set your baking temperature on the Hot Air+Steaming function. Other CombiSteam brands will need you to set an amount of Steam or Moisture so refer to your instruction manuals to help you with that.
Essentially using that combination of Fan Forced Heat and your Steam is going to allow you to steam and cook through the base layers and ingredients more evenly and quickly while keeping it beautifully moist. While the Fan Forced aspect will brown and bubble the top creating the perfect gratin!
So let's get cooking.
CAULI & ARTICHOKE GRATIN with Truffle
(serves 8 as a side)
Ingredients:
2 cauliflowers (cut into florets)
500g marinated artichokes (drained)
50g butter
1/4 cup plain flour
1/2 tsp ground nutmeg
1 tsp truffle oil (or to taste)
1/2 cup sharp/vintage cheddar (grated)
1/2 cup parmesan (grated)
zest of 1 lemon
2 tbs freshly chopped parsley or chives
1 heaped tbs dijon mustard
1 1/2 cups milk
1/2 cup pouring/single cream
S&P
Method:
Place the cauli florets and artichokes into a mixing bowl.
Melt butter with the truffle oil over medium heat in a heavy based saucepan and add a tsp each of salt and pepper along with the nutmeg.
Add the flour and stir to combine, then allow to "cook" gently for 2 minutes.
Using a whisk add and combine the milk quickly and continue to whisk over the heat until very smooth. Switch to a wooden spoon or spatula and stir well until sauce bubbles and thickens.
Remove from the heat and stir in the cream and mustard with around half of the parmesan and cheddar cheese.* Stir in the herbs. Taste and add extra S&P if needed.
Pour half of the sauce in with the cauli florets and artichokes and gently combine to coat.
Place the mixture into a large, shallow, oven proof dish then pour over the remaining sauce. Sprinkle over the remaining cheese.
Bake in your CombiSteam from a cold start on your Combination Function* at 190 degrees C for 40 minutes or until cauli is tender and the top is bubbly and golden.
Add this to your festive menu or, let's face it, just dish it up on a weeknight with a nice piece of grilled chicken or a pork schnitzel. It's delicious whichever way you look at it.
The truffle oil is completely optional so leave it out if you prefer.
Eat, drink and be merry!
Happy CombiSteam cooking.
Yours in the kitchen,
The CSQ x
*If your sauce is too thick whisk in a little more milk until you achieve the right consistency.
*Combination Function is your combined Steam & Fan Forced Heat option - for CombiSteams that require information on the amount of Steam please refer to your instruction manual or brand customer service.
*V-ZUG & Wolf CombiSteam ovens can also cook this dish using the automated function - BakeOmatic - Gratin - Medium Brown which will set the function, temperature and timing automatically.