Ingredients with Measurements:
- 500g broccoli florets
- 300g Corleggy cheese, grated
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Large baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes, or until tender. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk to the saucepan, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes.
6. Add the grated Corleggy cheese to the saucepan and stir until melted and smooth.
7. Season the cheese sauce with salt, pepper, and nutmeg to taste.
8. Add the cooked broccoli to the cheese sauce and stir to combine.
9. Transfer the broccoli and cheese mixture to a large baking dish.
10. Sprinkle the breadcrumbs over the top of the broccoli and cheese mixture.
11. Bake the Corleggy Cheese and Broccoli Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 18g
Protein: 20g
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or asparagus.
- Corleggy cheese can be substituted with any other hard cheese, such as cheddar or parmesan.
Variations:
- Add cooked chicken or ham to the broccoli and cheese mixture for a heartier meal.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- To make the breadcrumbs extra crispy, mix them with a little melted butter before sprinkling over the top of the bake.
- If the cheese sauce is too thick, add a little more milk to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Corleggy Cheese and Broccoli Bake in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Corleggy Cheese and Broccoli Bake in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the bake for a pop of color.
Pairings:
Serve the Corleggy Cheese and Broccoli Bake with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
Roasted potatoes or sweet potatoes would be a great side dish for this bake.
Troubleshooting advice:
- If the cheese sauce is too thin, add a little more flour to thicken it up.
- If the top of the bake is not browning, turn on the broiler for the last few minutes of cooking.
Food safety advice:
Make sure to cook the broccoli until it is tender to ensure it is safe to eat.
Food history:
Corleggy cheese is a hard, raw milk cheese that is made in County Cavan, Ireland.
Flavor profiles:
The Corleggy Cheese and Broccoli Bake is creamy, cheesy, and savory with a hint of nutmeg.
Serving suggestions:
Serve the Corleggy Cheese and Broccoli Bake as a main dish for dinner or as a side dish for a holiday meal.
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