Ingredients with Measurements:
- 4 kippers, filleted and chopped
- 2 heads of broccoli, cut into florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of breadcrumbs
- 1/2 cup of grated cheddar cheese
Special equipment needed:
- Large pot
- Large baking dish
- Saucepan
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes until tender. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until softened.
4. Add the flour to the saucepan and stir until well combined. Gradually pour in the milk, stirring constantly to prevent lumps from forming.
5. Add the salt, black pepper, and nutmeg to the saucepan and stir until the sauce thickens.
6. Add the chopped kippers and blanched broccoli to the saucepan and stir until well combined.
7. Pour the kipper and broccoli mixture into a large baking dish.
8. In a mixing bowl, combine the breadcrumbs and grated cheddar cheese. Sprinkle the breadcrumb mixture over the kipper and broccoli mixture.
9. Bake the kipper and broccoli bake in the preheated oven for 20-25 minutes until golden brown and bubbling.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 28g
Substitutions for ingredients:
- Kippers can be substituted with smoked haddock or salmon.
- Broccoli can be substituted with cauliflower or Brussels sprouts.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced potatoes to the kipper and broccoli mixture for a heartier dish.
- Add chopped bacon or pancetta for extra flavor.
- Add chopped herbs such as parsley or thyme for a fresh taste.
Tips and tricks:
- Make sure to blanch the broccoli before adding it to the saucepan to ensure it cooks evenly in the oven.
- Use fresh breadcrumbs for a crispy topping.
- If the sauce is too thick, add more milk until it reaches the desired consistency.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kipper and broccoli bake in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the kipper and broccoli bake in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Roasted carrots
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, add more flour to thicken it.
- If the topping is not crispy enough, broil the kipper and broccoli bake for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the kippers and broccoli thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Kippers are a traditional British breakfast dish made from smoked herring. They were popular in the 19th and early 20th centuries, but have since declined in popularity.
Flavor profiles:
The kipper and broccoli bake has a smoky and savory flavor from the kippers, and a slightly sweet and nutty flavor from the broccoli. The cheesy breadcrumb topping adds a crispy and salty element.
Serving suggestions:
Serve the kipper and broccoli bake as a main dish for lunch or dinner. It can also be served as a side dish for a larger meal.
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