'Croque Monsieur' the French words for 'Toasties of Champions' (or thereabouts). We cannot get enough of this toasted sandwich after Christmas. It's the perfect thing to make if you're not sure what to do with left-over Christmas ham. Grab yourself some bread, gruyere cheese and whip up some bechamel sauce for the ultimate toastie this Christmas.
For béchamel, melt butter in a saucepan over medium heat, add flour and whisk continuously until sand-coloured, then gradually add milk, whisking continuously. Season to taste, add nutmeg and whisk occasionally until thick and smooth (12-15 minutes).
Set aside to cool slightly (5 minutes), then gently whisk in yolk and fine Microplane fresh white truffle to taste.
Cover directly with plastic wrap, set aside to cool, then refrigerate until set (20-30 minutes).
Meanwhile, for pickled Spanish onion, combine onion, sugar and 1 tsp salt in a bowl, stand until onion is soft, add vinegar and set aside to pickle (20 minutes, or until required).
Spread 2 tbsp béchamel onto each slice of bread. Divide ham, pickled Spanish onion, half the Gruyère and thinly shaved white truffles among half the bread slices, then sandwich with remaining bread slices with the béchamel side up.
Scatter with remaining cheese and refrigerate to set (30 minutes).
Place sandwiches on a large oven tray lined with baking paper and bake until cheese is melted and bubbling (15-20 minutes).
Cut in half and serve warm with herb salad and cornichons.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
Choripan is an iconic street food in Argentina and is such a simple sandwich, but absolutely packed with flavour. It involves cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli.