Rob’s Midweek Meals
Rob shares two dishes with us, the second using some of the leftovers for the first nights meal.
Celeriac, Leek and Mature Cheddar Gratin
This delicious dish can be eaten on its own or as part of a roast, or as we had it honey glazed ham and kale. No waste either as any leftovers can be frozen.
“I made this in the morning whilst home schooling doing fractions and decimals with my 10yr old, the Battle of Hastings with my 13yr old and Poetry with a 5yr old.”
- 25g butter
- 1 whole celeriac, peeled, quartered and thinly sliced
- 2-3 leeks, washed, remove the end and sliced
- 2 bay leaves
- Sprig of rosemary, chopped
- 300ml double cream
- 300ml semi skimmed milk
- 150-200g mature cheddar
- Spoonful of Dijon mustard
- Place the butter in the pan and add the leeks, bay leaf and rosemary, cook on a low heat for about 20 mins until soft.
- Add the milk and cream (leave a bit of cream to mix with the cheese at the end for the topping). Slowly bring to the boil, take off the heat and leave to cool, take out the bay leaves.
- Next to build the layers – spoon in some of the leek mixture then add a layer of celeriac add salt and pepper and add grated cheddar.
- Repeat as if doing a lasagne with the final layer being the remaining cheese and cream mixed together. (I always whack a spoonful of Dijon mustard in the top mixture).
- Put it in the oven 180C for about an hour, if the top starts to brown to much, cover with foil.
- Knife the celeriac to check cooked before removing from oven.
- Serve with ham, a fried egg and kale.
Leftover Ham and Kale Quiche
Morning leftovers from the previous evening’s dinner. An absolutely delicious quiche.
- 200g mature cheddar
- 200g ham
- 200g kale, stalks removed, shredded and cooked for 6-8 mins, cooled and drained
- 5 medium free-range eggs, whisked
- 100ml milk
- 200ml double cream
- Cracked black pepper, to season
- 175g plain flour
- 75g butter, plus extra to grease the dish
Use a 20-25cm dish.
Once the pastry is done just throw all the ingredients in and bake at 160c for approx. 40 mins or until the top is golden brown.
For the pastry:
Sift the flour with a pinch of salt and rub in the butter until breadcrumb texture.
Add enough water to form a firm dough and rest in the fridge for 30mins.
Roll the pastry out on a floured surface and then line your case which should be well buttered.
Do not trim the edges, if you do the pastry will shrink back.
If you have any holes in the pastry case just patch up with excess pastry and brush with milk.
Chill again for 10 mins, line with baking parchment and fill with baking beans(or dried lentils) and bake blind in the oven at 190C for 20 mins.
Bring the pastry case out of the oven remove beans and parchment and return to the oven for 5 mins to cook the base.
Remove from the oven and drop the oven temp to 160c.
Add the ham, kale then the grated cheddar and finally cover with the whisked eggs.
Bake for 35-40 mins or until set.
Trim the pastry edges and remove from dish or you can serve straight from the dish.