Nov 16

Nov 16 Smoked Haddock, Macaroni & Cauliflower Cheese

When the days are cold and the evenings start to feel long, food which is warming and full of flavour fits the bill every time.

This twist on a comfort food classic is perfect for a cold weekend when you want to potter about in a warm kitchen cooking a few things that come together to make one big crowd pleasing dish.

Macaroni, roasted cauliflower and seasonal smoked haddock are encased in a creamy Dijon and paprika infused cheddar sauce. The dish is topped off with a crunchy layer of deliciously nutty Comte cheese and breadcrumbs.

It’s sumptuously satisfying, providing November nourishment for both body and soul.

Method

Serves 8

Prep time: 30 mins Cook time: 30 mins

Pre-heat oven to 200c/180c Fan/Gas Mark 6

You will need a large oven proof baking dish approx 30cm x 22cm

Cut the cauliflower into smallish florets around 4cm each. Place on a baking sheet, drizzle over the oil and season with salt. Bake for 20 minutes until it starts to turn golden brown and soften.

Next put a slice of white bread onto another baking tray and place in the oven for approximately 5 minutes until it is dried and starting to colour. Leave to cool and blend to fine breadcrumbs. Mix with the grated Comte cheese and set aside for later.

Meanwhile, bring a pan of salted water to the boil and cook the macaroni according to the pack instructions or perhaps a minute or so less. When the pasta is cooked, drain through a colander and rinse with cold water to stop it cooking any more.

To cook the smoked haddock, put your fish, skin side down in a fairly close fitting frying pan with a bay leaf. It might be necessary to cut the fillets into pieces to fit them snugly into the pan. Pour over as much of the ½ pint milk as necessary to come around two thirds of the way up the fish.

Cover the haddock with a piece of wetted, scrunched up greaseproof paper and bring very gently to a low simmer. Cook with the milk just bubbling for around 5 minutes or until the fish starts to flake apart when gently pushed with your finger. Turn off the heat.

Lift the fish out of the pan with a slotted spoon and leave to cool a little in a sieve over a bowl to allow any excess liquid to drain away. This will stop your cheese sauce from becoming watery.

When the fish is cool enough to handle, break it into large chunks, checking very carefully for any bones as you do so.

Finally, make the cheese sauce. Put the butter into a saucepan and melt until it foams. Mix in the flour and smoked paprika and cook for 2 minutes. Take the pan off the heat and gradually mix in the Dijon mustard, followed by 1.5 pints of milk. Start very slowly to form a paste and gradually add more until around half of the milk has been added. Then add the rest of milk and return the pan to the heat.

Gently bring the milk to the boil, stirring slowly and cook for 2 minutes to thicken the sauce. When the sauce has thickened, remove the pan from the heat and stir in the cheddar cheese. Season with salt and white pepper.

Put the macaroni in a large bowl and pour over the cheese sauce. Mix until it evenly coats the macaroni. Use a large spoon to gently fold in the haddock and cauliflower, making sure everything is well covered. Spoon the mixture into an oven proof dish.

Sprinkle over the breadcrumb and cheese mixture. Bake in the oven for 20 minutes. For a crispy top, put under a hot grill for few minutes.

Serve with a bowl of winter greens like broccoli or kale.

You also can make this ahead and oven bake it when you are ready if you prefer.

Ingredients

400g cauliflower

1 tbsp vegetable oil

400g macaroni

2 pints of milk

600g smoked undyed haddock

1 bay leaf

60g butter

60g plain flour