Cod, Cauliflower & Chorizo Mornay

On 14th February 2016, This was Dinner

We were going to make a ‘special’ meal for Valentines Day but we were naughty yesterday and had a Chinese takeaway which meant the cod that I had defrosted needed using before the pork did. All’s well that ends well as this was a far better meal than the pork anyway.

We took Walter for a walk in the woods today. It was a lovely crisp morning and we donned our wellies and off we went. It is nice to walk him up at Cusworth Hall and the surrounding area but in the woods he can be off the lead a little longer. Although he got a bit cocky at times and had to be shouted back. He has some confidence that little bugger! He doesn’t get to meet as many new friends but he still met some.

I never thought to take him here but was reminded of the place when I read this Doncopolitan post.

Anyway, what is a Mornay I hear you ask? Well it is ‘a Béchamel sauce with shredded or grated Gruyère cheese and egg yolk added’ (source: Wikipedia). There’s no egg in this one so does that make it cod, cauli and chorizo in cheese sauce? I’m not arguing with BBC Good Food where the original can be found.

Cooking cauliflower really takes me back to my distant not-so-long-ago childhood. It must have been the go to veg.

Get set…

  • Preheat the oven to 160°c (fan)
  • Cut a small cauliflower into florets*
  • Roughly chop a chorizo**
  • Grate some gruyère
  • Chop a cod loin into bite sized pieces
  • Chop some parsley
  • Slice some spring onions
  • Boil the kettle
  • Get 25g butter, 500ml milk, 3 tbsp plain flour, breadcrumbs, oil & seasoning ready

Throw it together…

Pop the cauli in a pan and add the boiling water. Add salt and bring back to the boil and cook for about 5 minutes until al dente. Drain and leave to one side.

Heat a frying pan and cook the chorizo for a couple of minutes until starting to brown. Remove with a slotted spoon resisting the urge to eat it. Cover it to pretend it isn’t there.

Melt the butter in the pan with the chorizo oil then add the flour and stir to create a roux. Remove from the heat and pour the milk in gradually, whisking constantly to ensure there are no lumps.

Pop back on the (gently) heat and stir in the most of the gruyère. Season.

In individual dishes (if you can), divide up the cauli. Add the chorizo and the cod then add the spring onions.

Spoon over the cheese sauce. Mix the breadcrumbs and parsley together and sprinkle over the top. Add the remaining cheese.

Pop in the oven and cook for 30-35 minutes.

Dish it up…

It’s in an individual dish so no extra effort needed but I have a large bag of frozen green beans so I served it with thise. Let it cool a bit, it’s hot as hell!

TWD_1402_Mornay_2TWD_1402_Mornay

* in the spirit of Miranda – florets is a nice words isn’t it?

** yes I said a FULL chorizo

 

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8 thoughts on “Cod, Cauliflower & Chorizo Mornay

  1. That looks amazing! I hear you with covering up the chorizo, I had to stop prepping it ahead as when it came to time to use it I only had mysteriously orange coloured kitchen towel left. Thank goodness there are no calories in food eaten standing up!

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