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Tuesday, December 25, 2012

Kembang Kol Panggang (Cauliflower Gratin)


In Indonesian & English 

Bahan
-  1 Kembang kol (1,2 kg), 2 Telur-kocok      -  70 gr Terigu serba-guna, 2 sm Krim asam
-  40 gr Panir, 1 st Thyme kering, ¼ st Pala -  175 gr Keju Cheddar/Gouda serut
-  800 ml Susu/Susu evap., 70 gr Mentega    -  1 st Paprika manis bbk, 1 st Mustar Dijon
-  ¼ st Lada htm bbk, 1 st Cabai bubuk      -  1 sm irisan Daun lokio, Air+Garam
-  200 gr Daging asap/Bacon-iris                       -  2 Cabai bulat-ptg2 (opsional)
-  2 st Garam, 2 Daun bawang-iris
Cara membuat
-   Lelehkan mentega di pan dng api sedang. Mskkan terigu, aduk sampai membtk pasta lembut. Tuangi susu sedikit2, aduk secara konstan sampai saus halus & mengental. Beri mustar & 125 gr keju, aduk hingga meleleh. Angkat dari api, bumbui dng garam, thyme, pala & paprika bbk. Biarkan hingga sedikit dingin, mskkan telur & krim, aduk. Beri daging, cabai blt & daun baw. Aduk.
-   Rendam kembang kol di air+garam selama 30 mnt agar ulatnya keluar. (bila ada). Tiriskan, ptg2 per kuntum kecil2. Didihkan air di kukusan. Kukus kembang kol ± 5-7 mnt (sampai kuntum2 empuk). Angkat, bilas dng air dingin, tiriskan dng saringan hls. Campukkan ke saus bechamel. Aduk2 hingga seluruh kuntum terlapis saus.
-   Pnskan oven 190° C. Aduk 50 gr keju, cabai bbk, lada htm & panir, sisihkan. Mskkan adonan ke dlm loyang 23X33-cm yg sdh dioles mentega, membtk satu lapisan (jangan terlalu saling menumpuk). Panggang terbuka ± 15 mnt. Taburi permukaannya dng campuran panir-keju. Panggang lagi ± 10 mnt (sampai adonan kuning kecoklatan). Angkat dari oven, taburi dng daun lokio. Hidangkan panas2.
Ingredients
-  1 head Cauliflower (1,2 kg), Water+Salt      -  70 gr All-purpose flour, 2 Eggs-beaten
-  ¼ tsp ground Nutmeg, 1 tsp dry Thyme        -  175 gr shredded Cheddar/Gouda cheese
-  800 ml Milk/Evap.milk, 40 gr Breadcrumbs   -  1 tsp Sweet paprika pwd, 2 tsp Salt
-  ¼ tsp ground Black pepper, 70 gr Butter       -  1 tsp Cayenne pepper pwd
-  200 gr chopped smoked beef/bacon-sliced   -  1 tsp Dijon mustard, 2 tbsp Sour cream
-  1 tbsp sliced Chives, 2 Green onions-sliced  -  2 Bell pepper-cuted (optional)
Directions
-   Melt the butter in a saucepan over medium heat; whisk in the flour until it forms a smooth paste. Gradually add in the milk; whisk constantly & cook until the sauce smooth & thickened. Stir in mustard & 125 gr cheese until it melts. Remove from the heat; season with the salt, thyme, paprika pwd & nutmeg. Let it cool slightly; stir in the eggs & sour cream. Fold in sliced meat, bell pepper & green onions.
-   Soak the cauliflower in water+salt mixture for 30 mins in order for the caterpillar comes out (if there is any). Drain, core & cut the cauliflower into small florets. Bring water in a steamer to a simmer. Steam the cauliflower for ± 5-7 mins (until the florets are just tender). Rinse them in cold water, drain through a fine sieve. Put them into the bechamel sauce mixture. Toss the florets to make sure they are thoroughly coated with the sauce.
-   Preheat oven to 190° C. Mix 50 gr cheese, chili pwd, ground pepper & breadcrumbs, set aside. Place the mixture into a 23X33-cm buttered baking dish, in a single layer. Bake uncovered for ± 15 mins. Sprinkle the breadcrumbs mixture over the gratin. Bake again for ± 10 mins, until the gratin is golden brown. Remove from the oven & sprinkle with chives. Serve hot.

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