Recipe
for :
 This
recipe comes from Liz Alderson
who runs a UK recipe site called find-a-seafood-recipe.com
<click
here>
The
title of the site really speaks for itself but if you
would like to find out more about Liz, its creator and
editor, then have a look at her page under the Biography
section <click
here>
This
is the Vegetable au Gratin dish which I like to serve
with Monkfish and Prawns in Tomato Wine Sauce <click
here>
Ingredients
8
oz (225g) whole green beans - fine beans
8 oz (225g) calabrese floret
1 head cauliflower
6 oz (175g) fresh white breadcrumbs
6 oz (175g) finely grated hard cheese
olive oil
Method
- Heat
your oven to Gas Mark 5, 375°F, 190°C and
oil an oven proof dish.
- Bring
a pan of water up to the boil add the topped and tailed
beans and simmer for about 5 minutes.
- Add
the calabrese and cauliflower - pulled into small
florets - and simmer for a further 3 minutes or so.
- The
idea is to part cook the veg and finish off in the
oven - you could use leftover veg for this dish and
make it look like you've gone to loads of trouble.
- Strain
and pour into the ovenproof dish, arranging in an
even layer and mixing them together.
- Combine
the breadcrumbs and cheese and cover the vegetables
with the mixture.
- Drizzle
olive oil over the topping and bake in the oven for
about 25 minutes until it is crispy and golden.
Serves
4
Liz
Alderson
For
more seafood recipes go to www.find-a-seafood-recipe.com
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