Social Impact / Better Bristol

How to be a chef recipe of the week – CHEESE GOUGERE WITH SPRING VEGETABLES

By hannah cornford, Tuesday Jun 25, 2019

This recipe was chosen by young chef Dylan, who has recently completed work placements at Hart’s Bakery and Spike island Cafe as part of our Better Bristol How To Be A Chef course.

Dylan also helped to cook a feast at Colston Hall as part of the Food Connections festival. He said about the recipe: “The filling is great, it can be used for anything!”

Young chefs picking peas from The Square Food Foundation garden for the recipe

Serves 4 people

What you’ll need for the filling:

1 onion, chopped

60g mushrooms, sliced

70g sliced mangetouts

1.5 tbsp flour

250ml stock

1 tomato, chopped

First, make the filling by sauteing the onion, mushrooms and mangetouts in butter until tender.  Stir in the flour.  Gradually add stock, stirring, until thickened.  Stir in tomato and season.  Set aside and move on to the pastry.

What you’ll need for the pastry:

60g cheese, grated

50g butter

60g strong flour

2 large eggs, beaten

½ tsp mustard powder

Pinch cayenne

Put 150ml cold water in a pan with the butter, cut into small pieces.  Put over a medium heat and stir until the butter has melted and the mixture comes to the boil.

Turn the heat off and tip all the flour in immediately, beating vigorously with a wooden spoon.  Beat until you have a smooth ball of paste that leaves the sides of the pan clean.

Then beat in the beaten eggs a little at a time, until you have a smooth glossy paste.  Add 50g grated cheese, the mustard powder, cayenne and seasoning.

To cook:

Grease a baking sheet and take spoonfuls of pastry mix, arranging them in a circle of touching dollops.  Brush with beaten egg and sprinkle with remaining cheese.

Bake at 220 degrees for about 30 mins until puffed, brown and cooked through.

Spoon the filling into the centre and return to the oven to heat through.

Then enjoy!

Read more: How To Be A Chef graduate lands first professional role

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