I brought a casserole of this divine stuff to my parents’ house for the holidays, as you do, when you are me. We had it with sausages on Thursday night and I’m scoffing the leftovers tonight after a few hours at a wine bar with a lovely Twitter friend.
There’s been no time to nibble it in-between because my folks have been taking such good care of me. Babysitting the Sprogs and playing My Little Pony Trouble with them while I go to wine bars, treating us to Chinese at Adamstown Club, lunch at the Blackbutt Hotel, evil caramel pie at Cafe Bon Oz ….
Not to mention keeping a nice white constantly in the fridge, with an air-pumped out rubber cork in the top so it stays nice and fresh.
Anyway … back to the orgasmic gratin … The moment I tasted this yummy dish, it went straight on my Christmas list, ie the list of recipes I’ll be making for Christmas lunch. It’s right alongside Sweet Potato & Parsnip Bake in the delicious side dish stakes. Evil but so goooooooood.
I also have an actual Christmas gift list for myself. Yes, I know it’s only September, but you know what I’m like.
Here it is (just in case you were wondering what to get me):
* A new rice cooker
* A bicycle
* The last Doctor Who series on DVD
* A new cover for my iPad
And here’s the orgasmic gratin recipe …
RECIPE: Silverbeet & blue cheese gratin
1 onion, finely chopped
1 clove garlic, finely sliced
1 bunch of silverbeet, stems removed from green bits down, chopped
250ml single cream
100g blue cheese, cut into chunks
3 bread crusts (ends of bread) crumbed in a food processor
METHOD: Preheat oven to 180C. Saute onion and garlic until soft. Boil silverbeet for 10 minutes, then refresh until cold water. Drain thoroughly. Stir silverbeet and onion mixture together. Bring cream to a simmer in a small saucepan. Add blue cheese and stir constantly until melted and combined. Add to silverbeet mixture. Place in a baking dish and sprinkle with breadcrumbs. Spray with cooking spray. Bake until top is golden and mixture is bubbly. Great with a fillet of rare roast beef, or sausages, or straight from the leftovers container after a few chardys …