Saturday, 6 June 2015

Pak-Choi Gratin.

What is a gratin? | Cookthink:

Serves 4-6 as a side dish
Prep time: 30-40 min
Total time: 55 min - 1 hr 5 min

3 Tablespoons butter
3 garlic gloves (minced or grated finely)
1 shallot (minced or grated finely)
1/2 cup thinly sliced red onions
12 oz Pak-Choi, stems cut off and sliced, leaves cut into thin ribbons
1/8 cup water
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup white wine
1 teaspoon or to taste fresh grated ginger
salt and pepper to taste
1/4 teaspoon sambal oelek (asian hot chili sauce)
1/4 cup matzo meal
1/4 cup seasoned bread crumbs (bread crumbs with salt, pepper, oregano, thyme)

1. Heat oven to 200C.
Sauté in frying pan on Medium-High with lid 1 Tablespoon butter, garlic, shallot, and red onions until fragrant, stirring.
Add Pak-Choi stems, stirring occasionally 6 min.

2. Add leaves and lower temp to medium-low after about a minute add water and cover till wilty and bright green about 4 min.
Remove from heat and place in 1 qt baking dish.
Sprinkle 1/2 cup of parmesan cheese over veggies.

3. In Medium saucepan on medium heat, add cream, milk, wine, ginger, salt and pepper, sambal oelek stirring 5-10 min till you can smell ginger and the edges are starting to bubble.
Pout over contents of baking dish.

4. In a small bowl, cut 2 tablespoons butter into remaining cheese, matzo, and bread crumbs.
Spread over the top of the mixture. (If you would like a crunchier top add before turning on broiler.)

5. Place in oven on middle rack for 20 min.
Turn broiler on till brown about 2 min or less.

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