Today’s Brekkie: Four Cheeses Mac & Cheese
Ingredients:
1 cup of thick Béchamel (use cream not milk)
50g each of Tilsit, Gruyère, Appenzell and Vacherin de Fribourg, all grated
Nutmeg and white pepper
Cooked macaroni or similar
Pre-heat oven to 220ºC
Method:
Make béchamel by melting some butter in a pan, adding flour and stirring till cooked and well combined (try not to colour it), then add cream and keep simmering, stirring constantly until it thickens. Arrange pasta in a baking/serving dish, mix in the four cheeses, reserving about 30g), pour over the béchamel and top with the reserved cheese.
Bake for 25 minutes and serve hot.
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Today’s Brekkie: Franz’s Chicken Drumsticks
By Franz Scheurer
Ingredients:
Chicken drumsticks, skin on (as many as you can fit into your baking dish in a single layer
1 sour apple, cored and cut into small segments, skin on.
Marinade:
2/3 Coconut cream
1/3 Heavy soy
1 tsp of Chipotle Tabasco (more to taste)
Pre-heat oven to 220ºC
Method:
Pour marinade over a single layer of chicken drum sticks until they are covered.
Marinade in the fridge for a minimum of 12 hours (or overnight). Turn a couple of times.
Take chicken out of the fridge and leave to come to room temperature.
Pour off any excess marinade (if any), add apple pieces and bake at 220C until nicely browned on top. Mine took 45 minutes.
Remove from dish and leave to cool to room temperature.
The skin is for the chef.
Take the meat off the bones, discard apple pieces, put meat into a serving bowl, add either lychees or mandarin segments, mix well and serve.
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