Harissa Mac and Cheese

“My son Ben is 16, grow­ing like a weed and would live on pasta if I let him. He loves this Mac ’n’ Cheese. I prob­a­bly cook it too of­ten but I wanted the book to be meals I cook at home, so here it is.”

Irish Sunday Mirror - - YOUR HEALTH -

MASTERCHEF champ Jane Devon­shire daz­zled judges with dishes in­spired by food she ate as a child when she won the BBC se­ries in 2016.

aged would home-cooked seemed re­ally ents,” four was And “Recipes di­ag­nosed from two said un­usual, when not com­pli­cated and used Ham­mer­smith, London she the miss I her 52-year-mum of de­lights. was with tried ex­pen­sive in­gre­di­ents out son de­ter­mined he coeliac dis­ease on the same Ben, now 16, for my son

with cut­ting bar­ley So Jane gluten-free and out has rye pro­tein writ­ten a cook­book can recipes to prove be sim­ple and from wheat, cheap. Has­sle Free, Gluten Free, is thing out “I later wanted ac­ces­si­ble this to month. write for peo­ple someev­ery in­gre­di­ents day, with that go an good long said. gluten-free mac cheese veg­e­tar­ian mous­saka, to­day shares favourite So way,” from and some to Jane she dishes. a her

SERVES 6

400g gluten-free pasta. I use penne or fusilli as gluten free mac­a­roni can be hard to find

6 ta­ble­spoons corn­flour

800ml milk plus a lit­tle ex­tra for mak­ing the corn­flour paste

250g ex­tra ma­ture

Ched­dar cheese, grated, plus ex­tra for sprin­kling

50g Parme­san, grated

2 ta­ble­spoons harissa paste (Check for gluten con­tent or cross con­tam­i­na­tion)

A pinch of sea salt

1 Pre­heat the oven to 200°C/180°C Fan/gas Mark 6. Bring a large pan of water to the boil, add the pasta and par­boil for 6–7 min­utes – it needs to be about half-cooked. Drain the pasta and set aside.

2 Mix the corn­flour with a lit­tle milk un­til it’s the con­sis­tency of dou­ble cream.

3 Put the milk into a saucepan and bring to the boil then re­duce the heat to a sim­mer and slowly add the corn­flour paste while stir­ring or whisk­ing all the time. Keep stir­ring or whisk­ing for a cou­ple of min­utes – the milk will thicken quickly but you need to make sure you cook out the corn­flour.

4 Re­move from the heat and im­me­di­ately add the Ched­dar and Parme­san. Beat it in un­til you have a smooth, thick cheese sauce. Add the harissa paste and salt and stir in. Then add the par­tially-cooked pasta, stir through and place in a bak­ing dish. 5 Sprin­kle a lit­tle of the ex­tra Ched­dar cheese over it and place in the oven for 30 min­utes un­til golden and bub­bling. This is best eaten im­me­di­ately...but don’t burn your mouth on the cheese!

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