3 Large Potatoes cut into 2 cm cubes
½ head cauliflower trimmed and cut into small pieces
2 leeks washed and sliced
Mondo Doro Chorizo mild
1 cup fresh bread crumbs
Béchamel Sauce Ingredients:
4 table spoons Butter
4 tablespoons plain flour
2 cup milk
2 cup cheddar cheese
A good pinch of salt
Place potatoes in a pot of lightly salted water. Bring to boil. Add cauliflower cook for about 3 minutes. Drain. Preheat oven to 180. In a frying pan cook of chorizo and leeks. Butter a shallow dish and place the potato and cauliflower. Add the chorizo and leek.
In a saucepan add the butter, flour, milk and salt whisk over a medium heat until it thickens. Cook for a further 2 minutes then stir in cheese.
Add the white sauce to the cauliflower potato mix. Top with fresh bread crumbs. Cook for 30 minutes or until bread crumbs are golden brown.
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