Name: Macaroni Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 1 onion - sliced; 170g - ham; 100g shrimps; 200g macaroni or other short pasta; 55g unsalted butter; 35g plain flour (T45); 1L milk; 2 tsp kosher salt; 1 1/2 tsp sugar; 2 tbsp heavy cream; 1 tbsp parmesan cheese; Some shredded cheese for the topping

February 13, 2020

Macaroni Gratin

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 onion - sliced
170g - ham
100g shrimps
200g macaroni or other short pasta
55g unsalted butter
35g plain flour (T45)
1L milk
2 tsp kosher salt
1 1/2 tsp sugar
2 tbsp heavy cream
1 tbsp parmesan cheese
Some shredded cheese for the topping

Instructions

1. Cook the pasta : bring water to a boil, stir in salt (1 tsp) and add the pasta. Cook the pasta according to the package directions. Drain well and set aside.
2. Heat 1 tbsp oil in a large frying-pan over medium heat. Add the onion and cook until wilted.
3. Add the butter in the pan and let it melt completely. Then add the flour to the mixture, stirring to combine with the onions.
4. Pour the milk gradually. Mix well each time. Once all the milk is incorporated, add shrimps and ham, mix well. Then add also the seasoning salt, sugar, heavy whipping cream and parmesan cheese, stirring frequently. Cook for a few minutes.
5. Finally, add the cooked pasta. Mix well.
6. Divide the mixture into each baking dish. Top with shredded cheese (of your choice), as much as you want, over the gratin.
7. Pre-heat the oven to 200℃. Bake the gratin for 15 min. Cover with alminium and bake 5 min more.
Serve hot!

June 21, 2018

Quick chicken and gratin

Persons

Ingredients

600g boneless, skinless chicken breast - cut into bite sizes
2 leek (about 300g) - cut into bite sizes
200g wheat berries - boil according to package directions (I use ebly brand)
1 tbsp sesame oil
dash of salt
1 carrot - cut into julienne
1 onion - chopped

- Ingredient A -

40g miso
15g mayonnaise
2 tbsp cooking wine or cooking sake
10g mustard
20g apricot jam
4 tbsp heavy cream
1 tsp gochujang
dash of salt
250g mozzarella cheese

Instructions

1. In a frying-pan, heat 1 tbsp sesame oil and fry cooked wheat berries for a few minutes, add salt to season. Place it in baking dish and set aside.
2. In a bowl, add chicken, leek, carrot and onion. Add all the ingredient A and mix well to coat with the ingredients.
3. In a skillet, heat 2 tbsp oil and cook chicken and vegetables from #2 until no longer pink. Place over the wheat in a baking dish. Pre-heat the oven to 180℃.
4. Sprinkle cheese and bake for about 40min.

April 28, 2018

Scoop croquette

Persons

Ingredients

1.3kg potato - peeled, cut into quarters
350g ground beef
1 to 2 onions - finely chopped

- Ingredient A -

20g butter
2 tbsp heavy cream
1 tbsp garlic powder
dash of pepper to taste

- Ingredient B -

1 tbsp beef stock powder or any other kind
2 tsp kosher salt
1 tsp sugar
2 tbsp worcestershire sauce
1 tbsp sweet soy sauce
2 tbsp ketchup
80g panko/bread crumbs
20g mayonnaise
100g grated cheese - your choice

Instructions

1. Place potatoes in a large saucepan and add enough water to cover. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 15~20 minutes or until easily pierced with a fork. Drain well.
2. Transfer potatoes in a bowl and add the ingredient A (butter, heavy cream, garlic powder and pepper), then mash the potatoes until creamy with a potato masher or fork. Set aside.
3. In a skillet, heat 1 tbsp vegetable oil and fry the onion and ground beef until wilted or meat is longer pink. Add the ingredient "B" to season.
4. Add the beef mixture to the mashed potato in a bowl. Mix well. Place them into your ovenware. Set aside.
5. In a small frying-pan, add mayonnaise and panko and fry until just lightly browned.
6. Sprinkle grated cheese onto the potato mixture in the ovenware and then, sprinkle fried panko onto it.
7. Bake for about 30 to 40 mins at pre-heated 200℃ degree.

April 12, 2018

Chicken & Cauliflower Gratin

Ingredients

700g chicken breasts - cut into bite-size pieces
500 to 600g cauliflower - florets / blanched
1 tsp kosher salt

For the sauce

50g mayonnaise
40g plain flour or cake flour (T45)
610g milk

- Ingredient A -

1 bay leaf
1 tsp fine salt
1/2 tsp soy sauce
1/2 tsp sugar
1/2 tsp garlic powder
130g or more grated cheese

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry the chicken and then cauliflower. Cook for about 5 min or until chicken is slightly browned. Stir frequently to prevent burning. Add salt to season. Transfer to a baking dish. Set aside.
2. Making the sauce In a medium saucepan, heat the mayonnaise over medium-low heat until melted. Stir in the flour. Gradually pour the milk into the mixture, stirring continuously until the sauce has thickened. Add ingredient "A" to season.
3. Pre-heat the oven to 200℃.
4. Pour the sauce onto the chicken and cauliflower. Sprinkle the grated cheese onto the sauce.
5. Bake the gratin for about 40 mins or until browned.

March 21, 2018

Gyoza gratin

Persons

Ingredients

4 garlic cloves - finely chopped
30g fresh ginger - finely choppped
450g ground pork
1 eggplant - cut into 1cm cubes
1 napa/chinese cabbage- cut into bite-size pieces
150g grated cheese or more

- Ingredient A -

1 tsp kosher salt
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp black vinegar (or rice vinegar, apple cider vinegar)
1 tbsp red chili oil

For the glue

1 1/2 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water
1 package of gyoza wrappers (200g)

For the sauce

2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp apple cider vinegar

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground pork for about 2 mins, then add eggplant and napa cabbage, continue stir-frying until pork is no longer pink and vegetables are wilted.
2. Add ingredient "A" to season and cook for about 1 min, turn the heat to high and pour the diluted katakuriko to thicken the sauce. Let cool to room temperature. Set aside.
3. Preheat oven to 200℃ (390°F) degree.
4. Assemble the gratin : Spread meat sauce onto bottom of baking dish (casserole) and layer with gyoza wrapper. Sprinkle with ⅓ of the grated cheese. Repeat layers 2 or 3 times. Top with remaining meat sauce and sprinkle over the grated cheese.
5. Bake in preheated oven for 40 minutes.
Serve hot