Tue, 12 September 2017
Yvonne Connolly will be in the kitchen to show us how to make a delicious Croque-Monsieur to mark National Bread Week.
Ingredients
500g strong white flour (and extra for dusting)
7g sachet fast-action dried yeast
1tsp salt
350ml warm water
sunflower oil
METHOD
To make the dough – tip the flour, yeast and salt into a large bowl. Make a well in the middle & pour in some of the water. Using your fingers or a wooden spoon, mix the flour and water together.
Tip dough onto a lightly floured surface and knead for 10mins until smooth & elastic.
Heat oven at 220C/fan 200C/gas 7. Knock back & mould the dough into a rugby ball shape & place in the tin. Cover with a clean tea towel and allow to prove for 30mins.
Bake the bread for 15mins in oven, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely.
Toasted cheese & ham sandwich with Béchamel sauce
Ingredients
4 slices of bread
Béchamel sauce
300 g Smoked Grubeen cheese, grated
2 slices of cooked ham
Mustard for spreading
1tbsp Butter
1/4tsp smoked paprika
1tsp chopped chives
Béchamel sauce
400mls milk
Sprig of Thyme
1 bay leaf
3 whole black peppercorns
1 slice onion, 1/4 inch thick
20g butter
20g plain flour
1/2 ground nutmeg
1/2 tsp mustard
Salt & freshly milled black pepper
METHOD
First place the milk in a small saucepan and add the bay leaf, peppercorns, thyme and onion. Place it over a low heat and let it come very slowly up to simmering point then remove the saucepan from the heat.
Allow to stand and the flavours to infuse for 10 minutes. Strain the milk into a jug, discarding the flavourings.
All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste.
Cook through for 2 minutes until a blond colour is achieved. Remove from the heat. Now begin adding the infused milk a little at a time and stir again vigorously with a whisk.
Then, when this milk is incorporated, add the next amount and continue incorporating each bit, always whisking briskly to avoid lumps.
Return to a low heat and whisk until you have a smooth, glossy, creamy sauce. It will thicken as it cooks. Adjust the consistency with the remaining milk. Add the mustard and stir.
Let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. Add the nutmeg.
Make sandwiches:
Toast 4 slices of bread until golden brown.
Spread 2 tablespoons of sauce evenly over 2 slices of bread, then sprinkle generously with cheese.
Spread a small amount of mustard evenly on remaining 2 slices of bread and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.
Spread another 2tbsp of béchamel sauce over the top of each sandwich. Sprinkle with grated cheese.
Transfer sandwiches to baking pan, and cook in an oven preheated to 180 degrees for 10 minutes. Turn the grill on for the last minute or two to brown the top of the sandwich.
