Christmas leftovers with mayonnaise béchamel

Wed, 12 December 2018

Serves 4

INGREDIENTS:

·         400g Mashed potatoes

·         1 cup Turkey,chop

·         1 cup Ham,chop

·         1/2 cup of peas / Brussels sprouts

·         Cranberry sauce , heated to loosen

·         2 tbsp Parmesan, freshly grated

·         Salt & pepper

·         Mayonnaise Béchamel Sauce

·         400mls milk

·         Sprig of Thyme

·         1 bay leaf

·         1/2 onion

·         20 gbutter

·         20g plain flour

·         1/2 ground nutmeg

·         2 tbsp chopped parsley

·         2 tbsp Heinz Seriously Good Mayonnaise

METHOD:

First place the milk in a small saucepan and add the bay leaf, onion and salt and pepper.

Then place it over a low heat and let it come to simmering point. Allow to simmer for 5 mins. Turn off the year and allow the flavors to infuse while making the roux.

Begin by melting the butter gently - don't over-heat it or let it go 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 mixture. Cook through for a few minutes until it’s golden blond in colour.

Strain the milk into a jug. Begin adding the infused milk a little at a time - about 25ml first of all 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. Until you have a smooth, glossy, creamy sauce.Add Heinz Seriously Good Mayonnaise and stir.

Turn the heat down to its lowest setting and let the sauce cook for 5 -10 minutes, whisking from time to time.

While that's happening, taste and season with salt and freshly milled black pepper. Add the nutmeg. Stir.

Add the turkey,ham and veg to an oven proof dish. Pour in the sauce to cover.

Pipe the mash potatoes over the top. Grate the parmesan over the top and place in a preheated oven 180 degrees for 20 mins.

Drizzle with with cranberry sauce and sprinkle with extra chopped parsley.