218. BACON and VEGETABLE CRISPY CHEESE BAKE

serves 3 to 4


1 cauliflower, chopped
2 sprigs of broccoli, chopped
2 leeks, chopped
peas and/or sweet peppers (optional; to add color)
2oz grated or sliced cheese
2 tablespoons olive oil
1 teaspoon dark soy sauce

Cheesy bacon sauce:
8 rashers of bacon, chopped
1½ oz. cornflour
3 oz. cheddar cheese
10 fl. oz. milk
salt and pepper to taste


Cook the chopped vegetables in a large pan or steamer for about 4-5 minutes to the point where they are cooked but still firm and crisp.

Meanwhile, in a large solid pan, fry the chopped bacon in the olive oil and soy sauce until crisp (a few minutes).

Lower the heat and stir the cornflour into the bacon. Stirring continuously, slowly add the milk to the mix to create the bacon sauce. Keep stirring until the sauce is simmering otherwise it will go lumpy.

Once the sauce is simmering add the cheese and salt and pepper to taste.

Drain the vegetables, and arrange in a large dish. Pour over the bacon and cheese sauce.

Add the grated/sliced cheese and top with a little freshly grated black pepper.

Place the whole dish in a preheated over at 390°F or 370°F for fan assisted ovens and cook until the cheese has gone crispy, around 20 minutes.


courtesy of: thePigSite.com