Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes 09 Ingredients Method Cacio e Pepe Toastie by Maker & Monger Leek & Nori Terrine 4 thick slices of brioche (about 700g) from Brasserie Bread 40g softened butter 50g Parmigiano Reggiano, finely grated Freshly cracked pepper (generous amount) 20g cold butter, cubed 20g plain flour, sifted 200g milk 2 bay leaves ½ diced shallot 200g Comté, grated 20g freshly ground pepper Murray River salt (optional for serving) Prepare the Brioche: Combine the softened butter, Parmigiano Reggiano, and a generous sprinkle of cracked pepper. Use this mixture to butter one side of each slice of brioche. Make the Béchamel: Gently warm the milk with the bay leaves and shallot in a saucepan. Once steaming, remove from heat and let it infuse. In another saucepan, melt the cold butter over low heat. Add the flour and stir to make a roux. Cook for 2 minutes, stirring constantly. Strain the milk, then slowly add it to the roux, stirring in figure eights until smooth and velvety. Continue adding milk gradually. Once thickened, add the Comté a handful at a time, waiting for each batch to melt before adding more. Stir in freshly ground pepper and remove the bay leaves. SITCHU MAGAZINE Transfer the béchamel to a dish, cover it with cling film to prevent a skin from forming, and refrigerate for at least one hour. Assemble the Toasties: Spread about 100g of the chilled béchamel on one slice of brioche (with the butter mixture on the outside). Top with another slice, also butter-side out. Grill and Serve: Place the toastie in a preheated sandwich press, using baking paper to prevent sticking. Grill for two-three minutes, until golden and crisp. Serve with a sprinkle of Murray River salt, if desired. Enjoy! Makes two toasties with plenty of leftover béchamel for your next mac ’n cheese. @makerandmonger makerandmonger.com.au
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