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Chef On A Mission


Ep 1 - Mac and Cheese

Mac and Cheese

Mac and Cheese

4 portions

Milk infusion
1/2 onion root end intact
2 cloves
pinch nutmeg
400ml milk

Place all the above into a pot and bring to a simmer at a low heat for 5mins to infuse.  Then strain into a clean saucepan and set aside.

White sauce
50g butter
40g plain flour
200g grated cheddar cheese
Melt butter on a low heat.
Add flour and cook till sandy brown in colour about 2-3 minutes, slowly add milk to cooked roux a little at a time.
Add the grated cheese mix till all the cheese has melted. Taste and then season.

Cook 120g of penne pasta till soft.  Strain and leave to cool.
120g rind less shoulder bacon

Cut bacon into 1cm squares.
Cook on oven trays till golden.
Crumbing mix
50g plain flour sifted
200g bread crumbs
3 eggs mixed with 60ml milk

Mac and cheese assembly
Mix the bacon, pasta and sauce in a large mixing bowl.
Line a tray with baking paper.
Spread Mac mix evenly over the lined tray to a thickness of 2-3cm.
Press and cool until completely cold.
Cut into 8cm squares and then cut on a diagonal to form triangles and then dust in flour, dip into egg mixture and finish in the bread crumbs.

Fry in a pan on a low heat with butter and olive oil, until golden brown on all sides and is heated well through.Grill three pieces of streaky bacon.
Fan half a avocado.

Place or fritter in the centre of a plate.
 Rest the streaky bacon on top of the fritter.
Dress the avocado with a little olive oil, salt and pepper.
 Place the avocado on top of the bacon.