May 21 2007

La Gougere

Now here is a really simple and delicious way to use up that left over turkey or cold chicken. It works really well with a mushroom or mixed vegetable filling too.

Bake a ring of Cheese Choux Pastry and fill it with meat or vegetables warmed in a rich cream and sherry sauce.

For the pastry put 150ml of water in a small pan with 50gm of butter. Bring it to the boil and then shoot in 75gm of sifted plain flour and beat like mad with a wooden spoon having taken it off the heat. Leave it to cool then beat in two eggs. Next stir in 80gms of tiny cubes of gruyere cheese (cheddar will do) a pinch of salt and some freshly ground black pepper. Grease an oven proof dish really well and pile the rich yellow paste around the edges to make a ring (with a hole in the centre for the turkey filling later). Bake at 220c ((425f or gas 7) for about 40 mins. depending on your oven. The secret with choux pastry is to cook it longer than you think you should! It smells wonderful after 20 minutes but don’t be fooled, it must have a chance to dry out inside.

Meanwhile make a sauce in the usual way: 25gm butter and 25gm flour melted and mixed to form a roux, whisk in 300ml milk, stock or left over gravy ( if you use gravy remember to cut down on the flour in the roux). Bring to the boil stirring all the time and continue to cook for a couple of minutes to cook the flour. Cheer it up with a dash of sherry, a spoonful of that cream at the back of the fridge or a dollop of crème fraiche. You can add mushrooms, add a little blanched broccoli and left over stuffing. You can leave out the meat altogether….whatever you fancy. Season the filling well and pile it up into the crispy ring of Gougere.

All you need now is a green salad and a glass of wine.

One response so far

One Response to “La Gougere”

  1. nanny interview questionson 28 Sep 2012 at 3:05 am

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