Monday, 27 February 2017
For the cheese sauce
Grated mature Cheddar cheese- 1 heaped cup + enough to top the slices of bread
Goats cheese- 3 heaped tbsp
Double cream- 1/2 cup
Milk- a generous splash
Paprika- 1/2 tsp (optional)
Mustard- a generous pinch
Worcestershire sauce- 1/2 tsp
Pepper- to taste
4 slices of chunky bread
Leftover roasted chicken- 3/4th cup, shredded (or any chicken, I've used breaded ones from the supermarket)
Thyme leaves- a sprig, to garnish
Mix together all the ingredients for the cheese sauce in a saucepan.
Keep the heat on medium and keep cooking till all of the cheese is melted and the mixture becomes thick.
Keep stirring at intervals to make sure the sauce doesn't stick to base, and keep scraping the sides while you go.
Simultaneously, toast the slices of bread either in a toaster or under the oven grill. Make sure you don't burn them.
Place the toasted slices in an oven proof tray or a cast iron skillet and top them with shredded chicken.
Pour the cheese sauce on top of the chicken and bread slices, to cover them quite generously. Its ok if the sauce drips along the sides.
Grate some more cheese on top, sprinkle some thyme leaves on top and place under the oven grill for about 5 minutes, just to melt the cheese and warm the chicken a bit.
Dig into this devilishly decadent dish straight out of the oven and with a salad side if needed.
Notes: You can use any cheese of choice. I once tried it with spicy Mexican cheese and it was bloody brilliant.
The goats cheese is also purely optional, but that little bit does make a difference in taste.
Stuff it with any meat of choice, pulled pork would be a great alternative as will be prawns.