ABACO'S COOKING!
It's the Holiday Season again and you're looking for that one special way to make your traditional meal unusual and memorable without being radical. Abaco Journal comes to the rescue once again. Why not serve up cauliflower and Brussels sprouts! Not excited? You will be when you see how this vegetable dish literally turns out...
PAIN DE CHOU FLEUR SURPRISE
1 large or 2 medium size Cauliflowers
12 large, firm Brussels Sprouts
1 lb Potatoes, peeled and quartered
6 Eggs
6 oz Gruyère Cheese, grated
2 Tbsp Butter
2 tsp Salt
1 tsp Black Pepper
1/2 tsp Cayenne Pepper
Trim the Brussels sprouts and boil until tender in plenty of salted water. Break the curds from the cauliflower and either steam them or boil them in separate salted water with the peeled and quartered potatoes. Grease a loaf pan liberally with part of the butter and set your oven at 350 degrees F.
In a mixing bowl, mash the cauliflower and potato together with the remaining butter, the salt & pepper and Cayenne pepper. Beat in the eggs one by one, then stir in the cheese.
Spoon half the mixture into the greased loaf pan. Position the Brussels sprouts in pairs (stalk end up) along the length of the mixture then spoon in the residue. Cover the top of the loaf tin with aluminium foil and place in a bain marie. Bake for one hour.
Turn the loaf out onto a heat-proof serving dish and sprinkle the top of the loaf with some extra cheese. Return the loaf to the oven for about 10 minutes until the cheese melts.
Magnificent just so, you can add some colour by surrounding the base
of the loaf with petit poix and placing some steamed broccoli flowerets
on the top. When you slice the loaf as for bread you will reveal the nutty
Brussels sprouts as circles within the round.