Throughout my student years at catering collage and Moray House, I worked in a restaurant twice a week. Not cooking but singing for my supper, literally! I sat on a stool singing folk songs, playing my guitar, enjoying the camaraderie… and the free meals that were included in my wage. I declined my free ‘staff glass’ of wine in favour of unlimited coffee – better for the voice and remembering my words. Puddings were a luxury denied however the savoury dishes were delicious and this was one of them – or at least my attempt at imitating it. A light supper favourite I hope you enjoy.
Start by preparing 2 courgettes: slice and sauté gently in 50g of melted butter along with 4 good-sized mushrooms, cleaned & quartered. Season with Blackthorn Sea Salt & milled black pepper. When cooked, place vegetables in a buttered ovenware dish and set aside. Add 2tsps cornflour slaked in 100mls water, some mixed herbs (fresh or dried of your choice) and seasoning to the melted butter remaining in the pan. Stir through the boil to create a smooth thickened glaze and pour over vegetables.
For the topping, melt a further 25g butter in the empty pan, add 25g flour and blend in 125mls milk. Bring through the boil to create a very thick sauce. Remove from heat and allow to cool a little. Stir in 2 egg yolks, 50g of St Andrews Farmhouse cheese, grated, and add a twist of black pepper – easy on the salt as cheese is naturally salty. Whisk egg whites until thick with soft peaks and fold in to the cheese mixture with a spatula. Spoon over the vegetables, scatter with a little more cheese and bake for 20 minutes or so at 190°C until well risen with a golden crust. Serves 2 as a light meal.
