Today was one that had a classic autumnal feel to it. Crunchy leaves under foot, a bright sunshine and a fresh, crisp coldness that makes you want to take the dog for a walk, come home and then curl up by the fire with something steaming and soothing. So that's precisely what I did.
This dish is inspired by something that my Mum used to make us as kids and let's be honest, that is the root of all the best examples of comfort food. A sweetcorn and potato chowder served after a long day of playing out in the cold was always a very welcome sight. It was deeply cheesy, the large chunks of potato were so soft they were practically melting and the crunch and sweetness of the corn cut through the richness.
In contrast, this isn't so liquid as a soup or chowder, a dose of cornflour thickens the sauce and a good splurge of wholegrain mustard provides a dose of flavour that allows me to lessen the amount of cheese. A carved up broccoli and a sliced leek also go towards your daily veg intake and make this a complete one pot meal so there's less washing up!
Sweetcorn and Potato Crumb Crust Bake
Serves 4-6
Leek - sliced
Small onion - diced
200g smoked tofu - diced (optional but adds protein and a lovely hint of smokey flavour) - Those non-veggies out there could of course used smokey bacon here.
300g white potato - diced (choose a floury variety like a King Edward) - this equated to roughly 3 medium potatoes when I cooked
Tinned Sweetcorn
1 head of broccoli with the stalk diced and the fluffy tops cuts into florets.
1/2 tsp dried thyme
1 large or 2 small bay leaves
50g of string cheese - I used a tangy vintage cheddar
1 tbsp whole grain dijon mustard
Milk
2 heaped tsps cornflour mixed with a dribble of cold water
2 slices of bread whizzed into breadcrumbs
20g parmesan-style Italian hard cheese (remember, actual parmesan isn't vegetarian but the cheap stuff often is - a happy coincident for frugal vegetarians)
Method:
1. If you have a wide cast iron pan that can go on the hob and in the oven then this would be ideal. If not, start in a pan on the hob and transfer to an oven dish later on. Get your oven preheating at 180 deg C or gas mark 4.
2. Over a medium heat, sweat down the leek and onion with a blob of butter (about 10g) until they are soft and have a glassy appearance. Loosen with a little water at intervals if the pan is getting a bit dry.
3. Add in the tofu and brown slightly then follow up with the potato, broccoli stalks, thyme, bay, stock cube and half a cup of water. Cook for another 10 minutes, this gives the starchy potato and tough stalks a bit of extra time cooking to the other veg but also means it will soak up that lovely stock. If the pan is getting dry, just add another splash of water.
4. Now for most of the rest of the ingredients... In goes the sweetcorn, broccoli florets, mustard and milk. Bring it up to a gradual simmer and allow to bubble for 10 minutes.
5. In with the cornflour and cheese, keep stirring now as you don't want the sauce to go lumpy or stick to the bottom of your pan. It should thicken pretty soon after the cornflour goes in. Now's the time to season and check your salt and pepper levels.
6. Transfer to an oven dish if using. Top with the breadcrumbs and grated parmesan before transferring to your pre-heated oven. Bake for 20 minutes or until bubbling underneath and golden on top.
Serving ideas: Personally, I am more than happy with a large bowl of this on it's own. Hubby decided he needed carbs with his carbs and opted for a slice of bread to mop up the sauce. A bright green salad would ensure that the quantities in this recipe would feed a crowd and also add a fresh element.
In contrast, this isn't so liquid as a soup or chowder, a dose of cornflour thickens the sauce and a good splurge of wholegrain mustard provides a dose of flavour that allows me to lessen the amount of cheese. A carved up broccoli and a sliced leek also go towards your daily veg intake and make this a complete one pot meal so there's less washing up!
Sweetcorn and Potato Crumb Crust Bake
Serves 4-6
Leek - sliced
Small onion - diced
200g smoked tofu - diced (optional but adds protein and a lovely hint of smokey flavour) - Those non-veggies out there could of course used smokey bacon here.
300g white potato - diced (choose a floury variety like a King Edward) - this equated to roughly 3 medium potatoes when I cooked
Tinned Sweetcorn
1 head of broccoli with the stalk diced and the fluffy tops cuts into florets.
1/2 tsp dried thyme
1 large or 2 small bay leaves
50g of string cheese - I used a tangy vintage cheddar
1 tbsp whole grain dijon mustard
Milk
2 heaped tsps cornflour mixed with a dribble of cold water
2 slices of bread whizzed into breadcrumbs
20g parmesan-style Italian hard cheese (remember, actual parmesan isn't vegetarian but the cheap stuff often is - a happy coincident for frugal vegetarians)
Method:
1. If you have a wide cast iron pan that can go on the hob and in the oven then this would be ideal. If not, start in a pan on the hob and transfer to an oven dish later on. Get your oven preheating at 180 deg C or gas mark 4.
2. Over a medium heat, sweat down the leek and onion with a blob of butter (about 10g) until they are soft and have a glassy appearance. Loosen with a little water at intervals if the pan is getting a bit dry.
3. Add in the tofu and brown slightly then follow up with the potato, broccoli stalks, thyme, bay, stock cube and half a cup of water. Cook for another 10 minutes, this gives the starchy potato and tough stalks a bit of extra time cooking to the other veg but also means it will soak up that lovely stock. If the pan is getting dry, just add another splash of water.
4. Now for most of the rest of the ingredients... In goes the sweetcorn, broccoli florets, mustard and milk. Bring it up to a gradual simmer and allow to bubble for 10 minutes.
5. In with the cornflour and cheese, keep stirring now as you don't want the sauce to go lumpy or stick to the bottom of your pan. It should thicken pretty soon after the cornflour goes in. Now's the time to season and check your salt and pepper levels.
6. Transfer to an oven dish if using. Top with the breadcrumbs and grated parmesan before transferring to your pre-heated oven. Bake for 20 minutes or until bubbling underneath and golden on top.
Serving ideas: Personally, I am more than happy with a large bowl of this on it's own. Hubby decided he needed carbs with his carbs and opted for a slice of bread to mop up the sauce. A bright green salad would ensure that the quantities in this recipe would feed a crowd and also add a fresh element.
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