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Ragout of Autumn Vegetables in a Cheese Gougere.

(for 4)

Gougere:
150g(5 oz). strong white flour
175g(6 oz.) water
60g (2 oz) butter
2 eggs
90g (3 oz.) mature cheddar (grated)
1 tsp. English mustard

Ragout:
110g(4 oz). Dried Butterbeans (or same weight in tinned)
225g(8 oz.) Courgettes (preferably yellow for the colour)
1 med Onion
2 med. Potatoes
2 leeks
2 carrots
2 parsnips
4 sticks celery
4 tablespoons Olive oil
600ml (1 pt) Vegetarian stock.
1 tsp. Chopped fresh Thyme
salt and pepper
First soak the beans for about 4 hours,then slip off their skins and boil gently until soft (about 90 mts.)
The tinned ones are ready to go

Now make the gougeres;
Bring the water and the butter to the boil and then pour into the bowl of a food processor. Tip in the flour and run for half a minute until blended.Break the eggs and add them to this one by one. When they are well blended add in the cheese and the mustard.
Set the oven to Gas 6 200 C 400 F.
Oil a baking sheet and spoon out the cheese paste into 4 bun shaped rounds.
Bake these for 30 mts or until brown and risen then slit them in two accross the middle and bake for a further 5 mts to dry the insides.Keep them ready to reheat for the ragout.
Ragout:
First make the sauce;
Chop the courgette, peel and chop the onion and the potatoes and put them into a pot with 2 tablespoons Olive Oil
Cover with a lid and sweat on a low heat until they are soft( about 30 mts).
Season this and blend in a processor with the vegetarian stock until smooth. Pour this into a pot and keep warm.
Now cook the vegetables:
Cut the leeks into inch pieces and wash well.
Peel the carrot and parsnip and cut into similar sized pieces.
Similarly cut the celery sticks.
Put theese vegetables into a pan the remaining 2 tablespoons Olive and stir and fry with the chopped thyme until soft (about 20 mts.).

Now assemble the whole dish.
Tip the cooked vegetables and the cooked butter beans into the courgette sauce and heat well.
Reheat the gougere cases in a hot oven until crisp.
Put the bases or the cases on the bottom of 4 warmed plates, Spoon over the ragout and put the tops of the gougeres on top.
Serve straight away.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef