HUDDERSFIELD HASH (feeds 4)
Ingredients :
For the sauce :
20g butter
2 heaped tbsp plain flour
milk, from 1 pint (although you probably won't need the full pint)
half a tsp English mustard powder
a pinch of nutmeg
a pinch of cayenne pepper
150g mature Cheddar cheese, grated
1 egg, beaten.
For the meat mixture :
500g minced beef
1 tbsp olive oil
2 small courgettes, sliced
1 large Spanish onion, finely chopped (I used a red onion)
1 bay leaf
half a tsp of paprika
half a tsp of ground cumin
half a tsp of ground coriander
1 garlic clove, chopped fine or grated
500g minced beef
400g canned tomatoes
1 tbsp tomato ketchup.
METHOD :
1. Begin, earlier in the day, by making the cheese sauce. In a small saucepan, melt the butter and add the flour. Mix until the flour has absorbed all the butter and cook out for a minute or so on a medium heat.
2. Slowly, and whisking all the time, add the milk until the sauce reaches a gorgeously thick and gloopy consistency.
3. Add the mustard powder, cayenne and nutmeg and whisk through until properly combined, then remove from the heat and add the cheese.
4. Stir the cheese through and it will melt in the residual heat of the sauce. You can adjust the texture of the sauce by adding a little more milk now if it is too thick, but don't boil the sauce (to reduce it if it's too thin) now it has the cheese in it, or it might split. It is far better for it to be too thick!
5. Set the sauce aside to cool.
6. The next stage is the meat mixture. Pre heat your oven to 180°C/350°F/Gas Mark 4. In a large frying pan, dry fry the mince until it is beginning to caramelise where it touches the pan and has given up all its fat.
7. Remove the meat to a warmed dish and reserve. Drain the fat (into the dog's bowl, is always a good idea!).
8. Add the olive oil to the pan and the sliced courgettes. Cook until beginning to brown - on both sides - and reserve in an oven proof dish.
9. Add the onion to the pan and cook on a medium heat until softened. Add the garlic and cook for another minute.
10. Return the meat to the pan and stir to combine.
11. Stir in the bay leaf and spices and make sure they are well distributed through the mixture.
12. Add the tomatoes and ketchup. Break up the tomatoes with a wooden spoon, but leave them fairly chunky. Simmer for some 15 minutes or until the mixture has thickened. Season to taste.
13. Turn the meat mixture into the baking dish and level the top.
14. Take the egg and whisk it into the cheese sauce, then cover the meat mixture with the sauce.
15. Bake for 30 minutes or until the top is golden brown.
16. Serve.
From http://jennyeatwellsrhubarbginger.blogspot.co.uk