Recipe - Cauliflower Paprikash With Mashed Potato-Goats Cheese Gr

1 lg Mild onion; chopped
1 Clove garlic; crushed
One half teaspoon Dried marjoram; crumbled

CAULIFLOWER PAPRIKASH
2 Carrots; peeled and chopped
2 Red peppers; stemmed,
seeded,
; peeled and chopped
2 Sundried tomatoes; chopped
(use (2 to
3)
; scissors)
1 tablespoon Paprika
1 One fourth pt Stock; (700ml)
4 fl (100ml) dry vermouth
1 Cauliflower; trimmed and
; seperated into
; florets
1 Box; (One half pint/300ml)
; passata
Salt and freshly ground
black pepper
1 One half ounce Ricotta cheese; (40g)

POTATO AND GOAT'S CHEESE GRA
1 kg Baking potatoes; (2 lb)
1 bn Spring onions; (about 9)
300 ml Stock; (One half pint)
1 150 gram car mediumfat
goats' cheese; (5oz)
4 tablespoon Nofat fromage frais
3 tablespoon Grated parmesan cheese
6 tablespoon Skimmed milk; about
Salt and freshly ground
pepper

First for the gratin: Peel and quarter the potatoes and steam over
boiling water until very tender, about 20 minutes. Drain very well
and mash. Preheat the oven to gas mark 6/ 200øC/400øF.

While the potatoes are steaming, trim and slice the onions, crush the
garlic, and saut‚ them in the stock until they are very tender and the
liquid is gone.

Combine the goats' cheese, fromage frais and Parmesan in the food
processor or blender and process until very smooth.

Beat the onions, cheese mixture and salt and pepper into the potatoes.
Spread in a 30 x 20 x 5cm (12 x 8 x 2 inch) gratin dish and drizzle
evenly with half the milk. Bake uncovered for 15 minutes, then turn
on the grill, drizzle with the remaining milk, and grill for 2
minutes or so, until speckled with brown.

For the cauliflower paprikash:Combine the onion, garlic, marjoram,
carrots, peppers, sundried tomatoes, paprika, 1 pint of stock
(570ml) and vermouth in a flameproof casserole dish. Cover and boil
for 57 minutes. Uncover and simmer until the vegetables and paprika
are gently frying in their own juices.

Sitr in the cauliflower, passata, remaining One fourth pint (150ml) stock
and salt and pepper to taste. Simmer, partially covered, for 2030
minutes, stirring occasionally, until the cauliflower is very tender.

Put the ricotta in a blender or processor with a few spoonfuls of the
sauce and pur‚ee. Stir this creamy pur‚e back into the casserole, and
bring back up to simmer. Adjust the seasoning.

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