A classic Canadian style side dish from Jeremy's childhood with a British twist. Great with your favourite roast bird, but best with Turkey! Also try on the side of a savoury pie!
Two heads of broccoli cut into bite sized pieces
One medium onion diced
One garlic clove minced
100g of butter
200g Sharpham Rustic Garlic and Chive cubed
One can of condensed cream of mushroom soup
125g of mushrooms
125g of flaked almonds
125g of crushed water biscuits
Wash and de-stem the broccoli, cut up into bite-sized pieces and steam to al dente.
Preheat oven to 200 gas 180 fan.
Remove the rind of your Sharpham Rustic and cut into small chunks and slice the mushrooms.
Dice the onion and garlic, add a knob of butter to a frying pan over medium heat and stir in the onions. Wait for them to soften slightly and add in the garlic.
Blend up the condensed mushroom soup and Shrapham Rustic, leaving a handful of cheese chunks.
In an ovenproof dish, add in the cooked onions and garlic, sliced mushrooms, steamed broccoli and blended mushroom soup. Mix well.
Add the remaining chunks of cheese and the flaked almonds. Break up the crackers and sprinkle on top. Then cook in the oven for 45 minutes or until golden brown and the broccoli has softened.
Serve with your favourite roast joint or on the side of savoury pies.
Two heads of broccoli cut into bite sized pieces
One medium onion diced
One garlic clove minced
100g of butter
200g Sharpham Rustic Garlic and Chive cubed
One can of condensed cream of mushroom soup
125g of mushrooms
125g of flaked almonds
125g of crushed water biscuits
Wash and de-stem the broccoli, cut up into bite-sized pieces and steam to al dente.
Preheat oven to 200 gas 180 fan.
Remove the rind of your Sharpham Rustic and cut into small chunks and slice the mushrooms.
Dice the onion and garlic, add a knob of butter to a frying pan over medium heat and stir in the onions. Wait for them to soften slightly and add in the garlic.
Blend up the condensed mushroom soup and Shrapham Rustic, leaving a handful of cheese chunks.
In an ovenproof dish, add in the cooked onions and garlic, sliced mushrooms, steamed broccoli and blended mushroom soup. Mix well.
Add the remaining chunks of cheese and the flaked almonds. Break up the crackers and sprinkle on top. Then cook in the oven for 45 minutes or until golden brown and the broccoli has softened.
Serve with your favourite roast joint or on the side of savoury pies.