 |
| Savoury Betty |
The leftovers were some boiled Charlotte spuds and some steamed cauliflower... the fresh veg were broccoli [an unknown, locally bought plant], Cylindra beetroot, Flakki carrots, Hercules onions and Germidor garlic. As some were leftovers, I steamed the beetroot, broccoli and carrots until "al's dentist" and fried the garlic and onions and allowed all to cool.
This gave me green broccoli florets, white cauliflower, diced beetroot, sliced spuds, sliced carrots and fried sliced garlicised onions.
From the freezer I took a block of Canadian, 30 month matured cheddar and some streaky bacon and two handfuls of frozen PeeWee petit pois ... I grated half the cheddar whilst it was frozen [about three ounces], thawed the bacon and cut all but one slice into thirds. The PeeWee were left frozen. The remains of the block of cheddar went back in the freezer.
Now for the Betty topping... this is a savoury Betty, so no sugar.
You need the three or four ounces of three-day old bread, crumbed as for the sweet Betty but you don't add the suet yet... instead, add the salt and pepper to taste... I used a teaspoon of each of Sel de Guerand and cracked black pepper.
Toss well to evenly spread the spices. Now you add the suet and cheese and mix again...
as cheese is a source of fat, I used only one ounce of suet and two ounces of cheddar....
you will realize that this doesn't give you as much topping as the sweet Betty...
no matter, the method of setting the ingredients up is different.
Then comes assembly...
I started by lining the bottom of the dish with half the sliced potatoes and added on top all the beetroot and half the fried onions...
then came two thirds of the broccoli and half the carrots...
and another layer using the remaining spuds...
and some salt and pepper....
.... then half the bacon and the remaining onions...
...followed by the remaining carrots and broccoli...
all the peas...
and finally, the cauliflower neatly arranged on top...
...now you will notice that everything is now rather too close to the top....
I can't go back...
so I pressed it down and layered all but the uncut slice of bacon over the top.
At this point I made up a stock [about 300ml] in the onion pan with the condensate water from the steamer and a Knorr Garlic and Herb cube and poured it over the contents.
Now turn the oven on at 180°C [175°C for a fan oven]
Now for the topping... yes, I didn't make a mistake during that assembly...
the middle layer of potatoes replaces the crumb mix at the half full stage for a savoury Betty...
the crumb mix doesn't work!!. It comes out like soggy stuffing!
Put the topping in place and shape carefully into a slight dome... slice the remaining bacon into short pieces... ie; across the slice... and arrange around the topping... now sprinkle the last ounce of cheese on top and put the dish in the oven when up to temperature. Set timer for 45 minutes... but check after 40mins for a crispy bacon, golden topping.
 |
| The last of the cheese is not on in this picture |
Take it out if the topping is as you like it... or leave it the last five!
Serve...
 |
| First serving done, now for the second!! |
We finished the meal with a new discovery "la fermière" créme gourmand...
chocolate and hazelnut flavour...
very, very nice and you get left with a useful terracotta pot for future puddings...
or sauces, souffles, etc.
 |
| Really creamy! |
A mix of veg and meat[s] to almost fill a large ovenproof deep dish... the one above is 24cm diameter.
300ml of suitable stock
one ounce of grated cheese
and...
The topping
- 3 to 4 ounces of breadcrumbs
- one ounce of shredded suet
- 2 ounces of grated cheese
4 comments:
Now that's my sort of dinner - a savoury pudding !! It's almost like a gratin but better and it looks yummy.
We have tried the vanilla versions of your desserts and they are really nice too. The little pots are, as you say, very handy. They make nice pots for pencils, a bunch of celery, breadsticks, sugar cubes......lots of bits and bobs.
I can't wait to get back to France and try the chocolate and hazelnut variety !!
This looks like a great frugal dish. I've never really encountered Bettys before -- heard the name, never knew what they were.
Your 'betty' looks delicious and just right for a cold wintery day.
We love these posts too. We've had vanilla, myrtille and strawberry in blue and green pots. Is the hazelnut in a grey pot!
Jean, Gaynor - the chocolat/noisette dessert (in a grey pot) was delicious. You could put a mini floral table decoration in one rather nicely. Susan, a Betty is a wondrous thing savoury or sweet!
Post a Comment