Sunday
Blomkool bredie — cauliflower
Lamb with cauliflower and potato in a pale, gently creamy gravy finished with nutmeg — the quietest bredie and the most elegant.
2 hours 30 minServes 6Cass's rating
This one goes in late. Cauliflower turns to nothing if you treat it like pumpkin, so give it twenty minutes and no more.
Method
- 01
Brown the lamb, soften the onions with the garlic, return the meat with stock halfway up and simmer covered for 1½ hours.
- 02
Add the potatoes and green pepper and cook 25 minutes.
- 03
Add the cauliflower florets, cover, and cook a further 20 minutes until just tender at the stem.
- 04
Stir in the cream and the nutmeg. If you want it thicker, trickle in the slaked cornflour and let it bubble for 2 minutes.
- 05
Season carefully — this one needs more salt than you think — and scatter with parsley.
Keep cooking
