Serves: 6

Difficulty: easy
Monday
Preparation time: 25 minutes to Sunday
Cooking time: 3040 minutes
Quick and delicious

Tuesday

Cheesy
Haddock and
Broccoli Bake
500 g frozen haddock
2 C (500 ml) milk
1 C (250 ml) water
1 onion, roughly chopped
60 g butter
C (60 ml) flour
1 C (250 ml) grated mature Cheddar cheese,
plus extra for topping
salt and freshly milled pepper
2 C (500 ml) macaroni, penne or shells, cooked
in salted boiling water until al dente
1 head of broccoli, cut into florets and
steamed or blanched for 2 minutes

Preheat the oven to 180 C.

Place the haddock, milk, water and onion in a large pot

and bring to a gentle simmer. Cook for about 5 minutes.
Watch that the milk does not boil over. Keep to one side
and allow all the flavours to infuse while preparing the
remaining ingredients.

Strain the milk from the haddock and onions. Reserve

the cooking liquid.

In the emptied pot, melt the butter, remove from the heat
and stir in the flour, put back onto the heat and gradually
add the reserved cooking liquid. Stir constantly until
thickened. Remove from the heat and stir in the cheese
until well combined. Season.

Place the haddock and onion back into the pot, followed
by the pasta and broccoli. Stir gently to mix.

Spoon into a deep greased baking dish (or individual

ones), top with grated Cheddar and bake for 3040
minutes or until golden.

Michael suggests Eagles Nest Viognier 2008

www.crushmagonline.com