Tops 4-6 beautifully grilled Rumps
(leftovers freeze well)
Ingredients:
50g Butter
1/2 Onion
1/2 Punnet Mushrooms
1 Tbsp Freshly Chopped Chive
30g Chickpea Flour
250ml Reduced Fat (or regular) Cream
125-250ml Milk
1/2 tsp Mustard Powder
150g Mature Cheddar Cheese
Salt/Pepper
Melt the butter over a low temperature (high temps will burn the butter and you don't want that)
Lighty cook the diced onions, mushrooms (sliced or chunky doesn't matter) and chopped chives
When that's looking deliciously soft toss the flour in.
The idea is for the flour to be absorbed by the butter, it'll look crumbly, that's right
Pour the cream in and with a whisk start whisking all the lumps away
Gradually add milk (you're still whisking away) until the sauce is the thickness you want, keep in mind the flour thickens as it cooks so you'll eventually get to a point (only takes a few minutes) until the flour is cooked
Add mustard powder, salt/pepper and cheese
Once the cheese has melted, you're done :)
* What I like about chickpea flour.. firstly, it's gluten free. The bonus is that it adds a delicious flavour without having that regular flour taste that's usually left behind if the flour isn't cooked enough.
Bon Appetite!
Calories (without the steak and potatoes) 290Cals based on 6 servings - rather high so be careful with this one
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