Broccoli Cauliflower Cheese, Chilli Lime Buttered Corn & More
When I was challenged by Iceland to make a two course meal for under £10, I went one better and created a three course offering instead. Broccoli cauliflower cheese was the main event. This was served with sweet potato fries for colour, contrast and carbs. We started with colourful corn on the cob smothered with zesty chilli lime butter and we finished with a very indulgent chocolate ice-cream. National Vegetarian Week seems like a very good time to showcase it.
My aim was to make a filling, healthy and tasty meal for four people for under £10. As there were only two of us, we had half on the night I made it and the rest the following night. The broccoli cauliflower cheese reheated in the oven perfectly and there were plenty of sweet potato fries to accompany it. The sweetcorn was so good, we rather greedily ate it all the first night, but to make up for this, the ice cream lasted us three nights.
Of course, the majority of the meal was frozen food. Frozen food is a great way of preserving the nutrients in food as well as providing us with out of season ingredients that haven’t necessarily been grown on the other side of the world – the #PowerofFrozen. As I stated in my last Iceland post, I was pleasantly surprised to see the range of vegetables on offer when I visited our nearest shop. This time there was no kale, but there were bags of broccoli, corn on the cob and brussels sprouts, cauliflower and mixed broccoli and cauliflower. As you’ve already noted, I decided to go for the latter.
Value for money is a key concept for Iceland and I was astonished once again at just how many good quality items can be bought for £10. As well as the frozen veg, I bought a block of cheddar cheese and some good Irish butter. The most expensive part of the meal was the Ben & Jerry’s chocolate fudge brownie ice cream. CT and I are both suckers for Ben & Jerry’s and a bit of luxury at the end of a meal is no bad thing. The tub I bought had a bonus 50% extra, hence managing to stretch it out over three nights.
The only additions I had to provide was a little flour, some milk, spice and a lime. This was easily made up for by the cheese, butter and ice cream left over from making my broccoli cauliflower cheese. I calculated the cost of the meal to be £7.36 plus 64p for the extras making a grand total of £8. Even if you went wild and ate all of the ice-cream, it still comes in under the £10 limit.
- Mini corn cobs (625g) – £1
- Broccoli and cauliflower florets (900g) – £1
- Sweet potato fries (700g) – £2
- Mature cheddar cheese (450g) – £2 (of which 100g was used = 45p)
- Irish butter (250g) – £1.25 (of which 50g was used = 25p)
- Ben & Jerry’s ice-cream – £4 (of which ⅔ was used = £2.66)
Fresh ingredients, can, of course, be used instead, but with all the veg ready prepared, it made for a quick and easy meal as well as a delicious one – always a bonus on a week night. The only things I had to make were the cheese sauce and the chilli lime butter, neither of which took very long. The corn was sweet and luscious and the chilli lime butter made a fabulous zesty and punchy contrast. We found the leftover butter was very nice spread on toast. The broccoli cauliflower cheese with my addition of smoked paprika made a nice change from a plain old cauliflower cheese and it went very nicely with the sweet potato fries. The ice cream speaks for itself.
- 900 g broccoli and cauliflower florets
- 25 g salted butter
- 1 heaped tbsp wholemeal flour
- 1 tsp smoked paprika
- 600 ml milk
- 100 g mature cheddar cheese - grated
- Freshly ground black pepper to taste
- Sea salt (optional)
- 650 g corn on the cob pieces
- 25 g salted butter
- ½ red chilli - seeds removed & finely chopped
- ½ lime
- Set the oven to 200℃.
- Butter the bottom and sides of medium sized baking dish.
- Throw in the florets and bake in the oven for 10-15 minutes until they are starting to soften.
- Meanwhile make the cheese sauce.
- Melt the butter in a pan over medium heat and add the smoked paprika and wholemeal flour (you may want to sieve out the larger pieces of bran). Stir and let the mixture bubble for a minute or two. Whisk in the milk, a little at a time to avoid getting any lumps.
- Allow the sauce to simmer for a couple of minutes, stirring all the time.
- Take off the heat and add 75g of the cheese along with the pepper. Stir until smooth. If you feel you need to add salt, this is the time to do it.
- Pour the sauce over the florets and scatter the remaining cheese over the top.
- Return to the oven and bake for a further 20 minutes or until the florets are tender, the sauce is bubbling and the top is golden.
- Whilst the broccoli cauliflower cheese is in the oven, prepare and eat the corn on the cob starter.
- Bring 600ml water to the boil in a large pan. Throw in the frozen corn, cover and simmer for about 10 minutes or until the corn is just done.
- Meanwhile cream the butter so it's nice and soft.
- Finely zest the lime and beat this in with a squeeze of the juice and the red chilli.
- Drain the corn, place in a serving dish and add as much of the butter as liked.
Serve broccoli cauliflower cheese with sweet potato fries which can be cooked in the oven at the same time.
Other vegetarian #PowerofFrozen recipes you might like
- Chocolate cookie fruit crumble via Kerry Cooks
- Easy Mediterranean Tart via Tinned Tomatoes
- Sweet potato cakes with pea purée via Veggie Desserts
- The ultimate lazzie veggie lasagne via The Veg Space
- Vegetables in Tao Pan sauce via Simply Food
I was commissioned by Iceland to create a two course meal using some of their products. I was not expected to write a positive review and all opinions are, as always, my own.