November 16, 2016
This is heavily adapted from an Alison Holst recipe of the same name. It uses rice flakes, which are not what they sound like: they are large triangular or oblong pieces of rice pasta, available dried in packets at many Asian food stores. They are very cheap and work beautifully in this kind of recipe. I have fed this to many unsuspecting visitors who have not the slightest idea they are having a wheat-free dinner!
- Prep: 15 mins
- Cook: 30 mins
1Combine all the above ingredients and mix well. It will look totally disgusting. Don’t panic, things will improve!
2Grate 3 cups of tasty cheese.
3Mix 1 1/2 cups of the cheese into the meat mix. It will now look even worse. Still don’t panic!
4Measure out 150g of rice flakes – triangular or oblong, whichever variety you managed to get.
5Place 1/3 of the revolting meat mix in the bottom of a deep microwave-proof casserole dish. Place half the rice pasta evenly over this, then add the next 1/3 of the meat mix. Add the other half of the pasta and cover with the last of the meat mix.
6Cover the casserole and cook on high power in the microwave for 30 minutes.
7Blend cornflour, eggs, milk and salt together, then mix in the cheese.
8Once the meat mix has cooked, remove it from the microwave and pour the cheese sauce mix over it. I usually stab the mix a few times with a knife to let the sauce spread down into the meat a little, but if you prefer your food tidier, just leave it sitting on top. Sprinkle generously with paprika and return to the microwave for 10 to 20 minutes on high to set the custard topping.
9Allow to stand for 10 minutes to avoid scalding mouths, then serve with a fresh salad.
10Leftovers can be stored in the fridge and reheated next day.