Back to Avoca! Although now you can find 'Avoca' in Mount Usher, Kilmacanogue, the Naas Road, Powerscourt, Suffolk street... three other place around Ireland... and Annapolis, Maryland.
First catch your chicken and broccoli (obviously), but the main thing is the sauce. This is based on the broth you get while cooking the chicken - full of carrots, onions, celery, peppercorns, a bayleaf - which you reduce and then add double cream and roux to thicken. Add seasoning to taste - which I've come to understand means actually tasting as you go, rather than just shaking and guessing.
Imagine if you just cooked the chicken in water and maybe a bit of salt, and then just made a straight white sauce with the roux and cream. Would that make such a huge difference?
The gratin is made with a strong white cheddar. Sprinkle it gently, almost sparsely, and yet you'll have subtle flavours coming through.
How do you remember how many 'c's and 'l's are in brocolli... broccolli... broccoli?
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