CHICKEN MORNAY RECIPES

Steps:

• In a medium saucepan, combine milk, onion, bay leaves and cloves. Heat on low until boiling point is reached (do not boil.) Remove from heat and set aside 5 minutes to infuse. Strain through a fine sieve into a jug.
• Meanwhile, melt butter in a medium saucepan on low. Add flour and cook, stirring for 1 minute. Remove from heat and gradually add strained milk, stirring until smooth.
• Return to medium heat. Cook, stirring, 3-4 minutes until mixture boils and thickens. Simmer 3 minutes.
• Remove from heat and stir parmesan and mustard through. Season to taste. Keep warm.
• Preheat grill to hot. Line an oven tray with foil.
• Clean lobsters, discarding intestinal thread and scooping out green-coloured mustard.
• Using your fingers, gently pull lobster meat away from the soft, flexible shell, snipping with scissors if required. Gently chop flesh into large chunks. Transfer to sauce. stirring to coat.
• Place shells on baking tray. Spoon lobster and sauce into shells. Sprinkle with combined breadcrumbs and extra parmesan. Grill 4-5 minutes, until lightly golden and bubbling. Sprinkle with chopped parsley and serve with lemon wedges.

Steps:

• Preheat oven to 180°C/350°F. Oil deep 2.5-litre (10-cup) ovenproof dish.
• Cook pasta in large saucepan of boiling water until tender; drain.
• Melt butter in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, until sauce boils and thickens.
• Stir pasta, tuna, parsley and rind into sauce mixture; season. Spoon mixture into dish; sprinkle with combined breadcrumbs and cheese. Bake, uncovered, about 35 minutes or until browned lightly.