Cocotte Julienne with Black Bomber Cheddar

24 August 2018 — Dinner, Starter

Cocotte with Black Bomber, chicken and mushrooms


  • 500g chopped mushrooms
  • 500g chicken meat – breast or thigh is fine
  • 4 finely chopped shallots
  • 45g butter
  • 500ml milk
  • 60g plain flour
  • 200g Black Bomber Cheddar
  • 1tsp nutmeg
  • Salt and pepper

How to make it

This Cocotte Julienne is a traditional Russian dish which is very rich and creamy. Traditionally, this dish is served as an appetiser so you can make smaller portions in ramekins and serve it as a starter. If you love mushrooms and strong cheddar, this dish is perfect for you.

  • Melt the butter in a deep pan and add the finely chop shallots
  • Add the finely sliced chicken
  • Cut the mushrooms in pieces and add to the pan. Cook until the juices have cooked away completely. Season to taste
  • Make a béchamel sauce – start with 50g of butter and spoon in the flour, mixing well. Once you have the roux start adding milk, whisking as you do to make it smooth
  • Add the nutmeg
  • Set your grill to medium
  • Add the béchamel to the mushrooms and onions and mix
  • Place in the baking dish (or ramekins, if preferred)
  • Sprinkle over the Black Bomber Cheddar
  • Place the baking dish under the grill for 10-15 minutes
  • If serving Cocotte Julienne for a main course, it works well with steamed kale and sough dough bread

Other recipes:

This is the ideal date night dinner – well cooked fillet steak with a gorgeous cheesy surprise in the centre. The bacon keeps the steaks nice and juicy.

Rôti de veau Orloff is a classic French dish that works great as an alternative roast option. Filled with deliciously tangy Le Gruyere and salty bacon and served on a platter of vegetables, this looks and tastes the part.

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