Monday, November 21, 2005

Baked Leeks in mustard sauce

350g Small Leeks, trimmed washed and cut in half
Sea Salt and freshly ground Pepper
50g Unsalted Butter
50g Plain Flour
425ml Milk
175g Cheddar Cheese, grated
25g Parmesan Cheese, grated
15g Wholegrain Mustard
15g Dijon mustard
5g English mustard
2 tbsp fresh white breadcurmbs
25g grated Cheddar Cheese

1] Preheat oven to 200C (180C fan oven).
2] Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to refresh and stop them cooking.
3] Place the butter, flour and milk in a saucepan and slowly bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
4] Add the grated cheddar and parmesan and then the mustards. Season with Salt and Pepper.
5] Put the Leeks into a shallow buttered serving dish and pour over the sauce.
6] Mix the breadcrumbs and the Cheese together and scatter over the top of the leeks.
7] Bake in the oven for 20 minutes until the top is golden brown.
8] Let them sit for a few minutes.

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