Friday, 31 January 2014

Leek Gratin

This dish makes the most delicious supper served with a crisp fresh salad but it can also be used as a rich vegetable dish to serve with a main course. The bay leaves are an important addition, use fresh if you can.

Ghana is number 124 on the list, welcome!

For this recipe you will need;
600g of leeks
200g of Gruyere cheese, grated
100g of bread crumbs
300ml of milk
100ml of double cream
25g of unsalted butter
25g of plain flour
3 bay leaves
Salt and pepper

Begin by slicing up the leeks and cooking gently in the milk, having added the bay leaves, a teaspoon of salt and half a teaspoon of pepper, until tender. Strain the leeks and reserve the milk. Melt the butter in the pan and add the flour, stir to form a roux and cook for a minute or two on a gentle heat to toast the flour. Add the milk from the strained leeks and cook on a gentle heat for w few minutes, whisking to form a smooth sauce. Add the cream and 150g of the grated cheese and adjust the seasoning to suit. Add the cooked leeks to the sauce and stir to distribute evenly. Add the remaining cheese to the bread crumbs and having either divided the leek mix between 4 ovenproof dishes or piled it into 1 large and shallow dish, sprinkle on the breadcrumb cheese mix. bake in a moderate oven, 180C for 25 to 35 minutes until the top is golden and bubbly.

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