LEEK, HAZELNUT AND CHEESE CRUMBLE
An easy-to-prepare savoury side-dish with hazelnut and cheese topping, adapted from a recipe from The Vegetarian Society and found on the UKTVFOOD. I suggest using my Vegetable Stock 135453 in this dish. The stock recipe enables you to make productive use of all your otherwise wasted vegetable peelings and make a really flavoursome stock at the same time. The original Leek and Cheese Crumble recipe mentions peeling the hazelnuts. There are full instructions on how to do this in the Zaar Kitchen Dictionary, which I've included an excerpt from in the NOTES below. For a non-vegetarian version, add chopped bacon.
Provided by bluemoon downunder
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/390°F/gas 6.
- Slice the leeks into thick circles (no larger than 2cm) and place them in a large pan with the onion, garlic, peas, vegetable stock, white wine, cream and mustard. Cook gently for 15 minutes or until the leeks begin to soften.
- Transfer the leeks mixture to an ovenproof baking dish, reserving 1/2 cup of stock.
- Place the breadcrumbs, nuts, parsley and thyme in a food processor and process until they are finely chopped and well-combined.
- Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until the topping is starting to turn crisp and golden. If necessary finish the dish under the grill.
- NOTES: (from the Zaar Kitchen Dictionary) To toast: slow roast in 275°F (about 135°C) oven. Spread shelled nuts in a shallow baking pan and roast for 20-30 minutes, until the skin cracks and the meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about five minutes then rub the warm nuts in the towel until most of the skins are removed.
Nutrition Facts : Calories 334.7, Fat 17.2, SaturatedFat 7.8, Cholesterol 36.9, Sodium 309.7, Carbohydrate 32.7, Fiber 4.5, Sugar 7.1, Protein 12.6
LEEK & CAERPHILLY CRUMBLE TART
Use Caerphilly or Wensleydale cheese and a nutty topping in this make-ahead, lunchtime tart
Provided by Good Food team
Categories Lunch, Main course
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
- Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.
- Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.
- To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.
Nutrition Facts : Calories 522 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
LEEK AND CAERPHILLY CHEESE CRUMBLE
Lovely veggie dish with the national symbol of Wales and one of Wales' best cheeses! Based on this recipe: http://uktv.co.uk/food/recipe/aid/569487
Provided by Tea Girl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/gas 6
- Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard.
- Cook gently for 15 minutes until leeks start to soften.
- Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
- Place the breadcrumbs, nuts and parsley in a food processor and blend together until finely chopped.
- Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top.
- Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.
Nutrition Facts : Calories 243.7, Fat 11, SaturatedFat 3.5, Cholesterol 15.8, Sodium 163.4, Carbohydrate 32.8, Fiber 3.7, Sugar 6.4, Protein 5.8
GRIDDLED LEEKS WITH HAZELNUT DRESSING
A light, citrussy vegetarian starter - it's just as good at room temperature if you don't want to do last-minute griddling
Provided by Sarah Cook
Time 20m
Number Of Ingredients 7
Steps:
- Arrange the leeks in a wide, lidded pan, so they're no more than 2 leeks deep at any point, then pour over enough boiling water to cover. Cover the pan and cook for 4-6 mins until just tender. Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.
- Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand. Mix with the oil, citrus juices and vinegar. Season well.
- To serve, heat a griddle or frying pan and toss the leeks in some oil. Griddle batches for 1 min on each side until slightly charred and warmed through, then put onto 4 plates. Stir the parsley into the nutty dressing, spoon over and serve.
Nutrition Facts : Calories 318 calories, Fat 31 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Protein 5 grams protein, Sodium 0.01 milligram of sodium
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE
A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
- Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
- Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
- Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
- Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.
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