Leek Potato And Cheese Soufflé Recipes

CHEESY POTATO LEEK SOUP

Steps:

• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
• Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
• Ladle soup into bowls and top with chives.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA

Steps:

• Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
• Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
• Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
• In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
• Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

LEEK, POTATO AND CHEESE SOUFFLé

Steps:

• Begin by heating the butter in a small saucepan, then stir in the sliced leek and cook gently for 5 minutes. Then add the soured cream, give it all a good stir and cook on a very low heat for a further 5 minutes to soften the leek and flavour the sauce. Then take the pan off the heat and let it cool for about 5 minutes. Now beat the egg yolks into the cooled sauce, and grate the potatoes straight into the pan and beat into the sauce. Lastly beat in all but 1 tablespoon of the grated Cheddar. Season with a little salt and cayenne pepper, then transfer to a large bowl. In a separate (grease-free) bowl, whisk the egg whites until stiff and stir one heaped tablespoon into the cheese mixture to slacken it and make it easier to fold in the rest. Taste for seasoning before carefully folding in the remaining egg white. Pour the whole lot into the soufflé dish and sprinkle the top with the reserved Cheddar, Parmesan and a sprinkling of cayenne pepper. Place on a baking tray and bake on the centre shelf for 30 minutes or until well risen and golden brown. Serve as soon as possible (it will shrink a bit on the way to the table but even when shrunken and cold it still tastes good!). Ther are more souffle recipes to watch being made in the Cookery School Video on this page. Nutrition 607kcals/26.8g protein/13.6g carbohydrate/4.4g sugars/49.5g fat/26.2g saturated fat/1.2g fibre/1.9g salt per serving Eggs: for the latest guidelines, visit food.gov.uk. Recipes containing semi-cooked or raw egg are not suitable for pregnant women, elderly people, or those with weak immune systems. Delia's spoons: a useful point to remember is 2 teaspoons equates to 1 dessertspoon and 2 dessertspoons equates to 1 tablespoon

CHEESY LEEK AND POTATO BAKE

Steps:

• Preheat oven to 220°C.
• Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
• Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
• Season to taste, stir in the leeks and turn into a large ovenproof dish.
• Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

MASHED POTATO AND LEEK "SOUFFLE"

Steps:

• Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
• Reduce the heat and simmer until tender, about 10 minutes.
• Drain, reserving 1/4 cup of the cooking liquid.
• Set aside.
• Spray a medium nonstick skillet with nonstick spray and set over medium heat.
• Add the leek, hot water, salt, and pepper.
• Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.
• Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy.
• Stir in the cooked leak.
• Spray a 1 quart soufflé or baking dish with nonstick spray.
• Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
• Preheat the oven to 450 degrees.
• Bake, uncovered, until the top is golden, 30 minutes.

LEEK, CHEESE & POTATO PIE

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

CHEESE AND LEEK SOUFFLE

Steps:

• Heat oven to 200 degrees Celsius.
• Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
• Stir in flour and mustard.
• Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
• Add the egg yolks and beat well with a wooden spoon until completely incorporated.
• Add the cheese and stir until the cheese is melted.
• In a separate bowl beat the egg whites until stiff and firmly set.
• Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
• Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
• Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
• Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.