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Leek and cheese crumble

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Leek and cheese crumble Empty Leek and cheese crumble

Post  Errata on Thu Mar 08, 2012 9:37 am

Leek and cheese crumble.


500 g leeks
400 ml lightvegetable stock
100 ml single cream
1 tbsp wholegrainmustard
100 g whitebreadcrumbs
30 g shelled hazelnuts
2 tbsp roughly choppedparsley
125 g caerphilly orcheshire cheese, finely grated or crumbled

1. Cut 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 starting to soften. Meanwhile, preheat the oven to 200C/180C fan/gas 6.

2. Transfer the leek mixture to a ceramic baking dish, saving 2-3 tablespoons of the pan juices.

3. Whizz the breadcrumbs, nuts and parsley together in a food processor until finely chopped.

4. Scatter the crumb mixture and cheese over the leeks and drizzle the reserved pan juices over the top.

5. Bake for 10-15 minutes, or until the crumble topping is crisp and golden. If necessary, finish under the grill.

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Join date : 2011-02-11

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