LAST night it was out to my nephew’s house for dinner - roast pork with lots of veg. One of my brothers gives us each a joint of pork for Christmas, bought from the Chulmleigh butcher's and always delicious.
My nephew served it with roast potatoes, leeks in cheese sauce, parsnip fritters, peas and carrots. His crackling crackled - unlike mine which usually lies like a limp pale slug on the plate. He had scored the skin, poured boiling water over it and let it rest for half an hour before salting and cooking it.
Leeks are in season now. They are delicious in cheese sauce, which would make a good veggie dish on its own. Add some bacon and it'll make a substantial meal for a non-veggie. Below is a basic recipe for Leeks In Cheese Sauce (my recipe, not my nephew's, who manages to add his own particular brand of magic to every dish he turns his hand to).
Almost any cheese will do, from Red Leicester to Stilton; my nephew had used cheese left over from a Christmas presentation pack - Cheddar with chives. It was delicious.
(serves 4)
4 large leeks, washed and cut into 5cm chunks
450ml milk
100g grated cheese
25g flour
25g butter
Pinch of mustard powder
Seasoning
1. Cut the leeks into 5cm pieces
My nephew served it with roast potatoes, leeks in cheese sauce, parsnip fritters, peas and carrots. His crackling crackled - unlike mine which usually lies like a limp pale slug on the plate. He had scored the skin, poured boiling water over it and let it rest for half an hour before salting and cooking it.
Leeks are in season now. They are delicious in cheese sauce, which would make a good veggie dish on its own. Add some bacon and it'll make a substantial meal for a non-veggie. Below is a basic recipe for Leeks In Cheese Sauce (my recipe, not my nephew's, who manages to add his own particular brand of magic to every dish he turns his hand to).
Almost any cheese will do, from Red Leicester to Stilton; my nephew had used cheese left over from a Christmas presentation pack - Cheddar with chives. It was delicious.
Leeks In Cheese Sauce
(serves 4)
4 large leeks, washed and cut into 5cm chunks
450ml milk
100g grated cheese
25g flour
25g butter
Pinch of mustard powder
Seasoning
1. Cut the leeks into 5cm pieces
2. Pre-heat oven to 200°C.
3. Simmer the leeks for 10 minutes. Drain.4. As the leeks are cooking, mix the flour and soft butter to a smooth paste with a little of the milk. Gradually add the rest of the milk, stirring to remove any lumps. Put in a saucepan. Bring to the boil, whisking continuously, and simmer for 2 to 3 minutes until it thickens.
5. Add the mustard powder and seasoning. Whisk 85g of the cheese.
6. Pour the sauce over the leeks. Top with the remaining cheese and bake for 20-30 minutes.
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1 comment:
thanks for the hint about cheese sauce. i had some cheese left over from xmas too and thought i was going to have to throw it away but i grated it all up, mixed it together and made a LOVELY cheese sauce for my leeks and bacon!!!!!
jenny b.
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