Cheesy Leeks And Ham Recipes

MAC 'N' CHEESE WITH LEEKS AND HAM

Steps:

• Rub a small saucepan with garlic; leave the garlic in the pan
• Add the milk and stock, and heat over medium just until warm
• Remove from heat and cover to keep warm
• Bring a large pot of water to a boil for the pasta
• In a deep skillet or wide saucepan, heat the EVOO, one turn of the pan, over medium to medium-high
• Add the leeks and thyme, and cook, stirring occasionally, until leeks are wilted, 3-5 minutes
• Stir in the ham, season with salt and pepper, and transfer to plate
• Add the butter to the skillet
• Once the butter melts, add the flour and whisk one minute to make a roux
• Whisk the warm milk mixture into the roux and season with salt, pepper and nutmeg
• Simmer, stirring occasionally, until slightly thickened, 3-5 minutes
• Position a rack in the upper third of the oven; preheat the broiler
• Salt the boiling water and add the pasta
• Cook, stirring often, until al dente
• Stir the Gruyère and half the Parmigiano-Reggiano into the besciamella (white sauce) and add a few dashes of Tabasco; season
• Drain the pasta and add to the sauce along with the leek and ham mixture
• Transfer to a 3-quart casserole dish and top with the remaining Parmigiano-Reggiano
• Broil until the filling is bubbly and top is browned, 2-3 minutes

CHEESY LEEKS & HAM

Steps:

• Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
• Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

BAKED LEEKS AND HAM SLICES AU GRATIN

Steps:

• Preheat oven to 475 degrees.
• Cut off the top of the leeks, leaving 2 inches of the green part. Trim off the root ends at the base. Rinse leeks thoroughly in cold water to remove sand.
• Place leeks in a pot, cover with water and add salt to taste. Bring to a boil and simmer for 8 minutes. Drain and chill.
• Melt 3 tablespoons of the butter in a saucepan. Add flour, stirring with a wire whisk. When blended add milk, stirring rapidly with whisk. Add salt, pepper, nutmeg and cayenne and blend. Simmer for 5 minutes. Remove from heat and add egg yolk, stirring briskly.
• Heat the remaining tablespoon butter in a skillet. Add leeks and sprinkle with salt and pepper. Cook briefly, turning to heat evenly. Place each leek on a slice of ham, at an end.
• Carefully roll the ham up to form a roulade.
• Sprinkle shallots in the bottom of a baking dish measuring 11 by 8 inches. Place the roulades close together in a row. Spoon sauce on top and sprinkle with cheese. Bake 10 minutes or until hot and bubbling and nicely glazed on top.

CHEESY LEEKS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

CHEESY LEEKS AND HAM FOR ONE

Steps:

• Wash leeks and cut into 5cm lengths and gently boil for 10 minutes, drain well and keep warm.
• Melt the margarine and stir in flour cook for 2-3 minutes and slowly add milk and bring to the boil stirring continuously until the sauce thickens, simmer for a few minutes then add the cheese and season.
• Place the leeks in an ovenproof dish and cover with the ham, sauce and then the breadcrumbs and brown under a hot grill.

CHEESY LEEKS WITH HAM

Steps:

• Heat oven to 200C/fan 180C/gas 6 and boil the kettle. Place the leeks in a single layer in a large saucepan and add enough hot water from the kettle to cover. Bring to the boil, then cover and simmer for 5 mins until the leeks are just tender.
• Lay 2 slices of ham, overlapping, on a board, then sit 2 leek halves at one end. Wrap up, repeat with the other leeks, then place the parcels in a small ovenproof dish.
• Mix three-quarters of the cheese with the crème fraîche, then season and spoon over the parcels. Mix the remaining parmesan with the breadcrumbs and scatter over the top. Bake for 15 mins until the cheese is golden and bubbling. Serve with a green salad and crusty bread to mop up the sauce.