Leeks With Toasted Cheese Sauce Recipes

LEEKS IN CHEESE SAUCE BRITISH CHEESY LEEKS

Steps:

• Preheat the oven to 350 F.
• Trim, wash and slice the leeks, about 2 cm thick. Peel and slice the garlic, and pluck the thyme leaves.
• Put a large skillet on medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
• Sautée until they start to bubble and sizzle, then stir in the leeks.
• Turn the heat down and cook the leeks (stirring every 5-10 minutes) for approximately 35 minutes, or until soft and tender.
• Stir in the cream, milk, sherry, mustard, Worcestershire and ground nutmeg. Transfer to oven-safe casserole dish.
• Top with grated Cheddar and Parmesan and teaspoon sized scoops of cream cheese. Sprinkle with breadcrumbs.
• Bake in the oven for 15 minutes. Serve immediately.

LEEKS IN CHEESE SAUCE

Steps:

• Pre-heat oven to 200°C.
• Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
• Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
• As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
• Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
• Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
• Remove the bayleaf, then pour the cheese sauce over the leeks.
• Top with remaining cheddar, and bake 20-30 minutes, until golden.
• If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.

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.

FILLET OF SOLE WITH LEEK SAUCE

Steps:

• In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

LEEKS WITH TOASTED CHEESE SAUCE

Steps:

• Place leeks in a pan of cold salted water, bring to the boil and boil for 2-3 min or until tender.
• Drain and reserve 300ml (1/2 pint) of the cooking liquid.
• Melt the butter in a saucepan, add the flour and mix until smooth.
• Blend in the reserved liquid and bring to boil, stirring continuously.
• Add the soft cheese, season and return to the boil.
• Arrange the leeks in a shallow flameproof dish, then pour the sauce over the top and sprinkle with Parmesan cheese.
• Place under a preheated grill until golden and bubbling.
• Garnish with a sprinkle of paprika.
• Serve immediately.