Leek Morney
A creamy leek dish to go with meat or fish or serve alone as a vegetarian main course. Try baking in individual blind baked pastry cases for a starter, you could even replace the cheese for a richer variety like Binham blue or gruyere or Dolchelatta.
Preparation time: 10 -15 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
3 medium - large leeks
All in one white sauce:
1/2 pint/300 ml any milk
45g/ 1&1/2 oz butter
45g/1 &1/2 oz plain flour
tip teaspoon mustard (optional)
1 clove garlic (optional)
1/2 diced onion (optional)
touch ground nutmeg
salt and pepper
60g/ 2 oz grated cheese
Method
- Top and tail leeks, trim of the outside leaves, cut in to 4 inch pieces and wash well
- Steam or boil for 8/10 minutes till tender
- Meanwhile put all the ingredients for the white sauce in a pan and heat gently
- Stir occasionally until thickened, approximately 10 minutes
- Liquidize or pass through a sieve
- Season well
- Stir in half of the cheese
- Place the leeks in an ovenproof dish and pour on the white sauce
- Sprinkle on the rest of the cheese
- Bake in a hot oven until brown approx. 15 - 20 minutes