LEEK CROUSTADE

The British Leek Season lasts through the winter right through to April. It is St David’s Day on March 1st so this is a very appropriate and seasonal recipe.  You will though still have to come to Summersault for a special taste of ours because we have left out a unique ingredient from the one we’re giving you: Eileen’s Touch.

 

You will need:

  • 2.5kilo leeks to make 1.5 Kilo (about 4 litres in volume) of chopped and washed leeks.
  • 1 kilo of Broccoli to make about 750 grams of Broccoli Florets (refreshed)
  • 600 grams Tomatoes chopped into small pieces
  • 1/2 Kilo Butter
  • 350 grams wholemeal plain flour
  • 750 millilitres -1litre milk
  • Teaspoon Nutmeg

For the croustade base:

  • 450 grams Breadcrumbs
  • 100 grams flaked almonds
  • 200 grams cheese grated
  • 2 tablespoons of mixed fresh herbs (rosemary, oregano, thyme, parsley)
  • 6 fluid ozs. sunflower oil.

 

 

 

 

 

To refresh broccoli, separate out the broccoli heads into florets trimming the bases and drop them into boiling water. Bring back to the boil and boil for one minute only and then plunge the florets into cold water. Drain and set on one side until needed.

Melt the butter in a large pan. Add the leeks and cook in the butter until they are reduced. Add the flour to the leeks and stir until well mixed and cook for a few minutes stirring continuously.

Add the milk a little at a time stirring continuously over a fast flame.

Add a teaspoon of nutmeg.

The sauce should be thick enough to stand a spoon up in easily but still able to move about under its own weight.

Mix the croustade base ingredients together and line a large dish with the mixture pressing it into the sides.

Mix the leek sauce with the broccoli and the tomatoes and fill the lined dish with the sauce mix. Sprinkle with a little grated cheese and bake at 425F for 45 minutes to an hour.

This amount will feed about 10 people. Serve with a mixed salad.