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Leek and Ham Crumble

4 Leeks
8 slices cooked ham
4 oz. mature cheddar
2oz. butter
2oz. flour
2 tbs. cream

6 oz. flour
3 oz butter
2 oz. fresh Parmesan in the piece
2 oz. Walnuts.Cut the leeks in two and then slit them partly along the length and rinse out any grit under a running tap (you want them to stay in one piece).
Cover with water in a large pan and cook very gently until soft.
Drain these and keep the liquid.
Wrap each leek portion in a slice of ham and put into a roasting tin or oven proof dish.
Melt the 2 oz. butter and flour in a pan and add the water from the leeks to make a sauce.
Season well and grate and stir in the cheddar.
Using a food processor pulse the flour, diced butter, diced parmesan and walnuts until they are like crumbs.
Pour the sauce over the leeks and then sprinkle over the crumble mixture.
Bake this at Gas 5, 190C, 375F for 30 to 35 mts.
The top should be golden brown and crisp.
Serve with a salad for 4 as a lunch or for 8 as a starter.
(A vegetarian version could be made by substituting pancakes for the ham.)



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef