Thursday, March 9, 2017

Recipe: Macaroni Leeks!

Hey everyone! Gosh a while since my last post ey? Well I really feel like getting back into my recipes again- my last two jobs were so busy/stressful  I didn't have time for anything! Now is the time for a normal cheffy job, and time to do my creative cheffing back home and on here! We may be into Spring now, but it's still pretty cold ey?? Still in comfort-food land, hence my entry into the Leek Grower's Association's Competition being a bit of a winter warmer! Macaroni cheese, made with softened sweet leeks, mature cheddar, plenty of Dijon mustard, and topped with tender baby leeks and grated parmesan. If you cant get baby leeks (via growing them yourselves or via the shop!) you can use smaller "grown-up leeks", just halve them lengthways keeping the root intact prior to blanching, and follow the same recipe guidelines.  #lovemyleeks

Macaroni Leeks! (serves 3-4)

4-6 baby leeks (or 2-3 small leeks, halved)
300g macaroni
2 leeks, finely chopped

60g butter
3 level tbsp plain flour
500ml semi-skimmed milk
4 generous teaspoons Dijon mustard
140g grated mature cheddar
Salt and white pepper to taste
45g finely grated parmesan

1) Bring a large pan of water to the boil. Blanch the baby leeks/ leeks for 1 minute, remove with a slotted spoon and set aside. Cook the macaroni according to the packet instructions (about 12 minutes). For 8 of those minutes, add the finely chopped leeks to the same pan to boil.
2) Drain the mac and leeks and set aside. In the same pan, melt the butter. Whisk in the flour, and gradually add the milk, making a classic white sauce. Add the mustard and cheddar, and cook for about 4/5 minutes, until the cheese has melted and the sauce is thickened/ glossy.
3)Preheat oven to 200C. Mix in the macaroni/leeks into the cheese sauce and season to taste. Pour this into a baking dish, and arrange the blanched baby leeks nicely over the top. Sprinkle grated Parmesan evenly, and bake in the oven for 25 minutes.
4) Remove from the oven and serve! (Nice on its own of course, if feeding a big group also nice with peas/ green salad/ garlic baguette).

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