Prep 15 mins
Cook 30 mins
This is a James Martin recipe that he used on his Christmas shows. I also use this recipe for part of our Christmas lunch, (or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving. Leeks, cream and cheese are a match made in heaven and this is no exception. I hope you enjoy it.
- 40 g unsalted butter
- 4 leeks
- 8 shallots, chopped
- 5 sprig thyme
- 150 ml white wine
- 147.89 ml double cream
- 250 g grated cheddar cheese
- Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
- Add the cream and season to taste. Simmer for about 5-6 minutes.
- Transfer to an ovenproof dish and cool.
- Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.
Being the food snob that I am, I tend not to rave. But I will this time with 2 caveats: Step 2 says season to taste. This is absolutely critical, without it, the dish is too bland. Second: I used 3 1/2 Tbs butter and was glad that I did. This is definitely a dish to draw raves.
This was rich and delicious...but when it came to: season to taste...I took a taste and thought it needed some salt...so I added a touch...btw I cut the recipe down to serve one...I used just a dash of salt...but I can feel my fingers swell as I type...maybe it was the cheese..anyway it was delicious! Thanks for posting it...=)
Delicious! I'm a huge fan of leeks and I think they are underappreciated. The thyme seasoned this nicely. I also added some salt. I loved the cheddar (I used an extra sharp) on top, but I think next time I'll try sharp cheddar and parmesan or just parmesan. Thanx for posting!