Prep 10 mins
Cook 15 mins
This recipe is by Donna Hay (www.donnahay.com). I found it, and it looks so delicious that I wanted to have it in my cookbook. I think you all will agree. Perfect for fall or winter with a good book and a fireplace.
- 30 g butter
- 2 leeks, trimmed and sliced
- 30 g butter, extra
- 1 tablespoon plain flour (all-purpose)
- 1⁄2 cup milk
- 1⁄4 cup dark ale, such as stout
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot English mustard
- 1⁄2 cup cheddar cheese, grated
- 2 egg yolks
- sea salt and cracked black pepper
- 4 slices thick bread
- Heat the butter in a large non-stick frying pan over medium heat.
- Add the leek and cook for 5–8 minutes or until soft and brown. Set aside.
- Melt the extra butter in a saucepan over low heat. Add the flour and cook, stirring, for 3–5 minutes or until light golden.
- Gradually whisk in the milk and cook for 30 seconds or until thickened.
- Whisk in the ale, Worcestershire sauce, mustard, cheddar, egg yolks, salt and pepper and cook, stirring, for 3–5 minutes or until thickened slightly.
- Top half of the bread with half of the leeks, then the remaining bread and leeks and the cheese mixture.
- Grill (broil) under a preheated hot grill for 1–2 minutes or until golden.