Leek And Caerphilly Cheese Crumble Recipes

Steps:

• Preheat oven to 200C/gas 6
• Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard.
• Cook gently for 15 minutes until leeks start to soften.
• Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
• Place the breadcrumbs, nuts and parsley in a food processor and blend together until finely chopped.
• Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top.
• Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.

Steps:

• Preheat oven to 400°F.
• Remove the green outer leaves from the cauliflower as well as the thick white stalk, taking care not to break off the florets. Cut a deep cross in the bottom of the stem and steam it whole over a pan of boiling water until slightly tender but not cooked through. The cauliflower florets should still be firm. Remove the cauliflower from the heat and leave to cool.
• Place the butter in a large saucepan and melt over medium heat. Lower the heat and add the finely chopped leeks. Cook until the leeks are softening slightly but not cooked thoroughly. Remove 1 tablespoon of the leeks and keep to one side. Add the flour to the remaining leeks in the pan and stir. The flour will become lumpy, but continue to stir for 2 - 3 minutes. This will cook the flour and soften it to make a better sauce. Add the large pinch of salt and the mustard powder and stir again. Turn up the heat to medium and add the milk all at once. Stir briskly until a smooth sauce forms. Continue stirring until the sauce is thick and glossy - about 4 - 5 minutes. If the sauce thickens too much, add a little more milk. It should be thick, but still a bit runny. At this point, add the grated cheese and stir until melted. Remove from heat.
• Break or cut the cauliflower florets away from the thick, central stalk, taking care not to break it into tiny pieces. Place these florets in a greased baking dish large enough to hold all the florets in just one layer. Pour the cheese and leek sauce over the cauliflower making sure to cover all the florets. Sprinkle the extra grated cheese evenly over the top and scatter the reserved softened leeks over the top as well. Finally, grate some fresh pepper over the top.
• Bake in the preheated oven until the sauce is bubbling and golden brown on the top, approximately 20 minutes. Test the cauliflower to make sure it's cooked through by piercing with a sharp pointed knife, cook a little longer if necessary. Serve warm.

Steps:

• Preheat the oven to 200°C/390°F/gas 6.
• Slice the leeks into thick circles (no larger than 2cm) and place them in a large pan with the onion, garlic, peas, vegetable stock, white wine, cream and mustard. Cook gently for 15 minutes or until the leeks begin to soften.
• Transfer the leeks mixture to an ovenproof baking dish, reserving 1/2 cup of stock.
• Place the breadcrumbs, nuts, parsley and thyme in a food processor and process until they are finely chopped and well-combined.
• Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until the topping is starting to turn crisp and golden. If necessary finish the dish under the grill.
• NOTES: (from the Zaar Kitchen Dictionary) To toast: slow roast in 275°F (about 135°C) oven. Spread shelled nuts in a shallow baking pan and roast for 20-30 minutes, until the skin cracks and the meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about five minutes then rub the warm nuts in the towel until most of the skins are removed.

Steps:

• The night before, soak the cashew nuts in water and leave overnight.
• To make the crumble, tip the oats and flour into a bowl, make a well in the centre and pour in the coconut oil. Draw the dry ingredients in until everything is well coated and resembles chunky breadcrumbs. Tip the mixture onto a baking sheet and put in the fridge to firm up - this will make your topping extra crunchy.
• Heat oven to 200C/180C fan/gas 6. Steam the carrots and potatoes together for 5 mins until softened, then transfer to a food processor. Drain the cashews and add them too, along with 2 tbsp oil and the rest of the sauce ingredients except for the leeks. Blitz the mixture, season and set aside.
• Heat the remaining oil in a large frying pan over a medium heat. Add the leeks and a large pinch of salt, then fry for 15 mins until softened. Spoon in the cheese sauce - if it is very thick, add 200ml vegan vegetable stock. Transfer the mix to an ovenproof dish, top with the crumble and bake for 30 mins until piping hot. For a crispy topping, put under the grill to finish. Can be assembled in advance and kept in the fridge to cook when needed.