Leek gougère

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 50
    g
    butter
  • 20
    ml
    chopped fresh sage
  • 250
    g
    streaky bacon
  • 750
    g
    young leeks, sliced
  • 45
    ml
    cake flour
  • 600
    ml
    milk
  • salt and freshly ground black pepper
  • 100
    ml
    Cheddar cheese powder
  • 50
    ml
    chopped fresh parsley
  • 100
    g
    walnuts
  • GOUGÈRE
  • 150
    g
    cake flour
  • 7
    ml
    baking powder
  • 50
    g
    Cheddar cheese powder
  • 1
    ml
    salt
  • 125
    g
    butter
  • 300
    ml
    water
  • 4
    extra-large eggs
 

Method

 
1. Fry sage in butter until crisp. Add the bacon and fry for 3 minutes. Add leeks and sauté until just soft. Stir in flour and cook while stirring for one minute. Stir in milk, bring to the boil while stirring well, and allow sauce to thicken. Stir a little water into the cheese powder to make a paste. Remove sauce from heat, add remaining ingredients and season to taste. Set aside. 2. GOUGÈRE: Sift flour, baking powder and salt together. Bring butter and water to boil, turn off heat, keeping pot on stove. Add the sifted dry ingredients in one batch. Stir and cook until the mixture comes away from the sides of the pan and forms a ball. Remove from heat and cool slightly. 3. Beat in eggs one at a time. Pipe or spoon mixture around a greased ovenproof plate or baking dish. Place leek mixture in the centre. Bake in preheated 200 ºC oven for about 30 minutes. (NOTE: Do not open oven door during baking process.) Serves 4-6
 

 

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