Leek gougère

Ideas
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (17)

50.00 g butter
20.00 ml fresh sage — chopped
250.00 g bacon — streaky
750.00 g baby leeks — sliced
45.00 ml flour — cake
600.00 ml milk
sea salt and freshly ground black pepper
100.00 ml cheddar cheese — powder
50.00 ml fresh parsley — chopped
100.00 g walnuts
GOUGÈRE
150.00 g flour — cake
7.00 ml Baking powder
50.00 g cheddar cheese — powder
1.00 ml salt
125.00 g butter
300.00 ml water
4.00 eggs — extra-large
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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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