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A simple light supper dish. If the leaks are too long, use 4 cut in half. Serves 4.
Ingredients
8 young leeks
8 thin slices of cooked ham
1 ½ oz butter
½ oz flour
½ pint milk
¼ pint water, reserved from cooking leeks
6 oz grated cheddar cheese
1 teaspoon made English mustard
Salt and black pepper
Method
Butter a shallow, ovenproof dish well.
Wash the leeks well and cook in salted boiling water until tender.
Drain well, reserving a quarter pint of water for the sauce.
Wrap a slice of ham around each leek, place in the oven-proof dish, and keep warm.
Melt the butter in a small pan, stir in the flour, and cook for one minute.
Remove from the heat and gradually stir in the milk and reserved leek stock.
Return to the heat and stir constantly until the mixture thickens.
Stir in 4 ounces of grated cheese and the mustard and seasoning.
Pour the sauce over the leeks.
Sprinkle with the remaining grated cheese and place the dish under a hot grill until it is brown and bubbling.
Serve with whole meal bread.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.