Leek And Caerphilly Cheese Crumble Recipes

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.

Steps:

• Spread each slice of bread on one side with the softened butter. Spread half the slices with some grainy mustard. Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard. Press firmly together, then cut each sandwich into four triangles.
• Lightly butter a 2 litre shallow oven proof dish. Arrange each piece of sandwich in the prepared dish, points standing up.
• Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
• Preheat the oven to 160*C/325*F. Scatter the remaining cheese over top and then sprinkle with the chopped walnuts. Bake for 45 minutes to an hour, or until set with a crisp topping. If desired sprinkle with some chopped spring onion to serve.

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:

• 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.