Leeks With Mustards And Cheese Recipes

Steps:

• Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.

Steps:

• For breadcrumbs:
• Preheat oven to 250°F. Toast mustard seeds in skillet over medium heat until beginning to darken and pop, about 5 minutes; transfer to bowl and cool. Grind seeds to powder in spice mill.
• Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with salt and pepper. Toss bread pieces and coating in large bowl to coat evenly. Spread bread out on rimmed baking sheet.
• Bake bread pieces until dried and slightly colored, stirring occasionally, about 1 hour 15 minutes. Cool completely. Using potato masher, coarsely crush bread on sheet. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm in 350°F oven 4 to 5 minutes before using.
• For vinaigrette:
• Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to room temperature and rewhisk before using.
• For leeks:
• Position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer in 13x9x2-inch glass baking dish. Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish tightly with plastic wrap, then foil.
• Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, about 50 minutes. Cool 15 minutes. Serve or let stand up to 2 hours
• Arrange 2 leeks on each plate; sprinkle with vinaigrette, breadcrumbs, and parsley. Arrange cheese alongside.

Steps:

• Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
• Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
• Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

Steps:

• Preheat oven to 400 degrees F.
• Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
• Drain and put under cold water immediately to refresh and stop the cooking process.
• Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
• Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
• Add the grated cheddar and parmesan, then the mustards.
• Season with salt and pepper and the nutmeg.
• Put the leeks into a shallow serving dish and pour over the sauce.
• Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
• Bake in the oven for 20 minutes until the top is golden brown.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.