- Filling
- 2 banana shallots, sliced
- 1 clove garlic, sliced
- Olive oil
- 100ml white wine
- 200ml vegetable stock
- 150ml Kerrrymaid Double
- 400g leeks, trimmed, washed and sliced into 1cm pieces
- 1tsp dijon mustard
- Cornflour to thicken
- Maldon sea salt and fresh black pepper
- For the crumble
- 75g plain flour
- 4g Maldon salt
- 40g oatmeal
- 50g Premium Bake
- 30g chopped hazelnuts
- 40g grated Parmesan
- Fresh ground black pepper
Leek crumble with oatmeal, hazelnuts and parmesan cheese recipe
Ingredients
Method
Filling
Sweat the shallots and garlic in some olive oil with a pinch of salt until completely tender. Add the wine and reduce to a syrup. Add the stock and reduce by half. Add the Kerrymaid Double and reduce by half then scatter the chopped leeks over the sauce. Place a lid on the pan and reduce the heat. Cook until the leeks are tender. Season with salt, pepper and the mustard, reducing the quantity of liquid if necessary over a high heat. Thicken with cornflour to give a coating consistency.
For the crumble
Sift the flour and salt into a bowl and stir in the oats. Rub in the Kerrymaid Premium Bake and then mix in the nuts and Parmesan. Season with black pepper. Scatter the crumble mix over the leek base and bake at 170℃ for 20-30 mins until the top is golden brown.
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