21
Leek and Three Cheese
Potato Bake
Serves 8
2 medium leeks, washed
1500g potatoes, peeled
1 tablespoon olive oil
40g butter
3 sprigs lemon thyme, shredded
1 cup pure cream
½ cup milk
½ cup low fat ricotta cheese
50g packet French onion soup mix
½ cup parmesan cheese, grated
½ cup vintage cheddar cheese, grated
1.
Preheat a fan forced oven to 180C.
2.
Using the slicing side of the reversible
disc on the food processor, lock the lid
into place and push the leeks down
the feed chute with the food pusher,
until the whole leek has been thinly
sliced, wash thoroughly.
3.
Using the slicing side of the reversible
disc on the food processor again,
place the potatoes down the feed
chute until all potatoes have been
thinly sliced.
4.
Using a frypan, over a medium heat,
heat the oil and butter and then sauté
the leek until golden brown, about
6 minutes.
5.
Layer a 1/3 of the potato slices on the
base of a 3 litre crockery dish and
then add 1/3 of the leek, repeat until
three layers have formed.
6.
In a 1 litre jug, whisk together the
thyme, cream, milk, ricotta and soup
mix. Pour over the potato and leek.
7.
Top with parmesan and cheddar
cheeses and bake for 45 minutes.
8.
Serve over baby spinach or as an
accompaniment to another meal.
Sausage Rolls
Makes 4 sausage rolls
500g sausage mince
1 small onion, peeled, diced
1 clove garlic, peeled, minced
5 slices of bread, crumbed
2 tablespoons tomato paste
1 tablespoon sweet chilli sauce
2 x 59g free-range eggs
2 sheets puff pastry
1 tablespoon milk
1 tablespoon sesame seeds
1.
Preheat a fan forced oven to 180ºC.
2.
Using the processing blade, place
the mince, onion, garlic, bread,
tomato paste, chilli and eggs into the
processing bowl and lock the lid into
place. Pulse until mixture is consistent
and combined, about 20 seconds.
3.
Slice puff pastry sheets in half and
place a thick line of mince mixture
onto each piece, lengthways. Fold
pastry over and seal by gently pushing
the pastry together where it overlaps.
4.
With a pastry brush, brush the tops
with milk and top with sesame seeds.
5.
Bake for 30 minutes and serve with
tomato chutney.
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