Monday, September 20, 2010

Leeks in Cream Sauce

Serves 4-6
4 Large or 8 medium leeks
1 1/4 cup milk
8 fatty strips of bacon
1 egg
2/3 cup light cream 
1 tbsp. mild Irish mustard
3/4 cup grated Irish cheese  
salt and pepper to taste 

    Slice the leeks into fairly large chunks. 
    Put them into a pan with the milk.
    Season and bring to a boil. Reduce 
    the heat and simmer for 15-20 minutes
    or until the leeks are tender. Drain well 
    (reserving some liquor) turn the leeks 
    into a buttered shallow baking dish.

    Meanwhile, if using bacon, put into a frying 
    pan and cook gently to allow the fat to run. 
    Then turn uo the heat a little and cook for a few  
    minutes until it crisps up. Remove from the pan
    with a slotted spoon and sprinkle the bacon over the leeks

    Rinse the pan used for the leeks.
    Blend the beaten egg, light cream, and
    Irish mustard together and mix it with
    the reserved cooking liquor. Return 
    to the pan and heat gently without boiling,
    allowing the sauce to thicken a little. Taste and
    adjust the seasoning with salt and pepper.
    Pour the sauce over the leeks and bacon.

    Sprinkle with grated cheese, if using. 
    and brown for a few minutes under the 
    hot broiler.



  1. I didn't get the chance to tell you Sunday how delicious this was...I really enjoyed it! Thanks for posting the recipe :-)

  2. uh, that looks soooooooooo good!!

    i just tagged you in my blog today (09-25) - come check it out and play along!!

  3. I so wish I could eat onions right now...