Grilled Cheese Leek Toast |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This recipe is by Donna Hay ( ). I found it, and it looks so delicious that I wanted to have it in my cookbook. I think you all will agree. Perfect for fall or winter with a good book and a fireplace. Ingredients:
30 g butter |
2 leeks, trimmed and sliced |
30 g butter, extra |
1 tablespoon plain flour (all-purpose) |
1/2 cup milk |
1/4 cup dark ale, such as stout |
2 teaspoons worcestershire sauce |
1 teaspoon hot english mustard |
1/2 cup cheddar cheese, grated |
2 egg yolks |
sea salt and cracked black pepper |
4 slices thick bread |
Directions:
1. Heat the butter in a large non-stick frying pan over medium heat.
2. Add the leek and cook for 5–8 minutes or until soft and brown. Set aside.
3. Melt the extra butter in a saucepan over low heat. Add the flour and cook, stirring, for 3–5 minutes or until light golden.
4. Gradually whisk in the milk and cook for 30 seconds or until thickened.
5. Whisk in the ale, Worcestershire sauce, mustard, cheddar, egg yolks, salt and pepper and cook, stirring, for 3–5 minutes or until thickened slightly.
6. Top half of the bread with half of the leeks, then the remaining bread and leeks and the cheese mixture.
7. Grill (broil) under a preheated hot grill for 1–2 minutes or until golden.
|
|