大象传媒

Autumn is here and the first frosts are making themselves felt, so what better to cheer a chill evening than something warming and simple to make using easily available ingredients that you can rustle up in no time at all. Which is exactly what Jo Medhurst came up with in her kitchen ... Recipe Leek and Potato Puff Pie The puff comes from a souffl茅 potato topping, a very special pie indeed with hidden sprouts! 2 large baking potatoes Coat the potatoes in oil and sprinkle with salt, pierce the skins and bake for about an hour at 200c. After half an hour start to make the filling for the pie. For this you will need: 50g butter 1 large or two small onions roughly chopped 2 leeks washed and sliced into 1cm pieces 6 brussels sprouts thinly sliced 2 cloves finely grated garlic 1 dessert spoon rice flour 200ml milk 100g cheddar cheese grated, plus a little extra for grating on top 1 teaspoon dijon mustard a big bunch of parsley finely chopped For the potato topping: Two eggs separated,50g soft butter, salt and pepper Put the butter and a splash of oil in a large saucepan and gently sweat until soft. Add the sliced leek, sprouts and finely grated garlic and cook until starting to soften. Add 1 dessertspoon of rice flour, stir for a minute, then add the milk, grated cheese and mustard, stir until thickened. Add most of the parsley leaving enough to garnish the finished dish. Place this mixture into a pie dish. When the potatoes are baked, cut them in half lengthways and scoop the flesh into a bowl leaving a thin layer of flesh around the skins so they still hold together. Butter the skins as you would butter bread and leave to one side. Mash the potato, then add the egg yolks, butter, salt and pepper. Whisk up the egg whites to soft peaks and blend with the potato very gently. Pile on top of the leek mixture , place the skins around the edge of the dish, slightly burried, sprinkle with a little finely grated cheddar and bake in the oven at 180c for 30 to 40 minutes until golden on top. Serve with a crisp salad. Variations: Add some chunky chopped ham to ham up this warming winter supper. You could also use stilton instead of cheddar.
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