| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Potatoes; diced (1 lb) |
| 50 |
g |
Butter; (2 oz) |
| 350 |
g |
Leeks; sliced (12 oz) |
| 2 |
ts |
Schwartz Ground Cumin |
| 2 |
ts |
Schwartz Ground Coriander |
|
|
Salt and Schwartz Black Peppercorns; freshly ground |
| 25 |
g |
Plain flour; (1 oz) |
| 450 |
ml |
Milk; ( 3/4 pint) |
| 225 |
g |
Smoked ham; cubed (8 oz) |
| 100 |
g |
Cheddar cheese; grated (4 oz) |
| 1/2 |
ts |
Schwartz Paprika |
INSTRUCTIONS
Par-boil the potatoes in boiling salted water until tender. Drain.
Meanwhile, melt the butter in a large saucepan and fry the leeks for
4-5 minutes. Add the Cumin, Coriander, salt and Pepper. Fry for a
further 1-2 minutes. Stir in the flour, cook for 1 minute. Blend in
the milk. Bring to the boil, stirring until thickened. Stir in the
potatoes and ham.
Transfer to an ovenproof dish. Mix the cheese and Paprika together and
sprinkle over the leeks and potatoes. Place under a pre-heated grill
until golden.
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