| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, School dinn |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Leeks |
| 4 |
md |
Sized new potatoes; scrubbed and washed |
| 50 |
g |
Low fat spread; (2oz) |
| 50 |
g |
Plain white flour; (2oz) |
| 600 |
ml |
Semi skimmed milk; (1pint) |
|
|
Sea salt and freshly milled pepper |
| 175 |
g |
Grated hard cheese; (6oz) |
| 300 |
g |
Good quality lean ham; cut into thick |
|
|
; slices, then cubed |
|
|
; (11oz) |
| 225 |
g |
Wholemeal flour; (8oz) |
| 2 |
ts |
Baking powder |
| 1 |
|
Pinches salt |
| 50 |
g |
Low fat spread; (2oz) |
| 50 |
g |
Hard cheese; (2oz) |
| 150 |
ml |
Skimmed milk plus a little milk for; (1/4pint) |
|
|
; glazing |
INSTRUCTIONS
Clean and wash the leeks, cut into big chunks and cook them in a little
salt water until tender. Drain and set aside until required. Cook the
potatoes in salted water until tender, drain and set aside until required.
Next, make up the cheese sauce by frying the low fat spread in a saucepan
until bubbling gently. Then add all the flour and stir to form a smooth
paste, pour in all the milk in one go and whisk until smooth. Stir in the
seasoning and the cheese and simmer very gently, stirring frequently, for
about 15 minutes. Take off the heat. Stir the leeks, potatoes and ham into
the sauce and pour all this into a large ovenproof dish.
Make the cheese scone dough by rubbing the wholemeal flour, low fat spread,
milk and grated cheese together with enough milk to form a fairly stiff
dough. Do not overwork the dough or it will get too heavy and dry. Roll it
out onto a floured surface. Cut the dough into even circles and lay them on
top of the leeks, ham and potatoes.
Brush with a little milk and bake in a pre-heated oven at 220°C/425°F/gas
mark 7 for about 12 minutes. Serve piping hot.
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