| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 450 |
g |
Quark or cream cheese; (1lb) |
| 150 |
g |
Plain flour; (5 oz) |
| 3 |
|
Eggs |
| 2 |
|
Courgettes |
| 50 |
g |
Butter; (2 oz) |
| 1 |
tb |
Olive oil |
|
|
Salt; pepper and nutmeg |
| 75 |
ml |
Double cream; (3fl oz) |
| 100 |
ml |
Vegetable stock; (3 1/2fl oz) |
| 90 |
ml |
Dry white wine |
| 2 |
|
Shallots |
| 1 |
lg |
Bunc chives |
| 1 |
|
Bottle your favourite pasta tomato |
|
|
; sauce |
INSTRUCTIONS
FOR THE CHIVE SAUCE
Mix the cheese, flour and eggs together in a bowl with salt, pepper and
nutmeg. Chill for up to 2 hours.
Thinly slice the courgettes discarding the end slices, you should have 16
slices in all. Blanch them briefly in a large pan of boiling water, then
drain them well, refresh under cold running water and pat dry.
Then lightly butter eight 15cm (6 inch) square pieces of aluminuim foil and
lay four overlapping courgettes slices on each one. Place 2 good tbsp of
the cheese mixture in the centre of each square, then carefully fold the
short ends of the courgette slices over the cheese mixture, roll up to form
a cylinder. Holding both ends of the foil, twist then to form a sort of
bonbon completely enclosing the filling.
Bring a large pan of water to the bil, reduce the heat to a simmer and add
the boudins. Poach for 10-15 minutes then remove from the pan with a
slotted spoon.
For the sauce: Saute the shallots in butter until soft, add the vegetable
stock and reduce by half in a pan, then add the cream, reduce again for a
further minute. Add the chives and place in a blender. Blitz into a smooth
paste.
Heat the remaining butter, sweat the leeks unitl soft and leave for about
10 minutes.
To serve, dress the leeks on a serving plate, top with the cheese boudins.
Pour a little of each sauce around the boudins and serve.
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