Savoury Layered Gateaux Of Double Worchester Cheese With

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James Hufstetler

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Greek	Crazy about, Ew	1	Servings

INGREDIENTS

50	g	Butter plus a small amount
		for cooking 2oz
100	g	Plain Flour, 4oz
1		Egg
1		Egg yolk
400		Milk, 15fl oz
		Chopped chives
		Spinach
		Fresh nutmeg
		Salt and black pepper
5		Leeks
675	g	Ansteys Double Worcester
		cheese 1 1/2lb
3		Bramley apples
		Fresh sage leaves
		Smoked sweet paprika
		Good quality puff pastry
		Bechemel sauce
2		Eggs
450	g	Natural greek yoghurt, 1lb
		Worcester sauce
8		Inch spring form flan tin
		8 to 10

INSTRUCTIONS

For the crepes: Melt butter in small pan, cool slightly. Sift flour in
large mixing bowl, add salt, pepper and nutmeg, make a well in the
centre of the flour, drop in egg plus yolk. Pour in the milk whisking
all the time and add melted butter.  In food processor blend chives and
spinach then add pancake batter and  pulse until blended, set mixture
aside for 30 minutes. Mixture should  resemble double cream
consistency.  Heat crepe pan, brush with oil and butter mix and fry
pancakes until  all the batter is used. Set pancakes aside.  Roll out
puff pastry slightly larger than flan tin, cut round, fork  thoroughly
and bake until golden brown and slightly risen. Trim  leeks, set aside
green tops for use in stock. Cut leeks down centre,  shred approx 1 cm
wide and wash, blanch in boiling salted water. Peel  and cut apples
into thin rings, saut in a little butter and oil until  caramelised,
grate small amount of cheese and set aside and cube rest  of cheese.
To make gateaux: Place baked pastry sheet into bottom of ring mould.
Layer leeks, sliced apple and cubed cheese and ripped sage leaves.
Spread a thin layer of bechemel, slice crepes in half and cover leek,
cheese mixture with crepes (can be like a patchwork), repeat as  before
with leeks etc to form 2 layers of crepes.  In a bowl whisk yoghurt,
eggs, Worcester sauce, grated cheese and  smoked paprika and pour over
gateaux. Ensure with pallet knife that  mixture runs down sides of
gateaux. Bake in preheated oven  190Ã¸C/375Ã¸F/gas mark 5 for 25-30
minutes.  Gateaux should be light brown, cool slighty before removing
from tin.  Can be served warm with dressed green salad and fresh tomato
sauce.  Converted by MC_Buster.  Per serving: 781 Calories (kcal); 33g
Total Fat; (37% calories from  fat); 39g Protein; 84g Carbohydrate;
830mg Cholesterol; 465mg Sodium  Food Exchanges: 0 Grain(Starch); 2 1/2
Lean Meat; 12 1/2 Vegetable; 0  Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10194 Calories From Fat: 6697 Total Fat: 744.4g Cholesterol: 3568.2mg Sodium: 19859.9mg Potassium: 5754mg Carbohydrates: 135.5g Fiber: 11.1g Sugar: 3.7g Protein: 735.3g