11-27-2004, 12:37 AM
Turkey Flan with Leeks and Cheese
This can be made with a combination of leftover turkey or chicken and pieces of cheese. You could also add some chopped pieces of ham if there is some left over. Having said that, I think this tastes so good that it is worth cooking some chicken specially to make it! Serve the flan warm with a tossed crisp green salad.
Serves 6-8
For the cheese pastry
2 oz (50 g) Cheddar cheese, grated
6 oz (175 g) self-raising flour
3 oz (75 g) butter
1/2 level teaspoon mustard powder
salt and freshly milled black pepper
For the filling
10-12 oz (275-350 g) cooked turkey, chicken or ham (or a mixture), thinly sliced
1 lb (450 g) leeks, washed thoroughly and sliced
3 oz (75 g) cheese, grated
11/2 oz (40 g) plus 1 teaspoon butter
15 fl oz (425 ml) breakfast milk or a mixture of milk and leftover cream
1 oz (25 g) plain flour
a little freshly grated nutmeg
1 large egg, beaten
cayenne pepper
salt and freshly milled black pepper
* Click an ingredient to find out more
You will also need a 10 inch (25 cm) quiche tin.
Pre-heat the oven to gas mark 5, 375°F (190°C) and pop in a heavy baking sheet to pre-heat.
First make up the pastry by rubbing the flour into the butter till crumbly, then add the cheese, mustard and seasoning together with just enough cold water to make a dough that leaves the bowl clean. Place the dough in a polythene bag and leave to rest in the refrigerator for 20 minutes or so.
Meanwhile melt the teaspoon of butter in a frying pan, swirl it round the pan and then, keeping the heat low, add the leeks and let them gently cook for about 6 minutes and exude some of their juice. After that place the leeks in a sieve, strain off any juices into a bowl and set aside. Next roll out the pastry and use it to line the prepared quiche tin. Prick the base of the pastry with a fork, then pre-bake on the centre shelf of the oven for 15 minutes.
While that's happening put the 11/2 oz (40 g) butter, milk and flour in a saucepan and bring up to the boil, whisking all the time, until you have a smooth thick sauce. Season with salt, pepper and a little nutmeg, then leave the sauce to simmer gently for 5 minutes. Remove the pastry case from the oven and arrange the leeks over the base, followed by the slices of turkey, chicken or ham.
Now pour the reserved leek juice into the sauce, add three-quarters of the grated cheese and the beaten egg and mix well. Pour the sauce evenly over the contents of the flan and sprinkle the remaining cheese on top together with a dusting of cayenne. Bake the flan at the same temperature as above on the baking sheet for 25-30 minutes or until nicely browned on top.
This recipe is taken from Delia Smith's Christmas.
This can be made with a combination of leftover turkey or chicken and pieces of cheese. You could also add some chopped pieces of ham if there is some left over. Having said that, I think this tastes so good that it is worth cooking some chicken specially to make it! Serve the flan warm with a tossed crisp green salad.
Serves 6-8
For the cheese pastry
2 oz (50 g) Cheddar cheese, grated
6 oz (175 g) self-raising flour
3 oz (75 g) butter
1/2 level teaspoon mustard powder
salt and freshly milled black pepper
For the filling
10-12 oz (275-350 g) cooked turkey, chicken or ham (or a mixture), thinly sliced
1 lb (450 g) leeks, washed thoroughly and sliced
3 oz (75 g) cheese, grated
11/2 oz (40 g) plus 1 teaspoon butter
15 fl oz (425 ml) breakfast milk or a mixture of milk and leftover cream
1 oz (25 g) plain flour
a little freshly grated nutmeg
1 large egg, beaten
cayenne pepper
salt and freshly milled black pepper
* Click an ingredient to find out more
You will also need a 10 inch (25 cm) quiche tin.
Pre-heat the oven to gas mark 5, 375°F (190°C) and pop in a heavy baking sheet to pre-heat.
First make up the pastry by rubbing the flour into the butter till crumbly, then add the cheese, mustard and seasoning together with just enough cold water to make a dough that leaves the bowl clean. Place the dough in a polythene bag and leave to rest in the refrigerator for 20 minutes or so.
Meanwhile melt the teaspoon of butter in a frying pan, swirl it round the pan and then, keeping the heat low, add the leeks and let them gently cook for about 6 minutes and exude some of their juice. After that place the leeks in a sieve, strain off any juices into a bowl and set aside. Next roll out the pastry and use it to line the prepared quiche tin. Prick the base of the pastry with a fork, then pre-bake on the centre shelf of the oven for 15 minutes.
While that's happening put the 11/2 oz (40 g) butter, milk and flour in a saucepan and bring up to the boil, whisking all the time, until you have a smooth thick sauce. Season with salt, pepper and a little nutmeg, then leave the sauce to simmer gently for 5 minutes. Remove the pastry case from the oven and arrange the leeks over the base, followed by the slices of turkey, chicken or ham.
Now pour the reserved leek juice into the sauce, add three-quarters of the grated cheese and the beaten egg and mix well. Pour the sauce evenly over the contents of the flan and sprinkle the remaining cheese on top together with a dusting of cayenne. Bake the flan at the same temperature as above on the baking sheet for 25-30 minutes or until nicely browned on top.
This recipe is taken from Delia Smith's Christmas.