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15/04/2014

Tomorrow on MacAulay & Co, we'll be finding out about Fern Britton's seaside affair... And as it's Foodie Tuesday chef Craig Grozier will be doing a croque monsieur with a twist.

1 hour, 29 minutes

Last on

Tue 15 Apr 2014 10:30
Βι¶ΉΤΌΕΔ Radio Scotland

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Craig Grozier's Croque Monsieur with wild leeks

  • 50g plain flour
  • 50g Unsalted butter
  • 250ml milk
  • 250g grated gruyere or cheddar,depending on preferenceΒ 
  • 2tspΒ Dijon Β mustard
  • 1 tbsp Worcester sauce
  • black pepper to taste
  • 1 tsp smoked paprika
  • 2 egg yolks
  • 4 large slices sourdough toasted
  • 150g wild leeks cooked till soft in butter( replace with conventional leeks if not availableΒ 


Method:-

1. Make a roux with the flour and butter (as for white sauce), cook out a little, slowly add the milk beating each time to make sure it stays smooth, add the cheese, mustard, pepper, paprika.

2. Take off the stove and add the yolks. Place the leeks on the bread, cover with the cheesy paste and grill till glazed and bubbling.

Broadcast

  • Tue 15 Apr 2014 10:30
    Βι¶ΉΤΌΕΔ Radio Scotland