Savoury Crumble : Leek and Caerphilly/ Cheshire Cheese Crumble

Crumble is usually associated with desserts mostly of the rhubarb kind but my French friend Pat raves about savoury crumbles. Indeed crumble is the topping so it could be sweet or savoury.

Crumble topping is half fat to flour with the same amount of sugar as fat and in the case of savory it is the same principle minus the sugar, usually, you will get nuts or cheese added to the mix.

                        Leek and Caerphilly/ Cheshire Cheese Crumble 

Ingredients

• 500 g leeks, trimmed
•  400 ml light stock
• 100 ml single cream
• 1 tbsp wholegrain mustard
• 100 g white breadcrumbs
• 30 g Hazelnuts, skinned
• 2 tbsp parsley, roughly chopped  
• 125 g vegetarian caerphilly cheese, and Cheshire cheese, finely grated or crumbled   

and here are the step by step recipe which is a first for me, doing a step by step, I always skipped a step and could not blog it but not this time.

  

 Preheat oven to 200C/gas 6  
 Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.  

  

  

Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.

Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.  

  

 Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.