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Leek Mousse  Veg   HT   HD  ACC  Welsh   80mins


Serves  4   Hot  Vegetarian  Vegetables Hors d'oeuvre  Starter Appetizer   Accompaniment   Wales  British  Europe



225g/8oz Leeks, thinly sliced

25g/1oz Butter

1 tbsp Plain Flour

150ml/5fl.oz. Milk

75g/3oz Soft Cheese with Garlic & Herbs

1 Egg

12g/ ½ oz Fresh Breadcrumbs




1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly butter 4 individual  ramekin dishes.


2. Bring a large saucepan of lightly salted water to the boil, add the leeks and cook for 5 minutes until tender. Drain in a colander and rinse with cold water.


3. Place the butter, flour and milk in a saucepan. Cook over a moderate heat, stirring until thickened.


4. Remove the sauce from the heat, add half the cooked leeks, mix well and leave to cool.


5. Place the cooled sauce, soft cheese, eggs and breadcrumbs in a blender or food processor and process until smooth.


6. Divide the reserved cooked leeks between each ramekin then carefully pour the puréed sauce over the leeks.


7. Place the ramekins in a roasting tin adding enough hot water to come halfway up the sides of the ramekins. Bake for 45 minutes. 


8. To serve - remove from the oven and allow to stand for 5 minutes before turning out. Serve hot.


Can also be served as an accompaniment to a main course dish. Goes particularly well with fish.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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