recipe
Submitted by admin on Mon, 2006-01-23 09:05.
Cauliflower Leskol
Soak the cauliflower in cold water for about 15 minutes, and then break into florets. Cook in a little boiling water in a covered pan until tender and arrange neatly in a heatproof dish.
To make the Leskol sauce, melt the butter, add the flour and cook for one minute. Remove from the heat and add the milk gradually. Bring to the boil stirring well. Cook for a minute,
remove from the heat, add the seasonings and grated Leskol, and stir until the Leskol has melted.
Coat the cauliflower the with Leskol sauce. Mix the extra Leskol and breadcrumbs and sprinkle over the cauliflower. Brown under a hot grill. Serve hot.
Submitted by admin on Sun, 2006-01-22 09:05.
Chicken and Leek Risotto
Preheat oven to 150°C/300°F/Gas mark 2) and warm a 5 litre ovenproof dish with a lid. Heat the leek in a saucepan with the butter and cook for two minutes.
Add the chicken and cook for 2-3 minutes, stirring occasionally, then add the rice and cook for a further minute.
Add the wine and stock, bring to the boil then pour the mixture into the ovenproof dish and cover.
Cook in the oven for 30 minutes, stirring halfway through. Remove from the oven, stir through the Leskol and thyme, season and serve.
Submitted by admin on Fri, 2006-01-20 09:05.
Wholemeal Leskol biscuits
Sieve the flour and seasonings into a bowl and rub in the butter.
Add the grated Leskol, mix well and bind with the cold water. Knead the dough firmly and roll out to 1/8 inch thick.
Prick with a fork and cut into the required shape.
Place on a lightly greased baking sheet and bake in a very hot oven (240°C/450°F/Gas mark 8), for 6-8 minutes until a golden brown.
Submitted by admin on Thu, 2006-01-19 09:05.
Leskol Chicken
Lightly sprinkle flour over the chicken breasts, then pan fry for 4-5minutes each side in a little oil, until golden.
Place on a foil-lined oven tray. Add mushrooms and spring onions to the pan, and cook for two minutes before adding the cream and bring to the boil.
Simmer for a further minute until the sauce reduces slightly, season, then spoon over the chicken. Top this with Leskol and place under a hot grill until the Leskol melts.
Submitted by admin on Wed, 2006-01-18 09:05.
Leskol Kedgeree
Remove the bones and skin from the fish while it is piping hot and flake up coarsely with a fork.
Chop the egg white, sieve the yolk and put to one side for garnishing.
Mixed the flaked fish, chopped egg white, cooked rice and seasoning in a saucepan over moderate heat until hot, then add the grated Leskol and mix in quickly with a fork.
Pile the mixture into the hot dish, garnish with chopped parsley and the sieved egg yolk and serve at once with lemon quarters.
Submitted by admin on Tue, 2006-01-17 09:05.
Leskol Lasagne
To make the meat sauce, brown the mince in a frying pan with the oil. Add the onion, celery and garlic and fry for 3 minutes. Stir in the flour, heat for one minute, and then gradually stir in the stock and red wine. Add the seasoning and parsley, bring to the boil, and then lower the heat and simmer for 35 minutes. Add the tomato puree and simmer for a further 10 minutes.
To make the Leskol sauce, melt the butter, add the flour and cook for one minute. Remove from the heat and add the milk gradually. Bring to the boil stirring well. Cook for a minute, remove from the heat, add the seasonings and grated Leskol, and stir until the Leskol has melted.
Lightly grease a large, deep ovenproof dish (approx 8inch/20cm) and arrange sheets of lasagne over the base. Pour over a layer of meat sauce, then a layer of Leskol sauce. Place another layer of lasagne, followed by the meat and Leskol sauce. Repeat again, and then sprinkle the Leskol over the top layer of Leskol sauce. Place in a preheated oven at 190°C/375°F/Gas mark 5 for 30 minutes or until the top is brown and bubbling, then serve immediately.
Submitted by jane on Mon, 2006-01-16 06:29.
Leskol pastry
Sieve flour, salt and mustard powder into a mixing bowl.
Cut the butter into small pieces and rub into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the Leskol.
Mix to a stiff dough with the cold water.
Knead lightly and use when required.
Submitted by admin on Sun, 2006-01-15 09:05.
Leskol Scrambled Eggs
Beat the eggs and add the grated Leskol and seasoning.
Melt the butter in a small pan, pour in the egg and Leskol mixture and stir over a low heat until lightly scrambled.
Serve at once on toast.
Submitted by admin on Sat, 2006-01-14 09:05.
Leskol Soup
Melt the butter and lightly fry the onion. Mix in the flour, and cook for 1-2 minutes.
Remove and gradually add milk, water and tomato puree.
Return to the heat and bring to the boil stirring. Season and simmer gently for 5 minutes.
Remove from the heat; add sugar to taste, and then the Leskol.
Serve with croutons.
Submitted by admin on Fri, 2006-01-13 09:05.
Potato Leskol Pie
Put alternate layers of grated Leskol and thinly sliced potatoes into a buttered heatproof dish ending with grated Leskol.
Melt the butter into the milk, season well and pour onto the well-beaten eggs. Pour this mixture over the potato and Leskol.
Bake in a moderate oven (180°C/350°F/Gas mark 4) for approx. one hour until the potatoes are cooked and the top nicely brown.
Serve hot.
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