Shortbread & Leek Croustade Recipes

The month of June has been dedicated to Food from the Field.

In this post find out how to prepare our scrumptious shortbread and lip-smacking leek croustade!

Shortbread

Ingredients:

7 ounce flour

5 ounce butter

2 ounce sugar

Method:

Mix sugar and butter until creamy. Add the flour and mix to form a crumbly dough. Press into a greased baking tray. Use a fork to make holes.

Bake at about 180 degrees Celsius for about 15 min. Cool on a wire rack and cut into desired shape.

Can be served as is, or to jack it up a bit, serve portion with a dollop of cream and sliced strawberries.

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Creamy Leek Croustade

Ingredients:

Leeks

Grated cheddar cheese

Cashew nuts, roughly chopped

Butter, melted

Breadcrumbs

Tomatoes

½ cube chicken stock, mixed with water

Method:

Chop the leeks, tomato and stir fry together until cooked. Add chicken stock, flavour with salt & pepper and add a bit of milk to make it creamy.

Crust: Mix breadcrumbs, cheese, cashew nuts and melted butter to make a sticky mixture. Line a serving dish with the crust and spoon leek mixture into the dish. Sprinkle with some more grated cheddar cheese. Grill in the oven till cheese turn golden. Just before serving, put the dish in a very hot oven for about 10 min. Watch carefully not to burn the crust.

Serve with crumbed fish cakes, or anything you feel like!

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